Essentials of food sanitation [1st ed.] 0412080117, 9780412080111

Table of contents :
Front Matter......Page 1
Acknowledgement......Page 4
Appendices......Page 0
Table of Contents......Page 5
Importance of Sanitation......Page 10
Definitions and Application to Food Industry and Foodservice......Page 12
Current Regulations......Page 13
Voluntary Sanitation Programs......Page 15
Establishing Sanitary Practice......Page 16
Common Microorganisms......Page 20
Growth Phases of Microorganisms......Page 22
What Causes Microbes to Grow?......Page 24
How Food is Spoiled......Page 27
Foodborne Illness......Page 28
Inhibiting Growth of Microbes......Page 39
Tests to Detect and Count Microbes......Page 40
3. Sources of Food Contamination......Page 46
The Chain of Infection......Page 47
How Foods Become Contaminated......Page 48
Other Sources of Contamination......Page 49
How to Prevent and Control Contamination of Foods......Page 50
4. Personal Hygiene and Food Handling......Page 55
Personal Hygiene......Page 56
Hygienic Food Handling......Page 64
Types of Soil......Page 68
How Soil is Attached......Page 70
How Cleaning Compounds Work......Page 72
Types of Cleaning Compounds......Page 74
Additives to Cleaning Compounds......Page 76
Choosing a Cleaning Compound......Page 77
Handling and Storing Cleaning Compounds......Page 78
Chemical Contamination of Food......Page 82
Heat......Page 85
Radiation......Page 86
Chemicals......Page 87
7. Cleaning and Sanitizing Systems......Page 97
Costs......Page 98
Selecting a System......Page 99
Cleaning Equipment......Page 100
Sanitizing Equipment......Page 118
Lubrication Equipment......Page 119
8. Waste Disposal......Page 123
Strategy for Waste Disposal......Page 124
Liquid-Waste Disposal......Page 128
9. Pest Control......Page 138
Insects......Page 139
Insect Destruction......Page 142
Rodents......Page 145
Birds......Page 152
Use of Pesticides......Page 153
Integrated Pest Management......Page 154
10. Quality Assurance and Hazard Analysis Critical Control Point (HACCP)......Page 159
Quality Assurance (QA)......Page 160
Total Quality Management (TQM) and Hazard Analysis Critical Control Points (HACCP)......Page 172
HACCP Principles......Page 173
Developing and Implementing HACCP......Page 174
11. Dairy Processing and Product Sanitation......Page 183
Plant Construction......Page 184
Sanitation Management......Page 186
Cleaning Equipment......Page 190
12. Meat and Poultry Sanitation......Page 197
Common Pathogens......Page 198
Sanitation Management......Page 199
Cleaning Practices for Meat and Poultry Plants......Page 203
Sanitizers for Meat and Poultry Plants......Page 206
Personal Hygiene and Work Habits of Employees......Page 207
Sanitation Procedures......Page 210
Troubleshooting Tips......Page 217
13. Seafood Sanitation......Page 220
Sanitation Management......Page 221
Plant Construction......Page 223
Voluntary Inspection Programs......Page 226
Reducing Contamination......Page 230
Sanitation Management......Page 232
Plant Construction......Page 233
Cleaning Processing Plants......Page 235
Cleaners and Sanitizers......Page 236
Cleaning Procedures......Page 237
Evaluation......Page 239
Focus on Yeasts......Page 243
Sanitation Management......Page 244
Nonalcoholic Beverage Plant Sanitation......Page 245
Brewery Sanitation......Page 247
Winery Sanitation......Page 251
Distillery Sanitation......Page 255
16. Low-Moisture-Food Sanitation......Page 260
Facility Design and Construction......Page 261
Receiving and Storing Raw Materials......Page 265
Cleaning Processing Plants......Page 269
17. Sanitary Food Handling in Foodservice......Page 272
Reducing Contamination......Page 273
Cleaning and Sanitizing......Page 276
Sanitation Management and Training......Page 289
18. Foodservice Control Points......Page 296
Receiving and Storing Ingredients......Page 297
Preparing, Serving, and Reheating Foods......Page 300
Facility and Equipment Design......Page 305
19. Management and Sanitation......Page 309
Management's Role......Page 310
Hiring and Training Employees......Page 313
Total Quality Management......Page 315
1. Where to Get More Information about Food Safety and Sanitation: Agencies, Associations, and Consumer Organizations......Page 318
2. About Pathogenic Microorganisms......Page 322
3. Safe Cooking Temperatures for Meat and Poultry......Page 329
4. Cold Storage Times for Meat and Poultry......Page 330
Answers to Study Questions......Page 332
B......Page 343
C......Page 345
D......Page 347
F......Page 348
G......Page 349
I......Page 350
M......Page 351
P......Page 352
R......Page 353
S......Page 354
T......Page 356
W......Page 358
Y......Page 359