Comprehensive and accessible, this book presents fundamental
principles and applications that are essential for food production
and food service safety. It provides basic, practical information
on the daily operations in a food processing plant and reviews some
of the industry's most recent developments. The Second Edition of
the book, formerly titled Food Plant Sanitation, discusses nine
additional food processing industries and contains 14 new chapters.
Among others, new topics include sanitation in food transportation
and sanitation of fresh produce in retail establishments.
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