Principles and practices for the safe processing of foods /

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Principles and Practices for the Safe Processing of Foods.

Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Shapton, D. A., Shapton, Norah F.
Format: Electronic eBook
Language:Inglés
Published: Oxford [England] ; Boston : Butterworth Heinemann, 1991.
Subjects:
Food industry and trade > Sanitation.
Aliments > Industrie et commerce > Salubrit�e.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade > Sanitation
Industries agro-alimentaires > Salubrit�e.
Industries agro-alimentaires > Qualit�e > Contr�ole.
Online Access:Texto completo
Table of Contents:
  • Introduction
  • Assessment of an operation
  • Establishment and implementation of HACCP
  • Buildings
  • Sanitation
  • Personnel
  • Microrganisms : an outline of their structure
  • Biological factors underlying food safety, preservation and stability
  • Insights into microbiological control methods
  • Pathogenicity and pathogen profiles
  • Spoilage : including enzymes and their importance
  • Aspects of microbiological safety in food preservation technologies
  • Criteria for ingredients and finished products.

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