Principles and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods

1st Edition - April 2, 1991

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  • Author: H J Heinz
  • eBook ISBN: 9781483165349

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Description

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

Table of Contents


  • Foreword

    Editorial Note and Acknowledgments

    List of Figures

    List of Tables

    1 Introduction

    1.A Purpose

    1.B Background

    1.C Uses of this Book

    1.D A Note on the Layout

    2 Assessment of an Operation

    Introduction

    2.A Management Philosophy, Attitudes and Organization

    2.B Plant, Processes and Procedures

    2.C Quality Audits

    Appendix

    3 Establishment and Implementation of HACCP

    3.A Establishment and Use of HACCP

    3.B Implementing the HACCP System

    3.C Summary and Conclusions

    4 Buildings

    4.A Site and Environment

    4.B Design and Construction

    4.C Maintenance and Alterations

    4.D Pest Control and Disinfestation

    4.E Utilities (Services UK)

    5 Sanitation

    5.A Sanitary (Hygienic) Design

    5.B Installation and Alterations

    5.C Maintenance

    5.D Cleaning and Disinfection

    5.E Foreign Material Control

    6 Personnel

    6.A Hygienic Practices

    6.B Facilities and Protective Clothing

    6.C Training for Product Safety - Management, Supervision and Operators

    6.D Training Aids and Materials - Some Commercially Available Examples

    7 Microorganisms - An Outline of their Structure

    Introduction

    7.A Viruses

    7.B Bacteria

    7.C Fungi - Yeasts and Molds

    7.D A General Glossary of Terms of Form, Function and Attribute

    8 Biological Factors Underlying Food Safety, Preservation and Stability

    8.A Numbers of Microorganisms in Foods and their Growth Kinetics

    8.B Factors Affecting the Growth Curve

    8.C Physico-Chemical Factors Affecting Survival

    9 Insights into Microbiological Control Methods

    9.A Microbiological Examination

    9.B Challenge Testing - Including Shelf-Life Assessment

    10 Pathogenicity and Pathogen Profiles

    10.A Introduction - Pathogens and Food Processing

    10.B Pathogens and Illness

    11 Spoilage - Including Enzymes and their Importance

    11.A Notes on Spoilage

    11.B Notes on Enzymes and their Importance

    12 Aspects of Microbiological Safety in Food Preservation Technologies

    Introduction

    12.A Chilled Foods

    12.B Frozen Foods

    12.C Dried Foods

    12.D Conventionally Canned Foods

    12.E Aseptically Packaged Foods

    12.F Physico-Chemically Preserved Foods

    12.G Aw Controlled Foods

    13 Criteria for Ingredients and Finished Products

    13.A Food Safety Strategy and the Use of Criteria

    13.B Microbiological Criteria

    13.B Microbiological Criteria Data Tables

    13.C Ingredients - Defects and Foreign Materials

    Index

Product details

  • No. of pages: 572
  • Language: English
  • Copyright: © Butterworth-Heinemann 1991
  • Published: April 2, 1991
  • Imprint: Butterworth-Heinemann
  • eBook ISBN: 9781483165349

About the Author

H J Heinz

About the Editors

David A. Shapton

Norah F. Shapton

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