Principles of Food Sanitation

The Role of HACCP in Sanitation 109 and documentation and to avoid dilution of the HACCP program effectiveness. CCPs must be car ...

limits may require determination of probable maximum numbers of micro- organisms in the product, as well as sources such as regu ...

the effectiveness of control of the CCPs. All records and documents related to CCP mon- itoring should be signed by the person e ...

control. Documentation should include the objective(s); job title of each employee involved; flow charts of the operations invol ...

quality assurance group within a firm or a similar group with past and/or present responsibilities for the food safety functions ...

considering where the team or plant crew has observed an accumulation of food, biofilms, and potential bacteria. Maintenance of ...

The Role of HACCP in Sanitation 115 What are the seven HACCP princi- ples? What are the five steps necessary to develop a HACCP ...

Chapter 8 Quality Assurance for Sanitation Since the late 1970s, the food industry has emphasized an organized sanitation pro- g ...

sanitary standards, ensuring that food prod- ucts in the marketplace are safe. The development of an effective testing program r ...

●Make possible stricter sanitary proce- dures in processing to achieve a safer product, within given tolerances. ●Segregate raw ...

Quality Assurance for Sanitation 119 independent of QA. Regardless of the organization structure, QA should have the ultimate re ...

120 PRINCIPLES OFFOODSANITATION ●Educate and train plant personnel in hygienic practices, sanitation, and qual- ity assurance. ● ...

event of a dispute in the United States or other countries. Achieving ISO accreditation is a long, intensive, and expensive proc ...

122 PRINCIPLES OFFOODSANITATION to checking the final product and determin- ing the stability or keeping quality. Figure 8–1 ill ...

Quality Assurance for Sanitation 123 Figure 8–2 Chart reflecting status of a plant sanitarian in a large organization. ...

124 PRINCIPLES OFFOODSANITATION Figure 8–3 Chart reflecting status of a plant sanitarian in a small organization. ...

Establishment of a quality assurance program........................................ The establishment of an effective micro- bi ...

assessment, and hazard control in a food pro- cessing and/or foodservice facility and distri- bution channel to ensure a hygieni ...

Modifications of the contact plate method include the agar slice (syringe extrusion and agar sausage) and the use of selective a ...

lower counts than the swab method, which breaks up cell clumps. The incorporation of 0.5% Tween 80 and 0.07% soy lecithin into m ...