Principles of Food Sanitation

by Marriott, Norman G.

• ISBN13: 9780834212329
• ISBN10: 0834212323
• Edition: 4th
• Format: Hardcover
• Copyright: 1999-01-01
• Publisher: KLUWER ACADEMIC

Summary

This highly acclaimed reference and text presents concise, thorough discussions of the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. Two new chapters address HACCP and sanitary design and construction.

Author Biography

Norman G. Marriott is an Extension Food Scientist and Professor at Virginia Polytechnic Institute and State University in Blacksburg, Virginia.

Table of Contents

Preface	xi
Sanitation and the Food Industry	1	(10)
Why Sanitation?	1	(1)
What Is Sanitation?	2	(2)
Sanitation Laws and Regulations	4	(4)
Voluntary Sanitation Programs	8	(1)
Establishment of Sanitary Practices	8	(1)
Summary	9	(1)
Study Questions	10	(1)
The Relationship of Microorganisms to Sanitation	11	(42)
How Microorganisms Relate to Food Sanitation	11	(5)
What Causes Microorganisms To Grow	16	(4)
Effects of Microbes on Spoilage	20	(1)
Effects of Microorganisms on Foodborne Illness	21	(1)
Foodborne Illnesses	22	(15)
Microbial Destruction	37	(2)
Microbial Growth Control	39	(1)
Microbial Load Determination	40	(6)
Diagnostic Tests	46	(4)
Summary	50	(1)
Study Questions	51	(2)
Food Contamination Sources	53	(7)
Transfer of Contamination	54	(1)
Contamination of Foods	55	(1)
Other Contamination Sources	56	(1)
Protection against Contamination	57	(1)
Summary	58	(1)
Study Questions	59	(1)
Personal Hygiene and Sanitary Food Handling	60	(15)
Personal Hygiene	60	(12)
Sanitary Food Handling	72	(1)
Summary	73	(1)
Study Questions	74	(1)
The Role of HACCP in Sanitation	75	(15)
What Is HACCP?	75	(6)
Interface with GMPs and SSOPs	81	(1)
HACCP Principles	81	(5)
Organization, Implementation, and Maintenance	86	(2)
Summary	88	(1)
Study Questions	89	(1)
Quality Assurance	90	(24)
The Role of Total Quality Management	91	(1)
Quality Assurance for Effective Sanitation	91	(1)
Organization for Quality Assurance	92	(3)
Establishment of a Quality Assurance Program	95	(17)
Summary	112	(1)
Study Questions	112	(2)
Cleaning Compounds	114	(25)
Soil Characteristics	114	(2)
Effects of Surface Characteristics on Soil Deposition	116	(1)
Soil Attachment Characteristics	117	(2)
Cleaning Compound Characteristics	119	(2)
Classification of Cleaning Compounds	121	(7)
Cleaning Auxiliaries	128	(2)
Scouring Compounds	130	(1)
Cleaning Compound Selection	131	(1)
Handling and Storage Precautions	131	(6)
Summary	137	(1)
Study Questions	138	(1)
Sanitizers	139	(19)
Sanitizing Methods	139	(16)
Summary	155	(1)
Study Questions	156	(2)
Sanitation Equipment	158	(29)
Sanitation Costs	158	(1)
Equipment Selection	159	(1)
Cleaning Equipment	160	(22)
Sanitizing Equipment	182	(2)
Lubrication Equipment	184	(1)
Summary	184	(2)
Study Questions	186	(1)
Waste Product Disposal	187	(20)
Strategy for Waste Disposal	188	(4)
Solid Waste Disposal	192	(1)
Liquid Waste Disposal	192	(13)
Summary	205	(1)
Study Questions	206	(1)
Pest Control	207	(19)
Insect Infestation	207	(4)
Insect Destruction	211	(4)
Rodents	215	(5)
Birds	220	(1)
Use of Pesticides	220	(2)
Integrated Pest Management	222	(2)
Summary	224	(1)
Study Questions	225	(1)
Sanitary Design and Construction of Food Facilities	226	(6)
Site Selection	226	(1)
Site Preparation	226	(1)
Building Construction Considerations	227	(2)
Processing and Design Considerations	229	(1)
Pest Control Design	230	(1)
Construction Materials	230	(1)
Summary	230	(1)
Study Questions	231	(1)
Low-Moisture Food Manufacturing and Storage Sanitation	232	(11)
Sanitary Construction Considerations	232	(4)
Receipt and Storage of Raw Materials	236	(4)
Cleaning of Low-Moisture Food Manufacturing Plants	240	(1)
Summary	241	(1)
Study Questions	242	(1)
Dairy Processing Plant Sanitation	243	(15)
Role of Pathogens	244	(2)
Sanitary Construction Considerations	246	(1)
Soil Characteristics in Dairy Plants	247	(1)
Sanitation Principles	248	(3)
Cleaning Equipment	251	(5)
Summary	256	(1)
Study Questions	256	(2)
Meat and Poultry Plant Sanitation	258	(25)
Role of Sanitation	258	(6)
Sanitation Principles	264	(2)
Cleaning Compounds for Meat and Poultry Plants	266	(1)
Sanitizers for Meat and Poultry Plants	267	(1)
Sanitation Practices	268	(2)
Sanitation Procedures	270	(11)
Troubleshooting Tips	281	(1)
Summary	281	(1)
Study Questions	282	(1)
Seafood Plant Sanitation	283	(8)
Sanitary Construction Considerations	283	(2)
Contamination Sources	285	(1)
Sanitation Principles	286	(2)
Recovery of By-Products	288	(1)
Voluntary Inspection To Enhance Sanitation	289	(1)
Summary	289	(1)
Study Questions	290	(1)
Fruit and Vegetable Processing Plant Sanitation	291	(12)
Contamination Sources	291	(1)
Sanitary Construction Considerations	292	(2)
Cleaning Considerations	294	(1)
Cleaning of Processing Plants	295	(2)
Cleaners and Sanitizers	297	(1)
Cleaning Procedures	298	(2)
Evaluation of Sanitation Effectiveness	300	(1)
Summary	300	(2)
Study Questions	302	(1)
Beverage Plant Sanitation	303	(18)
Mycology of Beverage Manufacture	303	(1)
Sanitation Principles	303	(1)
Nonalcoholic Beverage Plant Sanitation	304	(3)
Brewery Sanitation	307	(5)
Winery Sanitation	312	(6)
Distillery Sanitation	318	(1)
Summary	319	(1)
Study Questions	320	(1)
Food Service Sanitation	321	(24)
Sanitary Design	321	(3)
Contamination Reduction	324	(1)
Sanitary Procedures for Food Preparation	325	(1)
Sanitation Principles	326	(15)
Food Service Sanitation Requirements	341	(2)
Summary	343	(1)
Study Questions	344	(1)
Management and Sanitation	345	(8)
Management Requirements	345	(2)
Employee Selection	347	(2)
Management of a Sanitation Operation	349	(2)
Total Quality Management	351	(1)
Summary	352	(1)
Study Questions	352	(1)
Appendix A---Glossary	353	(4)
Index	357