Abstract
Over the last decade, the food industry has grown tremendously. Sanitary practices have also changed and are now more complex. Food processing and preparation depend on more mechanized and large-volume processes. The foods produced by these processors and retailers are eaten by millions of people each day. Therefore, it is more and more important for workers to understand sanitary food-handling principles and food hygiene. Workers who understand why food sanitation is so important are more likely to use safe practices.
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© 1997 Springer Science+Business Media Dordrecht
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Marriott, N.G., Robertson, G. (1997). Sanitation: Definitions and Regulations. In: Essentials of Food Sanitation. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6045-6_1
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DOI: https://doi.org/10.1007/978-1-4615-6045-6_1
Publisher Name: Springer, Boston, MA
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