Providing a step-by-step, hands-on approach, this incomparable guide offers useful and interesting information on food sanitation at all stages of food processing and stresses how important the role of each employee is at each stage.
Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry.
Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies.
A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined. There is a final section on the book about foodservice, including the methods and principles for sanitary
food handling and considerations at various control points in the flow of foodservice.
Contents
Sanitation: definitions and regulations
- Importance of sanitation
- Definition and application to food industry and foodservice
- Current regulations
- Voluntary sanitation programs
- Establishing sanitary practice
Microorganisms
- Common microorganisms
- Growth phases of microorganisms
- What causes microbes to grow?
- How food is spoiled
- Foodborne illness
- Destroying microbes
- Inhibiting growth of microbes
- Tests to detect and count microbes
Sources of food contamination
- The chain of infection
- How foods become contaminated
- Other sources of contamination
- How to prevent and control contamination of foods
Personal hygiene and food handling
Personal hygiene
- Hygienic food handling
Cleaning compounds
- Types of soil
- How soil is attached
- How cleaning compounds work
- Types of cleaning compounds
- Additives to cleaning compounds
- Scouring compounds
- Choosing a cleaning compound
- Handling and storing cleaning compounds
- Chemical contamination of food
Sanitizing methods
Cleaning and sanitizing systems
- Costs
- Selecting a system
- Cleaning equipment
- Sanitizing equipment
- Lubrication equipment
Waste disposal
- Strategy for waste disposal
- Solid-waste disposal
- Liquid-waste disposal
Pest control
- Insects
- Insect destruction
- Rodents
- Birds
- Use of pesticides
- Integrated pest management
Quality Assurance and Hazard Analysis Critical Control Point (HACCP)
- Quality assurance (QA)
- Total quality management (TQM) and hazard analysis critical control points (HACCP)
- HACCP principles
- Developing and implementing HACCP
Dairy processing and product sanitation
- Major pathogens
- Plant construction
- Types of soil
- Sanitation management
- Cleaning equipment
Meat and Poultry Sanitation
- Common pathogens
- Sanitation management
- Cleaning practices for meat and poultry plants
- Cleaning compounds for meat and poultry plants
- Sanitizers for meat and poultry plants
- Personal hygiene and work habit of employees
- Sanitation procedures
- Troubleshooting tips
Seafood Sanitation
- Sources of seafood contamination
- Sanitation management
- Plant construction
- Recovering by-products
- Voluntary inspection programs
Fruit and vegetable processing and product sanitation
- Reducing contamination
- Sanitation management
- Plant construction
- Cleaning processing plants
- Cleaners and sanitizers
- Cleaning procedures
- Evaluation
Beverage plant sanitation
- Focus on yeasts
- Sanitation management
- Nonalcoholic beverage plant sanitation
- Brewery sanitation
- Winery sanitation
- Distillery sanitation
Low-moisture-food sanitation
- Facility design and construction
- Receiving and storing raw materials
- Cleaning processing plants
Sanitary food handling in foodservice
- Sanitary procedures for food preparation
- Reducing contamination
- Cleaning and sanitizing
- Sanitation management and training
Foodservice control points
- Buying ingredients
- Receiving and storing ingredients
- Preparing, serving, and reheating foods
- Facility and equipment design
Management and sanitation
- Management's role
- Hiring and training employees
- Total quality management
Appendices
- Where to get moore information about food safety and sanitation: agencies, associations,
and consumer organizations
- About pathogenic microorganisms
- Safe cooking temperatures for meat and poultry
- Cold storage times for meat and poultry
Glossary
Index
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