Sanitation in Food Processing

Sanitation in Food Processing is a guide to food process sanitation, which illustrates the principles with timely examples. It discusses the importance of training in food-plant sanitation programs, as well as regulatory programs relating to all aspects of food plant sanitation, including Hazard Analysis Critical Control Point (HACCP), the construction and design of food plants, and prevention of food-borne diseases. Comprised of 19 chapters, this volume begins with an overview of sanitation in food processing, good sanitation practices, and the ways to establish a successful food sanitation program. It then discusses factors to consider in the design and construction of food plants; sanitary design and operation of food processing and service equipment; microbial growth in foods; the importance of personal hygiene; and significant insects in the food industry. The reader is also introduced to ways of controlling insects, rodents, and birds in the food environment, while other chapters address sanitation in food packaging, storage, and transport. The book concludes with a summary of food laws and regulations. This book is a valuable resource for undergraduate and postgraduate students, food sanitarians, and others in the food-processing industry who want to learn more about the ways and means of ensuring the quality and safety of the food we eat.