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.

Table of Contents:
Preface1. Introduction2. Food Plant Sanitation Programs Introduction Training Establishing a Successful Sanitation Program Organization Making Corrections Regulatory Programs References3. Food Plant Design and Construction Introduction Exterior Interior Construction References4. Process Equipment Introduction General Design Criteria Equipment Services Sanitary Design and Operation of Food Process Equipment References5. Cleaning and Sanitizing Cleaning Sanitizing Drying Vacuum Cleaning References6. Microbial Growth in Foods Introduction The Nature of Microorganisms Quantifying Microorganisms Bacterial Growth Factors Affecting Bacterial Growth References7. Food-Borne Diseases and Their Prevention Introduction Sampling Techniques Sampling Plans Food-Borne Pathogens Investigation of Outbreaks References8. Personal Hygiene Introduction Programs Physical Examinations Hand Washing Gloves Rest Room Facilities Hair Clothing Jewelry Eating Personal Habits References9. Insect Control Introduction Identification and Taxonomy Anatomy Physiology Behavior Infestations Control Eradication of Insects Pesticides Integrated Pest Management Insect Resistance References10. Significant Insects in the Food Industry Introduction Cockroaches Flying Insects Stored-Products Insects Control of Stored-Food Pests Examining Food for Insects References11. Rodents and Their Control in the Food Environment Rats Mice Rodent Proofing Regulatory Considerations References12. Birds and Their Control in the Food Environment Introduction Diseases Caused by Birds Pest Birds Bird Control References13. Packaging Sanitation Introduction Cans Glass Bottles and Jars Pouches and Flexible Packages Code Aseptic Packaging References14. 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 References15. Food Transport Sanitation Introduction Regulatory Aspects Unloading Car Construction and Design Car Cleaning Loading Pest Control Route Delivery Trucks References16. Water Sanitation Introduction Water Sources Water Uses in the Food Industry Water Quality Water Treatment Water Supply Systems References17. Air Introduction Sources Nature and Sources of Contamination Uses Microorganisms in Air References18. Raw Materials and Other Ingredients Introduction Expectations Specifications Inspections Supplier Certification Storage of Raw Materials Detection of Foreign Material References19. Food Laws and Regulations Introduction Laws Enforcement Impact of Regulations Exports and Imports Good Manufacturing Practices ReferencesAppendix 1. Transportation GuidelinesAppendix 2. Food Defect Action Levels (July 1, 1980)Appendix 3. FDA Factory Inspection FormsAppendix 4. FDA District Offices, Regions, and Jurisdictional AreasIndex