Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition, 2nd Edition (Paperback) book cover

Food Plant Sanitation

Design, Maintenance, and Good Manufacturing Practices, Second Edition, 2nd Edition

By Michael M. Cramer

CRC Press

306 pages | 73 B/W Illus.

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pub: 2016-10-19
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Description

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.

Table of Contents

Sanitation Regulatory Requirements

FDA

Food Safety Modernization Act of 2011

European Food Safety Authority

References

Regulatory Inspection and Control Action

Inspection

Regulatory Control Action

Recall

References

Microorganisms of Food Manufacturing Concern

Microorganisms

Bacterial Requirements

Foodborne Illness

Microbiological Control Methods

References

Control of Listeria in Food Manufacturing

Listeria

Requirements

Listeriosis

Listeria Management and Control Methods

References

Biofilms

Formation

Evidence of Biofilm

Biofilm Removal

Current Research

References

Sanitary Facility Design

The AMI 11 Principles of Sanitary Facility Design [10,12]

Other Considerations for Facility Sanitary Design

Equipment

The 10 Principles of Sanitary Design

Other Considerations for Sanitary Equipment Design

References

Sanitation Best Practices

Who Is Responsible for Sanitation?

Written Cleaning Procedures

Considerations for Effective Cleaning

References

Verification of Sanitation

Verification

Environmental Listeria Monitoring

References

Employee Good Manufacturing Practices

Rationale for Good Manufacturing Practices (GMPs)

Basic Good Manufacturing Practices

References

Pest Control and Sanitation

Pests of Food Plant Concern

Pest Control Measures

Chemical Interventions

References

Chemical and Physical Hazard Control

Chemical Hazards

True Food Allergy

Food Intolerance

Regulatory Requirements

Allergen Management

Ingredients

Production

Packaging and Labeling

Sanitation and Allergen Control

Consumer Feedback

Disposition/Liability

Physical Hazards

Sanitation Role in Physical Hazard Prevention

References

Index

About the Author

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.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science