صورة الغلاف

Food hygiene, microbiology, and HACCP /

التفاصيل البيبلوغرافية
المؤلف الرئيسي: Forsythe, S. J.
مؤلفون آخرون: Hayes, P. R.
التنسيق: كتاب
اللغة:English
منشور في: Gaithersburg, Md. : Aspen Publishers, 1998.
الطبعة:3rd ed.
الموضوعات:
Food handling.
Food service > Sanitation.
Food service > Safety measures.
Hazard Analysis and Critical Control Point (Food safety system)
Besin işlenmesi.
Besin > Mikrobiyoloji.
Besin hizmeti > Güvenlik ölçümleri.
Food > Microbiology
جدول المحتويات:
  • Fundamental principles of microbiology
  • Food poisoning and other food-borne hazards
  • Food spoilage
  • Microbiological examining methods
  • Factory design and construction
  • Factory layout
  • Design of food processing equipment
  • HACCP and product quality
  • Cleaning and disinfection: methods
  • Cleaning and disinfection: practical application
  • Hygiene and training of personnel
  • World-wide food safety programmes and legislation.

مواد مشابهة