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Practical Sanitation in the Food Industry (1st edition)

Maddox, Ian S.
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This book provides a clear, practical approach to sanitation in the food industry.

The content ranges from the principles of microbial growth, through descriptions of cleaning chemicals, to the management of Hazard Analysis Critical Control Point (HACCP) systems.

It will be an invaluable basic text for all tertiary students who intend to work in the food industry, as well as for the existing industry personnel.

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Product Details
CRC Press
1000110761 / 9781000110760
eBook (Adobe Pdf)
29/10/2020
English
182 pages
Copy: 30%; print: 30%
Reprint. Previously issued in print: 2017 Description based on CIP data; resource not viewed.
MBN Public health & preventive medicine, TDCT Food & beverage technology
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