Plants sanitation for food processing and food service.
- Second Edition
- Boca Raton Taylor & Francis 2015
- Ivii, 1327 páginas; Ilustraciones; 27 cm;
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.