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In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.

Now in its 5^th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

New features in this edition include:

• A new chapter on the concerns about biosecurity and food sanitation
• Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
• Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

Principles of Food Sanitation

Sanitation and the Food Industry.- The Relationship of Biosecurity to Sanitation.- The Relationship of Microorganisms to Sanitation.- The Relationship of Allergens to Sanitation.- Food Contamination Sources.- Personal Hygiene and Sanitary Food Handling.- The Role of HACCP in Sanitation.- Quality Assurance for Sanitation.- Cleaning Compounds.- Sanitizers.- Sanitation Equipment.- Waste Product Handling.- Pest Control.- Sanitary Design and Construction for Food Processing.- Low-Moisture Food Manufacturing and Storage Sanitation.- Dairy Processing Plant Sanitation.- Meat and Poultry Plant Sanitation.- Seafood Plant Sanitation.- Fruit and Vegetable Processing Plant Sanitation.- Beverage Plant Sanitation.- Foodservice Sanitation.- Management and Sanitation.