Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Robert B. Gravani"'
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
Hazard Analysis and Critical Control Points (HACCP), a preventive approach to safe food production, applies the principles of prevention and documentation. The essential components for HACCP development are HACCP team assembly, description of the foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::394179a28fc8fc887d3611885f8fa158
https://doi.org/10.1007/978-3-319-67166-6_7
https://doi.org/10.1007/978-3-319-67166-6_7
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
A hygienically designed plant can improve the wholesomeness of seafood and/or aquaculture and the sanitation program. The location of the seafood plant can contribute to the sanitation of the facility, and the design and construction materials used i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::639acb45b69b85e2f1212de9c71a518a
https://doi.org/10.1007/978-3-319-67166-6_18
https://doi.org/10.1007/978-3-319-67166-6_18
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
An effective sanitation program for fruit and vegetable processing facilities requires a sanitary design of facilities and equipment, training of sanitation personnel, use of appropriate cleaning compounds and sanitizers, adoption of effective cleani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::376040881f6341530056938eac047388
https://doi.org/10.1007/978-3-319-67166-6_19
https://doi.org/10.1007/978-3-319-67166-6_19
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c660af5e625cc106c60353174c48cdfa
https://doi.org/10.1007/978-3-319-67166-6_10
https://doi.org/10.1007/978-3-319-67166-6_10
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
An efficient cleaning system can significantly reduce labor costs in meat and poultry plants. The optimal cleaning system depends on the type of soil and type of equipment present. High-pressure, low-volume cleaning equipment is normally the most eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b8831f4b25b6a21cf3a2ad74f428f72
https://doi.org/10.1007/978-3-319-67166-6_17
https://doi.org/10.1007/978-3-319-67166-6_17
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
Microorganisms cause food spoilage through degradation of appearance and flavor, and foodborne illness occurs through the ingestion of food containing microorganisms or toxins of public health concern. Control of microbial load from equipment, establ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c599018ecb636f04f199f20eb88b3d18
https://doi.org/10.1007/978-3-319-67166-6_3
https://doi.org/10.1007/978-3-319-67166-6_3
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e65daa89d1626c8e2419c96ea00f316
https://doi.org/10.1007/978-3-319-67166-6_6
https://doi.org/10.1007/978-3-319-67166-6_6
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bf0d6f5d8a3339be3fc8580aa0dbbd0
https://doi.org/10.1007/978-3-319-67166-6_20
https://doi.org/10.1007/978-3-319-67166-6_20
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
Sanitary design and construction or renovation of food facilities is essential to maintain a sanitary operation. Hygienic design begins with a site free of environmental contamination such as polluted air, pests, and pathogenic microorganisms. Site p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aad64161eb602c161115016b17b3de3
https://doi.org/10.1007/978-3-319-67166-6_14
https://doi.org/10.1007/978-3-319-67166-6_14
Publikováno v:
Principles of Food Sanitation ISBN: 9783319671642
Knowledge of the threat of bioterrorism in food processing and preparation is essential to the maintenance of a safe food supply. The US Department of Agriculture (USDA) has provided some beneficial guidelines for the processing, storage, and protect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8efa3289bef5bb7331196e4f116a7a9
https://doi.org/10.1007/978-3-319-67166-6_2
https://doi.org/10.1007/978-3-319-67166-6_2