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.
SANITATION REGULATORY REQUIREMENTS
Food and Drug Administration (FDA)
United States Department of Agriculture (USDA)
Sanitation Standard Operating Procedures (SSOPs)
Sanitation Performance Standards (SPSs)
REGULATORY INSPECTION AND CONTROL ACTION
Regulatory Control Action
MICROORGANISMS OF FOOD MANUFACTURING CONCERN
Microbiological Control Methods
CONTROL OF LISTERIA IN FOOD MANUFACTURING
Methods of Listerial Management and Control
Sanitary Design and Materials
Evidence of Biofilm
SANITARY FACILITY DESIGN
The AMI 11 Principles of Sanitary Facility Design
Other Facility Considerations for Facility Sanitary
The AMI Ten Principles of Sanitary Design
Other Considerations for Sanitary Equipment Design
SANITATION BEST PRACTICES
Who Is Responsible for Sanitation?
The Cleaning Process
VERIFICATION OF SANITATION
Environmental Monitoring of Listeria
EMPLOYEE GOOD MANUFACTURING PRACTICES
Rationale for Good Manufacturing Practices (GMPs)
Basic Good Manufacturing Practices
PEST CONTROL AND SANITATION
Pests of Concern to Food Plants
Pest Control Measures
CHEMICAL AND PHYSICAL HAZARD CONTROL
"This book is a welcome publication in the field of food processing equipment design, cleaning, maintenance and good manufacturing practice."
– Maurice Walton, in Society of Dairy Technology, Nov 2007, Vol. 60, No. 4