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Essentials of Food Sanitation, Science
[ Pobierz całość w formacie PDF ]//-->ESSENTIALSOF FOODSANITATIONNORMAN G. MARRIOTTVirginia Polytechnic Institute and State UniversityConsulting EditorGILL ROBERTSON, M.S., R.D.I QP P® International Thomson PublishingThomson ScienceNew York • Albany • Bonn • Boston • Cincinnati • Detroit • London • Madrid • MelbourneMexico City • Pacific Grove • Paris • San Francisco • Singapore • Tokyo • Toronto • WashingtonJOIN USONTHE INTERNETEMAIL: findit@kiosk.thomson.comthomson.com is the on-line portal for the products, services and resources available fromInternational Thomson Publishing (ITP). This Internet kiosk gives users immediate access to morethan 34 ITP publishers and over 20,000 products. Throughthomson.comInternet users cansearch catalogs, examine subject-specific resource centers and subscribe to electronic discussionlists. You can purchase ITP products from your local bookseller, or directly through thomson.com.Visit Chapman & Hall's Internet Resource Center for information on our newpublications, links to useful sites on the World Wide Web and an opportunity to join oure-mail mailing list. Point your browser to:for Food Science.Cover design: Andrea Meyer, emDASH inc.Copyright © 1997 Chapman & HallPrinted in the United States of AmericaFor more information, contact:Chapman & Hall115 Fifth AvenueNew York, NY 10003Thomas Nelson Australia102 Dodds StreetSouth Melbourne, 3205Victoria, AustraliaInternational Thomson EditoresCampos Eliseos 385, Piso 7Col. Polanco11560 Mexico D.F.MexicoChapman & Hall2-6 Boundary RowLondon SEl 8HNEnglandChapman & Hall GmbHPostfach 100 263D-69442 WeinheimGermanyInternational ThomsonPublishing Asia221 Henderson Road #05-10Henderson BuildingSingapore 0315A Service Ofl\^LJri^r^n®International Thomson PublishingHirakawacho-cho KyowaBuilding, 3F1-2-1 Hirakawacho-choChiyoda-ku, 102 TokyoJapanAll rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in anyform or by any means graphic, electronic, or mechanical, including photocopying, recording, taping, orinformation storage and retrieval systems without the written permission of the publisher.2 3 4 5 6 7 8 9 10 XXX Ol OO 99 98Library of Congress Cataloging-in-Publication DataMarriott, Norman G.Essentials of food sanitation / Norman G. Marriott; consultingeditor, Gill Robertson.p.cm.—(Food science texts series)Includes bibliographical references and index.ISBN 0-412-08011-7 (alk. paper)1. Food industry and trade—Sanitation.I. Robertson, Gill.II. Title.III. Series.TP373.6.M36 199797-4088664—dc21CIPBritish Library Cataloguing in Publication Data availableTo order this or any other Chapman & Hall book, please contact International Thomson Publishing,7625 Empire Drive, Florence, KY 41042. Phone: (606) 525-6600 or 1-800-842-3636. Fax: (606) 525-7778,e-mail: order@chaphall.com.For a complete listing of Chapman & Hall titles, send your requests toChapman & Hall, Dept. BC, 115 Fifth Avenue, New York, NY 10003.To my family, who have supportedmy professional endeavors and providedan abundance of loveP R E F A C EThis book is intended for anyone learning about or working in the food industry. Itprovides essential food sanitation information for everyone involved in food produc-tion, food processing, food preparation, and foodservice.The first chapter of the book explains what sanitation means, why it is so impor-tant, and how it is regulated. The next three chapters provide background informa-tion about basic microbiology, how food becomes contaminated, and the importanceof personal hygiene and good work habits. Five chapters cover various aspects ofcleaning, sanitation, waste disposal, and pest control. A chapter highlights programsin quality assurance andhazardanalysis critical control points. The next severalchapters take a step-by-step look at sanitation in different food-processing, food pro-duction, and foodservice operations. The final chapter looks at how managementaffects sanitation.The book includes a comprehensive glossary, and appendices provide a list of re-source organizations and agencies, a summary of pathogenic organisms, and chartsshowing minimal internal cooking temperatures for meats, and maximum storagetimes for fresh and frozen foods.Each chapter includes learning objectives, study questions, and ideas as to howstudents and workers can find out more about the topic. Throughout the book, boxeshighlight real-life stories and data to help readers apply the information in the text.Poor sanitation is expensive. Victims of foodborne disease have the expenses ofmedical bills and lost work hours. Food manufacturers or foodservice operators haveimmediate expenses of food recalls, wasted food, and investigations. But the com-pany also suffers the long-term effects of bad publicity and loss of customers.This book will help students and workers understand why food sanitation is soimportant in all aspects of the food industry. This understanding will help motivatethem to use good sanitation on the job and help ensure the safety of our food supply.ACKNOWLEDGMENTSAppreciation is expressed to Gill Robertson for the written contributions that sheprovided to make this book a more pleasant reading experience.ESSENTIALSOF FOODSANITATIONNORMAN G. MARRIOTTVirginia Polytechnic Institute and State UniversityConsulting EditorGILL ROBERTSON, M.S., R.D.I QP P® International Thomson PublishingThomson ScienceNew York • Albany • Bonn • Boston • Cincinnati • Detroit • London • Madrid • MelbourneMexico City • Pacific Grove • Paris • San Francisco • Singapore • Tokyo • Toronto • Washington [ Pobierz całość w formacie PDF ]
