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Principles of Food Sanitation (1989) (?)
, in Engels, Springer, hardeband
Springer, 1989-06-15. 2nd. Hardcover. Used:Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service.
Data uit 2016-11-17 22:13h
ISBN (alternatiewe skryfwyses): 0-442-31807-3, 978-0-442-31807-9
Principles of Food Sanitation (?)
9780442318079 (?) of 0442318073
, in Engels, Springer, hardeband, Gebruik
Gestuur koste aan: USA
Springer. Hardcover. GOOD. Gently used may contain ex-library markings, possibly has some light highlighting, textual notations, and or underlining. Text is still easily readable.
Data uit 2016-11-17 22:13h
ISBN (alternatiewe skryfwyses): 0-442-31807-3, 978-0-442-31807-9
Principles of Food Sanitation (?)
9780442318079 (?) of 0442318073
, in Engels, Springer, Gebruik
Gratis gestuur nach: USA
Springer. Used - Good. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
Data uit 2016-11-17 22:13h
ISBN (alternatiewe skryfwyses): 0-442-31807-3, 978-0-442-31807-9
Principles of Food Sanitation (1989) (?)
9780442318079 (?) of 0442318073
, in Engels, 2. Uitgawe, Springer, hardeband, Nuwe
plus gestuur, Verandgebiet: DOM
Data uit 2016-11-17 22:13h
ISBN (alternatiewe skryfwyses): 0-442-31807-3, 978-0-442-31807-9
Principles of Food Sanitation (1989) (?)
9780442318079 (?) of 0442318073
, in Engels, 424 bladsye, 2. Uitgawe, Springer, hardeband, Gebruik
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Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara­ tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen­ cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara­ tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con­ tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP). Hardcover, Ausgabe: 2nd, Label: Springer, Springer, Produktgruppe: Book, Publiziert: 1989-06-15, Studio: Springer, Verkaufsrang: 9957926
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ISBN (alternatiewe skryfwyses): 0-442-31807-3, 978-0-442-31807-9
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