| Author | : Y. H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 770 |
| Release | : 2002-09-13 |
| Genre | : Technology & Engineering |
| ISBN | : 9780203910566 |
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 th
| Author | : |
| Publisher | : |
| Total Pages | : 262 |
| Release | : 1979 |
| Genre | : Food handling |
| ISBN | : |
Abstract: A reference text provides basic information and guidelines for food plant sanitation operators and managers concerning communication and management skills, regulations and compliance, quality control measures, food contamination sources, test methods, and sanitation and hygiene practices. Specific attention is given to: communication skills and pitfalls; good manufacturing practices in the manufacturing, processing, packing, and holding of human foods; defect action levels; practical aspects of sanitation; in-plant inspections; control of insects, flies, mites, pesticides, proposed rules; and the morphology of yeasts, molds, and bacteria. Aspects of fumigation, heat sterilization, bactericides, personal hygiene, and cleaning practices also are discusssed. (wz).
| Author | : Norman G. Marriott |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 432 |
| Release | : 2013-03-09 |
| Genre | : Technology & Engineering |
| ISBN | : 1475762631 |
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
| Author | : Michael M. Cramer |
| Publisher | : CRC Press |
| Total Pages | : 244 |
| Release | : 2022-04-28 |
| Genre | : Health & Fitness |
| ISBN | : 1000571556 |
Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 40 years’ experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Third Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Features of this new edition include new photographs, tables, and up-to-date material that better reflect current guidance on food plant sanitation, including additional information on the implementation of FSMA. The chapters address testing for and control of microorganisms in food manufacturing, including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition, the author presents methods for verifying sanitation, and provides greater differentiation of verification versus validation. The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan, including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included, wherever possible, examples of procedures, forms, and documents to help novice food safety and quality professionals develop effective food safety systems.
| Author | : Michael M. Cramer |
| Publisher | : CRC Press |
| Total Pages | : 309 |
| Release | : 2013-05-29 |
| Genre | : Technology & Engineering |
| ISBN | : 1466511737 |
Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 35 years’ experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system. The chapters address testing for and control of microorganisms in food manufacturing, including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition, the author presents methods for verifying sanitation. The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan, including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included, wherever possible, examples of procedures, forms, and documents to help novice food safety and quality professionals develop effective food safety systems.
| Author | : H. L. M. Lelieveld |
| Publisher | : Taylor & Francis US |
| Total Pages | : 752 |
| Release | : 2005-10-30 |
| Genre | : Business & Economics |
| ISBN | : 9781855739574 |
Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.
| Author | : Y. H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 1386 |
| Release | : 2014-12-16 |
| Genre | : Technology & Engineering |
| ISBN | : 1466577703 |
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service 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. Formerly titled Food Plant Sanitation, this
| Author | : Guillermo Etienne |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2006-09 |
| Genre | : Food handing |
| ISBN | : 9780595409099 |
Food safety is one of today's major concerns. One important factor in food safety is cleaning and sanitation of the equipment used in the food, dairy, beverage, brewery and hospitality industry. Cleanliness is a relevant factor; the public consumes more and more prepared or semi-prepared foods. The consequences of contamination can be catastrophic for the public and the economic and legal implications for the producer can be devastating. There have been several large and medium size enterprises bankrupted by a national recall of their contaminated products. This book was prepared with the practical and technical experience of many years working on real cases, improving in general the cleanliness and sanitation of the equipment where the food or beverage was prepared and packed. Know and apply these principles and you will reduce costs and improve cleanliness and sanitation. It is complemented with more than 50 spreadsheets of the most useful and used calculations. It includes an updated bibliography and important commercial references.
| Author | : Ronald H. Schmidt |
| Publisher | : John Wiley & Sons |
| Total Pages | : 866 |
| Release | : 2005-03-11 |
| Genre | : Science |
| ISBN | : 047143227X |
As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.
