Food Plant Sanitation

Focusing on the regulations and concepts related to food plant sanitation, this reference covers the fundamental and practical aspects of sanitation in food production. It features effective sanitation practices vital to the cereal, seafood, beverage, fruit, grain, fats and oils, and poultry processing industries. Written by over 30 of the most respected industry experts, the book covers food plant sanitation principles, the spread of bacterial and viral foodborne diseases, and the risks from protozoa and nematodes in food production, and self-inspection program design and development. The entire FDA Handbook of Food Defect Action Levels is reproduced in an appendix.

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 contaminantsþ Cleaning a food plant þ Sanitation and worker safety þ Housekeeping þ Product quality þ Commodity processingþ 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.

FOOD PLANT SANITATION 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 CONTAMINANTSHard or Sharp Foreign Objects in Food, Alan R. Olsen and Michael L. ZimmermanFilth 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. TurnipseedCLEANING 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. BenaSanitation of Food Processing Equipment, Peggy Stanfield WORKERS IN A FOOD PROCESSING PLANTWorkers' Personal Hygiene, Tin Shing Chao Worker Safety and Regulatory Requirements, Tin Shing Chao Worker Training in Sanitation and Personal Safety, Tin Shing ChaoWorker Safety and Types of Food Establishments, Peggy Stanfield HOUSEKEEPING IN A FOOD PROCESSING PLANTRodent 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. PhillipsQUALITY ASSURANCE PROGRAMSAn Informal Look at Food Plant Sanitation Programs, Jerry W. HeapsSanitation and Warehousing, Y.H. Hui, Wai-Kit Nip, and J. Richard Gorham Metal Detection, Andrew Lock Packaging, Michael A. Mullen and Sharon V. MoweryHACCP 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 SubramanyamSanitation 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 PROGRAMSFDA Enforcement and Food Plant Sanitation, Peggy StanfieldA Review of U.S. Food Safety Policies and Programs, Tin Shing Chao APPENDIX A: U.S. Food and Drug Administration Good Manufacturing PracticesAPPENDIX 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