Plant sanitation for food processing and food service. (2014)

• Record Type: Book
• Further Information: Note: Edited by Y.H. Hui.
• Authors: Hui, Y. H
• Editors: Hui, Y. H (Yiu H.)
• 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 She
• Edition: Second edition
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2014
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 664.00286; Food industry and trade -- Sanitation; Food processing plants -- Sanitation
• Languages: English
• ISBNs: 9781466577701
• Related ISBNs: 9781466577695
• Notes: Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.