Principles of Food Sanitation / (Record no. 8899)
| 000 -LEADER | |
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| fixed length control field | 18761pam a2200169 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210423112755.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210423b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 10: 0-387-25025-5 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | 0 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | e-book (FST) |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Marriott, Norman G. |
| 245 10 - TITLE STATEMENT | |
| Title | Principles of Food Sanitation / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Name of publisher, distributor, etc | Springer Science+Business Media, |
| Date of publication, distribution, etc | 2006. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Table of Contents<br/>Preface ....................................................................................................................... xiii<br/>Chapter 1 Sanitation and the Food Industry ............................................................. 1<br/>The food industry ................................................................................... 1<br/>What is sanitation?.................................................................................. 3<br/>Why sanitation?....................................................................................... 3<br/>Sanitation laws and regulations and guidelines ....................................... 9<br/>Establishment of sanitary practices......................................................... 13<br/>Summary................................................................................................. 14<br/>Study questions ....................................................................................... 15<br/>Chapter 2 The Relationship of Biosecurity to Sanitation .......................................... 16<br/>Potential risks of foodborne bioterrorism ............................................... 17<br/>Bioterrorism protection measures ........................................................... 17<br/>The role of pest management in biosecurity ........................................... 22<br/>Additional bioterrorism information....................................................... 22<br/>Summary................................................................................................. 23<br/>Study questions ....................................................................................... 24<br/>Chapter 3 The Relationship of Microorganisms to Sanitation................................... 25<br/>How microorganisms relate to food sanitation........................................ 25<br/>What causes microorganisms to grow ..................................................... 30<br/>Effects of microorganisms on spoilage.................................................... 34<br/>Effects of microorganisms on foodborne illness...................................... 35<br/>Foodborne illnesses................................................................................. 36<br/>Microbial destruction.............................................................................. 53<br/>Microbial growth control ........................................................................ 55<br/>Microbial load determination ................................................................. 55<br/>Diagnostic tests ....................................................................................... 62<br/>Summary................................................................................................. 67<br/>Study questions ....................................................................................... 67<br/>vii<br/>Chapter 4 The Relationship of Allergens to Sanitation ............................................. 70<br/>What are allergens? ................................................................................. 71<br/>Allergen control ...................................................................................... 71<br/>Summary................................................................................................. 75<br/>Study questions ....................................................................................... 75<br/>Chapter 5 Food Contamination Sources ................................................................... 76<br/>Transfer of contamination ...................................................................... 77<br/>Contamination of foods.......................................................................... 77<br/>Other contamination sources .................................................................. 80<br/>Protection against contamination ........................................................... 81<br/>Summary................................................................................................. 82<br/>Study questions ....................................................................................... 82<br/>Chapter 6 Personal Hygiene and Sanitary Food Handling ........................................ 83<br/>Personal hygiene...................................................................................... 83<br/>Sanitary food handling............................................................................ 96<br/>Summary................................................................................................. 97<br/>Study questions ....................................................................................... 98<br/>Chapter 7 The Role of HACCP in Sanitation........................................................... 99<br/>What is HACCP? .................................................................................... 99<br/>HACCP development.............................................................................. 101<br/>Interface with GMPs and SSOPs ............................................................ 106<br/>HACCP principles .................................................................................. 106<br/>Organization,implementation,and maintenance...................................... 111<br/>Summary................................................................................................. 114<br/>Study questions ....................................................................................... 114<br/>Chapter 8 Quality Assurance for Sanitation ............................................................. 116<br/>The role of total quality management..................................................... 117<br/>Quality assurence for effective sanitation ................................................ 117<br/>Organization for quality assurance ......................................................... 119<br/>Establishment of a quality assurance program........................................ 125<br/>Summary................................................................................................. 139<br/>Study questions ....................................................................................... 140<br/>Chapter 9 Cleaning Compounds ............................................................................... 141<br/>Soil characteristics .................................................................................. 141<br/>Effects of surface characteristics on soil deposition ................................ 143<br/>Soil attachment characteristics................................................................ 144<br/>Cleaning compound characteristics......................................................... 146<br/>Classification of cleaning compounds..................................................... 148<br/>Cleaning auxiliaries................................................................................. 154<br/>Scouring compounds............................................................................... 156<br/>Cleaning compound selection ................................................................. 156<br/>viii PRINCIPLES OF FOOD SANITATION<br/>Handling and storage precautions......................................................... 157<br/>Summary............................................................................................... 163<br/>Study questions ..................................................................................... 163<br/>Chapter 10 Sanitizers............................................................................................... 165<br/>Sanitizing methods ................................................................................ 165<br/>Summary............................................................................................... 188<br/>Study questions ..................................................................................... 188<br/>Chapter 11 Sanitation Equipment............................................................................. 190<br/>Sanitation costs ..................................................................................... 190<br/>Equipment selection .............................................................................. 191<br/>Cleaning equipment .............................................................................. 193<br/>Sanitizing equipment............................................................................. 210<br/>Lubrication equipment.......................................................................... 211<br/>Summary............................................................................................... 211<br/>Study questions ..................................................................................... 212<br/>Chapter 12 Waste Product Handling ........................................................................ 213<br/>Strategy for waste disposal .................................................................... 214<br/>Planning the survey ............................................................................... 214<br/>Solid waste disposal .............................................................................. 218<br/>Liquid waste disposal ............................................................................ 218<br/>Summary............................................................................................... 233<br/>Study questions ..................................................................................... 233<br/>Chapter 13 Pest Control........................................................................................... 235<br/>Insect infestation ................................................................................... 235<br/>Cockroaches.......................................................................................... 235<br/>Insect destruction .................................................................................. 240<br/>Rodents ................................................................................................. 245<br/>Birds...................................................................................................... 249<br/>Use of pesticides ................................................................................... 250<br/>Integrated pest management ................................................................. 252<br/>Summary............................................................................................... 255<br/>Study questions ..................................................................................... 255<br/>Chapter 14 Sanitary Design and Construction for Food Processing .......................... 257<br/>Site selection.......................................................................................... 257<br/>Site preparation..................................................................................... 258<br/>Building construction considerations .................................................... 258<br/>Processing and design considerations .................................................... 260<br/>Pest control design ................................................................................ 265<br/>Construction materials .......................................................................... 266<br/>Summary............................................................................................... 266<br/>Study questions ..................................................................................... 266<br/>Table of Contents ix<br/>Chapter 15 Low-Moisture Food Manufacturing and Storage Sanitation ................... 268<br/>Sanitary construction considerations .................................................... 268<br/>Receipt and storage of raw materials .................................................... 272<br/>Cleaning of low-moisture food manufacturing plants ........................... 280<br/>Summary............................................................................................... 281<br/>Study questions ..................................................................................... 281<br/>Chapter 16 Dairy Processing Plant Sanitation ......................................................... 283<br/>Role of pathogens ................................................................................. 284<br/>Sanitary construction considerations .................................................... 286<br/>Soil characteristics in dairy plants......................................................... 287<br/>Sanitation principles.............................................................................. 288<br/>Cleaning equipment .............................................................................. 291<br/>Summary............................................................................................... 296<br/>Study questions ..................................................................................... 296<br/>Chapter 17 Meat and Poultry Plant Sanitation ........................................................ 298<br/>Role of sanitation.................................................................................. 298<br/>Sanitation principles.............................................................................. 306<br/>Cleaning compounds for meat and poultry plants ................................ 308<br/>Sanitizers for meat and poultry plants .................................................. 309<br/>Sanitation practices ............................................................................... 312<br/>Sanitation procedures............................................................................ 314<br/>Troubleshooting tips.............................................................................. 324<br/>Summary............................................................................................... 325<br/>Study questions ..................................................................................... 325<br/>Chapter 18 Seafood Plant Sanitation ....................................................................... 327<br/>Sanitary construction considerations .................................................... 327<br/>Contamination sources.......................................................................... 329<br/>Sanitation principles.............................................................................. 330<br/>Recovery of by-products ....................................................................... 334<br/>Summary............................................................................................... 334<br/>Study questions ..................................................................................... 334<br/>Chapter 19 Fruit and Vegetable Processing Plant Sanitation .................................... 336<br/>Contamination sources.......................................................................... 336<br/>Sanitary construction considerations .................................................... 338<br/>Cleaning considerations ........................................................................ 340<br/>Cleaning of processing plants ............................................................... 341<br/>Cleaners and sanitizers.......................................................................... 343<br/>Cleaning procedures .............................................................................. 344<br/>Evaluation of sanitation effectiveness ................................................... 346<br/>Summary............................................................................................... 348<br/>Study questions ..................................................................................... 348<br/>x PRINCIPLES OF FOOD SANITATION<br/>Chapter 20 Beverage Plant Sanitation...................................................................... 350<br/>Mycology of beverage manufacture ...................................................... 350<br/>Sanitation principles.............................................................................. 350<br/>Nonalcoholic beverage plant sanitation ................................................ 352<br/>Brewery sanitation................................................................................. 355<br/>Winery sanitation .................................................................................. 361<br/>Distillery sanitation............................................................................... 367<br/>Summary............................................................................................... 369<br/>Study questions ..................................................................................... 369<br/>Chapter 21 Foodservice Sanitation ........................................................................... 371<br/>Sanitary design...................................................................................... 371<br/>Contamination reduction ...................................................................... 374<br/>Sanitary procedures for food preparation.............................................. 376<br/>Sanitation principles.............................................................................. 376<br/>Foodservice sanitation requirements ..................................................... 389<br/>Summary............................................................................................... 391<br/>Study questions ..................................................................................... 391<br/>Chapter 22 Management and Sanitation .................................................................. 392<br/>Management requirements.................................................................... 392<br/>Employee selection ................................................................................ 394<br/>Management of a sanitation operation ................................................. 396<br/>Total quality management..................................................................... 400<br/>Summary............................................................................................... 401<br/>Study questions ..................................................................................... 401<br/>Index .......................................................................................................................... |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | E-Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| College of Natural Resources | College of Natural Resources | 23/04/2021 | e-book (FST) | 23/04/2021 | 23/04/2021 | E-Book |