Principles and practices for the safe processing of foods / edited by David A. Shapton, Norah F. Shapton.
Contributor(s): Shapton, D. A
| Shapton, Norah F.
Material type: 
BookPublisher: Oxford : Butterworth-Heinemann, 1991Description: xiv, 457 p. : ill. ; 26 cm.ISBN: 0750611219; 0750617756 .Subject(s): Food industry and trade -- SanitationDDC classification: 664 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 664 (Browse shelf(Opens below)) | 1 | Available | 00013891 | ||
| General Lending | MTU Bishopstown Library Lending | 664 (Browse shelf(Opens below)) | 1 | Available | 00013897 |
Enhanced descriptions from Syndetics:
Providing an accessible format, this book demonstrates the methods and guidelines whereby the food processor can manufacture safe and wholesome food products under controlled and regulated conditions.
Includes bibliographical references and index.
Introduction -- Assessment of an operation -- Establishment and implementation of HACCP -- Buildings -- Sanitation -- Personnel -- Microorganisms - an outline of their structure -- Biological factors underlying food safety, preservation and stability -- Insights into microbiological control methods -- Pathogenicity and pathogen profiles -- Spoilage - including enzymes and their importance -- Aspects of microbiological safety in food preservation technologies -- Criteria for ingredients and finished products.