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Principles and Practices for the Safe Processing of Foods
1st Edition - April 2, 1991
Author: H J Heinz
Editors: David A. Shapton, Norah F. Shapton
9 7 8 - 1 - 4 8 3 1 - 6 5 3 4 - 9
Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also… Read more
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Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.
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