http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xviii, 449 pages) : illustrations.
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.
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.
Revised edition of: Food hygiene, microbiology, and HACCP / P.R. Hayes.
Includes bibliographical references and index.
Hazard Analysis and Critical Control Point (Food safety system)