The fifth edition of this classic continues the legacy of rendering excellent coverage to the subject, both in terms of content span and depth, making it a unique offering for both undergraduates and postgraduates. The emphasis on latest as well as pertinent principles and developments in fields like HACCP, Probiotics, and Food Additives, entwined along with rich pedagogy, is sure to retain the preferred position this book has been enjoying globally since 55 years!Standard. Operating. Proceduresand. Quality. Manual. To assist proper monitoring, the HACCP teams in thetwo companies were assisted to draw up standards operating procedures and working instructions forproduction staff for the main processing sections. ... If the plant serves meals to employeesin a cafeteriaor restaurant, the sanitarian should be responsible for supervision of sanitationin theanbsp;...
|Title||:||Food Microbiology, 5e|
|Author||:||William C Frazier, Dennis C Westoff, K N Vanitha|
|Publisher||:||McGraw-Hill Education - 1971|