Table of Contents
Preface ....................................................................................................................... xiii
Chapter 1 Sanitation and the Food Industry ............................................................. 1
The food industry ................................................................................... 1
What is sanitation?.................................................................................. 3
Why sanitation?....................................................................................... 3
Sanitation laws and regulations and guidelines ....................................... 9
Establishment of sanitary practices......................................................... 13
Summary................................................................................................. 14
Study questions ....................................................................................... 15
Chapter 2 The Relationship of Biosecurity to Sanitation .......................................... 16
Potential risks of foodborne bioterrorism ............................................... 17
Bioterrorism protection measures ........................................................... 17
The role of pest management in biosecurity ........................................... 22
Additional bioterrorism information....................................................... 22
Summary................................................................................................. 23
Study questions ....................................................................................... 24
Chapter 3 The Relationship of Microorganisms to Sanitation................................... 25
How microorganisms relate to food sanitation........................................ 25
What causes microorganisms to grow ..................................................... 30
Effects of microorganisms on spoilage.................................................... 34
Effects of microorganisms on foodborne illness...................................... 35
Foodborne illnesses................................................................................. 36
Microbial destruction.............................................................................. 53
Microbial growth control ........................................................................ 55
Microbial load determination ................................................................. 55
Diagnostic tests ....................................................................................... 62
Summary................................................................................................. 67
Study questions ....................................................................................... 67
vii
Chapter 4 The Relationship of Allergens to Sanitation ............................................. 70
What are allergens? ................................................................................. 71
Allergen control ...................................................................................... 71
Summary................................................................................................. 75
Study questions ....................................................................................... 75
Chapter 5 Food Contamination Sources ................................................................... 76
Transfer of contamination ...................................................................... 77
Contamination of foods.......................................................................... 77
Other contamination sources .................................................................. 80
Protection against contamination ........................................................... 81
Summary................................................................................................. 82
Study questions ....................................................................................... 82
Chapter 6 Personal Hygiene and Sanitary Food Handling ........................................ 83
Personal hygiene...................................................................................... 83
Sanitary food handling............................................................................ 96
Summary................................................................................................. 97
Study questions ....................................................................................... 98
Chapter 7 The Role of HACCP in Sanitation........................................................... 99
What is HACCP? .................................................................................... 99
HACCP development.............................................................................. 101
Interface with GMPs and SSOPs ............................................................ 106
HACCP principles .................................................................................. 106
Organization,implementation,and maintenance...................................... 111
Summary................................................................................................. 114
Study questions ....................................................................................... 114
Chapter 8 Quality Assurance for Sanitation ............................................................. 116
The role of total quality management..................................................... 117
Quality assurence for effective sanitation ................................................ 117
Organization for quality assurance ......................................................... 119
Establishment of a quality assurance program........................................ 125
Summary................................................................................................. 139
Study questions ....................................................................................... 140
Chapter 9 Cleaning Compounds ............................................................................... 141
Soil characteristics .................................................................................. 141
Effects of surface characteristics on soil deposition ................................ 143
Soil attachment characteristics................................................................ 144
Cleaning compound characteristics......................................................... 146
Classification of cleaning compounds..................................................... 148
Cleaning auxiliaries................................................................................. 154
Scouring compounds............................................................................... 156
Cleaning compound selection ................................................................. 156
viii PRINCIPLES OF FOOD SANITATION
Handling and storage precautions......................................................... 157
Summary............................................................................................... 163
Study questions ..................................................................................... 163
Chapter 10 Sanitizers............................................................................................... 165
Sanitizing methods ................................................................................ 165
Summary............................................................................................... 188
Study questions ..................................................................................... 188
Chapter 11 Sanitation Equipment............................................................................. 190
Sanitation costs ..................................................................................... 190
Equipment selection .............................................................................. 191
Cleaning equipment .............................................................................. 193
Sanitizing equipment............................................................................. 210
Lubrication equipment.......................................................................... 211
Summary............................................................................................... 211
Study questions ..................................................................................... 212
Chapter 12 Waste Product Handling ........................................................................ 213
Strategy for waste disposal .................................................................... 214
Planning the survey ............................................................................... 214
Solid waste disposal .............................................................................. 218
Liquid waste disposal ............................................................................ 218
Summary............................................................................................... 233
Study questions ..................................................................................... 233
Chapter 13 Pest Control........................................................................................... 235
Insect infestation ................................................................................... 235
Cockroaches.......................................................................................... 235
Insect destruction .................................................................................. 240
Rodents ................................................................................................. 245
Birds...................................................................................................... 249
Use of pesticides ................................................................................... 250
Integrated pest management ................................................................. 252
Summary............................................................................................... 255
Study questions ..................................................................................... 255
Chapter 14 Sanitary Design and Construction for Food Processing .......................... 257
Site selection.......................................................................................... 257
Site preparation..................................................................................... 258
Building construction considerations .................................................... 258
Processing and design considerations .................................................... 260
Pest control design ................................................................................ 265
Construction materials .......................................................................... 266
Summary............................................................................................... 266
Study questions ..................................................................................... 266
Table of Contents ix
Chapter 15 Low-Moisture Food Manufacturing and Storage Sanitation ................... 268
Sanitary construction considerations .................................................... 268
Receipt and storage of raw materials .................................................... 272
Cleaning of low-moisture food manufacturing plants ........................... 280
Summary............................................................................................... 281
Study questions ..................................................................................... 281
Chapter 16 Dairy Processing Plant Sanitation ......................................................... 283
Role of pathogens ................................................................................. 284
Sanitary construction considerations .................................................... 286
Soil characteristics in dairy plants......................................................... 287
Sanitation principles.............................................................................. 288
Cleaning equipment .............................................................................. 291
Summary............................................................................................... 296
Study questions ..................................................................................... 296
Chapter 17 Meat and Poultry Plant Sanitation ........................................................ 298
Role of sanitation.................................................................................. 298
Sanitation principles.............................................................................. 306
Cleaning compounds for meat and poultry plants ................................ 308
Sanitizers for meat and poultry plants .................................................. 309
Sanitation practices ............................................................................... 312
Sanitation procedures............................................................................ 314
Troubleshooting tips.............................................................................. 324
Summary............................................................................................... 325
Study questions ..................................................................................... 325
Chapter 18 Seafood Plant Sanitation ....................................................................... 327
Sanitary construction considerations .................................................... 327
Contamination sources.......................................................................... 329
Sanitation principles.............................................................................. 330
Recovery of by-products ....................................................................... 334
Summary............................................................................................... 334
Study questions ..................................................................................... 334
Chapter 19 Fruit and Vegetable Processing Plant Sanitation .................................... 336
Contamination sources.......................................................................... 336
Sanitary construction considerations .................................................... 338
Cleaning considerations ........................................................................ 340
Cleaning of processing plants ............................................................... 341
Cleaners and sanitizers.......................................................................... 343
Cleaning procedures .............................................................................. 344
Evaluation of sanitation effectiveness ................................................... 346
Summary............................................................................................... 348
Study questions ..................................................................................... 348
x PRINCIPLES OF FOOD SANITATION
Chapter 20 Beverage Plant Sanitation...................................................................... 350
Mycology of beverage manufacture ...................................................... 350
Sanitation principles.............................................................................. 350
Nonalcoholic beverage plant sanitation ................................................ 352
Brewery sanitation................................................................................. 355
Winery sanitation .................................................................................. 361
Distillery sanitation............................................................................... 367
Summary............................................................................................... 369
Study questions ..................................................................................... 369
Chapter 21 Foodservice Sanitation ........................................................................... 371
Sanitary design...................................................................................... 371
Contamination reduction ...................................................................... 374
Sanitary procedures for food preparation.............................................. 376
Sanitation principles.............................................................................. 376
Foodservice sanitation requirements ..................................................... 389
Summary............................................................................................... 391
Study questions ..................................................................................... 391
Chapter 22 Management and Sanitation .................................................................. 392
Management requirements.................................................................... 392
Employee selection ................................................................................ 394
Management of a sanitation operation ................................................. 396
Total quality management..................................................................... 400
Summary............................................................................................... 401
Study questions ..................................................................................... 401
Index ..........................................................................................................................