Principles of Food Sanitation

the food products are processed, prepared, or stored to restrict the spread of these poi- soned baits. Tracking powders are less ...

and gaps can be eliminated through sealing with hardware cloth, mortar patching, net- ting, expandable foam, and sheet metal. If ...

should be administered only by professional pest control operators. Prior to the use of insecticides approved for edible food pr ...

Chemical pesticides are not consid- ered to be a substitute for effective sanita- tion. Rigid sanitary practices are more effect ...

management (Mills and Pedersen, 1990). A brief discussion of control practices follows. Components of a rodent integrated pest m ...

thus, moisture content is critical in deter- mining whether proliferation occurs. Lower moisture content (especially below 12%) ...

technique influences the overall infestation levels in plants processing these materials in foods. Insect-Resistant Packaging In ...

256 PRINCIPLES OFFOODSANITATION National Restaurant Association Education Foundation. 1992.Applied foodservice sanitation. 4th e ...

Chapter 14 Sanitary Design and Construction for Food Processing New and renovated food processing and foodservice facilities sho ...

Site preparation Graham (1991a) recommended that toxic materials be removed, if present at the site, to prevent potential contam ...

metal paneling to enhance the ability to clean inside walls. This material is resistant to food, blood, acid, alkali, cleaning c ...

and other contamination. If a dropped ceil- ing is installed, it should be constructed as if it is another floor sealed off from ...

clearance over each piece of equipment should be provided to permit effective clean- ing. Floor-mounted equipment should be eith ...

with other materials such as stainless steel or glass board, jacketed vessels, and heat exchangers. These mechanisms result in m ...

and assembly should be facilitated by the equipment design to optimize sani- tary conditions. Elimination of product or liquid ...

the transfer of hazards throughout the plant. Principle 2: Control Personnel and Mater- ial Flow to Reduce Hazards. Traffic and ...

Hinges that open wide around the sprockets maximize cleaning access to the hinge area, but close on the con- veyor bed to preve ...

ventilation of the construction area to the outside without location of the exhaust too close to the plant’s fresh air. Construc ...

Graham, D.J. 1991d. Sanitary design-a mind set (Part IV). Dairy Food Environ Sanit11 no. 10: 600. Graham, D.J. 2004. Using sanit ...

Chapter 15 Low-Moisture Food Manufacturing and Storage Sanitation As with other food manufacturing facili- ties, an effective an ...