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Food hygiene, microbiology, and HACCP

Author: S J Forsythe; P R Hayes
Publisher: Gaithersburg, Md. : Aspen Publishers, 1998.
Series: A Chapman & Hall food science book.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:

Providing practical information on food microbiology, hygiene, quality assurance and factory design, this book is useful for microbiologists working in the food industry, quality assurance personnel  Read more...

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Document Type: Book
All Authors / Contributors: S J Forsythe; P R Hayes
ISBN: 0751404500 9780751404500 0834218151 9780834218154
OCLC Number: 40043714
Notes: Rev. ed of: Food hygiene, microbiology, and HACCP / P.R. Hayes.
Description: xviii, 449 p. : ill. ; 24 cm.
Contents: Fundamental principles of microbiology --
Food poisoning and other food-borne hazards --
Food spoilage --
Microbiological examining methods --
Factory design and construction --
Factory layout --
Design of food processing equipment --
HACCP and product quality --
Cleaning and disinfection: methods --
Cleaning and disinfection: practical application --
Hygiene and training of personnel --
World-wide food safety programmes and legislation.
Series Title: A Chapman & Hall food science book.
Responsibility: S.J. Forsythe and P.R. Hayes.

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