Principles of Food Sanitation

force. Superb results depend on the use of cir- culation cleaning and on whether it is done in or out of place. Table 16–1 provi ...

Hot water is relatively inexpensive, easily available, and effective in microbial destruc- tion as well as having a broad antimi ...

4.Prerinse. Prerinsing can effectively remove up to 90% of the soluble mate- rials. This operation also loosens tightly bound so ...

concentration, and force. Rinse and wash time should be minimized to conserve water and cleaning compounds but should be long en ...

CIP operations in dairy plants are nor- mally divided into two major categories: spray cleaning and line cleaning. Other closed ...

Cleaning of Storage Equipment Appropriately designed storage tanks with properly installed spray devices are essential for effec ...

rinse of cold water may be alternated between the acid and alkaline cleaners. Cream and ice cream processing equipment. These pr ...

to reduce the growth of halophilic microor- ganisms. The walls, floors, and ceilings of ripening rooms and cheese storage areas ...

REFERENCES Buchanan, R.L., and M.P. Doyle. 1997. Foodborne disease: Significance ofEscherichia coliO157:H7 and other intero- hem ...

Chapter 17 Meat and Poultry Plant Sanitation Meat and poultry are perishable food- stuffs, and red meat has a relatively unstabl ...

surroundings improve morale, produc- tivity, and product turnover. ●The established trend toward increased centralized processin ...

of the surface tissue. With high respira- tion rates, reduction to myoglobin occurs, correlating with similar changes under cont ...

boards on fabricating tables normally con- tain approximately 77,500 bacteria per square centimeter. Slicers, conveyors, and pac ...

packaging. A significant portion of fresh meats used as raw materials for processed products can be contaminated with this psy- ...

reduces time for additional microbial growth and facilitates cleaning because of reduced drying of soil deposits. Acidified sodi ...

the true harborage places are growth niches (Butts, 2003). Growth niches should be designed out of the process, but if this is n ...

Written cleaning and sanitizing proce- dures should be developed and posted for each area in the plant. Environmental sampling ...

is a hazard likely to occur in their oper- ations unless proven otherwise. All establishments producing raw beef products must ...

this approach include increased labor require- ments and water condensation on equipment, walls, and ceilings. It is difficult t ...

Combination Centralized High-Pressure, Low-Volume, and Foam Cleaning This system is the same as centralized high- pressure excep ...