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Author : Elizabeth Sutherland
Publisher :
ISBN 13 :
Total Pages : 292 pages
Book Rating : 4.:/5 (291 download)
Download or read book Food Preparation Principles and Procedures written by Elizabeth Sutherland and published by . This book was released on 1973 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elisabeth Sutherland
Publisher :
ISBN 13 :
Total Pages : 388 pages
Book Rating : 4.:/5 (319 download)
Download or read book Food Preparation, Principles and Procedures written by Elisabeth Sutherland and published by . This book was released on 1958 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William J. Morgan
Publisher :
ISBN 13 : 9780821112250
Total Pages : 380 pages
Book Rating : 4.1/5 (122 download)
Download or read book Supervision and Management of Quantity Food Preparation written by William J. Morgan and published by . This book was released on 1974 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.4/5 (757 download)
Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author : Amy C. Brown
Publisher :
ISBN 13 : 9789814875813
Total Pages : pages
Book Rating : 4.8/5 (758 download)
Download or read book Understanding Food written by Amy C. Brown and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 74 pages
Book Rating : 4.:/5 (89 download)
Download or read book Guidebook for the Preparation of HACCP Plans written by and published by . This book was released on 1997 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William J. Morgan
Publisher :
ISBN 13 : 9780821112502
Total Pages : 125 pages
Book Rating : 4.1/5 (125 download)
Download or read book Teacher's Guide for Supervision and Management of Quantity Food Preparation written by William J. Morgan and published by . This book was released on 1974 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elisabeth Sutherland
Publisher :
ISBN 13 :
Total Pages : 292 pages
Book Rating : 4.:/5 (43 download)
Download or read book Food Preparation, Principles and Procedures written by Elisabeth Sutherland and published by . This book was released on 1943 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elisabeth Sutherland
Publisher :
ISBN 13 :
Total Pages : 308 pages
Book Rating : 4.:/5 (31 download)
Download or read book Food Preparation Principles and Procedures written by Elisabeth Sutherland and published by . This book was released on 1946 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jeanne H. Freeland-Graves
Publisher : Merrill
ISBN 13 : 9780023396410
Total Pages : 0 pages
Book Rating : 4.3/5 (964 download)
Download or read book Foundations of Food Preparation written by Jeanne H. Freeland-Graves and published by Merrill. This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designed for the first college course in food preparation, the book's aim is to present in usable form the basic principles of food preparation and to illustrate these principles so that the student may develop high standards. Part I covers the scientific principles related to food. Part II examines the economics and management aspects of food preparation, factors affecting food evaluation, and governmental food regulations. Part III discusses the preparation of foods, highlights cooking principles, and relates these principles to methods of preparation. It also includes discussion of factors affecting preparation, such as the composition and storage of foods, as well as the effects of cooking on palatability and nutritive values. Part IV suggests procedures for preserving food in the home and summarizes current information on food additives.
Author : H J Heinz
Publisher : Elsevier
ISBN 13 : 1483165345
Total Pages : 472 pages
Book Rating : 4.4/5 (831 download)
Download or read book Principles and Practices for the Safe Processing of Foods written by H J Heinz and published by Elsevier. This book was released on 2013-10-22 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.
Author : Amy C. Brown
Publisher : Cengage Learning
ISBN 13 : 9780495119104
Total Pages : 672 pages
Book Rating : 4.1/5 (191 download)
Download or read book Understanding Food written by Amy C. Brown and published by Cengage Learning. This book was released on 2007-04 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting... and something worth holding on to!
Author : Norman Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 0387250255
Total Pages : 425 pages
Book Rating : 4.3/5 (872 download)
Download or read book Principles of Food Sanitation written by Norman Marriott and published by Springer Science & Business Media. This book was released on 2006-01-05 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
Author : Kathy Knight
Publisher :
ISBN 13 : 9781524923860
Total Pages : 298 pages
Book Rating : 4.9/5 (238 download)
Download or read book Food Preparation written by Kathy Knight and published by . This book was released on 2017-08-23 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mary Chambers
Publisher :
ISBN 13 : 9781729688922
Total Pages : 278 pages
Book Rating : 4.6/5 (889 download)
Download or read book Principles of Food Preparation written by Mary Chambers and published by . This book was released on 2018-11-06 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Food Preparation
Author :
Publisher :
ISBN 13 : 9781845692889
Total Pages : pages
Book Rating : 4.6/5 (928 download)
Download or read book Principles and Practices for the Safe Processing of Foods written by and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Pearson South Africa
ISBN 13 : 9781868918249
Total Pages : 270 pages
Book Rating : 4.9/5 (182 download)
Download or read book FCS Food Preparation L2 written by and published by Pearson South Africa. This book was released on 2007 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt:
