Principles and Practices for the Safe Processing of Foods
eBook - PDF

Principles and Practices for the Safe Processing of Foods

  1. 572 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Principles and Practices for the Safe Processing of Foods

About this book

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

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Yes, you can access Principles and Practices for the Safe Processing of Foods by H J Heinz, David A. Shapton,Norah F. Shapton in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Biology. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Principles and Practices for the Safe Processing of Foods
  3. Copyright Page
  4. Table of Contents
  5. Foreword
  6. Editorial note and acknowledgements
  7. List of figures
  8. List of tables
  9. Chapter 1.Introduction
  10. Chapter 2. Assessment of an operation
  11. Chapter 3. Establishment and implementation of HACCP
  12. Chapter 4. Buildings
  13. Chapter 5. Sanitation
  14. Chapter 6. Personnel
  15. Chapter 7. Microorganisms - an outline of their structure
  16. Chapter 8. Biological factors underlying food safety, preservation and stability
  17. Chapter 9. Insights into microbiological control methods
  18. Chapter 10. Pathogenicity and pathogen profiles
  19. Chapter 11. Spoilage - including enzymes and their importance
  20. Chapter 12. Aspects of microbiological safety in food preservation technologies
  21. Chapter 13. Criteria for ingredients and finished products
  22. Index