Kindly note that we have put a lot of effort into researching the best books on Food Hygienic and Sanitation subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Food Hygienic and Sanitation" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.
|1. “Food Hygiene and Sanitation” by Sunetra Roday
“Food Hygiene and Sanitation” Book Review: The second edition of this book is a revision of the earlier edition. This edition is helpful to keep the students up-to-date. Those students who handle food abreast with the latest food-processing techniques, food standards, laws and regulations enacted recently as well as emerging concerns related to food and disease. This edition includes these major changes. These changes were along with environment-friendly practices to preserve not only the health and well-being of humankind.But it also conserved the planet Earth. Following three new chapters includes Food Preservation Techniques, Quality and Food Standards. Recent Concerns like Real-life case studies, latest food laws and acts, hospital and transport catering and green technologies have been covered in relevant chapters in this edition.
|2. “Hygiene and Sanitation Practices of Street Food Vendors” by Onesmus Kilungu
“Hygiene and Sanitation Practices of Street Food Vendors” Book Review: There has been a detectable rise of food dealers in most cities in Africa and most parts of the globe. These vendors sell both raw and cooked food items. It has been provoked by rapidly growing food demands alongside the need to expand and make use of income sources in the face of declining incomes. With a huge increase of street food sellers being sold close to sewers and along the roads, a study was done to check the hygienic and sanitary practices of vendors on street foods. A sample of street food vendors, street food consumers and Public Health Officers were examined in Nairobi. This work checks the hygienic and sanitary practices, experiences of consumers of street foods and the role of public health officers. This work also gives direction on street food vending to improve the safety of the consumers as street foods are here to stay. This work is perfect for food safety experts, institutions offering food safety and health government ministries.
|3. “Principles of Food Sanitation (Food Science Text Series)” by Norman Marriott and Robert B Gravani
“Principles of Food Sanitation (Food Science Text Series)” Book Review: With the importance of food safety and security, high volume food processing and preparation operations have enlarged the need for improvement in sanitary practices from processing to consumption. This incline presents a dare for the food processing and food preparation industry. It’s 5th edition provides sanitization information. This information needs to ensure hygienic practices and safe food for industry personnel as well as students. The textbook addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions. These directions help in applying these concepts to attain hygienic conditions in food processing or food preparation operations. This edition includes features like a new chapter on the concerns about biosecurity and food sanitation. It also involves characteristics like comprehensive and concise discussion about sanitation of low, intermediate, and high moisture foods. The chapters in this book are well described and clearly explained.
| 4. “Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)” by H L M Lelieveld and John Holah
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“Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: Well maintained hygiene is important for safe food production. According to world’s leading experts in the field, food processing hygiene provides a reliable and broad review of good hygiene practice for the food industry. Part one involves governmental context. It discusses chapters on international context, regulation in the EU and USA. Second Part discusses the main issue of food hygiene. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. It has an introductory chapter on sources of contamination After that, there are chapters on plant design and control of airborne contamination. These are followed by a pattern of chapters on hygienic equipment design, including construction materials, piping systems, and methods for verifying and certifying hygienic design. Part three check good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.
| 5. “Essentials of Food Sanitation (Food Science Text Series)” by Norman G Marriott
“Essentials of Food Sanitation (Food Science Text Series)” Book Review: It is an Aspen Food Science Text Series Book. All the information you will get in this book is by Norman G. Marriott. And it is now available in a very simple, practical and updated format. It provides a step by step approach by offering useful information on food sanitation at all levels of food processing. It emphasizes on the role of each employee at each stage. It covers a wide range of topics such as cleaning and sanitizing compounds, systems and equipment to food sanitization. Each chapter provides food handlers and students holding interesting real life reports of food sanitation problems. It provides different techniques to ensure good understanding of the subject. It includes visual aides, a comprehensive glossary, several summaries, references.
|6. “Food Safety for Food Business Operators: Food Safety HACCP” by Prof M K Mukundan|
| 7. “Food Microbiology and Hygiene” by Richard Hayes
“Food Microbiology and Hygiene” Book Review: The main aim of this book is of interest to all those people concerned about food hygiene. The audience needed a book like this. Its success has necessitated its 2nd edition. This edition will answer all the shortcomings found in the early edition. This book introduced many sections in each chapter. During the time that has gone when its first edition appeared, there was much publicity about new forms of food poisoning. Listeriosis is thus debated in detail, while problems with salmonella in eggs and BSE are also taken into account. There was progress in methodology with the occurrence of advanced techniques such as gene probes and PCR.
|8. “Hygiene Management in Factories: Development and Applications (The CHGL series on the food industry)” by Paul Thomas|
| 9. “Sanitation: Cleaning and Disinfection in the Food Industry” by Mario Stanga
“Sanitation: Cleaning and Disinfection in the Food Industry” Book Review: It is an up to date guide to cleaning and disinfection for the food processing industries. It explains a number of examples from various food industries as well as topics universal to many industries. It includes biofilm formation, general sanitizing, and clean-in-place systems. The principles and practices related to contamination, cleaning compounds, sanitizers and cleaning equipment are equally addressed. It results in development of concepts of applied detergency. So that the readers can understand and solve problems related to the cleaning and disinfection of laboratories. Problems arise in plants and other industrial environments where foods and beverages are prepared. This book is an essential reading for food industry personnel as well as students.
| 10. “Rapid Food Analysis and Hygiene Monitoring: Kits, Instruments and Systems” by Pierre-Jean Raugel
“Rapid Food Analysis and Hygiene Monitoring: Kits, Instruments and Systems” Book Review: Prof. Dr. ELKE ANKIAM Food control is important for consumer protection. As agriculture and food technology have increased rapidly in the past, the analytical problems concerning food have become more complicated. The consumer expects high quality food at a reasonable price. Their main concerns are food safety and food quality. It includes authenticity proof. This book explains about many kits and instruments used to control the quality of food. The tools mentioned are not only limited to validated analytical methods. They also foresee routine and screening methods. In this edition, the stress is put on validation procedures of three organisations (AOAC, AFNOR and Microval). Its purpose is to facilitate the purchase and use of kits needed for food analysis.
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