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Author: L. Woolley
Publisher: Routledge
Published: 2002-12-24
Total Pages: 174
ISBN-13: 1135753563
DOWNLOAD EBOOKA companion volume to Drainage Details, the two volumes provide a compact and exact source of reference dealing with the drainage of buildings from sanitary appliance through the underground drainage network, to the final outfall.
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
Published: 2013-03-09
Total Pages: 432
ISBN-13: 1475762631
DOWNLOAD EBOOKLarge volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author: Ann Olga Koloski-Ostrow
Publisher: UNC Press Books
Published: 2015-04-06
Total Pages: 313
ISBN-13: 1469621290
DOWNLOAD EBOOKThe Romans developed sophisticated methods for managing hygiene, including aqueducts for moving water from one place to another, sewers for removing used water from baths and runoff from walkways and roads, and public and private latrines. Through the archeological record, graffiti, sanitation-related paintings, and literature, Ann Olga Koloski-Ostrow explores this little-known world of bathrooms and sewers, offering unique insights into Roman sanitation, engineering, urban planning and development, hygiene, and public health. Focusing on the cities of Pompeii, Herculaneum, Ostia, and Rome, Koloski-Ostrow's work challenges common perceptions of Romans' social customs, beliefs about health, tolerance for filth in their cities, and attitudes toward privacy. In charting the complex history of sanitary customs from the late republic to the early empire, Koloski-Ostrow reveals the origins of waste removal technologies and their implications for urban health, past and present.
Author: L. Woolley
Publisher: Routledge
Published: 2002-12-24
Total Pages: 322
ISBN-13: 1135753571
DOWNLOAD EBOOKA companion volume to Drainage Details, the two volumes provide a compact and exact source of reference dealing with the drainage of buildings from sanitary appliance through the underground drainage network, to the final outfall.
Author: Mario Stanga
Publisher: John Wiley & Sons
Published: 2010-03-08
Total Pages: 626
ISBN-13: 3527326855
DOWNLOAD EBOOKFinally, 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.
Author: L. Woolley
Publisher: Routledge
Published: 2013-10-31
Total Pages: 102
ISBN-13: 1135258880
DOWNLOAD EBOOKA unique set of 45 information sheets giving complete details of all forms of drainage work for the builder and surveyor.
Author: Robin Nagle
Publisher: Macmillan + ORM
Published: 2013-03-19
Total Pages: 276
ISBN-13: 1466836733
DOWNLOAD EBOOKAmerica's largest city generates garbage in torrents—11,000 tons from households each day on average. But New Yorkers don't give it much attention. They leave their trash on the curb or drop it in a litter basket, and promptly forget about it. And why not? On a schedule so regular you could almost set your watch by it, someone always comes to take it away. But who, exactly, is that someone? And why is he—or she—so unknown? In Picking Up, the anthropologist Robin Nagle introduces us to the men and women of New York City's Department of Sanitation and makes clear why this small army of uniformed workers is the most important labor force on the streets. Seeking to understand every aspect of the Department's mission, Nagle accompanied crews on their routes, questioned supervisors and commissioners, and listened to story after story about blizzards, hazardous wastes, and the insults of everyday New Yorkers. But the more time she spent with the DSNY, the more Nagle realized that observing wasn't quite enough—so she joined the force herself. Driving the hulking trucks, she obtained an insider's perspective on the complex kinships, arcane rules, and obscure lingo unique to the realm of sanitation workers. Nagle chronicles New York City's four-hundred-year struggle with trash, and traces the city's waste-management efforts from a time when filth overwhelmed the streets to the far more rigorous practices of today, when the Big Apple is as clean as it's ever been. Throughout, Nagle reveals the many unexpected ways in which sanitation workers stand between our seemingly well-ordered lives and the sea of refuse that would otherwise overwhelm us. In the process, she changes the way we understand cities—and ourselves within them.
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 356
ISBN-13: 1461560454
DOWNLOAD EBOOKAn Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
Author: Ernest Leslie Woolley
Publisher:
Published: 1974
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: David J Eveleigh
Publisher: The History Press
Published: 2006-11-15
Total Pages: 262
ISBN-13: 0752495801
DOWNLOAD EBOOKCovers the early primitive sanitation devices such as cesspits and urban dung heaps. From Roman times up to modern-day luxury, this book leads us chronologically through the story of sanitation. It also describes the advances that came with the onslaught of technology from the seventeenth to the twentieth century. With first hand accounts and evidence from diaries and contemporary records, David Eveleigh traces the history of inventions that have affected everyone throughout history, told with a lively combination of human interest and drama.
