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Sanitation Cleaning and Disinfection in the Food Industry

by Mario Stanga

Sanitation Cleaning and Disinfection in the Food Industry Synopsis

Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food industry personnel.

Sanitation Cleaning and Disinfection in the Food Industry Press Reviews

This book provides a guide to cleaning and disinfection for the food preparation and processing industries. (Food Science & Technology, 2011)

Book Information

ISBN: 9783527326853
Publication date: 27th January 2010
Author: Mario Stanga
Publisher: Wiley-VCH Verlag GmbH
Format: Hardback
Pagination: 611 pages
Categories: Hotel & catering trades,

About Mario Stanga

Mario Stanga worked in the Food and Beverage Division of Johnson Diversey from 1977 until 2008 and was the Technical Centre Manager during the latter years. Throughout this time Dr. Stanga has also held numerous seminars and training courses on detergency, sanitation theory, applications and problem solving within Universities, Professional Institutes and at significant industry partners,such as Heineken, Carlsberg, Nestle and Unilever. Since 2008 he has been working as a consultant to the food industry and held a host of seminars on Food Safety.

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