Principles and Practices for the Safe Processing of Foods

ForewordEditorial Note and AcknowledgmentsList of FiguresList of Tables1 Introduction 1.A Purpose 1.B Background 1.C Uses of this Book 1.D A Note on the Layout2 Assessment of an Operation Introduction 2.A Management Philosophy, Attitudes and Organization 2.B Plant, Processes and Procedures 2.C Quality Audits Appendix3 Establishment and Implementation of HACCP 3.A Establishment and Use of HACCP 3.B Implementing the HACCP System 3.C Summary and Conclusions4 Buildings 4.A Site and Environment 4.B Design and Construction 4.C Maintenance and Alterations 4.D Pest Control and Disinfestation 4.E Utilities (Services UK)5 Sanitation 5.A Sanitary (Hygienic) Design 5.B Installation and Alterations 5.C Maintenance 5.D Cleaning and Disinfection 5.E Foreign Material Control6 Personnel 6.A Hygienic Practices 6.B Facilities and Protective Clothing 6.C Training for Product Safety - Management, Supervision and Operators 6.D Training Aids and Materials - Some Commercially Available Examples7 Microorganisms - An Outline of their Structure Introduction 7.A Viruses 7.B Bacteria 7.C Fungi - Yeasts and Molds 7.D A General Glossary of Terms of Form, Function and Attribute8 Biological Factors Underlying Food Safety, Preservation and Stability 8.A Numbers of Microorganisms in Foods and their Growth Kinetics 8.B Factors Affecting the Growth Curve 8.C Physico-Chemical Factors Affecting Survival9 Insights into Microbiological Control Methods 9.A Microbiological Examination 9.B Challenge Testing - Including Shelf-Life Assessment10 Pathogenicity and Pathogen Profiles 10.A Introduction - Pathogens and Food Processing 10.B Pathogens and Illness11 Spoilage - Including Enzymes and their Importance 11.A Notes on Spoilage 11.B Notes on Enzymes and their Importance12 Aspects of Microbiological Safety in Food Preservation Technologies Introduction 12.A Chilled Foods 12.B Frozen Foods 12.C Dried Foods 12.D Conventionally Canned Foods 12.E Aseptically Packaged Foods 12.F Physico-Chemically Preserved Foods 12.G Aw Controlled Foods13 Criteria for Ingredients and Finished Products 13.A Food Safety Strategy and the Use of Criteria 13.B Microbiological Criteria 13.B Microbiological Criteria Data Tables 13.C Ingredients - Defects and Foreign MaterialsIndex