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.Principles of Food Sanitation, 5th Edition, like the previous editions, provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed reference discusses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. Also it presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitationUpdated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposalComprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York