Essentials of Food Sanitation (Paperback, Softcover reprint of the original 1st ed. 1997)

Sanitation: Definitions and Regulations. Microorganisms. Sources of Food Contamination. Personal Hygiene and Food Handling. Cleaning Compounds. Sanitizing Methods. Cleaning and Sanitizing Systems. Waste Disposal. Pest Control. Quality Assurance and HACCP. Dairy Processing and Product Sanitation. Meat and Poultry Sanitation. Seafood Sanitation. Fruit and Vegetable Processing and Product Sanitation. Beverage Plant Sanitation. Low Moisture Food Sanitation. Sanitary Food Handling in Foodservice. Foodservice Control Points. Management and Sanitation. Appendixes. Glossary. Answers to Study Questions. Index