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Food Plant Sanitation 1st Edition by Hui, Bernard Bruinsma, Richard Gorham, Wai Kit Nip, Phillip Tong, Phil Ventresca 9780824707934 0824707931

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Food Plant Sanitation Food Science and Technology 1st Edition Y. H. Hui Digital Instant Download

Author(s): Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca
ISBN(s): 9780824707934, 0824707931
Edition: 1
File Details: PDF, 15.39 MB
Year: 2002
Language: english
SKU: EB-1203126 Category: Tags: , , , , ,

Food Plant Sanitation 1st Edition by Hui, Bernard Bruinsma, Richard Gorham, Wai Kit Nip, Phillip Tong, Phil Ventresca – Ebook PDF Instant Download/Delivery: 9780824707934, 0824707931

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Product details:

ISBN 10: 0824707931

ISBN 13: 9780824707934

Author: Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca

Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry’s most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest: þ Federal and state regulations and guidelines þ Major biological and nonbiological contaminants þ Cleaning a food plant þ Sanitation and worker safety þ Housekeeping þ Product quality þ Commodity processing þ Retail food sanitation þ Enforcement In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.

Table of contents:

1 An Overview of FDA’s Food Regulatory Responsibilities

2 Foodborne Diseases in the United States

3 The FDA’s GMPs, HACCP, and the Food Code

4 Food Plant Inspections

5 Hard or Sharp Foreign Objects in Food

6 Filth and Extraneous Material in Food

7 Food Defect Action Levels

8 Analysis of Drug Residues in Food

9 Cleaning and Sanitizing a Food Plant

10 Water in Food Processing

11 Water and HACCP Programs

12 Water Use in the Beverage Industry

13 Sanitation of Food Processing Equipment

14 Workers’ Personal Hygiene

15 Worker Safety and Regulatory Requirements

16 Worker Training in Sanitation and Personal Safety

17 Worker Safety and Types of Food Establishments

18 Rodent Pest Management

19 Insects and Mites

20 Pest Birds: Biology and Management at Food Processing Facilities

21 Stored-Product Insect Pest Management and Control

22 An Informal Look at Food Plant Sanitation Programs

23 Sanitation and Warehousing

24 Metal Detection

25 Packaging

26 Beverage Plant Sanitation and HACCP

27 Cereal Food Plant Sanitation

28 Plant Sanitation and HACCP for Fruit Processing

29 Sanitation in Grain Storage and Handling

30 Sanitation and Safety for a Fats and Oils Processing Plant

31 Poultry Processing, Product Sanitation, and HACCP

32 Seafood Processing: Basic Sanitation Practices

33 Retail Foods Sanitation: Prerequisites to HACCP

34 Retail Food Processing: Reduced Oxygen Packaging, Smoking, and Curing

35 FDA Enforcement and Food Plant Sanitation

36 A Review of U.S. Food Safety Policies and Programs

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Tags: Food, Bernard Bruinsma, Richard Gorham, Plant