Index page for: Principles and Practice for the Safe Processing of Foods

Table of Contents Chapters 2-13 end with sections of References and Further Reading. Introduction Purpose Background Uses of this book Assessment of an operation Management philosophy, attitudes and organization Plant, processes and procedures Quality audits Quality audits--definitions and outline of procedure Appendix: Auditing checklist Establishment and implementation of HACCP Establishment and use of HACCP Implementing the HACCP system Summary and conclusions Buildings Site and environment: Plant location, Plant environment, Plant layout Design and construction: Design, Notes on construction Maintenance and alterations: Maintenance, Alterations Pest control and disinfestation: Pests, Guidelines for the exclusion and elimination of infestants, Monitoring of infestants, Insect disinfestation, Contract pest control Utilities: Air and other process gases, Vacuum, Steam, Process water, Liquid waste, Electricity Sanitation Sanitary (hygienic) design: Plant (factory) layout, Manufacturing department layout, Sanitary (hygienic) design of equipment Installation and alteration: Installation, Alterations Maintenance: Introduction, Preventative or breakdown maintenance, Maintenance operations Cleaning and disinfection: Introduction, Overview, Development, Sanitizers, Notes on exceptional cleaning requirements Foreign material control: Introduction, Means of control, Notes on establishing criteria, Notes on application of control methods Personnel Hygienic practices Facilities and protective clothing Training for product safety--management, supervision and operators Training aids and materials--some commercially available examples Microorganismsan outline of their structure Introduction Viruses Bacteria Fungi--yeast and molds Glossary Biological factors underlying food safety, preservation and stability Number of microorganisms in foods and their growth kinetics: Contamination, Growth kinetics Factors affecting the growth curve: Background--the most important factors, Water, Temperature, pH and acidity, Oxygen and oxidation--reduction potential (Redox), Nutrients Physico-chemical factors affecting survival: Background, Rate of death, Heat death--logarithmic death rates, Radiation, Lethal chemical agents, Indirect action of environmental conditions, Sulfites--a note on their mode of action and application Insights into microbiological control methods Microbiological examination Challenge testing (including shelf-life assessment) Pathogenicity and pathogen profiles Introduction--pathogens and food processing Pathogens and illness Spoilage--including enzymes and their importance Notes on spoilage Notes on enzymes and their importance Aspects of microbiological safety in food preservation technologies Chilled foods Frozen foods Dried foods Conventionally canned foods Aseptically packaged foods Physico-chemically preserved foods aw (water-activity) Controlled foods Criteria for ingredients and finished products Food safety strategy and the use of criteria Microbiological criteria Microbiological criteria data tables Ingredients--defects and foreign materials Index Tables and Figures The reference value of this handbook is augmented by the inclusion of more than 100 data tables, diagrams, flow charts, checklists, sample forms, and graphs. The tables and graphs provide quantitative data on practical safety questions. Checklists, sample forms, and flow charts provide useful management aids. Here is a small sampling of this material. Tables: - Categories of food products based on product hazard characteristics - Check these trouble points at recommended frequencies - Specimen personal hygiene and safety rules - Main insecticides in aqueous solution recommended for disinfestation - Water economy checklist - HACCP analysis of line cleaning - Incidence of contaminants - Low limiting water activity of microorganisms - Growth range temperatures of some microorganisms - Microbiological criteria data tables (series of tables for more than 200 food products) Figures: - Example of monitoring records - Hypothetical plant cleaning schedule - Design of floor drains - Rodent proofing of interior dock Growth rate of a population of microorganisms showing phases - Response of microorganisms to environmental pH - Enzyme kinetics - Typical food isotherm