Chapter 37. Sanitation Requirements

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Y. H. Hui1,
  2. Isabel Guerrero-Legarreta Ph.D.2

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch37

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Hui, Y. H. and Guerrero-Legarreta, I. (2010) Sanitation Requirements, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch37

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. 1

    Science Technology System, West Sacramento, California, USA

  2. 2

    Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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CHAPTER TOOLS

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Keywords:

  • most common plate agar used worldwide - modified charcoal cefoperazone deoxycholate agar;
  • inadequate water systems - vehicles for contamination of raw ingredients, food products, or contact surfaces;
  • improper plumbing installation - resulting in potential health hazards

Summary

This chapter contains sections titled:

  • Introduction

  • General good manufacturing practices

  • Suggestions

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