New in this edition:
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.
Publisher: Springer International Publishing AG
Number of pages: 437
Weight: 1091 g
Dimensions: 254 x 178 mm
Edition: 6th ed. 2018
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