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Food Safety and Sanitation

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

In the preface, it was mentioned that food safety must be the premier concern at all levels of food processing, preparation, and service. Every step in the process including harvesting, storage, and transportation of raw materials; processing; packaging; storage and transportation of the processed product; receiving of the processed product at the wholesale and retail level; storage of this product; use of it in preparation of another product; storage and display of the newly prepared product; service of the new product; preparation and storage of leftovers; reservice of the leftovers; and disposal of unused product must be carefully executed and monitored for safety and quality. This chapter covers some of the hazards involved in food processing and gives methods used to ensure safety and quality. Many colleges offer certification courses in food safety and sanitation and it is highly recommended that anyone aspiring to a career in the food industry take such a course.

Keywords

Food Safety Elementary Food Retail Outlet Freeze Food Critical Control Point 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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