239 products were found matching your search for Sanitation in 4 shops:

The Sanitation Enforcement Agent Passbook® prepares you for your test by allowing you to take practice exams in the subjects you need to study. It provides hundreds of questions and answers in the areas that will likely be covered on your upcoming exam, including but not limited to: remembering new information; understanding the order in which to do things; understanding written language; communicating information to another person; recognizing the existence of a problem; applying general rules to a specific situation or identifying a common element in several different situations; recognizing where you are in relation to the space you are in and using a map or diagram to get from one position to another; and more.

Now in an 18 oz. can and every can comes with an Up-Down actuator, cone spray nozzle, drain actuator nozzle, and 17.5 in. L, 3.3 mm semi-rigid hose. Foam Fresh is bio-remedial odor control foam that will break down organic matter and eliminate odors, leaving a pleasant, fresh scent. This formula does not just cover the odor, it actually breaks down the organic matter and gets rid of the odor for good. It works in 3 steps: When you first spray Foam Fresh onto a surface, the foaming immediately encapsulates odor causing molecules, reducing bad odor. Secondly, the odor is then replaced by a fresh scent. When you spray it, the scent is very powerful and then it diminishes to a softer fragrance. Thirdly, 7 strains of microbes in the foam begins consuming the organic matter. The microbes will double in population every 20-minutes until their food source is consumed. Foam Fresh is perfect for use in commercial and household kitchens, garbage cans, floor and sink drains and many other places. It can also get rid of odors from vomit, urine and feces. How does this work. Foam Fresh uses non-pathogenic bacterium that works on a organic chemical level. This type of bacteria out competes other bacteria that will make the organic matter smelly. It produces enzymes to break down organic matter and attaches to odor molecules in the air to eliminate the smell.

Chapin's 2610E janitorial & sanitation sprayer is designed for the professional cleaner and easy enough to use at home. Built to industry standards, our 3-gallon model features an adjustable poly cone nozzle, automatic pressure relief valve and seals to handle common industrial-strength cleaners. Use it inside and outside the home for general cleaning, farming and even in your garden.

The Chapin 2-gallon industrial poly janitorial/sanitation foamer/sprayer does two jobs in one. The nozzle on this dual foamer and sprayer dispenses a consistent foam for cleaning applications. This cleaning tool features an auto/manual high pressure relief valve and a 120 In. coil hose for easier reaching. This foamer/sprayer stands up to the strength of acidic cleaners and uses only pure virgin grade material; no fiberglass additives are included.

Sanitation Station is perfect for organizing your hand sanitizer, tissues, gloves or masks. It includes three compartments. Two compartments are shaped perfectly for dispensing masks and gloves. The third compartment is designed to hold a pump bottle of hand sanitizer or smaller items. Acrylic construction is clear so you can see exactly what they are holding. It is also easy to sanitize. The back includes two tear-shaped holes so you can hang it on a wall for easy access. Hardware is not included. Sanitation Station can also be used freestanding on your countertop or table.

Take back your backyard and spray your own properties for pests, while saving hundreds of dollars you would pay pest control services. The Cardinal Backpack Sprayer features a powerful 1.8 HP lightweight engine making it the perfect backpack sprayer for chemicals and herbicide applications around homes, farms and ranches. Using this power sprayer's spraying wand, the CPS435 is an excellent option for pest control in orchards, vineyards, greenhouse and other row crop farms.

Take back your backyard and spray your own properties for pests, while saving hundreds of dollars you would pay pest control services. The Cardinal Backpack Sprayer features a powerful 1.8 HP lightweight engine making it the perfect backpack sprayer for chemicals and herbicide applications around homes, farms and ranches. Using this power sprayer's spraying wand, the CPS435 is an excellent option for pest control in orchards, vineyards, greenhouse and other row crop farms.

147 pages. 11.00x8.50x0.34 inches. In Stock.

Take back your backyard and spray your own properties for pests, while saving hundreds of dollars you would pay pest control services. The Cardinal Backpack Sprayer features a powerful 1.8 HP lightweight engine making it the perfect backpack sprayer for chemicals and herbicide applications around homes, farms and ranches. Using this power sprayer's spraying wand, the CPS435 is an excellent option for pest control in orchards, vineyards, greenhouse and other row crop farms.

The Sanitation Enforcement Agent Passbook® prepares you for your test by allowing you to take practice exams in the subjects you need to study. It provides hundreds of questions and answers in the areas that will likely be covered on your upcoming exam, including but not limited to: remembering new information; understanding the order in which to do things; understanding written language; communicating information to another person; recognizing the existence of a problem; applying general rules to a specific situation or identifying a common element in several different situations; recognizing where you are in relation to the space you are in and using a map or diagram to get from one position to another; and more.

Finally, 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.

Finally, 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.

The 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.

New! This book is in the same immaculate condition as when it was published 0.18

The revised and updated second edition of Water and Sanitation Related Diseases and the Changing Environment offers an interdisciplinary guide to the conditions responsible for water and sanitation related diseases. The authors discuss the pathogens, vectors, and their biology, morbidity and mortality that result from a lack of safe water and sanitation. The text also explores the distribution of these diseases and the conditions that must be met to reduce or eradicate them. The text includes contributions from authorities from the fields of climate change, epidemiology, environmental health, environmental engineering, global health, medicine, medical anthropology, nutrition, population, and public health. Covers the causes of individual diseases with basic information about the diseases and data on the distribution, prevalence, and incidence as well as interconnected factors such as environmental factors. The authors cover access to and maintenance of clean water, and guidelines for the safe use of wastewater, excreta, and grey water, plus examples of solutions. Written for students, and professionals in infectious disease, public health and medicine, chemical and environmental engineering, and international affairs, the second edition of Water and Sanitation Related Diseases and the Changing Environment isa comprehensive resource to the conditions responsible for water and sanitation related diseases.

This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version.  It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice.  Every book has resources, contact information, and web sites of the products or companies discussed.

Ancien livre de bibliothèque. Edition 2005. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2005. Ammareal gives back up to 15% of this item's net price to charity organizations.

Now in its 6th Edition, this highly acclaimed textbook 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, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

Prevention of food borne illnesses, reduction of product spoilage, and improvements to product quality are ongoing concerns in the food manufacturing industry. Providing broad but practical information, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices shows how to effectively remove soil and microorganisms from the processing environment to prevent unhygienic manufacturing conditions. Using photographs, diagrams, and tables, this reference offers solutions to effective food sanitation. The book begins with discussions on the regulatory requirements of food plant sanitation and the identification of microorganisms of food manufacturing concern. Later chapters explore the principles of sanitary design, the use of proven sanitation techniques, and the means of verifying sanitation, such as adenosine triphosphate (ATP). The final chapters identify sanitary practices for plant personnel and visitors, provide a comprehensive pest management plan, and offer strategies for preventing chemical and physical food safety hazards.Drawing on almost 30 years of industry experience, the author gives real-world examples and practical, up-to-date information. These features, combined with a direct, easy-to-read format, demonstrate how you can use the techniques presented for implementation and training purposes, making this reference ideal for food safety and quality personnel as well as plant managers and designers.

The nation's leading sanitation text for both students in hospitality and food service programs, in-service managers and supervisors has been revised. Serving as the basis for many health jurisdiction manager certification programs, it has been updated with changes and interpretations of the FDA model code. Current industry developments, a strong focus on the flow of food service operations and changes in equipment, pest control, cleaning and sanitizing are emphasized. Retains the practical emphasis and readability of previous editions and adds new chapters on the Hazard Analysis Critical Control Point System (HACCP) and crisis management. There's also new information on such timely topics as egg handling, MSG and sulfites, employees with AIDS, HAZCOM ``right to know'' legislation and emerging pathogens. Includes pedagogical features like chapter goals, outlines, summaries, sample cases and glossary review questions.