rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Essentials of Food Sanitation
  name:
    name part: Marriott, Norman G.
    role:
      role term: creator
  name:
    name part: Robertson, Gill.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: mau
    date issued: 1997
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (344 pages)
  abstract: An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
  note: by Norman G. Marriott, Gill Robertson.
  note: Electronic resource.
  subject:
    topic: Chemistry
  subject:
    topic: Food science
  classification: TP248.65.F66
  classification: 641.3
  related item:
    title info:
      title: Food science texts series
  identifier: 9781461560456 (electronic bk.)
  identifier: 1461560454 (electronic bk.)
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: I9W
    record creation date: 121227
    record change date: 20260422160750.5
    record identifier: in00003544059
    language of cataloging:
      language term: eng