00913nam a2200205Ia 4500 CTU_23232 210402s9999 xx 000 0 und d 664 M359 Marriott, Norman G. Principles of food sanitation Norman G. Marriott New York AVI Book 1989 This purpose of this text is to provide information needed to ensure hygienic practices. Sanitation is a broad subject. I therefore discuss principles related to contamination, cleaning compounds, sanitizers, and cleaning equiment and provide specific direction regarding how to apply these principles to attain hygienic conditions in food processing and food preparation Food handling,Food industry and trade Sanitation Thơm, Năm Trung tâm Học liệu Trường Đại học Cần Thơ