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Plant Sanitation for Food Processing and Food Service, 2ed

omprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service 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. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.

This book is the second edition of Food Plant Sanitation, published in 2003. I was the editor-in-chief of the frst edition, leading a team of editors and authors. The book was well received by readers in the feld. This second edition has come out now after more than a decade, for which I am the sole author. The title of this second edition reflects the inclusion of foodservice sanitation, which was omitted in the frst edition.

The scope of this second edition differs from the frst in the following:

۱. The major advantage of a single-author book is the continuity of thought and, subsequently, continuity of the information presented.

۲. Though the overall scope is the same, the depth and breadth are different.

۳. The new edition has more chapters, including some topics missing from the frst.

۴. The majority of the material in the new edition has been adapted from public documents available at

a. U.S. government websites, especially those of the Food and Drug Administration (FDA), the Food Safety Inspection Service (FSIS), Centers for Disease Control and Prevention (CDC), the United States Department of Agriculture (USDA), Environmental Protection Agency (EPA), and the Department of Defense (DOD).

b. State government websites, accessing departments related to agriculture, food safety, food processing, and foodservices.

Contents

Chapter 1: Using This Book
Chapter 2: U.S. Food Laws and Regulations : An Overview
Chapter 3: Enforcement and Food Plant Sanitation
Chapter 4: Primer on Food Flazards and Foodborne Diseases
Chapter 5: Biological Flazards in Food
Chapter 6: Chemical Flazards in Food
Chapter 7: Physical Flazards in Food
Chapter 8: Food Flazards : Food Filth and Extraneous Matter, Deleterious Contaminants, and Food Security
Chapter 9: Food Irradiation : Regulatory Requirements
Chapter 10: GMP and Food Plant Sanitation
Chapter 11: Sanitation : Establishment Grounds and Facilities
Chapter 12: Personnel and Equipment Sanitation
Chapter 13: Sanitation Operations, Facilities, and Controls
Chapter 14: Processes, Storage,and Transport in a Food Establishment
Chapter 15: Sanitation Standard Operating Procedures
Chapter 16: FIACCP Systems
Chapter 17: Cleaning and Sanitizing a Food Plant
Chapter 18: Pests Control in a Food Plant
Chapter 19: FDA Food Establishment Inspection
Chapter 20: Sanitation of Food Processing Equipment
Chapter 21: Food Allergens
Chapter 22: Bakery Products : Sanitation and Safety
Chapter 23: Sanitation and Safety of Manufacturing : Soft Drinks, Bottled Water,and Ice
Chapter 24: Regulatory Requirements for the Production of Distilled Spirits in the United States
Chapter 25: Cheese Processing Plants : Safety and Inspection
Chapter 26: Sanitation and Safety in the Manufacture of Confectionery
Chapter 27: Sanitation and Safety in the Manufacture of Condiments
Chapter 28: Guide to Inspections of Dairy Product Plants
Chapter 29: Sanitation and Safety of Eggs and Egg Products
Chapter 30: Sanitation Requirements for Frozen Food Establishments
Chapter 31: Sanitation and Safety in the Manufacture of Frozen Desserts
Chapter 32: Grains and Grain Products Processing : Sanitation and Inspection
Chapter 33: Establishment Inspection and Safety Control Measures for Processing Nuts
Chapter 34: FIACCP for Seafood Processing
Chapter 35: Sanitation and Safety for the Manufacture of Preserves, Syrup, Floney,and Related Products
Chapter 36: Produce Sanitation and Safety
Chapter 37: Sanitation and Safety of Processing Fruits and Fruit Juices
Chapter 38: Sanitation and Safety in the Manufacture of Pickles and Sauerkraut
Chapter 39: Sanitation and Safety of Processing Vegetables
Chapter 40: Regulatory Requirements in the Processing of Meat and Poultry in the United States
Chapter 41: FIACCP Model for Processing Ground Meat
Chapter 42: FIACCP Model for Processing Raw Poultry
Chapter 43: Food Transportation : Sanitation, Safety, and Security
Chapter 44: Warehousing Sanitation and Safety
Chapter 45: Primer on Sanitation and Safety in the Food Service Industries
Chapter 46: Sanitation and Safety Requirements for Restaurants
Chapter 47: Sanitation and Safety Requirements for Retail Food Service Industries
Chapter 48: Sanitation and Food Safety for Public Conveyances [Land, Air, Sea) in the United States
Chapter 49: Food Establishment Classification and Occupational Flazards
Chapter 50: eToolforthe Safety of Workers in Processing Poultry