Food Plant Sanitation provides information on how to create and design an effective food sanitation system.

Features:

• Addresses key issues in current food plant safety practices
• Presents information for the creation and design of an effective food sanitation plant
• Provides a practical approach and specific application to food plants in the food industry
• Offers detailed information on the identification, management, and prevention of listeria monocytogenes
• Includes chapters on the formation of biofilms and the role of food plant sanitation in food allergen management

Contents

Sanitation Regulatory Requirements

• Food and Drug Administration (FDA)
• Food and Drugs: General Provisions
• Current Good Manufacturing Practices
• Personnel
• Plant and Grounds
• Sanitary Operations
• Sanitary Facilities and Controls
• Equipment and Utensils
• Process and Controls
• Warehousing and Distribution
• United States Department of Agriculture (USDA)
• Sanitation Standard Operating Procedures (SSOPs)
• Development of Sanitation SOPs
• Implementation of SOPs
• Maintenance of Sanitation SOPs
• Corrective Actions
• Record-Keeping Requirements
• Agency Verification
• Sanitation Performance Standards (SPSs)
• Grounds and Pest Control
• Construction
• Lighting
• Ventilation
• Plumbing and Sewage
• Water Supply and Reuse
• Dressing Room/Lavatory
• Equipment and Utensils
• Sanitary Operations
• Employee Hygiene
• Tagging Insanitary Equipment, Utensils, Rooms, or Compartments

Regulatory Inspection and Control Action

• Inspection
• Regulatory Control Action
• Recall Policy
• Recall Procedure
• Practice Recovery References

Microorganisms of Food Manufacturing Concern

• Microorganisms
• Bacterial Requirements
• Moisture
• Temperature
• Oxygen
• Differentiation
• Bacteria Shapes
• Gram Staining
• Spore Formation
• Nutrient Metabolism
• Nonpathogenic Microorganisms
• Spoilage Organisms
• Pathogens
• Listeria monocytogenes
• Salmonella
• Escherichia coli O157:H7
• Staphylococcus aureus
• Campylobacter
• Bacillus cereus
• Yersinia enterocolitica
• Clostridium
• Viruses
• Parasites
• Food-Borne Illness
• Microbiological Control Methods
• Incoming Ingredients
• Sanitary Design and Materials
• Sanitation
• Microbiological Testing and Validation
• Good Manufacturing Practices
• Pest Control
• Employee Education

Control of Listeria in Food Manufacturing

• Listeria
• Requirements
• Listeriosis
• Listerial Harborage and Contamination
• Methods of Listerial Management and Control
• Ingredients
• Sanitary Design and Materials
• Sanitation
• Product
• Microbiological Testing and Validation
• Personnel
• Pest Control
• Construction
• Employee Education

Biofilms

• Biofilm Formation
• Evidence of Biofilm Removal

Sanitary Facility Design

• The AMI 11 Principles of Sanitary Facility Design [10,12]
• Principle 1: Distinct Hygienic Zones Established in the Facility
• Personnel and Material Flows Controlled to Reduce Hazards
• Water Accumulation Controlled in the Facility
• Room Temperature and Humidity Controlled
• Room Airflow and Room Air Quality Controlled
• Site Elements Facilitate Sanitary
• Building Envelope Facilitates Sanitary Conditions
• Interior Spatial Design Promotes Sanitation
• Building Components and Construction Facilitate Sanitary Conditions
• Utility Systems Designed to Prevent Contamination
• Sanitation Integrated into Facility Design
• Other Facility Considerations for Facility Sanitary Design
• The Ten Principles of Sanitary Design
• Contact and Noncontact Surfaces Cleanable to a Microbiological Level
• Use of Compatible Materials
• Accessible for Inspection, Maintenance, Cleaning, and Sanitation
• Self-Draining - No Product or Liquid Collection
• Hollow Areas Hermetically Sealed (No Penetration of Hollow Areas)
• No Niches - Pits, Cracks, Recesses, Poor Welds, and Corrosion
• Sanitary Operational Performance (No Contribution to Insanitary Conditions during Operations)
• Hygienic Design of Maintenance Enclosures (Junction Boxes, etc.)
• Hygienically Compatible with Other Plant Systems (Electrical, Air, and Water)
• Validation of Cleaning and Sanitary Protocols (Encourage Equipment Designers to Demonstrate Effective Cleaning of the Equipment)
• Other Considerations for Sanitary Equipment Design Repairs

Sanitation Best Practices

• Who Is Responsible for Sanitation
• Sanitarians
• Written Cleaning Procedures
• Considerations for Effective Cleaning
• The Cleaning Process
• Specialized Cleaning Procedures and Equipment
• Baking Equipment
• Deep Cleaning
• Floors and Floor Drain Cleaning
• Sanitizing
• Ozone
• Operational Sanitation

Verification of Sanitation

• Verification
• Organoleptic Verification
• ATP Bioluminescense
• Microbiological Testing
• Why Test
• What Tests
• What Locations
• How Are Data Collected and Used
• Validation
• Environmental Monitoring of Listeria Alternatives P
• rerequisite Monitoring Program
• Identification of Swab Sites
• Commando Swabs
• Swab Frequency and Selection of Sites
• Collection of Swabs Analysis
• Pathogen Testing: In-Plant or Outsource?
• Data Tracking
• Corrective Actions
• Test and Hold
• Special Event Sampling
• FSIS Testing
• Product Testing for L. monocytogenes

Employee Good Manufacturing Practices

• Rationale for Good Manufacturing Practices (GMPs)
• Basic Good Manufacturing Practices
• Hand Washing
• Employee Welfare Rooms
• Locker Storage and Sanitation
• Gloves
• Hair and Beard Covers
• Clothing and Footwear
• Jewelry
• Disease Control
• Food and Tobacco
• Raw and Cooked Separation
• Visitors and Contractors
• Maintenance GMPs
• Training and Implementation
• Monitoring and Enforcement
• Operational Sanitation

Pest Control and Sanitation

• Pests of Concern to Food Plants
• Insects
• Rodents
• Birds
• Pest Control Measures
• Pest Control Program
• Management Commitment and Responsibility
• Definition of Pests
• Inspection and Reports
• Map of All Devices
• Treatment Materials
• Habitat Elimination
• Exclusion
• Sanitation
• Extermination
• Chemical Interventions

Chemical and Physical Hazard Control

• Chemical Hazards
• True Food Allergy
• Food Intolerance
• Regulatory Requirements
• Allergen Management
• Ingredients
• Production
• Packaging and Labeling
• Sanitation and Allergen Control
• Consumer Feedback
• Disposition/Liability
• Physical Hazards
• The Role of Sanitation in Physical Hazard Prevention

Index

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