Food hygiene, microbiology and HACCP

Food hygiene, microbiology and HACCP

Bibliographic Details
Main Authors: Forsythe, S. J. [ (Steve J.)] (Author), Hayes, P. R. (Author)
Format: Book
Language:English
Edition:Third edition
Subjects:
Food handling
Food service > Safety measures
Food service > Sanitation
Food > Microbiology
Hazard Analysis and Critical Control Point (Food safety system)
Table of Contents:
  • 1. Fundamental principles of microbiology
  • 2. Food poisoning and other food-borne hazards
  • 3. Food spoilage
  • 4. Microbiological examining methods
  • 5. Factory design and construction
  • 6. Factory layout
  • 7. Design of food processing equipment
  • 8. HACCP and product quality
  • 9. Cleaning and disinfection: methods
  • 10. Cleaning and disinfection: practical application
  • 11. Hygiene and training of personnel
  • 12. World-wide food safety programmes and legislation

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