標(biāo)題: Titlebook: Essentials of Food Sanitation; Norman G. Marriott,Gill Robertson Book 1997 Springer Science+Business Media Dordrecht 1997 HACCP.Hazard Ana [打印本頁(yè)] 作者: 抵押證書(shū) 時(shí)間: 2025-3-21 19:36
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書(shū)目名稱Essentials of Food Sanitation讀者反饋
書(shū)目名稱Essentials of Food Sanitation讀者反饋學(xué)科排名
作者: 美食家 時(shí)間: 2025-3-22 00:18
978-0-412-08011-1Springer Science+Business Media Dordrecht 1997作者: 思想上升 時(shí)間: 2025-3-22 02:43
Essentials of Food Sanitation978-1-4615-6045-6Series ISSN 1572-0330 Series E-ISSN 2214-7799 作者: 抵押貸款 時(shí)間: 2025-3-22 06:41
Network-Centric MFA Tracking Architectures,paration depend on more mechanized and large-volume processes. The foods produced by these processors and retailers are eaten by millions of people each day. Therefore, it is more and more important for workers to understand sanitary food-handling principles and food hygiene. Workers who understand 作者: Munificent 時(shí)間: 2025-3-22 11:40
https://doi.org/10.1007/978-3-319-74265-6od spoilage happens when microorganisms spoil the color, flavor, or texture of food, and food-borne illness happens when people eat harmful microorganisms or their toxins along with the food. Good sanitation can prevent food spoilage and food-poisoning microorganisms from growing and causing damage.作者: Antecedent 時(shí)間: 2025-3-22 13:50
A Dynamic Resource Management Problem,d contamination. Hands, breath, hair, sweat, coughs, and sneezes all carry microorganisms. Even if a food handler does not feel sick, he or she could still be carrying microorganisms that can cause illness if they get into food.作者: Antecedent 時(shí)間: 2025-3-22 18:48
https://doi.org/10.1007/978-3-662-60715-2croorganisms and nutrients that allow the microbes to grow. Sanitizing equipment and surfaces requires two steps: cleaning and sanitizing. Cleaning removes the soil deposits, and sanitizing (sterilizing) destroys microbes that are left on the clean surface. If the surface is still dirty, the soil pr作者: 努力趕上 時(shí)間: 2025-3-22 21:53
https://doi.org/10.1007/978-3-319-12595-4 from. Truly all-purpose cleaning compounds, sanitizers, or cleaning units do not exist. This is because different types of soil, different surfaces, and different food operations have different needs. This chapter discusses when and how to use different types of cleaning equipment.作者: Gesture 時(shí)間: 2025-3-23 04:03
Cooperative Effects in Matter and Radiationts, and minerals. Untreated wastes from dairy plants, food-freezing and dehydration plants, and processing plants for red meats, poultry and seafood can smell unpleasant and pollute water. Processors need to treat and biologically stabilize the organic matter in these wastes before they discharge it作者: Ordnance 時(shí)間: 2025-3-23 07:43
Research and Development Projects,od supplies. Foodservice staff need to know about pests that can contaminate the food supply and how to control them. The number of species of insects, rodents, and birds that cause problems in the food supply is small, but they cost the food industry billions of dollars every year.作者: Neolithic 時(shí)間: 2025-3-23 13:43
https://doi.org/10.1007/978-3-030-10489-4he microbiology of raw ingredients used in food processing and the wholesomeness and safety of the finished food products. Today, QA and sanitation programs are even more vital for the food industry. Regulatory agencies have begun voluntary QA programs. Also, many professional or trade associations 作者: 慢慢流出 時(shí)間: 2025-3-23 17:41 作者: Encumber 時(shí)間: 2025-3-23 18:27
Computer Supported Cooperative Workfood stands, cafeterias, and fast-food chains to fancy restaurants. Consumers now spend almost half of their food budget on meals away from home. The foodservice industry has grown, and food production, processing, distribution, and preparation have changed. The major changes are more packaged foods作者: FUME 時(shí)間: 2025-3-24 02:16 作者: airborne 時(shí)間: 2025-3-24 02:46
A Dynamic Resource Management Problem,d contamination. Hands, breath, hair, sweat, coughs, and sneezes all carry microorganisms. Even if a food handler does not feel sick, he or she could still be carrying microorganisms that can cause illness if they get into food.作者: 統(tǒng)治人類 時(shí)間: 2025-3-24 09:08 作者: 的染料 時(shí)間: 2025-3-24 14:08
Research and Development Projects,od supplies. Foodservice staff need to know about pests that can contaminate the food supply and how to control them. The number of species of insects, rodents, and birds that cause problems in the food supply is small, but they cost the food industry billions of dollars every year.作者: 出處 時(shí)間: 2025-3-24 17:13 作者: SLING 時(shí)間: 2025-3-24 22:49 作者: 激怒 時(shí)間: 2025-3-25 00:52
Personal Hygiene and Food Handling,d contamination. Hands, breath, hair, sweat, coughs, and sneezes all carry microorganisms. Even if a food handler does not feel sick, he or she could still be carrying microorganisms that can cause illness if they get into food.作者: Glutinous 時(shí)間: 2025-3-25 06:42 作者: 才能 時(shí)間: 2025-3-25 10:33
Pest Control,od supplies. Foodservice staff need to know about pests that can contaminate the food supply and how to control them. The number of species of insects, rodents, and birds that cause problems in the food supply is small, but they cost the food industry billions of dollars every year.作者: Banquet 時(shí)間: 2025-3-25 14:52
Beverage Plant Sanitation,ants. Cleaning and control of microbes are more difficult in breweries and wineries than in plants that produce nonalcoholic beverages. Therefore, most of this chapter will concentrate on these two areas.作者: 羽毛長(zhǎng)成 時(shí)間: 2025-3-25 18:53
https://doi.org/10.1007/978-1-4615-6045-6HACCP; Hazard Analysis and Critical Control Points; Seafood; food; food processing; food science; hygiene; 作者: Detain 時(shí)間: 2025-3-25 20:03 作者: FEAS 時(shí)間: 2025-3-26 03:44 作者: 商議 時(shí)間: 2025-3-26 06:18 作者: 擺動(dòng) 時(shí)間: 2025-3-26 11:59 作者: 典型 時(shí)間: 2025-3-26 12:53
Cooperative Games and Examples,To keep the facility safe and hygienic, seafood processors need to know about:作者: CRAFT 時(shí)間: 2025-3-26 16:55 作者: 逢迎白雪 時(shí)間: 2025-3-27 01:03 作者: Habituate 時(shí)間: 2025-3-27 04:40
H. E. Cook,C. J. Gauthier ProfessorIn a foodservice operation, the flow of food begins when it is bought and delivered (purchasing and receiving) and continues through storing, preparing, cooking, holding, and serving. In a foodservice facility, the sequence may include these steps:作者: 輕觸 時(shí)間: 2025-3-27 05:29
https://doi.org/10.1007/978-3-031-04590-5Many unskilled workers choose to work in the food-processing and foodservice industries because they do not need any formal training or education. The food industry often employs high school and college students. Many food industry employees are young and have several outside interests, so employee turnover is high.作者: 珊瑚 時(shí)間: 2025-3-27 10:53 作者: Immobilize 時(shí)間: 2025-3-27 15:27
Cleaning Compounds,Cleaners are made for specific jobs, such as washing floors and walls or use in high- pressure dishwashers. Good cleaners are economical, easy to measure, and dissolve well. They are approved for use on food surfaces, are not corrosive, and do not cake, leave dust, or break down during storage.作者: 行業(yè) 時(shí)間: 2025-3-27 20:32 作者: covert 時(shí)間: 2025-3-27 22:12
Meat and Poultry Sanitation,Meat and poultry are perishable foods (i.e., they spoil quickly), and the meat discolors easily. Poor sanitation allows microbes to cause even more damage to the flavor and color of meat. A good sanitation program reduces color changes and spoilage and increases the shelf life of meat and poultry.作者: avulsion 時(shí)間: 2025-3-28 02:05
Seafood Sanitation,To keep the facility safe and hygienic, seafood processors need to know about:作者: 讓空氣進(jìn)入 時(shí)間: 2025-3-28 06:54
Fruit and Vegetable Processing and Product Sanitation,Like other food operations, facilities that process fruits and vegetables should have a sanitation program that uses correct cleaning compounds, sanitizers, and cleaning procedures. Management must oversee and evaluate the sanitation program. The ultimate goal is to produce food products that are sanitary and wholesome.作者: Commemorate 時(shí)間: 2025-3-28 12:49 作者: 暫時(shí)中止 時(shí)間: 2025-3-28 14:49 作者: Stagger 時(shí)間: 2025-3-28 19:20 作者: 香料 時(shí)間: 2025-3-29 01:10 作者: 不公開(kāi) 時(shí)間: 2025-3-29 07:07
Book 1997the subject, including: visual aides; a comprehensive glossary;several summaries, study questions; references; chapterbibliographies; a resource section on how to learn more about thetopic; and case studies. A thorough discussion of HACCP and how aHACCP system relates to quality assurance and sanita作者: BATE 時(shí)間: 2025-3-29 10:27
Book 1997ation‘ by Norman G. Marriott is nowavailable to you in a simplified, practical, and updated format.Providing a step-by-step, hands-on approach, this incomparable textoffers useful and interesting information on food sanitation at allstages of food processing and food service andstresses howimportant作者: ethereal 時(shí)間: 2025-3-29 13:34
Sanitation: Definitions and Regulations,ch day. Therefore, it is more and more important for workers to understand sanitary food-handling principles and food hygiene. Workers who understand why food sanitation is so important are more likely to use safe practices.作者: APRON 時(shí)間: 2025-3-29 18:53 作者: 輕觸 時(shí)間: 2025-3-29 19:50
Waste Disposal,an smell unpleasant and pollute water. Processors need to treat and biologically stabilize the organic matter in these wastes before they discharge it into rivers, lakes, or oceans. Improper waste disposal is hazardous to humans and aquatic life.作者: 忍耐 時(shí)間: 2025-3-30 00:20 作者: 制定法律 時(shí)間: 2025-3-30 04:33 作者: 低能兒 時(shí)間: 2025-3-30 11:04
1572-0330 Food Sanitation‘ by Norman G. Marriott is nowavailable to you in a simplified, practical, and updated format.Providing a step-by-step, hands-on approach, this incomparable textoffers useful and interesting information on food sanitation at allstages of food processing and food service andstresses ho作者: MAL 時(shí)間: 2025-3-30 16:20
Network-Centric MFA Tracking Architectures,ch day. Therefore, it is more and more important for workers to understand sanitary food-handling principles and food hygiene. Workers who understand why food sanitation is so important are more likely to use safe practices.作者: PHAG 時(shí)間: 2025-3-30 20:01
https://doi.org/10.1007/978-3-662-60715-2moves the soil deposits, and sanitizing (sterilizing) destroys microbes that are left on the clean surface. If the surface is still dirty, the soil protects the microbes from sanitizing agents. Surfaces must be thoroughly clean for sanitizers to work properly.作者: Recess 時(shí)間: 2025-3-31 00:11
Cooperative Effects in Matter and Radiationan smell unpleasant and pollute water. Processors need to treat and biologically stabilize the organic matter in these wastes before they discharge it into rivers, lakes, or oceans. Improper waste disposal is hazardous to humans and aquatic life.作者: 規(guī)章 時(shí)間: 2025-3-31 01:48
https://doi.org/10.1007/978-3-030-10489-4ograms are even more vital for the food industry. Regulatory agencies have begun voluntary QA programs. Also, many professional or trade associations have developed manuals and other materials on QA. Food scientists who belong to these associations have been able to use these materials to begin or improve QA programs in their own organizations.作者: CRANK 時(shí)間: 2025-3-31 05:25 作者: 捐助 時(shí)間: 2025-3-31 12:57 作者: 祖先 時(shí)間: 2025-3-31 17:01
Microorganisms,od spoilage happens when microorganisms spoil the color, flavor, or texture of food, and food-borne illness happens when people eat harmful microorganisms or their toxins along with the food. Good sanitation can prevent food spoilage and food-poisoning microorganisms from growing and causing damage.作者: penance 時(shí)間: 2025-3-31 21:06 作者: Palatial 時(shí)間: 2025-4-1 01:32
