My Library

University LibraryCatalogue

Limit search to items available for borrowing or consultation
Result Page: Previous Next
Can't find that book? Try BONUS+
Look for full text

Search Discovery

Search CARM Centre Catalogue

Search Trove

Add record to RefWorks

Book Cover
Author Forsythe, S. J. (Steve J.)

Title Food hygiene, microbiology, and HACCP / S.J. Forsythe and P.R. Hayes.

Published Gaithersburg, Md. : Aspen Publishers, 1998.


Location Call No. Status
 UniM ERC  664.028 FORS    AVAILABLE
Edition 3rd ed.
Physical description xviii, 449 pages : illustrations ; 24 cm.
Series A Chapman & Hall food science book.
Chapman & Hall food science book.
Notes Rev. ed. of: Food hygiene, microbiology, and HACCP / P.R. Hayes.
Bibliography Includes bibliographical references and index.
Contents Fundamental principles of microbiology -- Food poisoning and other food-borne hazards -- Food spoilage -- Microbiological examining methods -- Factory design and construction -- Factory layout -- Design of food processing equipment -- HACCP and product quality -- Cleaning and disinfection: methods -- Cleaning and disinfection: practical application -- Hygiene and training of personnel -- World-wide food safety programmes and legislation.
Summary The first and second editions of Food Microbiology and Hygieneare established reference texts for the food industry, givingpractical information on food microbiology, hygiene, qualityassurance and factory design. The third edition has been revised andupdated to include the latest developments concerning HACCP, foodlegislation and modern methods of microbial examination. The book isan essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.
Other author Hayes, P. R.
Hayes, P. R. Food hygiene, microbiology, and HACCP.
Subject Food handling.
Food -- Microbiology.
Food service -- Sanitation.
Food service -- Safety measures.
Hazard Analysis and Critical Control Point (Food safety system)
ISBN 0751404500