Overview

Prevention of food borne illnesses, reduction of product spoilage, and improvements to product quality are ongoing concerns in the food manufacturing industry. Providing broad but practical information, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices shows how to effectively remove soil and microorganisms from the processing environment to prevent unhygienic manufacturing conditions. Using photographs, diagrams, and tables, this reference offers solutions to effective food sanitation. The book begins with discussions on the regulatory requirements of food plant sanitation and the identification of microorganisms of food manufacturing concern. Later chapters explore the principles of sanitary design, the use of proven sanitation techniques, and the means of verifying sanitation, such as adenosine triphosphate (ATP). The final chapters identify sanitary practices for plant personnel and visitors, provide a comprehensive pest management plan, and offer strategies for preventing chemical and physical food safety hazards. Drawing on almost 30 years of industry experience, the author gives real-world examples and practical, up-to-date information. These features, combined with a direct, easy-to-read format, demonstrate how you can use the techniques presented for implementation and training purposes, making this reference ideal for food safety and quality personnel as well as plant managers and designers.

Full Product Details

Author:   Michael M. Cramer (Specialty Brands, Inc., Yorba Linda, California, USA)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Dimensions:   Width: 15.60cm , Height: 2.10cm , Length: 23.50cm
Weight:   0.544kg
ISBN:  

9780849341977

ISBN 10:   0849341973
Pages:   304
Publication Date:   19 June 2006
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9781466511736
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   In Print  
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

SANITATION REGULATORY REQUIREMENTS Food and Drug Administration (FDA) United States Department of Agriculture (USDA) Sanitation Standard Operating Procedures (SSOPs) Sanitation Performance Standards (SPSs) References REGULATORY INSPECTION AND CONTROL ACTION Inspection Regulatory Control Action Recall References MICROORGANISMS OF FOOD MANUFACTURING CONCERN Microorganisms Bacterial Requirements Food-Borne Illness Microbiological Control Methods References CONTROL OF LISTERIA IN FOOD MANUFACTURING Listeria Requirements Listeriosis Methods of Listerial Management and Control Ingredients Sanitary Design and Materials References BIOFILMS Biofilm Formation Evidence of Biofilm Biofilm Removal Current Research References SANITARY FACILITY DESIGN The AMI 11 Principles of Sanitary Facility Design Other Facility Considerations for Facility Sanitary Design The AMI Ten Principles of Sanitary Design Other Considerations for Sanitary Equipment Design Repairs References SANITATION BEST PRACTICES Who Is Responsible for Sanitation? The Cleaning Process References VERIFICATION OF SANITATION Verification Environmental Monitoring of Listeria References EMPLOYEE GOOD MANUFACTURING PRACTICES Rationale for Good Manufacturing Practices (GMPs) Basic Good Manufacturing Practices References PEST CONTROL AND SANITATION Pests of Concern to Food Plants Pest Control Measures Conclusion References CHEMICAL AND PHYSICAL HAZARD CONTROL Chemical Hazards Physical Hazards Reference INDEX

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