Food Plant Sanitation : Design, Maintenance, and Good Manufacturing Practices.

ISBN:

9781000571554

Title:

Author:

Cramer, Michael M.

Personal Author:

Cramer, Michael M.

Edition:

3rd ed.

Physical Description:

1 online resource (311 pages)

Contents:

Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- The Author -- Chapter 1 Sanitation Regulatory Requirements -- Food and Drug Administration -- Part 110.5 Current Good Manufacturing Practices -- Part 110.20 Plant and Grounds -- Part 110.35 Sanitary Operations -- Part 110.40 Equipment and Utensils -- Food Safety Modernization Act of 2011 -- United States Department of Agriculture -- Sanitation Standard Operating Procedures -- Sanitation Performance Standards -- European Food Safety Authority -- References -- Chapter 2 Regulatory Inspection and Control Action -- Inspection -- Regulatory Control Action -- Recall -- Recall Policy -- Recall Procedure -- Practice Recovery -- References -- Chapter 3 Microorganisms of Food Manufacturing Concern -- Microorganisms -- Bacterial Requirements -- Moisture -- Temperature -- Oxygen -- Differentiation -- Bacteria Shapes -- Gram Staining -- Spore Formation -- Nutrient Metabolism -- Nonpathogenic Microorganisms -- Spoilage Organisms -- Pathogens -- Listeria monocytogenes -- Salmonella -- Escherichia coli O157:H -- Staphylococcus aureus -- Campylobacter -- Bacillus cereus -- Yersinia enterocolitica -- Clostridium -- Viruses -- Parasites -- Foodborne Illness -- Microbiological Control Methods -- Incoming Ingredients -- Sanitary Design and Materials -- Sanitation -- Microbiological Testing and Validation -- Good Manufacturing Practices -- Pest Control -- Employee Education -- References -- Chapter 4 Control of Listeria in Food Manufacturing -- Listeria -- Requirements -- Listeriosis -- Listeria Harborage and Contamination -- Listeria Management and Control Methods -- Ingredients -- Sanitary Design and Materials -- Sanitation -- Product -- Microbiological Testing and Validation -- Personnel -- Pest Control -- Construction -- Employee Education -- References -- Chapter 5 Biofilms.

Formation -- Evidence of Biofilm -- Biofilm Removal -- Current Research -- References -- Chapter 6 Sanitary Facility Design -- The AMI 11 Principles of Sanitary Facility Design [10, 12] -- Principle 1: Distinct Hygienic Zones Established in the Facility -- Principle 2: Personnel and Material Flows Controlled to Reduce Hazards -- Principle 3: Water Accumulation Controlled in the Facility -- Principle 4: Room Temperature and Humidity Controlled -- Principle 5: Room Airflow and Room Air Quality Controlled -- Principle 6: Site Elements Facilitate Sanitary Conditions -- Principle 7: Building Envelope Facilitates Sanitary Conditions -- Principle 8: Interior Spatial Design Promotes Sanitation -- Principle 9: Building Components and Construction Facilitate Sanitary Conditions -- Principle 10: Utility Systems Designed to Prevent Contamination -- Principle 11: Sanitation Integrated into Facility Design -- Other Considerations for Facility Sanitary Design -- Stairs over Product Zones -- Equipment -- The 10 Principles of Sanitary Design -- Principle 1: Cleanable to a Microbiological Level (Contact and Noncontact Surfaces) -- Principle 2: Made of Compatible Materials -- Principle 3: Accessible for Inspection, Maintenance, Cleaning, and Sanitation -- Principle 4: Self-Draining-No Product or Liquid Collection -- Principle 5: Hollow Areas Hermetically Sealed (No Penetration of Hollow Areas) -- Principle 6: No Niches (Pits, Cracks, Recesses, Poor Welds, Corrosion) -- Principle 7: Sanitary Operational Performance (No Contribution to Insanitary Conditions During Operations) -- Principle 8: Hygienic Design of Maintenance Enclosures (Junction Boxes, etc.) -- Principle 9: Hygienic Compatibility with Other Plant Systems (Electric, Air, Water).

Principle 10: Validate Cleaning and Sanitary Protocols (Encourage Equipment Designers to Demonstrate Effective Cleaning of the Equipment) -- Other Considerations for Sanitary Equipment Design -- Repairs -- References -- Chapter 7 Sanitation Best Practices -- Who Is Responsible for Sanitation? -- Sanitarians -- Written Cleaning Procedures -- Considerations for Effective Cleaning -- Soils -- Chemical Functions -- Water -- Cleaning Chemicals -- Cleaning Systems and Equipment -- The Cleaning Process -- Specialized Cleaning Procedures and Equipment -- Less Than Daily Cleaning -- Deep Cleaning: Baking or Steaming -- Floors and Floor Drain Cleaning -- Sanitizing -- Ozone -- Operational Sanitation -- Mid-shift Cleanup -- Inspections -- References -- Chapter 8 Verification of Sanitation -- Validation and Verification -- Organoleptic -- ATP Bioluminescence -- Microbiological -- Validation -- Environmental Listeria Monitoring -- Alternatives -- Prerequisite Monitoring Program -- Identification of Swab Sites -- Commando Swabs -- Swab Frequency and Selection of Sites -- Collection of Swabs -- Analysis -- Data Tracking -- Positive Swab Investigation -- Corrective Actions -- Test and Hold -- Special Event Sampling -- FSIS Testing -- Intensified Verification Testing and Routine L. monocytogenes Monitoring -- Product Testing for L. monocytogenes -- References -- Chapter 9 Employee Good Manufacturing Practices -- Rationale for Good Manufacturing Practices -- Basic Good Manufacturing Practices -- Hands and Hand Washing -- Employee Welfare Rooms -- Locker Storage and Sanitation -- Gloves -- Hair and Beard Covers -- Clothing and Footwear -- Jewelry -- Disease Control -- Food and Tobacco -- Raw and Cooked Separation -- Visitors and Contractors -- Maintenance GMPs -- Training and Implementation -- Monitoring and Enforcement -- Operational Sanitation -- References.

Chapter 10 Pest Control and Sanitation -- Pests of Food Plant Concern -- Insects -- Rodents -- Birds -- Pest Control Measures -- Pest Control Program -- Habitat Elimination -- Exclusion -- Sanitation -- Externally -- Internally -- Warehousing -- Extermination -- Bird Control -- Chemical Interventions -- Insecticides and Alternatives -- Residuals and Non-residual Insecticides -- Insecticide Application -- Alternatives to Chemical Insecticides -- Rodenticides -- Avicides -- What Do You Do if a Bird Gets in the Plant? -- References -- Chapter 11 Chemical and Physical Hazard Control -- Chemical Hazards -- True Food Allergy -- Food Intolerance -- Regulatory Requirements -- Allergen Management -- Ingredients -- Production -- Packaging and Labeling -- Sanitation and Allergen Control -- Consumer Feedback -- Disposition/Liability -- Physical Hazards -- Sanitation Role in Physical Hazard Prevention -- References -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2022

Publication Information:

Milton :

Taylor & Francis Group,

2022.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 40 years' experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Third Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Features of this new edition include new photographs, tables, and up-to-date material that better reflect current guidance on food plant sanitation, including additional information on the implementation of FSMA.

The chapters address testing for and control of microorganisms in food manufacturing, including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition, the author presents methods for verifying sanitation, and provides greater differentiation of verification versus validation.

The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan, including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included, wherever possible, examples of procedures, forms, and documents to help novice food safety and quality professionals develop effective food safety systems.

Author Notes

Michael Cramer is a native of New York State. He started his food career at a turkey processing facility in eastern Pennsylvania while attending West Chester University in West Chester, PA. following graduation in May, 1977 with a Bachelor of Science degree in Health Education, Cramer went back to work in the turkey plant through the remainder of the processing season. He was hired by Swift & Company as Quality Assurance Manager at the facility in April, 1978. In 1979 he was transferred to a larger facility in North Carolina where he gained experience in turkey breeding, feed mill and hatchery operations and further processing. Michael transferred to Swift & Company corporate headquarters in Illinois in 1984 where he held positions as a Production Specialist and Documentation Manager. In the position as Documentation Manager he helped develop ingredient specifications, product manufacturing documents and managed the regulatory process for USDA label submission. He transferred to the Swift-Eckrich plant in downtown Chicago as plant QA Manager in 1989 where he spent two years working with cooked sausages and hotdogs. He returned to the corporate office in Downers Grove, IL in 1991 as QA Director for the Armour food plants of the newly formed Armour Swift-Eckrich. Here he implemented food safety and quality programs for cooked Ready To Eat meat and poultry products, dry and semi-dry sausage and cooked meat and poultry patties.

Michael has been a member of the International Association for Food Protection, and was part of the FSQA team at Ajinomoto Foods that won the prestigious Black Pear Award in 2020. He is also on the editorial board of Food Safety Magazine and has written articles for Food Safety Magazine dealing with Listeria control, Biosecurity, Sanitation and Sanitary Design and Allergens. He was a contributing member of the American Frozen Foods Institute Listeria Working Group. In addition, he has participated in three Food Safety Matters podcasts, conducted two food sanitation webinars and has been a presenter at numerous food safety and quality conferences.