Sanitation in Food Processing

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.

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