Principles of Food Sanitation. Fifth Edition

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1 Principles of Food Sanitation Fifth Edition

2 Principles of Food Sanitation Fifth Edition Norman G. Marriott, PhD Extension Food Scientist and Professor Emeritus Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg, Virginia, USA and Robert B. Gravani Professor of Food Science Department of Food Science Cornell University Ithaca, New York, USA

3 Norman G. Marriott, PhD Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg, Virginia, USA Robert B. Gravani Department of Food Science Cornell University Ithaca, New York, USA Library of Congress Control Number: ISBN-10: eisbn: ISBN-13: Printed on acid-free paper Springer Science+Business Media, Inc. All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, Inc., 233 Spring Street, New York, New York, 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to property rights. Printed in the United States of America springeronline.com

4 To Dori Marriott, my wife, who has served as an inspiration during the revision of this book and provided extensive and much-cherished daily love.

5 Table of Contents Preface... xiii Chapter 1 Sanitation and the Food Industry... 1 The food industry... 1 What is sanitation?... 3 Why sanitation?... 3 Sanitation laws and regulations and guidelines... 9 Establishment of sanitary practices Summary Study questions Chapter 2 The Relationship of Biosecurity to Sanitation Potential risks of foodborne bioterrorism Bioterrorism protection measures The role of pest management in biosecurity Additional bioterrorism information Summary Study questions Chapter 3 The Relationship of Microorganisms to Sanitation How microorganisms relate to food sanitation What causes microorganisms to grow Effects of microorganisms on spoilage Effects of microorganisms on foodborne illness Foodborne illnesses Microbial destruction Microbial growth control Microbial load determination Diagnostic tests Summary Study questions vii

6 viii PRINCIPLES OF FOOD SANITATION Chapter 4 The Relationship of Allergens to Sanitation What are allergens? Allergen control Summary Study questions Chapter 5 Food Contamination Sources Transfer of contamination Contamination of foods Other contamination sources Protection against contamination Summary Study questions Chapter 6 Personal Hygiene and Sanitary Food Handling Personal hygiene Sanitary food handling Summary Study questions Chapter 7 The Role of HACCP in Sanitation What is HACCP? HACCP development Interface with GMPs and SSOPs HACCP principles Organization,implementation,and maintenance Summary Study questions Chapter 8 Quality Assurance for Sanitation The role of total quality management Quality assurence for effective sanitation Organization for quality assurance Establishment of a quality assurance program Summary Study questions Chapter 9 Cleaning Compounds Soil characteristics Effects of surface characteristics on soil deposition Soil attachment characteristics Cleaning compound characteristics Classification of cleaning compounds Cleaning auxiliaries Scouring compounds Cleaning compound selection

7 Table of Contents ix Handling and storage precautions Summary Study questions Chapter 10 Sanitizers Sanitizing methods Summary Study questions Chapter 11 Sanitation Equipment Sanitation costs Equipment selection Cleaning equipment Sanitizing equipment Lubrication equipment Summary Study questions Chapter 12 Waste Product Handling Strategy for waste disposal Planning the survey Solid waste disposal Liquid waste disposal Summary Study questions Chapter 13 Pest Control Insect infestation Cockroaches Insect destruction Rodents Birds Use of pesticides Integrated pest management Summary Study questions Chapter 14 Sanitary Design and Construction for Food Processing Site selection Site preparation Building construction considerations Processing and design considerations Pest control design Construction materials Summary Study questions

8 x PRINCIPLES OF FOOD SANITATION Chapter 15 Low-Moisture Food Manufacturing and Storage Sanitation Sanitary construction considerations Receipt and storage of raw materials Cleaning of low-moisture food manufacturing plants Summary Study questions Chapter 16 Dairy Processing Plant Sanitation Role of pathogens Sanitary construction considerations Soil characteristics in dairy plants Sanitation principles Cleaning equipment Summary Study questions Chapter 17 Meat and Poultry Plant Sanitation Role of sanitation Sanitation principles Cleaning compounds for meat and poultry plants Sanitizers for meat and poultry plants Sanitation practices Sanitation procedures Troubleshooting tips Summary Study questions Chapter 18 Seafood Plant Sanitation Sanitary construction considerations Contamination sources Sanitation principles Recovery of by-products Summary Study questions Chapter 19 Fruit and Vegetable Processing Plant Sanitation Contamination sources Sanitary construction considerations Cleaning considerations Cleaning of processing plants Cleaners and sanitizers Cleaning procedures Evaluation of sanitation effectiveness Summary Study questions

9 Table of Contents xi Chapter 20 Beverage Plant Sanitation Mycology of beverage manufacture Sanitation principles Nonalcoholic beverage plant sanitation Brewery sanitation Winery sanitation Distillery sanitation Summary Study questions Chapter 21 Foodservice Sanitation Sanitary design Contamination reduction Sanitary procedures for food preparation Sanitation principles Foodservice sanitation requirements Summary Study questions Chapter 22 Management and Sanitation Management requirements Employee selection Management of a sanitation operation Total quality management Summary Study questions Index

10 Preface In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Sanitation is an applied science for the attainment of hygienic conditions. It is receiving additional attention from those in the food industry. During the past, inexperienced employees with few skills who have received little or no training have been given sanitation tasks. Still, sanitation employees should have knowledge about the attainment of hygienic conditions. In the past, these employees, including sanitation program managers, have had only limited exposure to this subject. Technical information has been limited primarily to a number of training manuals provided by regulatory agencies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information about the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and preparation facilities. The purpose of this text, as with previous editions, is to provide sanitation information needed to ensure hygienic practices and safe food. Sanitation is a broad subject; thus, principles related to contamination, cleaning compounds, sanitizers, and cleaning equipment, as well as specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations, are discussed. The discussion starts with the importance of sanitation and also includes information about regulations. Increased concerns about biosecurity necessitated the need to add Chapter 2, which addresses this subject. To enable the reader to understand more fully the fundamentals of food sanitation, Chapter 3 is updated and devoted to microorganisms and their effects on food products. Current information is provided on pathogenic microorganisms and rapid microbial determination methods. The ubiquity of allergens and concern of those affected suggested the need to add Chapter 4 on this subject. A discussion of contamination sources and hygiene has been updated (Chapters 5 and 6), including how management can encourage improved sanitation. Chapter 7 provides updated information on Hazard Analysis Critical Control Points (HACCP). Chapter 8 is about quality assurance (QA) and sanitation. Updated information given here presents specific details on how to xiii

11 xiv PRINCIPLES OF FOOD SANITATION organize, implement, and monitor an effective program. Chapter 9 discusses cleaning compounds and contains current information on this subject. It examines characteristics of soil deposits and identifies the appropriate generic cleaning compounds for the removal of various soils. Also, it looks at how cleaning compounds function, identifies their chemical and physical properties, and offers information on their appropriate handling. Because of the importance of sanitizing, Chapter 10 discusses updated information about sanitizers and their characteristics. Specific generic compounds for various equipment and areas, as well as updated information on such compounds, are discussed. Chapter 11 provides updated information on cleaning and sanitizing equipment best suited for various applications in the food industry. It provides detailed descriptions, including new illustrations of most cleaning equipment that may be used in food processing and food preparation facilities. Current waste product handling, which remains a major challenge for the food industry, is discussed in detail in Chapter 12. This chapter contains updated information about the treatment and monitoring of liquid wastes. Pest control is another problem for the food industry. Chapter 13 provides updated discussion about common pests found in the food industry; their prevention, including chemical poisoning; Integrated Pest Management (IPM) and biological control; and the potential advantages and limitations of each method. New information about sanitary design and construction is reviewed in Chapter 14. Because sanitation is so important in lowmoisture food processing, dairy, meat and poultry, seafood, fruit and vegetable, and beverage plants, a chapter is devoted to each of these areas. Chapters 15 through 20 present updated information on plant construction, cleaning compounds, sanitizers, and cleaning equipment that applies to those segments of the industry. These chapters provide the food industry with valuable guidelines for sanitation operations and specific cleaning procedures. Chapter 21 is devoted entirely to current sanitation information for the foodservice industry. It provides instructions on how to clean specific areas and major equipment found in a foodservice operation. Effective management practices can promote improved sanitation, a topic addressed in Chapter 22. The intent is not to provide an extensive discussion of management principles, but to suggest how effective management practices can improve sanitation. This book is intended to provide an updated and concise discussion about sanitation of low-, intermediate-, and high-moisture foods. It can be used as a text for college students and in continuing education courses about sanitation. It will serve as a reference for food processing courses, industry-sponsored courses, and the food industry itself. Appreciation is expressed to those organizations that provided figures to give further insight to information discussed. Also, I remember the support of my loving wife during the preparation of this revised edition.

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