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
Food Safety Modernization Act of 2011
European Food Safety Authority
Regulatory Inspection and Control Action
Regulatory Control Action
Microorganisms of Food Manufacturing Concern
Microbiological Control Methods
Control of Listeria in Food Manufacturing
Listeria Management and Control Methods
Evidence of Biofilm
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 and Physical Hazard Control
True Food Allergy
Packaging and Labeling
Sanitation and Allergen Control
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.