Principles and practices for the safe processing of foods / 
edited by David A. Shapton, Norah F. Shapton. 
 - Oxford :  Butterworth-Heinemann,  1991. 
 - xiv, 457 p. :  ill. ;  26 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0750611219 0750617756  
<br/><br/><label>LCCN: </label>g  00162505 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Sanitation.
<br/><br/><label>Dewey Class. No.: </label>664