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Food Hygiene
by Kavita Marwaha
This book describes in detail some of the food hygiene techniques employed industrially as well as in homes. It focuses on numerous kits, instruments and systems used for quality and hygienic control of food, food stuffs and food processing environment, with emphasis also being given to the validation procedures of official organisations involved in food management. Food hygiene training is essential for anyone who handles food as part of their work and as such is a crucial element of many courses. This book has been assigned keeping in minds the needs of those who handle food in a range of occupations and it is hoped that this book is of immense use to them.
Contents
Chapter 1: Food Hygiene;
Chapter 2: General Principles of Food Hygiene;
Chapter 3: Hygienic Food Production;
Chapter 4: Food Processing and Handling Operations;
Chapter 5: Food Storage; Chapter 6: Food Preservation Methods;
Chapter 7: Food Poisoning and Food Borne Diseases;
Chapter 8: Developments in Food Safety and Quality Systems;
Chapter 9: Application of Microbioligical Criteria for Foods;
Chapter 10; Draft Guidelines for Incorporating Microbiological Risk Assessment in the Development of Food Safety Standards.
by Kavita Marwaha
- Hardcover: 283 pages
- Publisher: -- (November 1, 2007)
- Language: English
- ISBN-10: 8189729721
- ISBN-13: 978-8189729721
This book describes in detail some of the food hygiene techniques employed industrially as well as in homes. It focuses on numerous kits, instruments and systems used for quality and hygienic control of food, food stuffs and food processing environment, with emphasis also being given to the validation procedures of official organisations involved in food management. Food hygiene training is essential for anyone who handles food as part of their work and as such is a crucial element of many courses. This book has been assigned keeping in minds the needs of those who handle food in a range of occupations and it is hoped that this book is of immense use to them.
Contents
Chapter 1: Food Hygiene;
Chapter 2: General Principles of Food Hygiene;
Chapter 3: Hygienic Food Production;
Chapter 4: Food Processing and Handling Operations;
Chapter 5: Food Storage; Chapter 6: Food Preservation Methods;
Chapter 7: Food Poisoning and Food Borne Diseases;
Chapter 8: Developments in Food Safety and Quality Systems;
Chapter 9: Application of Microbioligical Criteria for Foods;
Chapter 10; Draft Guidelines for Incorporating Microbiological Risk Assessment in the Development of Food Safety Standards.