Principles of Food Sanitation

to moisture. One acceptable material is Portland-cement plaster, with joints sealed by flexible sealing compound. A false ceilin ...

the plant, as well as contamination to the products. The processing equipment, con- tainers, and work surfaces are other contam- ...

Check to determine if the fish are washed with a spray after evisceration and periodically throughout the process prior to pack ...

end of the production shift, this equipment should be disassembled, and all parts should be cleaned and sanitized. These parts, ...

Avoid contamination during mainte- nance and equipment setup by requir- ing maintenance workers to carry a sanitizer and to use ...

Recovery of by-products Waste management, including the recycling of seafood waste products, has become increa- singly important ...

How much iodine sanitizer should be incorporated in a hand dip for sea- food plants? What is the maximum cleaning solu- tion te ...

336 Chapter 19 Fruit and Vegetable Processing Plant Sanitation An effective sanitation program for fruit and vegetable processin ...

genic bacteria (Brackett, 1992). Washing with water can also result in cross-contamination. Chlorinated water is the most freque ...

into the sound issues of fruits may occur, depending on the food and mycotoxin. Proper selection, watching, and sorting of fruit ...

minimum effective cleaning approach to a process cycle is a short cleaning time and less effluent discharge from cleaning. More ...

supplies can occur. Sufficient space is also needed for thorough screening of raw material because foreign bodies may accommodat ...

Waste Disposal Wastes can be handled more effectively and salvaged more efficiently as by-products if solid and liquid wastes ar ...

distribution, package sterilization tech- niques, and package residual. An on-line continuous monitoring method is needed. Sever ...

Fruit and Vegetable Processing Plant Sanitation 343 Cleaning-in-Place (CIP) With this closed system, a recirculating cleaning so ...

processed, and post-harvest fruit and veg- etable flume and wash-water systems. They reduce the population of spoilage microor- ...

condition. Those discussed here are used only as guidelines and should be adapted to the actual cleaning application. Facilitati ...

346 PRINCIPLES OFFOODSANITATION drain, clean, and sanitize water storage tanks to reduce microbial buildup. Thoroughly backwash ...

Fruit and Vegetable Processing Plant Sanitation 347 Figure 19–1 Sanitation Evaluation Sheet for Food Processing Plants Name of P ...

348 PRINCIPLES OFFOODSANITATION Laboratory Tests The sanitarian must know the genera, characteristics, and sources of microorgan ...