Principles of Food Sanitation

  • Norman G. Marriott
  • Robert B. Gravani

Part of the Food Science Texts Series book series (FSTS)

About this book


Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also 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 sanitation
  • Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
  • Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

About the authors

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


HACCP Hygiene Seafood food production food safety food sanitation hygienic practices microorganism mycotoxins quality assurance

Authors and affiliations

  • Norman G. Marriott
    • 1
  • Robert B. Gravani
    • 2
  1. 1.Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceCornell UniversityIthacaUSA

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods