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Principles of Food Sanitation

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  • Chapter 1 Sanitation and the Food Industry Preface xiii

    • The food industry

    • What is sanitation?

    • Why sanitation?.......................................................................................

    • Sanitation laws and regulations and guidelines

    • Establishment of sanitary practices.........................................................

    • Summary.................................................................................................

    • Study questions



  • Chapter 2 The Relationship of Biosecurity to Sanitation

    • Potential risks of foodborne bioterrorism

    • Bioterrorism protection measures

    • The role of pest management in biosecurity

    • Additional bioterrorism information.......................................................

    • Summary.................................................................................................

    • Study questions



  • Chapter 3 The Relationship of Microorganisms to Sanitation...................................

    • How microorganisms relate to food sanitation........................................

    • What causes microorganisms to grow

    • Effects of microorganisms on spoilage....................................................

    • Effects of microorganisms on foodborne illness......................................

    • Foodborne illnesses

    • Microbial destruction..............................................................................

    • Microbial growth control

    • Microbial load determination

    • Diagnostic tests

    • Summary.................................................................................................

    • Study questions



  • Chapter 4 The Relationship of Allergens to Sanitation

    • What are allergens?

    • Allergen control

    • Summary.................................................................................................

    • Study questions



  • Chapter 5 Food Contamination Sources

    • Transfer of contamination

    • Contamination of foods..........................................................................

    • Other contamination sources

    • Protection against contamination

    • Summary.................................................................................................

    • Study questions



  • Chapter 6 Personal Hygiene and Sanitary Food Handling

    • Personal hygiene......................................................................................

    • Sanitary food handling............................................................................

    • Summary.................................................................................................

    • Study questions



  • Chapter 7 The Role of HACCP in Sanitation...........................................................

    • What is HACCP?

    • HACCP development..............................................................................

    • Interface with GMPs and SSOPs

    • HACCP principles

    • Organization,implementation,and maintenance

    • Summary.................................................................................................

    • Study questions



  • Chapter 8 Quality Assurance for Sanitation

    • The role of total quality management.....................................................

    • Quality assurence for effective sanitation

    • Organization for quality assurance

    • Establishment of a quality assurance program........................................

    • Summary.................................................................................................

    • Study questions



  • Chapter 9 Cleaning Compounds

    • Soil characteristics

    • Effects of surface characteristics on soil deposition

    • Soil attachment characteristics

    • Cleaning compound characteristics.........................................................

    • Classification of cleaning compounds.....................................................

    • Cleaning auxiliaries

    • Scouring compounds...............................................................................

    • Cleaning compound selection

    • Handling and storage precautions.........................................................

    • Summary

    • Study questions



  • Chapter 10 Sanitizers

    • Sanitizing methods

    • Summary

    • Study questions



  • Chapter 11 Sanitation Equipment.............................................................................

    • Sanitation costs

    • Equipment selection

    • Cleaning equipment

    • Sanitizing equipment.............................................................................

    • Lubrication equipment..........................................................................

    • Summary

    • Study questions



  • Chapter 12 Waste Product Handling

    • Strategy for waste disposal

    • Planning the survey

    • Solid waste disposal

    • Liquid waste disposal

    • Summary

    • Study questions



  • Chapter 13 Pest Control...........................................................................................

    • Insect infestation

    • Cockroaches

    • Insect destruction

    • Rodents

    • Birds......................................................................................................

    • Use of pesticides

    • Integrated pest management

    • Summary

    • Study questions



  • Chapter 14 Sanitary Design and Construction for Food Processing

    • Site selection..........................................................................................

    • Site preparation

    • Building construction considerations

    • Processing and design considerations

    • Pest control design

    • Construction materials

    • Summary

    • Study questions



  • Chapter 15 Low-Moisture Food Manufacturing and Storage Sanitation

    • Sanitary construction considerations

    • Receipt and storage of raw materials

    • Cleaning of low-moisture food manufacturing plants

    • Summary

    • Study questions



  • Chapter 16 Dairy Processing Plant Sanitation

    • Role of pathogens

    • Sanitary construction considerations

    • Soil characteristics in dairy plants

    • Sanitation principles..............................................................................

    • Cleaning equipment

    • Summary

    • Study questions



  • Chapter 17 Meat and Poultry Plant Sanitation

    • Role of sanitation..................................................................................

    • Sanitation principles..............................................................................

    • Cleaning compounds for meat and poultry plants

    • Sanitizers for meat and poultry plants

    • Sanitation practices

    • Sanitation procedures............................................................................

    • Troubleshooting tips..............................................................................

    • Summary

    • Study questions



  • Chapter 18 Seafood Plant Sanitation

    • Sanitary construction considerations

    • Contamination sources..........................................................................

    • Sanitation principles..............................................................................

    • Recovery of by-products

    • Summary

    • Study questions



  • Chapter 19 Fruit and Vegetable Processing Plant Sanitation

    • Contamination sources..........................................................................

    • Sanitary construction considerations

    • Cleaning considerations

    • Cleaning of processing plants

    • Cleaners and sanitizers

    • Cleaning procedures

    • Evaluation of sanitation effectiveness

    • Summary

    • Study questions



  • Chapter 20 Beverage Plant Sanitation

    • Mycology of beverage manufacture

    • Sanitation principles..............................................................................

    • Nonalcoholic beverage plant sanitation

    • Brewery sanitation.................................................................................

    • Winery sanitation

    • Distillery sanitation

    • Summary

    • Study questions



  • Chapter 21 Foodservice Sanitation

    • Sanitary design

    • Contamination reduction

    • Sanitary procedures for food preparation..............................................

    • Sanitation principles..............................................................................

    • Foodservice sanitation requirements

    • Summary

    • Study questions



  • Chapter 22 Management and Sanitation

    • Management requirements

    • Employee selection

    • Management of a sanitation operation

    • Total quality management.....................................................................

    • Summary

    • Study questions



  • Index

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