2nd Edition

Food Plant Sanitation Design, Maintenance, and Good Manufacturing Practices, Second Edition

By Michael M. Cramer Copyright 2013
    306 Pages 73 B/W Illustrations
    by CRC Press

    306 Pages 73 B/W Illustrations
    by CRC Press

    Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 35 years’ experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system.

    The chapters address testing for and control of microorganisms in food manufacturing, including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition, the author presents methods for verifying sanitation.

    The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan, including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included, wherever possible, examples of procedures, forms, and documents to help novice food safety and quality professionals develop effective food safety systems.

    Sanitation Regulatory Requirements
    Food Safety Modernization Act of 2011
    European Food Safety Authority

    Regulatory Inspection and Control Action
    Regulatory Control Action

    Microorganisms of Food Manufacturing Concern
    Bacterial Requirements
    Foodborne Illness
    Microbiological Control Methods

    Control of Listeria in Food Manufacturing
    Management and Control Methods

    Evidence of Biofilm
    Biofilm Removal
    Current Research

    Sanitary Facility Design
    The AMI 11 Principles of Sanitary Facility Design [10,12]
    Other Considerations for Facility Sanitary Design
    The 10 Principles of Sanitary Design
    Other Considerations for Sanitary Equipment Design

    Sanitation Best Practices
    Who Is Responsible for Sanitation?
    Written Cleaning Procedures
    Considerations for Effective Cleaning

    Verification of Sanitation
    Environmental Listeria Monitoring

    Employee Good Manufacturing Practices
    Rationale for Good Manufacturing Practices (GMPs)
    Basic Good Manufacturing Practices

    Pest Control and Sanitation
    Pests of Food Plant Concern
    Pest Control Measures
    Chemical Interventions

    Chemical and Physical Hazard Control
    Chemical Hazards
    True Food Allergy
    Food Intolerance
    Regulatory Requirements
    Allergen Management
    Packaging and Labeling
    Sanitation and Allergen Control
    Consumer Feedback
    Physical Hazards
    Sanitation Role in Physical Hazard Prevention



    Michael Cramer is a member of the International Association for Food Protection, on the editorial board of Food Safety Magazine, and an ASQ Certified Quality Auditor. He has written articles for Food Safety Magazine dealing with biosecurity, sanitation and sanitary design, and allergens. He has been a regular presenter at the annual North American Meat Association conference, the Southwest Meat Association conference, and the Food Safety Summit in Washington, D.C.

    Among his many accomplishments, Cramer developed and implemented a comprehensive food safety and quality system that included HACCP, SSOP, Allergen Management, Environmental Microbiological Management, and a quality system that focused on identification of quality control points in the production process.