Principles of Food SanitationBook - 1999
This highly acclaimed reference and text presents concise, thorough discussions of the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. Two new chapters address HACCP and sanitary design and construction.
Alternative Title: Food sanitation
Publisher: Gaithersburg, Md. : Aspen, 1999.
Edition: 4th ed.
Branch Call Number: 664
Characteristics: xii, 364 p. : ill. ; 26 cm.