Paperback (25 Jan 2001)
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This informative guide to food manufacturing hygiene includes chapters on: why we need to clean, which are the relevant microbes, how to minimize microbial growth and other contamination, what are detergents and disinfectants and how they are used to most effect, cleaning methodology and monitoring methods. A key feature is relating contamination with optimal cleaning methodology.
| ISBN: | 9781902375564 |
| Publisher: | Chandos Publishing Oxford Ltd |
| Imprint: | Chandos Publishing Oxford Ltd |
| Pub date: | 25 Jan 2001 |
| DEWEY: | 664 |
| Number of pages: | 150 |
| Weight: | -1g |
| Height: | 280mm |
| Width: | 214mm |
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