Plants sanitation for food processing and food service.

By:

Hui, Y.H

Language: Eng Publication details: Boca Raton Taylor & Francis 2015Edition: Second EditionDescription: Ivii, 1327 páginas; Ilustraciones; 27 cmISBN:

9781466577695

Subject(s):

DDC classification:

664 H899

Contents:

BACKGROUND, LAWS, AND REGULATIONS Using This Book Introduction Food Industry Classifications Food Plant Sanitation: An Overview Laws, Regulations, and Enforcement Sanitation and Safety: Principles and Applications Food Commodities Manufacturing Premises Language Format Terms and Jargons Prerequisites Author’s Perspectives U.S. Food Laws and Regulations: An Overview Introduction Food and Drug Administration U.S. Department of Agriculture National Marine Fishery Service Environmental Protection Agency Centers for Disease Control and Prevention Tax and Trade Bureau State and Local Governments Enforcement and Food Plant Sanitation Background Data on Insanitary Practices Recalls Warning Letters Enforcement Examples FOOD HAZARDS, DEFECTS, CONTAMINANTS, SECURITY, AND IRRADIATION Primer on Food Hazards and Foodborne Diseases Introduction Hazards: An Overview Foodborne Illness: An Overview Foodborne Disease Classified by Symptoms Biological Hazards in Food Food Microbiology Foodborne Pathogens Biological Agents, Foodborne Diseases, and Clinical Profile Chemical Hazards in Food Introduction Added versus Natural Toxic Substances Use of Toxic or Poisonous Substances in Food Establishments Diseases and Symptoms Unintentional Chemical Contaminants in Food Intentional Chemical Contaminants in Food Natural Toxicants Physical Hazards in Food Foreign Objects: Classification Hazardous Foreign Objects Nonhazardous Foreign Objects Food Tampering with a Foreign Object Regulatory Guidance Metal Fragments Control of Metal Inclusion Determine the Significance of Potential Hazard from Metal Inclusion Identify Critical Control Points Develop a Control Strategy for Metal Fragments Control Strategy Example 1 Control Strategy Example 2 Glass Fragments in Juice Foreign Physical Materials in Meat and Poultry Food Hazards: Food Filth and Extraneous Matter, Deleterious Contaminants, and Food Security Introduction Food Filth and Extraneous Matter Food Defects Deleterious or Poisonous Contaminants in Human Food and Feed Food Security Example: Defects in Fresh Produce Sanitation and Regulatory System Food Irradiation: Regulatory Requirements Food and Drug Administration Regulations Radiation and Radiation Sources Packaging Materials for Irradiated Foods Food Safety and Inspection Service GMP and Food Plant Sanitation Introduction FDA Sanitation Requirements Food Safety Problems and Definitions Tables Sanitation: Establishment Grounds and Facilities FDA versus FSIS Grounds and Pest Management Establishment Construction Pest Control Personnel and Equipment Sanitation Personnel Cleanliness Clothing Disease Control Supervision, Education, and Training Equipment and Utensils Equipment and Utensils: Food Preparation and Food Service Sanitation Operations, Facilities, and Controls Introduction Part A: Sanitary Operations Part B: Sanitary Facilities and Controls Processes, Storage, and Transport in a Food Establishment Introduction Raw Materials and Other Ingredients Manufacturing Operations Establishment’s Responsibilities Compliance Verification FDA Guidance FSIS Scenarios Storage, Warehousing, and Transports Violations Sanitation Standard Operating Procedures Introduction Objectives Sanitation Controls and SSOP Development of SSOPS Monitoring of SSOP Maintenance of SSOP SSOP Corrective Actions SSOP Recordkeeping HACCP Systems Background Information Principles and Applications Pathogen Reduction FSIS HACCP Plan for Beef Slaughter Process Cleaning, Sanitizing, and Pest Management Cleaning and Sanitizing a Food Plant Introduction General Considerations in Sanitation and Cleaning Fundamentals of Cleaning Cleaning Methods Sanitizing Seven Steps of Dry Cleaning of Food Equipment Seven Steps of Wet Cleaning Food Equipment Pests Control in a Food Plant Introduction Insect Control Rodent Control Safety in Handling Pesticides Food Processing Establishments FDA Food Establishment Inspection Introduction Food Establishment Files Preparation, References, and Records Personnel Plants and Grounds Raw Materials Equipment and Utensils Manufacturing Process Sanitation Distribution Federal, State, and Local Inspection Food Standards Pesticides Sanitation of Food Processing Equipment General Considerations Materials for Construction and Repair Design and Construction Cleanability Water Usage Specialized Equipment Equipment Location and Installation Maintenance and Operation Cleaning of Equipment and Utensils Sanitization of Equipment and Utensils Some Suggestions for Difficult-to-Clean Equipment Seven Steps of Dry Cleaning and Seven Steps of Wet Cleaning Protection of Clean Items Example: Sanitation and Commercial Deli Slicers Conclusion Food Allergens Introduction Allergens and Food Labeling Compliance Policy Guide Guidance on Inspections of Firms Producing Food Products Susceptible to Contamination with Allergenic Ingredients FSIS: Allergens, Meat, and Poultry Allergens Risks Management System Allergens Hazard and Processing Fish and Fishery Products Nut Allergy, Anaphylaxis, and Deaths Bakery Products: Sanitation and Safety Sanitation System Standards for Bakery Products in the United States Biological Hazards: Time–Temperature Control Bakery Establishment and Sanitation Establishment Inspections for Bakery Products, Doughs, and Bakery Mixes Custard and Cream Fillings for Pastry Sanitation and Safety of Manufacturing: Soft Drinks, Bottled Water, and Ice Introduction Food Sanitation System HACCP Bottled Water Soda Beverages FDA Inspection for Soft Drinks Establishments FDA Inspection for Bottled Water Establishments Ice Manufacturing FDA Inspection Form Regulatory Requirements for the Production of Distilled Spirits in the United States Introduction Laws and Regulations Coloring/Flavoring/Blending Materials What a Distilled Spirits Label Tells You Cheese Processing Plants: Safety and Inspection Introduction Sanitation System Establishment Processing Cheese Establishment Processing Pasteurized Process Cheese and Related Products FDA Inspection Sanitation and Safety in the Manufacture of Confectionery Background Introduction HACCP Operations and Preventive Practices FDA Standards of Identities Candy without Chocolate, Candy Specialties, and Chewing Gum: Establishment Inspection Chocolate and Cocoa Products Establishment Inspection Alcohol Lead FDA Compliance Policies for Some Confectionery or Related Products Sanitation and Safety in the Manufacture of Condiments Product Descriptions Sanitation System HACCP Identity and Definitions FDA Regulatory Action Guidance for Selected Condiments FDA Analytical Methods Establishment Inspection Guide to Inspections of Dairy Product Plants Sanitation System Dairy Processing Plants Establishment Inspection Sanitation and Safety of Eggs and Egg Products Introduction Food Safety Rule FDA Refrigeration and Retail Shell Eggs Distribution FDA Eggs Processing Establishment Inspection FDA CPG: Eggs and Egg Products Frozen Adulteration Involving Decomposition SE Outbreak in Shell Eggs FDA 483 Inspection Sanitation Requirements for Frozen Food Establishments Introduction Food Sanitation System Temperatures General Plant Requirements Plant Layout Plant Construction Lighting; Ventilation Frozen Food Processing Equipment Categories Frozen Food Processing Equipment For Manufacture Operating Practices Transportation Warehousing Retail Packaged Ice Preordered Frozen Foods Precooked Foods and Establishment Inspection Glossary Inspection Checklist for Frozen Food Lockers Sanitation and Safety in the Manufacture of Frozen Desserts FDA Product Standards Sanitation System Frozen Dessert Processing Plants Incoming Materials Operational Considerations Plant Systems Risks Analysis for Selected Special Operations Criteria in an Inspection Form Grains and Grain Products Processing: Sanitation and Inspection Introduction Sanitation System USDA Federal Grain Inspection Service Grain Processing Elevators Flour Milling Cereal Flours and Products Pasta Establishment Inspection and Safety Control Measures for Processing Nuts Introduction Sanitation System FDA: Standards, Guidance Documents, and CPG FDA Establishment Inspections for Tree Nuts Peanuts and Peanut Butter Peanuts: Establishment Inspection FDA CPG Affecting Nuts and Related Matters FDA Recommendation: Salmonella and Products with Peanut- or Pistachio-Derived Ingredients Peanut Butter Disease Outbreaks: A Case Study HACCP for Seafood Processing Background Information FDA HACCP for Seafood NOAA Voluntary Inspection Programs Sanitation of Individual Seafood Sanitation and Safety for the Manufacture of Preserves, Syrup, Honey, and Related Products Sanitation System FDA Preserves and Related Products Honey Syrup USDA Standards and Grades Fresh Produce and Processed Fruits and Vegetables Produce Sanitation and Safety Background Information FDA Guidance for Fresh Produce Fresh-Cut Produce Guide to Produce Farm Investigations Guide to Traceback of Fresh Fruits and Vegetables Implicated in Epidemiological Investigations Tomatoes: Safety Practices for Vegetable Commodities Tomatoes: Open-Field Production Sanitation and Safety of Processing Fruits and Fruit Juices Introduction Product Standards and Grades Time/Temperature Factors FDA’s Fruit Juice HACCP FDA Establishment Inspections Sanitation and Safety in the Manufacture of Pickles and Sauerkraut Sanitation Premises Acidified Foods Pickles Manufacture Pickles and Relish: FDA Analytical Methods Pickles: FDA Establishment Inspection Canned Sauerkraut USDA: Sauerkraut Inspection Warning Letter Sanitation and Safety of Processing Vegetables Food Sanitation System HACCP Product Standards and Grades Time–Temperature Factors Tomatoes and Tomato Products Olives Food Defect Action Levels for Vegetables and Vegetable Products Meat and Poultry Sanitation Regulatory Requirements in the Processing of Meat and Poultry in the United States Introduction Current Laws, Regulations, and Jurisdiction Sanitation Standards HACCP Systems Hazards Slaughter Raw Product, Not Ground Mechanically Separated Product Raw Product: Ground Heat Treated but Not Fully Cooked: Not Shelf Stable Fully Cooked: Not Shelf Stable Product with Secondary Inhibitors: Not Shelf Stable Not Heat Treated: Shelf Stable Heat Treated: Shelf Stable Thermally Processed: Commercially Sterile Application HACCP Model for Processing Ground Meat Hazard Analysis of the Raw Ground Process Intervention Treatments for Meat Parts and Comminuted Meat Guidance for Minimizing Impact associated with Food Safety Hazard in Raw Ground Meat HACCP Model for Processing Raw Poultry Introduction Generic Model for Poultry Slaughter Generic HACCP Model for Irradiated, Raw Meat and Poultry Products Food Transportation and Warehousing Food Transportation: Sanitation, Safety, and Security Background Information Problems and Preventive Controls Food Safety and Security Concerns Guidance for Food Safety Measures Guidance for Food Security Measures Guidance for Specific Modes of Transportation Establishment, Maintenance, and Availability of Records Warehousing Sanitation and Safety Introduction Basic Requirements for Sanitation in a Food Processing Plant Procedures and Controls Personnel Implementation Plan Check Points and Additional Guides Case Study: Inspecting Incoming Food Materials and RawIngredients FDA CPG: Food Storage and Warehousing-Adulteration-Filth FSIS-USDA: Food Security in a Warehouse FDA Warning Letters for Deficiencies in Food Storage Warehouses An FDA Inspection Report Form Food Service Primer on Sanitation and Safety in the Food Service Industries Retail and Food Service Industries Guides to Regulators and Operators Retail and Food Service Industries: HACCP Food Safety Plan and HACCP Hazard Analysis Determining Risk Factors in Process Flows Developing a Food Safety System Procedural Step 1: Develop Prerequisite Programs Procedural Step 2: Group Your Menu Items/Products Procedural Step 3: Conduct a Hazard Analysis Procedural Step 4: Implement Control Measures in Prerequisite Programsor at CCPS in Your HACCP Plans and Establish Critical Limits Common Operational Steps Used in Retail and Food Service Procedural Step 5: Establish Monitoring Procedures Procedural Step 6: Develop Corrective Actions Procedural Step 7: Conduct Ongoing Verification Procedural Step 8: Keep Records Procedural Step 9: Conduct Periodic Validation Conclusion Sample HACCP Tables Sanitation and Safety Requirements for Restaurants Introduction Food Care Food Service Personnel Equipment and Utensils Cleaning, Sanitization, and Storage of Equipment, Utensils,and Cleaning Gear Sanitary Facilities and Controls Construction and Maintenance of Physical Facilities Special Food Service Sanitation Sanitation and Safety Requirements for Retail Food Service Industries Introduction Food Management Personnel Equipment and Utensils Equipment and Utensils: Cleaning, Sanitization, and Storage Sanitary Facilities and Controls Physical Facilities: Construction and Maintenance Reminder Sanitation and Food Safety for Public Conveyances (Land, Air, Sea) in theUnited States FDA Regulations and Conveyance Sanitation CDC and Food Safety in Cruise Ship Personnel Food Equipment and Utensils Warewashing Poisonous and Toxic Materials Facilities Food Workers Safety Food Establishment Classification and Occupational Hazards Introduction Food Establishment Classification Manufacturing Plants and Workers’ Hazard Analysis eTool for the Safety of Workers in Processing Poultry Introduction Contents of eTool for Poultry Processing Industry Example of Processing: Cutting and Deboning Description for Processing: Cutting and Deboning Index

Summary: Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service 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. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Libros	CIBESPAM-MFL	664 / H899 (Browse shelf(Opens below))	Ej: 1	Available		002715

Incluye bibliografía

BACKGROUND, LAWS, AND REGULATIONS
Using This Book
Introduction
Food Industry Classifications
Food Plant Sanitation: An Overview
Laws, Regulations, and Enforcement
Sanitation and Safety: Principles and Applications
Food Commodities Manufacturing
Premises
Language Format
Terms and Jargons
Prerequisites
Author’s Perspectives

U.S. Food Laws and Regulations: An Overview
Introduction
Food and Drug Administration
U.S. Department of Agriculture
National Marine Fishery Service
Environmental Protection Agency
Centers for Disease Control and Prevention
Tax and Trade Bureau
State and Local Governments

Enforcement and Food Plant Sanitation
Background
Data on Insanitary Practices
Recalls
Warning Letters
Enforcement Examples

FOOD HAZARDS, DEFECTS, CONTAMINANTS, SECURITY, AND IRRADIATION
Primer on Food Hazards and Foodborne Diseases
Introduction
Hazards: An Overview
Foodborne Illness: An Overview
Foodborne Disease Classified by Symptoms

Biological Hazards in Food
Food Microbiology
Foodborne Pathogens
Biological Agents, Foodborne Diseases, and Clinical Profile

Chemical Hazards in Food
Introduction
Added versus Natural Toxic Substances
Use of Toxic or Poisonous Substances in Food Establishments
Diseases and Symptoms
Unintentional Chemical Contaminants in Food
Intentional Chemical Contaminants in Food
Natural Toxicants

Physical Hazards in Food
Foreign Objects: Classification
Hazardous Foreign Objects
Nonhazardous Foreign Objects
Food Tampering with a Foreign Object
Regulatory Guidance
Metal Fragments
Control of Metal Inclusion
Determine the Significance of Potential Hazard from Metal Inclusion
Identify Critical Control Points
Develop a Control Strategy for Metal Fragments
Control Strategy Example 1
Control Strategy Example 2
Glass Fragments in Juice
Foreign Physical Materials in Meat and Poultry

Food Hazards: Food Filth and Extraneous Matter, Deleterious Contaminants, and Food Security
Introduction
Food Filth and Extraneous Matter
Food Defects
Deleterious or Poisonous Contaminants in Human Food and Feed
Food Security
Example: Defects in Fresh Produce

Sanitation and Regulatory System
Food Irradiation: Regulatory Requirements
Food and Drug Administration Regulations
Radiation and Radiation Sources
Packaging Materials for Irradiated Foods
Food Safety and Inspection Service

GMP and Food Plant Sanitation
Introduction
FDA Sanitation Requirements
Food Safety Problems and Definitions
Tables

Sanitation: Establishment Grounds and Facilities
FDA versus FSIS
Grounds and Pest Management
Establishment Construction
Pest Control

Personnel and Equipment Sanitation
Personnel
Cleanliness
Clothing
Disease Control
Supervision, Education, and Training
Equipment and Utensils
Equipment and Utensils: Food Preparation and Food Service

Sanitation Operations, Facilities, and Controls
Introduction
Part A: Sanitary Operations
Part B: Sanitary Facilities and Controls

Processes, Storage, and Transport in a Food Establishment
Introduction
Raw Materials and Other Ingredients
Manufacturing Operations
Establishment’s Responsibilities
Compliance Verification
FDA Guidance
FSIS Scenarios
Storage, Warehousing, and Transports
Violations

Sanitation Standard Operating Procedures
Introduction
Objectives
Sanitation Controls and SSOP
Development of SSOPS
Monitoring of SSOP
Maintenance of SSOP
SSOP Corrective Actions
SSOP Recordkeeping

HACCP Systems
Background Information
Principles and Applications
Pathogen Reduction
FSIS HACCP Plan for Beef Slaughter Process

Cleaning, Sanitizing, and Pest Management
Cleaning and Sanitizing a Food Plant
Introduction
General Considerations in Sanitation and Cleaning
Fundamentals of Cleaning
Cleaning Methods
Sanitizing
Seven Steps of Dry Cleaning of Food Equipment
Seven Steps of Wet Cleaning Food Equipment

Pests Control in a Food Plant
Introduction
Insect Control
Rodent Control
Safety in Handling Pesticides

Food Processing Establishments
FDA Food Establishment Inspection
Introduction
Food Establishment Files
Preparation, References, and Records
Personnel
Plants and Grounds
Raw Materials
Equipment and Utensils
Manufacturing Process
Sanitation
Distribution
Federal, State, and Local Inspection
Food Standards
Pesticides

Sanitation of Food Processing Equipment
General Considerations
Materials for Construction and Repair
Design and Construction
Cleanability
Water Usage
Specialized Equipment
Equipment Location and Installation
Maintenance and Operation
Cleaning of Equipment and Utensils
Sanitization of Equipment and Utensils
Some Suggestions for Difficult-to-Clean Equipment
Seven Steps of Dry Cleaning and Seven Steps of Wet Cleaning
Protection of Clean Items
Example: Sanitation and Commercial Deli Slicers
Conclusion

Food Allergens
Introduction
Allergens and Food Labeling
Compliance Policy Guide
Guidance on Inspections of Firms Producing Food Products Susceptible to Contamination with Allergenic Ingredients
FSIS: Allergens, Meat, and Poultry
Allergens Risks Management System
Allergens Hazard and Processing Fish and Fishery Products
Nut Allergy, Anaphylaxis, and Deaths

Bakery Products: Sanitation and Safety
Sanitation System
Standards for Bakery Products in the United States
Biological Hazards: Time–Temperature Control
Bakery Establishment and Sanitation
Establishment Inspections for Bakery Products, Doughs, and Bakery Mixes
Custard and Cream Fillings for Pastry

Sanitation and Safety of Manufacturing: Soft Drinks, Bottled Water, and Ice
Introduction
Food Sanitation System
HACCP
Bottled Water
Soda Beverages
FDA Inspection for Soft Drinks Establishments
FDA Inspection for Bottled Water Establishments
Ice Manufacturing
FDA Inspection Form

Regulatory Requirements for the Production of Distilled Spirits in the United States
Introduction
Laws and Regulations
Coloring/Flavoring/Blending Materials
What a Distilled Spirits Label Tells You

Cheese Processing Plants: Safety and Inspection
Introduction
Sanitation System
Establishment Processing Cheese
Establishment Processing Pasteurized Process Cheese and Related Products
FDA Inspection

Sanitation and Safety in the Manufacture of Confectionery
Background Introduction
HACCP
Operations and Preventive Practices
FDA Standards of Identities
Candy without Chocolate, Candy Specialties, and Chewing Gum: Establishment Inspection
Chocolate and Cocoa Products Establishment Inspection
Alcohol
Lead
FDA Compliance Policies for Some Confectionery or Related Products

Sanitation and Safety in the Manufacture of Condiments
Product Descriptions
Sanitation System
HACCP
Identity and Definitions
FDA Regulatory Action Guidance for Selected Condiments
FDA Analytical Methods
Establishment Inspection

Guide to Inspections of Dairy Product Plants
Sanitation System
Dairy Processing Plants
Establishment Inspection

Sanitation and Safety of Eggs and Egg Products
Introduction
Food Safety Rule
FDA Refrigeration and Retail Shell Eggs Distribution
FDA Eggs Processing Establishment Inspection
FDA CPG: Eggs and Egg Products Frozen Adulteration Involving Decomposition
SE Outbreak in Shell Eggs
FDA 483 Inspection

Sanitation Requirements for Frozen Food Establishments
Introduction
Food Sanitation System
Temperatures
General Plant Requirements
Plant Layout
Plant Construction
Lighting; Ventilation
Frozen Food Processing Equipment Categories
Frozen Food Processing Equipment For Manufacture
Operating Practices
Transportation
Warehousing
Retail
Packaged Ice
Preordered Frozen Foods
Precooked Foods and Establishment Inspection
Glossary
Inspection Checklist for Frozen Food Lockers

Sanitation and Safety in the Manufacture of Frozen Desserts
FDA Product Standards
Sanitation System
Frozen Dessert Processing Plants
Incoming Materials
Operational Considerations
Plant Systems
Risks Analysis for Selected Special Operations
Criteria in an Inspection Form

Grains and Grain Products Processing: Sanitation and Inspection
Introduction
Sanitation System
USDA Federal Grain Inspection Service
Grain Processing
Elevators
Flour Milling
Cereal Flours and Products
Pasta

Establishment Inspection and Safety Control Measures for Processing Nuts
Introduction
Sanitation System
FDA: Standards, Guidance Documents, and CPG
FDA Establishment Inspections for Tree Nuts
Peanuts and Peanut Butter
Peanuts: Establishment Inspection
FDA CPG Affecting Nuts and Related Matters
FDA Recommendation: Salmonella and Products with Peanut- or Pistachio-Derived Ingredients
Peanut Butter Disease Outbreaks: A Case Study

HACCP for Seafood Processing
Background Information
FDA HACCP for Seafood
NOAA Voluntary Inspection Programs
Sanitation of Individual Seafood

Sanitation and Safety for the Manufacture of Preserves, Syrup, Honey, and Related Products
Sanitation System
FDA Preserves and Related Products
Honey
Syrup
USDA Standards and Grades

Fresh Produce and Processed Fruits and Vegetables
Produce Sanitation and Safety
Background Information
FDA Guidance for Fresh Produce
Fresh-Cut Produce
Guide to Produce Farm Investigations
Guide to Traceback of Fresh Fruits and Vegetables Implicated in Epidemiological Investigations
Tomatoes: Safety Practices for Vegetable Commodities
Tomatoes: Open-Field Production

Sanitation and Safety of Processing Fruits and Fruit Juices
Introduction
Product Standards and Grades
Time/Temperature Factors
FDA’s Fruit Juice HACCP
FDA Establishment Inspections

Sanitation and Safety in the Manufacture of Pickles and Sauerkraut
Sanitation Premises
Acidified Foods
Pickles Manufacture
Pickles and Relish: FDA Analytical Methods
Pickles: FDA Establishment Inspection
Canned Sauerkraut
USDA: Sauerkraut Inspection
Warning Letter

Sanitation and Safety of Processing Vegetables
Food Sanitation System
HACCP
Product Standards and Grades
Time–Temperature Factors
Tomatoes and Tomato Products
Olives
Food Defect Action Levels for Vegetables and Vegetable Products

Meat and Poultry Sanitation
Regulatory Requirements in the Processing of Meat and Poultry in the United States
Introduction
Current Laws, Regulations, and Jurisdiction
Sanitation Standards
HACCP Systems
Hazards
Slaughter
Raw Product, Not Ground
Mechanically Separated Product
Raw Product: Ground
Heat Treated but Not Fully Cooked: Not Shelf Stable
Fully Cooked: Not Shelf Stable
Product with Secondary Inhibitors: Not Shelf Stable
Not Heat Treated: Shelf Stable
Heat Treated: Shelf Stable
Thermally Processed: Commercially Sterile
Application

HACCP Model for Processing Ground Meat
Hazard Analysis of the Raw Ground Process
Intervention Treatments for Meat Parts and Comminuted Meat
Guidance for Minimizing Impact associated with Food Safety Hazard in Raw Ground Meat

HACCP Model for Processing Raw Poultry
Introduction
Generic Model for Poultry Slaughter
Generic HACCP Model for Irradiated, Raw Meat and Poultry Products

Food Transportation and Warehousing
Food Transportation: Sanitation, Safety, and Security
Background Information
Problems and Preventive Controls
Food Safety and Security Concerns
Guidance for Food Safety Measures
Guidance for Food Security Measures
Guidance for Specific Modes of Transportation
Establishment, Maintenance, and Availability of Records

Warehousing Sanitation and Safety
Introduction
Basic Requirements for Sanitation in a Food Processing Plant
Procedures and Controls
Personnel
Implementation Plan
Check Points and Additional Guides
Case Study: Inspecting Incoming Food Materials and RawIngredients
FDA CPG: Food Storage and Warehousing-Adulteration-Filth
FSIS-USDA: Food Security in a Warehouse
FDA Warning Letters for Deficiencies in Food Storage Warehouses
An FDA Inspection Report Form

Food Service
Primer on Sanitation and Safety in the Food Service Industries
Retail and Food Service Industries
Guides to Regulators and Operators
Retail and Food Service Industries: HACCP
Food Safety Plan and HACCP
Hazard Analysis
Determining Risk Factors in Process Flows
Developing a Food Safety System
Procedural Step 1: Develop Prerequisite Programs
Procedural Step 2: Group Your Menu Items/Products
Procedural Step 3: Conduct a Hazard Analysis
Procedural Step 4: Implement Control Measures in Prerequisite Programsor at CCPS in Your HACCP Plans and Establish Critical Limits
Common Operational Steps Used in Retail and Food Service
Procedural Step 5: Establish Monitoring Procedures
Procedural Step 6: Develop Corrective Actions
Procedural Step 7: Conduct Ongoing Verification
Procedural Step 8: Keep Records
Procedural Step 9: Conduct Periodic Validation
Conclusion
Sample HACCP Tables

Sanitation and Safety Requirements for Restaurants
Introduction
Food Care
Food Service Personnel
Equipment and Utensils
Cleaning, Sanitization, and Storage of Equipment, Utensils,and Cleaning Gear
Sanitary Facilities and Controls
Construction and Maintenance of Physical Facilities
Special Food Service Sanitation

Sanitation and Safety Requirements for Retail Food Service Industries
Introduction
Food Management
Personnel
Equipment and Utensils
Equipment and Utensils: Cleaning, Sanitization, and Storage
Sanitary Facilities and Controls
Physical Facilities: Construction and Maintenance
Reminder

Sanitation and Food Safety for Public Conveyances (Land, Air, Sea) in theUnited States
FDA Regulations and Conveyance Sanitation
CDC and Food Safety in Cruise Ship
Personnel
Food
Equipment and Utensils
Warewashing
Poisonous and Toxic Materials
Facilities

Food Workers Safety
Food Establishment Classification and Occupational Hazards
Introduction
Food Establishment Classification
Manufacturing Plants and Workers’ Hazard Analysis

eTool for the Safety of Workers in Processing Poultry
Introduction
Contents of eTool for Poultry Processing Industry
Example of Processing: Cutting and Deboning
Description for Processing: Cutting and Deboning
Index

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service 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. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.

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