Food Plant Sanitation: Design, Maintenance, and Good Manufacturing PracticesAuthor:
Publisher: CRC Press
Publish date: June 2006
Presents information for the creation and design of an effective food sanitation system Illustrates 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 Covers the formation of biofilms and the role of food plant sanitation in food allergen management Prevention of food borne illnesses, reduction of product spoilage, and improvements to product quality are ongoing concerns in the food manufacturing industry. Providing broad but practical information, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices shows how to effectively remove soil and microorganisms from the processing environment to prevent unhygienic manufacturing conditions. Using photographs, diagrams, and tables, this reference offers solutions to effective food sanitation. The book begins with discussions on the regulatory requirements of food plant sanitation and the identification of microorganisms of food manufacturing concern. Later chapters explore the principles of sanitary design, the use of proven sanitation techniques, and the means of verifying sanitation, such as adenosine triphosphate (ATP). The final chapters identify sanitary practices for plant personnel and visitors, provide a comprehensive pest management plan, and offer strategies for preventing chemical and physical food safety hazards. Drawing on almost 30 years of industry experience, the author gives real-world examples and practical, up-to-date information. These features, combined with a direct, easy-to-read format, demonstrate how you can use the techniques presented for implementation and training purposes, making this reference ideal for food safety and quality personnel as well as plant managers and designers.