Sanitation

Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 35 years’ experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues.

The single authoritative resource on the causes of and successful interventions for water and sanitation-related diseases.

An 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.

The new 2030 Agenda for Sustainable Development includes water, sanitation, and hygiene (WASH) at its core. A dedicated Sustainable Development Goal (SDG 6) declares a commitment to ensure availability and sustainable management of water and sanitation for all. Monitoring progress toward this goal will be challenging: direct measures of water and sanitation service quality and use are either expensive or elusive. However, reliance on household surveys poses limitations and likely overstated progress during the Millennium Development Goal period.