TY - BOOK AU - Marriott,Norman G. TI - Principles of Food Sanitation SN - 10: 0-387-25025-5 U1 - e-book (FST) PY - 2006/// PB - Springer Science+Business Media, N2 - Table of Contents Preface ....................................................................................................................... xiii Chapter 1 Sanitation and the Food Industry ............................................................. 1 The food industry ................................................................................... 1 What is sanitation?.................................................................................. 3 Why sanitation?....................................................................................... 3 Sanitation laws and regulations and guidelines ....................................... 9 Establishment of sanitary practices......................................................... 13 Summary................................................................................................. 14 Study questions ....................................................................................... 15 Chapter 2 The Relationship of Biosecurity to Sanitation .......................................... 16 Potential risks of foodborne bioterrorism ............................................... 17 Bioterrorism protection measures ........................................................... 17 The role of pest management in biosecurity ........................................... 22 Additional bioterrorism information....................................................... 22 Summary................................................................................................. 23 Study questions ....................................................................................... 24 Chapter 3 The Relationship of Microorganisms to Sanitation................................... 25 How microorganisms relate to food sanitation........................................ 25 What causes microorganisms to grow ..................................................... 30 Effects of microorganisms on spoilage.................................................... 34 Effects of microorganisms on foodborne illness...................................... 35 Foodborne illnesses................................................................................. 36 Microbial destruction.............................................................................. 53 Microbial growth control ........................................................................ 55 Microbial load determination ................................................................. 55 Diagnostic tests ....................................................................................... 62 Summary................................................................................................. 67 Study questions ....................................................................................... 67 vii Chapter 4 The Relationship of Allergens to Sanitation ............................................. 70 What are allergens? ................................................................................. 71 Allergen control ...................................................................................... 71 Summary................................................................................................. 75 Study questions ....................................................................................... 75 Chapter 5 Food Contamination Sources ................................................................... 76 Transfer of contamination ...................................................................... 77 Contamination of foods.......................................................................... 77 Other contamination sources .................................................................. 80 Protection against contamination ........................................................... 81 Summary................................................................................................. 82 Study questions ....................................................................................... 82 Chapter 6 Personal Hygiene and Sanitary Food Handling ........................................ 83 Personal hygiene...................................................................................... 83 Sanitary food handling............................................................................ 96 Summary................................................................................................. 97 Study questions ....................................................................................... 98 Chapter 7 The Role of HACCP in Sanitation........................................................... 99 What is HACCP? .................................................................................... 99 HACCP development.............................................................................. 101 Interface with GMPs and SSOPs ............................................................ 106 HACCP principles .................................................................................. 106 Organization,implementation,and maintenance...................................... 111 Summary................................................................................................. 114 Study questions ....................................................................................... 114 Chapter 8 Quality Assurance for Sanitation ............................................................. 116 The role of total quality management..................................................... 117 Quality assurence for effective sanitation ................................................ 117 Organization for quality assurance ......................................................... 119 Establishment of a quality assurance program........................................ 125 Summary................................................................................................. 139 Study questions ....................................................................................... 140 Chapter 9 Cleaning Compounds ............................................................................... 141 Soil characteristics .................................................................................. 141 Effects of surface characteristics on soil deposition ................................ 143 Soil attachment characteristics................................................................ 144 Cleaning compound characteristics......................................................... 146 Classification of cleaning compounds..................................................... 148 Cleaning auxiliaries................................................................................. 154 Scouring compounds............................................................................... 156 Cleaning compound selection ................................................................. 156 viii PRINCIPLES OF FOOD SANITATION Handling and storage precautions......................................................... 157 Summary............................................................................................... 163 Study questions ..................................................................................... 163 Chapter 10 Sanitizers............................................................................................... 165 Sanitizing methods ................................................................................ 165 Summary............................................................................................... 188 Study questions ..................................................................................... 188 Chapter 11 Sanitation Equipment............................................................................. 190 Sanitation costs ..................................................................................... 190 Equipment selection .............................................................................. 191 Cleaning equipment .............................................................................. 193 Sanitizing equipment............................................................................. 210 Lubrication equipment.......................................................................... 211 Summary............................................................................................... 211 Study questions ..................................................................................... 212 Chapter 12 Waste Product Handling ........................................................................ 213 Strategy for waste disposal .................................................................... 214 Planning the survey ............................................................................... 214 Solid waste disposal .............................................................................. 218 Liquid waste disposal ............................................................................ 218 Summary............................................................................................... 233 Study questions ..................................................................................... 233 Chapter 13 Pest Control........................................................................................... 235 Insect infestation ................................................................................... 235 Cockroaches.......................................................................................... 235 Insect destruction .................................................................................. 240 Rodents ................................................................................................. 245 Birds...................................................................................................... 249 Use of pesticides ................................................................................... 250 Integrated pest management ................................................................. 252 Summary............................................................................................... 255 Study questions ..................................................................................... 255 Chapter 14 Sanitary Design and Construction for Food Processing .......................... 257 Site selection.......................................................................................... 257 Site preparation..................................................................................... 258 Building construction considerations .................................................... 258 Processing and design considerations .................................................... 260 Pest control design ................................................................................ 265 Construction materials .......................................................................... 266 Summary............................................................................................... 266 Study questions ..................................................................................... 266 Table of Contents ix Chapter 15 Low-Moisture Food Manufacturing and Storage Sanitation ................... 268 Sanitary construction considerations .................................................... 268 Receipt and storage of raw materials .................................................... 272 Cleaning of low-moisture food manufacturing plants ........................... 280 Summary............................................................................................... 281 Study questions ..................................................................................... 281 Chapter 16 Dairy Processing Plant Sanitation ......................................................... 283 Role of pathogens ................................................................................. 284 Sanitary construction considerations .................................................... 286 Soil characteristics in dairy plants......................................................... 287 Sanitation principles.............................................................................. 288 Cleaning equipment .............................................................................. 291 Summary............................................................................................... 296 Study questions ..................................................................................... 296 Chapter 17 Meat and Poultry Plant Sanitation ........................................................ 298 Role of sanitation.................................................................................. 298 Sanitation principles.............................................................................. 306 Cleaning compounds for meat and poultry plants ................................ 308 Sanitizers for meat and poultry plants .................................................. 309 Sanitation practices ............................................................................... 312 Sanitation procedures............................................................................ 314 Troubleshooting tips.............................................................................. 324 Summary............................................................................................... 325 Study questions ..................................................................................... 325 Chapter 18 Seafood Plant Sanitation ....................................................................... 327 Sanitary construction considerations .................................................... 327 Contamination sources.......................................................................... 329 Sanitation principles.............................................................................. 330 Recovery of by-products ....................................................................... 334 Summary............................................................................................... 334 Study questions ..................................................................................... 334 Chapter 19 Fruit and Vegetable Processing Plant Sanitation .................................... 336 Contamination sources.......................................................................... 336 Sanitary construction considerations .................................................... 338 Cleaning considerations ........................................................................ 340 Cleaning of processing plants ............................................................... 341 Cleaners and sanitizers.......................................................................... 343 Cleaning procedures .............................................................................. 344 Evaluation of sanitation effectiveness ................................................... 346 Summary............................................................................................... 348 Study questions ..................................................................................... 348 x PRINCIPLES OF FOOD SANITATION Chapter 20 Beverage Plant Sanitation...................................................................... 350 Mycology of beverage manufacture ...................................................... 350 Sanitation principles.............................................................................. 350 Nonalcoholic beverage plant sanitation ................................................ 352 Brewery sanitation................................................................................. 355 Winery sanitation .................................................................................. 361 Distillery sanitation............................................................................... 367 Summary............................................................................................... 369 Study questions ..................................................................................... 369 Chapter 21 Foodservice Sanitation ........................................................................... 371 Sanitary design...................................................................................... 371 Contamination reduction ...................................................................... 374 Sanitary procedures for food preparation.............................................. 376 Sanitation principles.............................................................................. 376 Foodservice sanitation requirements ..................................................... 389 Summary............................................................................................... 391 Study questions ..................................................................................... 391 Chapter 22 Management and Sanitation .................................................................. 392 Management requirements.................................................................... 392 Employee selection ................................................................................ 394 Management of a sanitation operation ................................................. 396 Total quality management..................................................................... 400 Summary............................................................................................... 401 Study questions ..................................................................................... 401 Index ER -