Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production 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 book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:
Federal and state regulations and guidelines
Major biological and nonbiological contaminants
Cleaning a food plant
Sanitation and worker safety
Housekeeping
Product quality
Commodity processing
Retail food sanitation
Enforcement
In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.

This comprehensive volume deciphers investigative process and practice, providing an authoritative insight into key debates and contemporary issues in crime investigations Provides critical examination of investigative practice by focusing on the key issues and debates underpinned by academic literature on crime investigation Outlines the theoretical explanations that provide an understanding of crime investigation and the context in which investigators operate Illustrates the practical relevance of theoretical contributions to crime investigation Places clear emphasis on the multi-disciplinary nature of crime investigation