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Principles of Food Sanitation (Fifth Edition)
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Member Price$84.00
Non-Member Price$89.00
Merchandise Description

Norman G. Marriott and Robert B. Gravani (2006)

This book provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel, as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizing, and cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

The book’s new features include:

  • two new chapters that address biosecurity and allergens as they relate to food sanitation;
  • updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, HACCP, cleaning and sanitizing equipment, and waste handling disposal; and
  • comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods.

Study reference for NEHA’s REHS/RS and CP-FS exams.
413 pages, hardback.

Table of Contents

1. Sanitation and the Food Industry

The food industry
What is sanitation?
Why sanitation?
Sanitation laws and regulations and guidelines
Establishment of sanitary practices
Study questions

2. The Relationship of Biosecurity to Sanitation

Potential risk of foodborne bioterrorism
Bioterrorism protection measures
The role of pest management in biosecurity
Study questions

3. The Relationship of Microorganisms to Sanitation

How microorganisms relate to food sanitation
What causes microorganisms to grow
Effects of microorganisms on spoilage
Effects of microorganisms of foodborne illness
Foodborne Illnesses
Microbial destruction
Microbial growth control
Microbial load determination diagnostic test
Study questions

4. The Relationship of Allergens to Sanitation

What are allergens?
Allergen control
Study questions

5. Food Contamination Sources

Transfer of contamination
Contamination of foods
Other contamination sources
Protection against contamination
Study questions

6. Personal Hygiene and Sanitary Food Handling

Personal hygiene
Sanitary food handling
Study questions

7. The Role of HACCP in Sanitation

What is HACCP?
HACCP development
Interface with GMPs and SSOPs
HACCP principles
Organization, implementation, and maintenance
Study questions

8. Quality Assurance for Sanitation

The role of total quality management
Quality assurance for effective sanitation
Organization for quality assurance
Establishment of a quality assurance program
Study questions

9. Cleaning Compounds

Soil characteristics
Effects of surface characteristics on soil deposition
Soil attachment characteristics
Cleaning compound characteristics
Classification of cleaning compounds
Cleaning auxiliaries
Scouring compounds
Cleaning compound selection
Handling and storage precautions
Study questions

10. Sanitizers

Sanitizing methods
Study questions

11. Sanitation Equipment

Sanitation costs
Equipment selection
Cleaning equipment
Sanitizing equipment
Lubrication equipment
Study questions

12. Waste Product Handling

Strategy for waste disposal
Planning the survey
Solid waste disposal
Liquid waste disposal
Study questions

13. Pest Control

Insect infestation 
Insect destruction
Use of pesticides
Integrated pest management
Study questions

14. Sanitary Design and Construction for Food Processing

Site selection
Site preparation
Building construction considerations
Processing and design considerations
Pest control design
Construction materials
Study questions

15. Low-Moisture Food Manufacturing and Storage Sanitation

Sanitary construction considerations
Receipt and storage of raw materials
Cleaning and low-moisture food manufacturing plants
Study questions

16. Dairy Processing Pant Sanitation

Role of pathogens
Sanitary construction considerations
Soil characteristics in dairy plants
Sanitation principles
Cleaning equipment
Study questions

17. Meat and Poultry Plant Sanitation

Role of sanitation
Sanitation principles
Cleaning compounds for meat and poultry plants
Sanitizers for meat and poultry plants
Sanitation practices
Sanitation procedures
Troubleshooting tips
Study questions

18. Seafood Plant Sanitation

Sanitary construction considerations
Contamination sources
Sanitation principles
Recovery of by-products
Study questions

19. Fruit and Vegetable Processing Plant Sanitation

Contamination sources
Sanitary construction considerations
Cleaning considerations
Cleaning of processing plants
Cleaners and sanitizers
Cleaning procedures
Evaluation of sanitation effectiveness
Study questions

20. Beverage Plant Sanitation

Mycology of beverage manufacture
Sanitation principles
Nonalcoholic beverage plant sanitation
Brewery sanitation
Winery sanitation
Distillery sanitation
Study questions

21. Foodservice Sanitation

Sanitary design
Contamination reduction
Sanitary procedures for food preparation
Sanitation principles
Foodservice sanitation requirements
Study questions

22. Management and Sanitation

Management requirements
Employee selection
Management of a sanitation operation
Total quality management
Study questions



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