Principles of Food Sanitation

ISBN-10: 0387250255
ISBN-13: 9780387250250
Edition: 5th 2006 (Revised)
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Description: In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food  More...

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Book details

List price: $84.95
Edition: 5th
Copyright year: 2006
Publisher: Springer
Publication date: 1/5/2006
Binding: Hardcover
Pages: 413
Size: 7.25" wide x 10.50" long x 1.00" tall
Weight: 2.310

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Principles of Food Sanitation, 5 th Edition, like the previous editions, provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed reference discusses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. Also it presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

Preface
Sanitation and the Food Industry
The food industry
What is sanitation?
Why sanitation?
Sanitation laws and regulations and guidelines
Establishment of sanitary practices
Summary
Study questions
The Relationship of Biosecurity to Sanitation
Potential risks of foodborne bioterrorism
Bioterrorism protection measures
The role of pest management in biosecurity
Additional bioterrorism information
Summary
Study questions
The Relationship of Microorganisms to Sanitation
How microorganisms relate to food sanitation
What causes microorganisms to grow
Effects of microorganisms on spoilage
Effects of microorganisms on foodborne illness
Foodborne illnesses
Microbial destruction
Microbial growth control
Microbial load determination
Diagnostic tests
Summary
Study questions
The Relationship of Allergens to Sanitation
What are allergens?
Allergen control
Summary
Study questions
Food Contamination Sources
Transfer of contamination
Contamination of foods
Other contamination sources
Protection against contamination
Summary
Study questions
Personal Hygiene and Sanitary Food Handling
Personal hygiene
Sanitary food handling
Summary
Study questions
The Role of HACCP in Sanitation
What is HACCP?
HACCP development
Interface with GMPs and SSOPs
HACCP principles
Organization,implementation,and maintenance
Summary
Study questions
Quality Assurance for Sanitation
The role of total quality management
Quality assurence for effective sanitation
Organization for quality assurance
Establishment of a quality assurance program
Summary
Study questions
Cleaning Compounds
Soil characteristics
Effects of surface characteristics on soil deposition
Soil attachment characteristics
Cleaning compound characteristics
Classification of cleaning compounds
Cleaning auxiliaries
Scouring compounds
Cleaning compound selection
Handling and storage precautions
Summary
Study questions
Sanitizers
Sanitizing methods
Summary
Study questions
Sanitation Equipment
Sanitation costs
Equipment selection
Cleaning equipment
Sanitizing equipment
Lubrication equipment
Summary
Study questions
Waste Product Handling
Strategy for waste disposal
Planning the survey
Solid waste disposal
Liquid waste disposal
Summary
Study questions
Pest Control
Insect infestation
Cockroaches
Insect destruction
Rodents
Birds
Use of pesticides
Integrated pest management
Summary
Study questions
Sanitary Design and Construction for Food Processing
Site selection
Site preparation
Building construction considerations
Processing and design considerations
Pest control design
Construction materials
Summary
Study questions
Low-Moisture Food Manufacturing and Storage Sanitation
Sanitary construction considerations
Receipt and storage of raw materials
Cleaning of low-moisture food manufacturing plants
Summary
Study questions
Dairy Processing Plant Sanitation
Role of pathogens
Sanitary construction considerations
Soil characteristics in dairy plants
Sanitation principles
Cleaning equipment
Summary
Study questions
Meat and Poultry Plant Sanitation
Role of sanitation
Sanitation principles
Cleaning compounds for meat and poultry plants
Sanitizers for meat and poultry plants
Sanitation practices
Sanitation procedures
Troubleshooting tips
Summary
Study questions
Seafood Plant Sanitation
Sanitary construction considerations
Contamination sources
Sanitation principles
Recovery of by-products
Summary
Study questions
Fruit and Vegetable Processing Plant Sanitation
Contamination sources
Sanitary construction considerations
Cleaning considerations
Cleaning of processing plants
Cleaners and sanitizers
Cleaning procedures
Evaluation of sanitation effectiveness
Summary
Study questions
Beverage Plant Sanitation
Mycology of beverage manufacture
Sanitation principles
Nonalcoholic beverage plant sanitation
Brewery sanitation
Winery sanitation
Distillery sanitation
Summary
Study questions
Foodservice Sanitation
Sanitary design
Contamination reduction
Sanitary procedures for food preparation
Sanitation principles
Foodservice sanitation requirements
Summary
Study questions
Management and Sanitation
Management requirements
Employee selection
Management of a sanitation operation
Total quality management
Summary
Study questions
Index

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