Food Plant Sanitation (Google eBook)

Front Cover
Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca
CRC Press, Sep 13, 2002 - Technology & Engineering - 752 pages
2 Reviews
Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:

■ Federal and state regulations and guidelines
■ Major biological and nonbiological contaminants
■ Cleaning a food plant
■ Sanitation and worker safety
■ Housekeeping
■ Product quality
■ Commodity processing
■ Retail food sanitation
■ Enforcement

In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.
  

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Good articles, Professor Philip Cheng Ming Chang has a nice article in it.

Contents

An Overview of FDAs Food Regulatory Responsibilities
1
Foodborne Diseases in the United States
7
The FDAs GMPs HACCP and the Food Code
31
Food Plant Inspections
51
Hard or Sharp Foreign Objects in Food
61
Filth and Extraneous Material in Food
69
Food Defect Action Levels
77
Analysis of Drug Residues in Food
87
An Informal Look at Food Plant Sanitation Programs
359
Sanitation and Warehousing
373
Metal Detection
391
Packaging
423
Beverage Plant Sanitation and HACCP
435
Cereal Food Plant Sanitation
443
Plant Sanitation and HACCP for Fruit Processing
457
Sanitation in Grain Storage and Handling
481

Cleaning and Sanitizing a Food Plant
101
Water in Food Processing
115
Water and HACCP Programs
129
Water Use in the Beverage Industry
141
Sanitation of Food Processing Equipment
187
Workers Personal Hygiene
211
Worker Safety and Regulatory Requirements
221
Worker Training in Sanitation and Personal Safety
245
Worker Safety and Types of Food Establishments
257
Rodent Pest Management
265
Insects and Mites
293
Pest Birds Biology and Management at Food Processing Facilities
317
StoredProduct Insect Pest Management and Control
341
Sanitation and Safety for a Fats and Oils Processing Plant
499
Poultry Processing Product Sanitation and HACCP
515
Seafood Processing Basic Sanitation Practices
543
Retail Foods Sanitation Prerequisites to HACCP
563
Retail Food Processing Reduced Oxygen Packaging Smoking and Curing
595
FDA Enforcement and Food Plant Sanitation
609
A Review of US Food Safety Policies and Programs
631
US Food and Drug Administration Good Manufacturing Practices
643
Hazard Analysis and Critical Control Point Principles and Application Guidelines
657
Food Code 2001
679
The Handbook of Food Defect Action Levels
687
Index
721
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Page 4 - Safe or safety means that there is a reasonable certainty in the minds of competent scientists that the substance is not harmful under the intended conditions of use. It is impossible in the present state of scientific knowledge to establish with complete certainty the absolute harmlessness of the use of any substance.

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