Principles of Food Sanitation

by Norman G. Marriott

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.
Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

New features in this edition


A new chapter on the concerns about biosecurity and food sanitation


Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal


Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

413 pages, Hardcover

First published June 15, 1989