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Food Plant Sanitation

Design, Maintenance, and Good Manufacturing Practices

By Michael M. Cramer

Published June 19th 2006 by CRC Press – 304 pages

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Description

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.

Reviews

"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

Contents

SANITATION REGULATORY REQUIREMENTS

Food and Drug Administration (FDA)

United States Department of Agriculture (USDA)

Sanitation Standard Operating Procedures (SSOPs)

Sanitation Performance Standards (SPSs)

References

REGULATORY INSPECTION AND CONTROL ACTION

Inspection

Regulatory Control Action

Recall

References

MICROORGANISMS OF FOOD MANUFACTURING CONCERN

Microorganisms

Bacterial Requirements

Food-Borne Illness

Microbiological Control Methods

References

CONTROL OF LISTERIA IN FOOD MANUFACTURING

Listeria

Requirements

Listeriosis

Methods of Listerial Management and Control

Ingredients

Sanitary Design and Materials

References

BIOFILMS

Biofilm Formation

Evidence of Biofilm

Biofilm Removal

Current Research

References

SANITARY FACILITY DESIGN

The AMI 11 Principles of Sanitary Facility Design

Other Facility Considerations for Facility Sanitary

Design

The AMI Ten Principles of Sanitary Design

Other Considerations for Sanitary Equipment Design

Repairs

References

SANITATION BEST PRACTICES

Who Is Responsible for Sanitation?

The Cleaning Process

References

VERIFICATION OF SANITATION

Verification

Environmental Monitoring of Listeria

References

EMPLOYEE GOOD MANUFACTURING PRACTICES

Rationale for Good Manufacturing Practices (GMPs)

Basic Good Manufacturing Practices

References

PEST CONTROL AND SANITATION

Pests of Concern to Food Plants

Pest Control Measures

Conclusion

References

CHEMICAL AND PHYSICAL HAZARD CONTROL

Chemical Hazards

Physical Hazards

Reference

INDEX

Name: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices (Hardback) – CRC Press 
Description: By Michael M. Cramer. 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...
Categories: Processing, Food Microbiology, Food Laws & Regulations