Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest: A¾ Federal and state regulations and guidelines A¾ Major biological and nonbiological contaminants A¾ Cleaning a food plant A¾ Sanitation and worker safety A¾ Housekeeping A¾ Product quality A¾ Commodity processing A¾ Retail food sanitation A¾ Enforcement In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry.
|Title||:||Food Plant Sanitation|
|Author||:||Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca|
|Publisher||:||CRC Press - 2002-09-13|