Essentials of Food Sanitation / by Norman G. Marriott, Gill Robertson.
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on ap...
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Full Text (via Springer) |
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| Format: | eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US : Imprint : Springer,
1997.
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| Series: | Food science texts series.
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| Subjects: |
Table of Contents:
- 1 Sanitation: definitions and regulations
- Importance of sanitation
- Definition and application to food industry and foodservice
- Current regulations
- Voluntary sanitation programs
- Establishing sanitary practice
- 2 Microorganisms
- Common microorganisms
- Growth phases of microorganisms
- What causes microbes to grow?
- How food is spoiled
- Foodborne illness
- Destroying microbes
- Inhibiting growth of microbes
- Tests to detect and count microbes
- 3 Sources of food contamination
- The chain of infection
- How foods become contaminated
- Other sources of contamination
- How to prevent and control contamination of foods
- 4 Personal hygiene and food handling
- Personal hygiene
- Hygienic food handling
- 5 Cleaning compounds
- Types of soil
- How soil is attached
- How cleaning compounds work
- Types of cleaning compounds
- Additives to cleaning compounds
- Scouring compounds
- Choosing a cleaning compound
- Handling and storing cleaning compounds
- Chemical contamination of food
- 6 Sanitizing methods
- Heat
- Radiation
- Chemicals
- 7 Cleaning and sanitizing systems
- Costs
- Selecting a system
- Cleaning equipment
- Sanitizing equipment
- Lubrication equipment
- 8 Waste disposal
- Strategy for waste disposal
- Solid-waste disposal
- Liquid-waste disposal
- 9 Pest control
- Insects
- Insect destruction
- Rodents
- Birds
- Use of pesticides
- Integrated pest management
- 10 Quality Assurance and Hazard Analysis Critical Control Point (HACCP)
- Quality assurance (QA)
- Total quality management (TQM) and hazard analysis critical control points (HACCP)
- HACCP principles
- Developing and implementing HACCP
- 11 Dairy processing and product sanitation
- Major pathogens
- Plant construction
- Types of soil
- Sanitation management
- Cleaning equipment
- 12 Meat and poultry sanitation
- Common pathogens
- Sanitation management
- Cleaning practices for meat and poultry plants
- Cleaning compounds for meat and poultry plants
- Sanitizers for meat and poultry plants
- Personal hygiene and work habits of employees
- Sanitation procedures
- Troubleshooting tips
- 13 Seafood sanitation
- Sources of seafood contamination
- Sanitation management
- Plant construction
- Recovering by-products
- Voluntary inspection programs
- 14 Fruit and vegetable processing and product sanitation
- Reducing contamination
- Sanitation management
- Plant construction
- Cleaning processing plants
- Cleaners and sanitizers
- Cleaning procedures
- Evaluation
- 15 Beverage plant sanitation
- Focus on yeasts
- Sanitation management
- Nonalcoholic beverage plant sanitation
- Brewery sanitation
- Winery sanitation
- Distillery sanitation
- 16 Low-moisture-food sanitation
- Facility design and construction
- Receiving and storing raw materials
- Cleaning processing plants
- 17 Sanitary food handling in foodservice
- Sanitary procedures for food preparation
- Reducing contamination
- Cleaning and sanitizing
- Sanitation management and training
- 18 Foodservice control points
- Buying ingredients
- Receiving and storing ingredients
- Preparing, serving, and reheating foods
- Facility and equipment design
- 19 Management and sanitation
- Management's role
- Hiring and training employees
- Total quality management
- Appendices 1. Where to get more information about food safety and sanitation: agencies, associations, and consumer organizations
- 2. About pathogenic microorganisms
- 3. Safe cooking temperatures for meat and poultry
- 4. Cold storage times for meat and poultry
- Answers to study questions.