Sanitation in Food Processing
1st Edition
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
Details
- No. of pages:
- 472
- Language:
- English
- Copyright:
- © Academic Press 1983
- Published:
- 28th May 1983
- Imprint:
- Academic Press
- eBook ISBN:
- 9780323141666