1st Edition
Food Plant Sanitation
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 that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:
þ Federal and state regulations and guidelines
þ Major biological and nonbiological contaminants
þ Cleaning a food plant
þ Sanitation and worker safety
þ Housekeeping
þ Product quality
þ Commodity processing
þ Retail food sanitation
þ Enforcement
In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.
An Overview of FDA's Food Regulatory Responsibilities, Y.H. Hui
Foodborne Diseases in the United States, P. Michael Davidson
The FDA's, GMPs, HACCP, and the Food Code, Y.H. Hui, Wai-Kit Nip, and J. Richard Gorham
Food Plant Inspections, Alfred J. St. Cyr
FOOD CONTAMINANTS
Hard or Sharp Foreign Objects in Food, Alan R. Olsen and Michael L. Zimmerman
Filth and Extraneous Material in Food, Michael L. Zimmerman, Alan R. Olsen, and Sharon L. Friedman
Feed Defect Action Levels, John S. Gecan
Analysis of Drug Residues in Food, Sherri B. Turnipseed
CLEANING A FOOD PLANT
Cleaning and Sanitizing a Food Plant, Peggy Stanfield
Water in Food Processing, Chun-Shi Wang, James Swi-Bea Wu, and Philip Cheng-Ming Chang
Water and HACCP Programs, Yu Ping Wei, James Swi-Bea Wu, and Philip Cheng-Ming Chang
Water Use in the Beverage Industry, Daniel W. Bena
Sanitation of Food Processing Equipment, Peggy Stanfield
WORKERS IN A FOOD PROCESSING PLANT
Workers' Personal Hygiene, Tin Shing Chao
Worker Safety and Regulatory Requirements, Tin Shing Chao
Worker Training in Sanitation and Personal Safety, Tin Shing Chao
Worker Safety and Types of Food Establishments, Peggy Stanfield
HOUSEKEEPING IN A FOOD PROCESSING PLANT
Rodent Pest Management, Robert M. Corrigan
Insects and Mice, Linda Mason
Pest Birds: Biology and Management at Food Processing Facilities, John B. Gingrich and Thomas E. Osterberg
Stored-Product Insect Pest Management and Control, Franklin Arthur and Thomas W. Phillips
QUALITY ASSURANCE PROGRAMS
An Informal Look at Food Plant Sanitation Programs, Jerry W. Heaps
Sanitation and Warehousing, Y.H. Hui, Wai-Kit Nip, and J. Richard Gorham
Metal Detection, Andrew Lock
Packaging, Michael A. Mullen and Sharon V. Mowery
HACCP AND PRODUCT PROCESSING
Beverage Plant Sanitation and HACCP, Henry C. Carsberg
Cereal Food Plant Sanitation, Gregory A. Umland, A. Jay Johnson, and Cheryl Santucci
Plant Sanitation and HACCP for Fruit Processing, Andi Sahu-mei Ou, Wen-zhe Hwang, and Sheng-dun Lin
Sanitation in Grain Storage and Handling, Michael D. Toews and Bhadriraju Subramanyam
Sanitation and Safety for a Fats and Oils Processing Plant, Richard D. O'Brien
Poultry Processing, Product Sanitation, and HACCP, T.C. Chen and Ping-Lieh Thomas Wang
Seafood Processing: Basic Sanitation Practices, Peggy Stanfield
RETAIL FOOD SANITATION
Retail Food Sanitation: Prerequisites to HACCP, Peggy Stanfield
Retail Food Processing: Reduced Oxygen Packaging, Smoking, and Curing, Y.H. Hui
FEDERAL ENFORCEMENT AND FOOD SAFETY PROGRAMS
FDA Enforcement and Food Plant Sanitation, Peggy Stanfield
A Review of U.S. Food Safety Policies and Programs, Tin Shing Chao
APPENDIX A: U.S. Food and Drug Administration Good Manufacturing Practices
APPENDIX B: Hazard Analysis and Critical Control Point Principles and Application Guidelines
APPENDIX C: Food Code 2001 (Table of )
APPENDIX D: The Handbook of Food Defect Action Levels
INDEX
Biography
Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca
"The approach of this book is unique and makes it an essential reference for food safety and quality professionals."
- Cellulose Chemistry and Technology
