Principles and Practice For the Safe Processing of Foods
By: Shapton, David
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Material type: 
BookSeries: Publisher: UK: CRC Press, 1998Description: 457 p.ISBN: 1855733625 (paperback); 9781855733626 (paperback).Subject(s): Food industry and trade--Sanitation | Food industry and trade | Food Science and Human NutritionDDC classification: 664.07 Shapton 16024 1st 1998 Food.Science Summary: This basic food industry handbook provides food processing managers, engineers and sanitarians with a practical, science-based guide to food safety in the context of food processing operations. All significant aspects are covered in detail, including building design and materials, plant layout and sanitation, safety aspects of processing methods, and safety management of ingredients and products. The recommended practices and procedures are presented within the framework of the Total Quality Management (TQM) approach, which emphasizes controls for safety in all processing stages. The text is organized for easy reference, illustrated with numerous schematics, and supplemented with tables containing important reference data.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.07 Shapton 16024 1st 1998 Food.Science (Browse shelf) | Available | 16024 |
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
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This basic food industry handbook provides food processing managers, engineers and sanitarians with a practical, science-based guide to food safety in the context of food processing operations. All significant aspects are covered in detail, including building design and materials, plant layout and sanitation, safety aspects of processing methods, and safety management of ingredients and products. The recommended practices and procedures are presented within the framework of the Total Quality Management (TQM) approach, which emphasizes controls for safety in all processing stages. The text is organized for easy reference, illustrated with numerous schematics, and supplemented with tables containing important reference data.
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