Principles of Food Sanitation or Brunch

Principles of Food Sanitation

Author: Norman G Marriott

Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizing and cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

Booknews

An updated and expanded text-reference that provides students and food industry personnel with the information necessary to ensure hygienic practices in food production. It discusses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. It also provides specific directions for applying these fundamentals to attain hygienic conditions in various food processing and food preparation facilities. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

Ch. 1	Sanitation and the food industry	1
Ch. 2	The relationship of biosecurity to sanitation	16
Ch. 3	The relationship of microorganisms to sanitation	25
Ch. 4	The relationship of allergens to sanitation	70
Ch. 5	Food contamination sources	76
Ch. 6	Personal hygiene and sanitary food handling	83
Ch. 7	The role of HACCP in sanitation	99
Ch. 8	Quality assurance for sanitation	116
Ch. 9	Cleaning compounds	141
Ch. 10	Sanitizers	165
Ch. 11	Sanitation equipment	190
Ch. 12	Waste product handling	213
Ch. 13	Pest control	235
Ch. 14	Sanitary design and construction for food processing	257
Ch. 15	Low-moisture food manufacturing and storage sanitation	268
Ch. 16	Dairy processing plant sanitation	283
Ch. 17	Meat and poultry plant sanitation	298
Ch. 18	Seafood plant sanitation	327
Ch. 19	Fruit and vegetable processing plant sanitation	336
Ch. 20	Beverage plant sanitation	350
Ch. 21	Foodservice sanitation	371
Ch. 22	Management and sanitation	392

Interesting textbook: R Graphics or Control Systems Engineering

Brunch

Author: Cordon Bleu

Finally, from the world's most famous cooking school, comes this collection of fresh, modern dishes for the home cook. The renowned Le Cordon Bleu cooking school shares the secrets of their famous kitchens and most outstanding dishes in Le Cordon Bleu Home Collection. This invaluable collection of books brings you simple, elegant recipes, offering you the inspiration and joy of successful cooking. Each delicious recipe is illustrated with a full color photo and each book includes easy and more complicated recipes with an illustrated step-by-step techniques section. The dishes blend traditional home cooking with a fresh modern touch.