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Food plant sanitation : design, maintenance, and good manufacturing practices / Michael M. Cramer.

By:

Cramer, Michael M

Material type: Text

TextPublisher: Boca Raton : Taylor & Francis [2013]Copyright date: ♭2013Edition: Second editionDescription: xiv, 291 pages : illustrations ; 25 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781466511736 (hardback)

Subject(s):

DDC classification:

664/.07 23

LOC classification:

TP373.C33 2013 .C33 2013

Other classification:

TEC012000

Online resources:

Cover image

Summary: "Completely revised and updated, this book shows how to effectively remove soil and microorganisms from the processing environment to prevent unhygienic manufacturing conditions. The book discusses the regulatory requirements of food plant sanitation and the identification of microorganisms of food manufacturing concern. It explores the principles of sanitary design, the use of proven sanitation techniques, and the means of verifying sanitation, such as adenosine triphosphate (ATP). The final chapters identify sanitary practices for plant personnel and visitors, provide a comprehensive pest management plan, and offer strategies for preventing chemical and physical food safety hazards"-- Provided by publisher.

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Holdings
Item type	Current library	Call number	Status	Barcode
Books	Kwara State University Library	TP373. C33 2013 (Browse shelf(Opens below))	Available	012479-01
Books	Kwara State University Library	TP373. C33 2013 (Browse shelf(Opens below))	Available	012479-02
Books	Kwara State University Library	TP373. C33 2013 (Browse shelf(Opens below))	Available	012479-03

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Includes bibliographical references and index.

"Completely revised and updated, this book shows how to effectively remove soil and microorganisms from the processing environment to prevent unhygienic manufacturing conditions. The book discusses the regulatory requirements of food plant sanitation and the identification of microorganisms of food manufacturing concern. It explores the principles of sanitary design, the use of proven sanitation techniques, and the means of verifying sanitation, such as adenosine triphosphate (ATP). The final chapters identify sanitary practices for plant personnel and visitors, provide a comprehensive pest management plan, and offer strategies for preventing chemical and physical food safety hazards"-- Provided by publisher.

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