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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Food Plant Sanitation - Design, Maintenance, and Good Manufacturing Practices, Second Edition (Hardcover, 2nd edition)
Loot Price: R6,257
Discovery Miles 62 570
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Food Plant Sanitation - Design, Maintenance, and Good Manufacturing Practices, Second Edition (Hardcover, 2nd edition)
Expected to ship within 12 - 17 working days
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Food safety and quality are primary concerns in the food
manufacturing industry. Written by an author with more than 35
years' experience in the food industry, Food Plant Sanitation:
Design, Maintenance, and Good Manufacturing Practices, Second
Edition provides completely updated practical advice on all aspects
of food plant sanitation and sanitation-related food safety issues.
It offers readers the tools to establish a food safety system to
help control microbiological, physical, and chemical hazards.
Understanding that sanitation is integral to food safety is the
foundation for an effective food safety system. Beginning with that
premise, this book presents some of the key components for such a
system. The chapters address testing for and control of
microorganisms in food manufacturing, including recent challenges
in the industry due to pathogens such as Listeria monocytogenes.
They also offer discussions on biofilms, regulatory requirements
from the European Union, allergens, sanitary facility design, and
describe proven best practices for sanitation as well as current
sanitary requirements and regulatory changes from the FDA and USDA.
In addition, the author presents methods for verifying sanitation.
The final chapters identify good manufacturing practices for
employees and present a comprehensive pest management plan,
including control measures and chemical interventions. The book
concludes with strategies for preventing chemical and physical food
safety hazards. This reference provides a practical perspective for
implementing food plant sanitation and safety processes. The author
has included, wherever possible, examples of procedures, forms, and
documents to help novice food safety and quality professionals
develop effective food safety systems.
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