BACKGROUND, LAWS, AND REGULATIONSUsing This BookIntroductionFood Industry ClassificationsFood Plant Sanitation: An OverviewLaws, Regulations, and EnforcementSanitation and Safety: Principles and ApplicationsFood Commodities ManufacturingPremisesLanguage FormatTerms and JargonsPrerequisitesAuthor’s PerspectivesU.S. Food Laws and Regulations: An OverviewIntroductionFood and Drug AdministrationU.S. Department of AgricultureNational Marine Fishery ServiceEnvironmental Protection AgencyCenters for Disease Control and PreventionTax and Trade BureauState and Local GovernmentsEnforcement and Food Plant SanitationBackgroundData on Insanitary PracticesRecallsWarning LettersEnforcement ExamplesFOOD HAZARDS, DEFECTS, CONTAMINANTS, SECURITY, AND IRRADIATIONPrimer on Food Hazards and Foodborne DiseasesIntroductionHazards: An OverviewFoodborne Illness: An OverviewFoodborne Disease Classified by SymptomsBiological Hazards in FoodFood MicrobiologyFoodborne PathogensBiological Agents, Foodborne Diseases, and Clinical ProfileChemical Hazards in FoodIntroductionAdded versus Natural Toxic SubstancesUse of Toxic or Poisonous Substances in Food EstablishmentsDiseases and SymptomsUnintentional Chemical Contaminants in FoodIntentional Chemical Contaminants in FoodNatural ToxicantsPhysical Hazards in FoodForeign Objects: ClassificationHazardous Foreign ObjectsNonhazardous Foreign ObjectsFood Tampering with a Foreign ObjectRegulatory GuidanceMetal FragmentsControl of Metal InclusionDetermine the Significance of Potential Hazard from Metal InclusionIdentify Critical Control PointsDevelop a Control Strategy for Metal FragmentsControl Strategy Example 1Control Strategy Example 2Glass Fragments in JuiceForeign Physical Materials in Meat and PoultryFood Hazards: Food Filth and Extraneous Matter, Deleterious Contaminants, and Food SecurityIntroductionFood Filth and Extraneous MatterFood DefectsDeleterious or Poisonous Contaminants in Human Food and FeedFood SecurityExample: Defects in Fresh ProduceSanitation and Regulatory SystemFood Irradiation: Regulatory RequirementsFood and Drug Administration RegulationsRadiation and Radiation SourcesPackaging Materials for Irradiated FoodsFood Safety and Inspection ServiceGMP and Food Plant SanitationIntroductionFDA Sanitation RequirementsFood Safety Problems and DefinitionsTablesSanitation: Establishment Grounds and FacilitiesFDA versus FSISGrounds and Pest ManagementEstablishment ConstructionPest ControlPersonnel and Equipment SanitationPersonnelCleanlinessClothingDisease ControlSupervision, Education, and TrainingEquipment and UtensilsEquipment and Utensils: Food Preparation and Food ServiceSanitation Operations, Facilities, and ControlsIntroductionPart A: Sanitary OperationsPart B: Sanitary Facilities and ControlsProcesses, Storage, and Transport in a Food EstablishmentIntroductionRaw Materials and Other IngredientsManufacturing OperationsEstablishment’s ResponsibilitiesCompliance VerificationFDA GuidanceFSIS ScenariosStorage, Warehousing, and TransportsViolationsSanitation Standard Operating ProceduresIntroductionObjectivesSanitation Controls and SSOPDevelopment of SSOPSMonitoring of SSOPMaintenance of SSOPSSOP Corrective ActionsSSOP RecordkeepingHACCP SystemsBackground InformationPrinciples and ApplicationsPathogen ReductionFSIS HACCP Plan for Beef Slaughter ProcessCleaning, Sanitizing, and Pest ManagementCleaning and Sanitizing a Food PlantIntroductionGeneral Considerations in Sanitation and CleaningFundamentals of CleaningCleaning MethodsSanitizingSeven Steps of Dry Cleaning of Food EquipmentSeven Steps of Wet Cleaning Food EquipmentPests Control in a Food PlantIntroductionInsect ControlRodent ControlSafety in Handling PesticidesFood Processing EstablishmentsFDA Food Establishment InspectionIntroductionFood Establishment FilesPreparation, References, and RecordsPersonnelPlants and GroundsRaw MaterialsEquipment and UtensilsManufacturing ProcessSanitationDistributionFederal, State, and Local InspectionFood StandardsPesticidesSanitation of Food Processing EquipmentGeneral ConsiderationsMaterials for Construction and RepairDesign and ConstructionCleanabilityWater UsageSpecialized EquipmentEquipment Location and InstallationMaintenance and OperationCleaning of Equipment and UtensilsSanitization of Equipment and UtensilsSome Suggestions for Difficult-to-Clean EquipmentSeven Steps of Dry Cleaning and Seven Steps of Wet CleaningProtection of Clean ItemsExample: Sanitation and Commercial Deli SlicersConclusionFood AllergensIntroductionAllergens and Food LabelingCompliance Policy GuideGuidance on Inspections of Firms Producing Food Products Susceptible to Contamination with Allergenic IngredientsFSIS: Allergens, Meat, and PoultryAllergens Risks Management SystemAllergens Hazard and Processing Fish and Fishery ProductsNut Allergy, Anaphylaxis, and DeathsBakery Products: Sanitation and SafetySanitation SystemStandards for Bakery Products in the United StatesBiological Hazards: Time–Temperature ControlBakery Establishment and SanitationEstablishment Inspections for Bakery Products, Doughs, and Bakery MixesCustard and Cream Fillings for PastrySanitation and Safety of Manufacturing: Soft Drinks, Bottled Water, and IceIntroductionFood Sanitation SystemHACCPBottled WaterSoda BeveragesFDA Inspection for Soft Drinks EstablishmentsFDA Inspection for Bottled Water EstablishmentsIce ManufacturingFDA Inspection FormRegulatory Requirements for the Production of Distilled Spirits in the United StatesIntroductionLaws and RegulationsColoring/Flavoring/Blending MaterialsWhat a Distilled Spirits Label Tells YouCheese Processing Plants: Safety and InspectionIntroductionSanitation SystemEstablishment Processing CheeseEstablishment Processing Pasteurized Process Cheese and Related ProductsFDA InspectionSanitation and Safety in the Manufacture of ConfectioneryBackground IntroductionHACCPOperations and Preventive PracticesFDA Standards of IdentitiesCandy without Chocolate, Candy Specialties, and Chewing Gum: Establishment InspectionChocolate and Cocoa Products Establishment InspectionAlcoholLeadFDA Compliance Policies for Some Confectionery or Related ProductsSanitation and Safety in the Manufacture of CondimentsProduct DescriptionsSanitation SystemHACCPIdentity and DefinitionsFDA Regulatory Action Guidance for Selected CondimentsFDA Analytical MethodsEstablishment InspectionGuide to Inspections of Dairy Product PlantsSanitation SystemDairy Processing PlantsEstablishment InspectionSanitation and Safety of Eggs and Egg ProductsIntroductionFood Safety RuleFDA Refrigeration and Retail Shell Eggs DistributionFDA Eggs Processing Establishment InspectionFDA CPG: Eggs and Egg Products Frozen Adulteration Involving DecompositionSE Outbreak in Shell EggsFDA 483 InspectionSanitation Requirements for Frozen Food EstablishmentsIntroductionFood Sanitation SystemTemperaturesGeneral Plant RequirementsPlant LayoutPlant ConstructionLighting; VentilationFrozen Food Processing Equipment CategoriesFrozen Food Processing Equipment For ManufactureOperating PracticesTransportationWarehousingRetailPackaged IcePreordered Frozen FoodsPrecooked Foods and Establishment InspectionGlossaryInspection Checklist for Frozen Food LockersSanitation and Safety in the Manufacture of Frozen DessertsFDA Product StandardsSanitation SystemFrozen Dessert Processing PlantsIncoming MaterialsOperational ConsiderationsPlant SystemsRisks Analysis for Selected Special OperationsCriteria in an Inspection FormGrains and Grain Products Processing: Sanitation and InspectionIntroductionSanitation SystemUSDA Federal Grain Inspection ServiceGrain ProcessingElevatorsFlour MillingCereal Flours and ProductsPastaEstablishment Inspection and Safety Control Measures for Processing NutsIntroductionSanitation SystemFDA: Standards, Guidance Documents, and CPGFDA Establishment Inspections for Tree NutsPeanuts and Peanut ButterPeanuts: Establishment InspectionFDA CPG Affecting Nuts and Related MattersFDA Recommendation: Salmonella a