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: Food hygiene, microbiology, and HACCP
  name:
    name part: Forsythe, S. J.
    role:
      role term: creator
  name:
    name part: Hayes, P. R.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: mdu
    date issued: 2010
    edition: Third edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xviii, 449 pages) : illustrations.
  abstract: The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.
  table of contents: Fundamental principles of microbiology -- Food poisoning and other food-borne hazards -- Food spoilage -- Microbiological examining methods -- Factory design and construction -- Factory layout -- Design of food processing equipment -- HACCP and product quality -- Cleaning and disinfection: methods -- Cleaning and disinfection: practical application -- Hygiene and training of personnel -- World-wide food safety programmes and legislation.
  note: S.J. Forsythe and P.R. Hayes.
  note: Revised edition of: Food hygiene, microbiology, and HACCP / P.R. Hayes.
  note: Includes bibliographical references and index.
  subject:
    topic: Food handling
  subject:
    topic: Food
    topic: Microbiology
  subject:
    topic: Food service
    topic: Sanitation
  subject:
    topic: Food service
    topic: Safety measures
  subject:
    topic: Hazard Analysis and Critical Control Point (Food safety system)
  subject:
    topic: Food handling
  subject:
    topic: Food
    topic: Microbiology
  subject:
    topic: Food service
    topic: Safety measures
  subject:
    topic: Food service
    topic: Sanitation
  subject:
    topic: Hazard Analysis and Critical Control Point (Food safety system)
  classification: TX537 .F67 2010eb
  classification: 664.00287
  related item:
    title info:
      title: Food hygiene, microbiology, and HACCP
    name:
      name part: Hayes, P. R.
  related item:
    title info:
      title: Food hygiene, microbiology, and HACCP
    name:
      name part: Forsythe, S. J.
    origin info:
      edition: Third edition
    identifier: (OCoLC)741517698
  related item:
    title info:
      title: Chapman & Hall food science book
  identifier: 9781475752540 (electronic bk.)
  identifier: 1475752547 (electronic bk.)
  identifier: 9781441951960
  identifier: 1441951962
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: GW5XE
    record creation date: 140711
    record change date: 20260422175057.4
    record identifier: in00003549759
    language of cataloging:
      language term: eng