Food Plant Sanitation: 1st Edition (Hardback) book cover

Food Plant Sanitation

1st Edition

Edited by Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca

CRC Press

752 pages

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Hardback: 9780824707934
pub: 2002-09-13
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Description

Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:

þ Federal and state regulations and guidelines

þ Major biological and nonbiological contaminants

þ Cleaning a food plant

þ Sanitation and worker safety

þ Housekeeping

þ Product quality

þ Commodity processing

þ Retail food sanitation

þ Enforcement

In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.

Reviews

"The approach of this book is unique and makes it an essential reference for food safety and quality professionals."

- Cellulose Chemistry and Technology

Table of Contents

FOOD PLANT SANITATION

An Overview of FDA's Food Regulatory Responsibilities, Y.H. Hui

Foodborne Diseases in the United States, P. Michael Davidson

The FDA's, GMPs, HACCP, and the Food Code, Y.H. Hui, Wai-Kit Nip, and J. Richard Gorham

Food Plant Inspections, Alfred J. St. Cyr

FOOD CONTAMINANTS

Hard or Sharp Foreign Objects in Food, Alan R. Olsen and Michael L. Zimmerman

Filth and Extraneous Material in Food, Michael L. Zimmerman, Alan R. Olsen, and Sharon L. Friedman

Feed Defect Action Levels, John S. Gecan

Analysis of Drug Residues in Food, Sherri B. Turnipseed

CLEANING A FOOD PLANT

Cleaning and Sanitizing a Food Plant, Peggy Stanfield

Water in Food Processing, Chun-Shi Wang, James Swi-Bea Wu, and Philip Cheng-Ming Chang

Water and HACCP Programs, Yu Ping Wei, James Swi-Bea Wu, and Philip Cheng-Ming Chang

Water Use in the Beverage Industry, Daniel W. Bena

Sanitation of Food Processing Equipment, Peggy Stanfield

WORKERS IN A FOOD PROCESSING PLANT

Workers' Personal Hygiene, Tin Shing Chao

Worker Safety and Regulatory Requirements, Tin Shing Chao

Worker Training in Sanitation and Personal Safety, Tin Shing Chao

Worker Safety and Types of Food Establishments, Peggy Stanfield

HOUSEKEEPING IN A FOOD PROCESSING PLANT

Rodent Pest Management, Robert M. Corrigan

Insects and Mice, Linda Mason

Pest Birds: Biology and Management at Food Processing Facilities, John B. Gingrich and Thomas E. Osterberg

Stored-Product Insect Pest Management and Control, Franklin Arthur and Thomas W. Phillips

QUALITY ASSURANCE PROGRAMS

An Informal Look at Food Plant Sanitation Programs, Jerry W. Heaps

Sanitation and Warehousing, Y.H. Hui, Wai-Kit Nip, and J. Richard Gorham

Metal Detection, Andrew Lock

Packaging, Michael A. Mullen and Sharon V. Mowery

HACCP AND PRODUCT PROCESSING

Beverage Plant Sanitation and HACCP, Henry C. Carsberg

Cereal Food Plant Sanitation, Gregory A. Umland, A. Jay Johnson, and Cheryl Santucci

Plant Sanitation and HACCP for Fruit Processing, Andi Sahu-mei Ou, Wen-zhe Hwang, and Sheng-dun Lin

Sanitation in Grain Storage and Handling, Michael D. Toews and Bhadriraju Subramanyam

Sanitation and Safety for a Fats and Oils Processing Plant, Richard D. O'Brien

Poultry Processing, Product Sanitation, and HACCP, T.C. Chen and Ping-Lieh Thomas Wang

Seafood Processing: Basic Sanitation Practices, Peggy Stanfield

RETAIL FOOD SANITATION

Retail Food Sanitation: Prerequisites to HACCP, Peggy Stanfield

Retail Food Processing: Reduced Oxygen Packaging, Smoking, and Curing, Y.H. Hui

FEDERAL ENFORCEMENT AND FOOD SAFETY PROGRAMS

FDA Enforcement and Food Plant Sanitation, Peggy Stanfield

A Review of U.S. Food Safety Policies and Programs, Tin Shing Chao

APPENDIX A: U.S. Food and Drug Administration Good Manufacturing Practices

APPENDIX B: Hazard Analysis and Critical Control Point Principles and Application Guidelines

APPENDIX C: Food Code 2001 (Table of )

APPENDIX D: The Handbook of Food Defect Action Levels

INDEX

About the Series

Food Science and Technology

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Subject Categories

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