Fundamental principles of microbiology -- Food poisoning and other food-borne hazards -- Food spoilage -- Microbiological examining methods -- Factory design and construction -- Factory layout -- Design of food processing equipment -- HACCP and product quality -- Cleaning and disinfection: methods -- Cleaning and disinfection: practical application -- Hygiene and training of personnel -- World-wide food safety programmes and legislation
Notes
Revised edition of: Food hygiene, microbiology, and HACCP / P.R. Hayes
