Cover Image

Food hygiene, microbiology, and HACCP /

Show other versions (1)

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 co...

Full description

Bibliographic Details
Main Author: Forsythe, S. J.
Corporate Author: SpringerLink (Online service)
Other Authors: Hayes, P. R.
Format: eBook
Language:English
Published: Gaithersburg, Md. : Aspen Publishers, [2010, 1998]
Edition:Third edition.
Series:Chapman & Hall food science book.
Subjects:
Food handling.
Food > Microbiology.
Food service > Sanitation.
Food service > Safety measures.
Hazard Analysis and Critical Control Point (Food safety system)
Electronic books.
Online Access:Connect to the full text of this electronic book
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.