1st Edition

Practical Sanitation in the Food Industry

By Ian S. Maddox Copyright 1994
    194 Pages
    by CRC Press

    194 Pages
    by CRC Press

    This book is based on the need for a sound education and training in food hygiene and sanitation for personnel employed in the food industry. It lays emphasis on the practical aspects of developing, implementing, evaluating and managing a sanitation program that seem to be lacking.

    Preface

    Introduction

    The Nature of Microorganisms

    Nomenclature

    Bacteria

    Fungi

    Protozoa

    Algae

    Viruses

    Nutrient Requirements and Growth of Microorganisms

    Macronutrients

    Carbon

    Nitrogen

    Phosphorus

    Sulfur

    Magnesium

    Potassium

    Micronutrients

    Microbiological Media

    General Purpose Media

    Special Purpose Media

    Growth of Microbial Numbers

    Increase in Cell Numbers

    Effect of the Initial Number of Cells

    Effect of the Doubling Time

    Mathematical Expression of Bacterial Growth

    Bacterial Numbers on Food

    Effect of the Physical Environment

    Death Kinetics

    Effect of Temperature

    Use of High Temperatures to Kill Microorganisms

    Use of Low Temperatures to Control Microorganisms

    pH

    Water and Water Activity

    Atmospheric Composition

    Radiation

    Ultraviolet Light (UV)

    Atomic Radiations

    Removal of Microorganisms by Filtration

    From Liquids

    From Gases

    Food-Borne Illnesses and Food Spoilage

    Infection-type Food Poisoning

    Salmonella

    Listeria monocytogenes

    Pathogenic E. coli and Shigella

    Yersinia entercolitica

    Vibrio

    Clostridium perfringens

    Aeromonas

    Intoxication-type Food Poisoning

    Botulism

    Staphylococcal Food Poisoning

    Bacillus cereus

    Mycotoxins

    Algal Toxins

    Food-borne Diseases

    Campylobacter

    Viruses

    Protozoa

    Food Spoilage

    Natural Sources of Contamination

    Contamination During Processing

    The Spoilage Process

    Cleaning and Sanitising Chemicals

    Water

    Detergents

    Ingredients of Commercial Detergents

    Commercial Detergents

    Choice of Detergent

    Sanitisers

    Factors Affecting Killing by Sanitisers

    The "Ideal" Sanitiser

    Types of Sanitiser

    Choice of Sanitiser

    Use of Hot Water to Kill Microorganisms on Equipment

    Cleaning Procedures

    The Cleaning Process

    Fumigation

    Methods of Detergent Application

    For "Open" (Non-enclosed) Areas

    For Enclosed Areas

    Cleaning Teams

    Production Staff

    Separate Team

    Contract Team

    Evaluation of Cleaning Procedures

    Troubleshooting of Cleaning Procedures

    Water Treatment

    Purpose of Water Treatment

    Pre-Treatment Methods

    Screening

    Storage

    Aeration

    Treatment Methods

    Chemical Coagulation

    Rapid (Pressure) Filtration

    Carbon Filtration

    Water Softening

    Chlorination of Water

    Standards for Portable Water

    Inorganic Chemical Constituents of Health Significance

    Organic Constituents of Health Significance

    Aesthetic Quality

    Microbiological Quality

    The Future of Water Supplies

    Effluent Treatment

    Principles of Effluent Treatment

    Chemical Treatment

    Biological Treatment

    Food Industry Effluents

    Treatment Processes

    Grit Removal and Screening

    Solids Removal

    Secondary Treatment

    Solids Disposal

    Choice of Treatment Process

    Waste Minimisation

    Waste Volume Reduction

    Waste Strength Reduction

    Other Aspects of Sanitation Programs

    Pest Control

    Rodents

    Insects

    Pre-Operation Hygiene Inspections

    Personnel Education and Company Rules

    Pedestrian Traffic

    Hygienic Design of Equipment

    The Role of Microbiology Laboratory

    Microbiological Assessment of Product During and After Processing

    Management of Sanitation Programs

    The Hazard Analysis Critical Control Point System (HACCP)

    Construction of the Flow Chart

    Hazard Analysis

    Critical Control Points (CCPs)

    Establish Critical Limits for each Critical Control Point

    Monitoring the Critical Control Points

    Establish Procedures for Corrective Action

    Establish Procedures to confirm the Effectiveness of the HACCP System

    Documentation of Procedures and Records

    The ISO 9000 System

    References and Further Reading

    Appendix 1

    Appendix 2

    Appendix 3

    Appendix 4

    Index

    Biography

    Ian Maddox is Associate Professor in the Department of Process and Environmental Technology at Massey University, New Zealand. He has extensive contacts with the food industry and wide experience in establishing education programs for a variety of food industry personnnel, from process operators to higher management.