Sanitation in Food Processing

Sanitation in Food Processing

1st Edition - January 1, 1983

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  • Author: John Troller
  • eBook ISBN: 9780323141666

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Description

Sanitation in Food Processing is a guide to food process sanitation, which illustrates the principles with timely examples. It discusses the importance of training in food-plant sanitation programs, as well as regulatory programs relating to all aspects of food plant sanitation, including Hazard Analysis Critical Control Point (HACCP), the construction and design of food plants, and prevention of food-borne diseases. Comprised of 19 chapters, this volume begins with an overview of sanitation in food processing, good sanitation practices, and the ways to establish a successful food sanitation program. It then discusses factors to consider in the design and construction of food plants; sanitary design and operation of food processing and service equipment; microbial growth in foods; the importance of personal hygiene; and significant insects in the food industry. The reader is also introduced to ways of controlling insects, rodents, and birds in the food environment, while other chapters address sanitation in food packaging, storage, and transport. The book concludes with a summary of food laws and regulations. This book is a valuable resource for undergraduate and postgraduate students, food sanitarians, and others in the food-processing industry who want to learn more about the ways and means of ensuring the quality and safety of the food we eat.

Table of Contents


  • Preface

    1. Introduction

    2. Food Plant Sanitation Programs

    Introduction

    Training

    Establishing a Successful Sanitation Program

    Organization

    Making Corrections

    Regulatory Programs

    References

    3. Food Plant Design and Construction

    Introduction

    Exterior

    Interior

    Construction

    References

    4. Process Equipment

    Introduction

    General Design Criteria

    Equipment Services

    Sanitary Design and Operation of Food Process Equipment

    References

    5. Cleaning and Sanitizing

    Cleaning

    Sanitizing

    Drying

    Vacuum Cleaning

    References

    6. Microbial Growth in Foods

    Introduction

    The Nature of Microorganisms

    Quantifying Microorganisms

    Bacterial Growth

    Factors Affecting Bacterial Growth

    References

    7. Food-Borne Diseases and Their Prevention

    Introduction

    Sampling Techniques

    Sampling Plans

    Food-Borne Pathogens

    Investigation of Outbreaks

    References

    8. Personal Hygiene

    Introduction

    Programs

    Physical Examinations

    Hand Washing

    Gloves

    Rest Room Facilities

    Hair

    Clothing

    Jewelry

    Eating

    Personal Habits

    References

    9. Insect Control

    Introduction

    Identification and Taxonomy

    Anatomy

    Physiology

    Behavior

    Infestations

    Control

    Eradication of Insects

    Pesticides

    Integrated Pest Management

    Insect Resistance

    References

    10. Significant Insects in the Food Industry

    Introduction

    Cockroaches

    Flying Insects

    Stored-Products Insects

    Control of Stored-Food Pests

    Examining Food for Insects

    References

    11. Rodents and Their Control in the Food Environment

    Rats

    Mice

    Rodent Proofing

    Regulatory Considerations

    References

    12. Birds and Their Control in the Food Environment

    Introduction

    Diseases Caused by Birds

    Pest Birds

    Bird Control

    References

    13. Packaging Sanitation

    Introduction

    Cans

    Glass Bottles and Jars

    Pouches and Flexible Packages

    Code

    Aseptic Packaging

    References

    14. Food Storage Sanitation

    Introduction

    Cold Storage

    Bulk and Commodity Storage

    Storage at Ambient Temperature

    Storage Facilities

    Equipment

    Warehousing Control

    Environmental Control

    Reclamation and Rehabilitation of Damaged Stock

    References

    15. Food Transport Sanitation

    Introduction

    Regulatory Aspects

    Unloading

    Car Construction and Design

    Car Cleaning

    Loading

    Pest Control

    Route Delivery Trucks

    References

    16. Water Sanitation

    Introduction

    Water Sources

    Water Uses in the Food Industry

    Water Quality

    Water Treatment

    Water Supply Systems

    References

    17. Air

    Introduction

    Sources

    Nature and Sources of Contamination

    Uses

    Microorganisms in Air

    References

    18. Raw Materials and Other Ingredients

    Introduction

    Expectations

    Specifications

    Inspections

    Supplier Certification

    Storage of Raw Materials

    Detection of Foreign Material

    References

    19. Food Laws and Regulations

    Introduction

    Laws

    Enforcement

    Impact of Regulations

    Exports and Imports

    Good Manufacturing Practices

    References

    Appendix 1. Transportation Guidelines

    Appendix 2. Food Defect Action Levels (July 1, 1980)

    Appendix 3. FDA Factory Inspection Forms

    Appendix 4. FDA District Offices, Regions, and Jurisdictional Areas

    Index




Product details

  • No. of pages: 472
  • Language: English
  • Copyright: © Academic Press 1983
  • Published: January 1, 1983
  • Imprint: Academic Press
  • eBook ISBN: 9780323141666

About the Author

John Troller

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