Principles and Practices for the Safe Processing of Foods

This basic food industry handbook provides food processing managers, engineers and sanitarians with a practical, science-based guide to food safety in the context of food processing operations. All significant aspects are covered in detail, including building design and materials, plant layout and sanitation, safety aspects of processing methods, and safety management of ingredients and products.
The recommended practices and procedures are presented within the framework of the Total Quality Management (TQM) approach, which emphasizes controls for safety in all processing stages. The text is organized for easy reference, illustrated with numerous schematics, and supplemented with tables containing important reference data