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

Description

Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 35 years’ experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second 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. Beginning with that premise, this book presents some of the key components for such a system.

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.

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.

Table of Contents

1. Sanitation Regulatory Requirements
   1. FDA
   2. Food Safety Modernization Act of 2011
   3. European Food Safety Authority
   4. References
2. Regulatory Inspection and Control Action
   1. Inspection
   2. Regulatory Control Action
   3. Recall
   4. References
3. Microorganisms of Food Manufacturing Concern
   1. Microorganisms
   2. Bacterial Requirements
   3. Foodborne Illness
   4. Microbiological Control Methods
   5. References
4. Control of Listeriain Food Manufacturing
   1. Listeria
   2. Requirements
   3. Listeriosis
   4. Listeria Management and Control Methods
   5. References
5. Biofilms
   1. Formation
   2. Evidence of Biofilm
   3. Biofilm Removal
   4. Current Research
   5. References
6. Sanitary Facility Design
   1. The AMI 11 Principles of Sanitary Facility Design [10,12]
   2. Other Considerations for Facility Sanitary Design
   3. Equipment
   4. The 10 Principles of Sanitary Design
   5. Other Considerations for Sanitary Equipment Design
   6. References
7. Sanitation Best Practices
   1. Who Is Responsible for Sanitation?
   2. Written Cleaning Procedures
   3. Considerations for Effective Cleaning
   4. References
8. Verification of Sanitation
   1. Verification
   2. Environmental Listeria Monitoring
   3. References
9. Employee Good Manufacturing Practices
   1. Rationale for Good Manufacturing Practices (GMPs)
   2. Basic Good Manufacturing Practices
   3. References
10. Pest Control and Sanitation
    1. Pests of Food Plant Concern
    2. Pest Control Measures
    3. Chemical Interventions
    4. References
11. Chemical and Physical Hazard Control
    1. Chemical Hazards
    2. True Food Allergy
    3. Food Intolerance
    4. Regulatory Requirements
    5. Allergen Management
    6. Ingredients
    7. Production
    8. Packaging and Labeling
    9. Sanitation and Allergen Control
    10. Consumer Feedback
    11. Disposition/Liability
    12. Physical Hazards
    13. Sanitation Role in Physical Hazard Prevention
    14. References
12. Index

Author Description

Michael Cramer is a member of the International Association for Food Protection, on the editorial board of Food Safety Magazine, and an ASQ Certified Quality Auditor. He has written articles for Food Safety Magazine dealing with biosecurity, sanitation and sanitary design, and allergens. He has been a regular presenter at the annual North American Meat Association conference, the Southwest Meat Association conference, and the Food Safety Summit in Washington, D.C.

Among his many accomplishments, Cramer developed and implemented a comprehensive food safety and quality system that included HACCP, SSOP, Allergen Management, Environmental Microbiological Management, and a quality system that focused on identification of quality control points in the production process