Principles and Practices for the Safe Processing of Foods (eBook)

Front Cover 1
Principles and Practices for the Safe Processing of Foods 4
Copyright Page 5
Table of Contents 10
Foreword 6
Editorial note and acknowledgements 8
List of figures 12
List of tables 14
Chapter 1.Introduction 16
l.A Purpose 16
l.B Background 16
l.C Uses of this book 18
l.D A note on the layout of this book 19
Chapter 2. Assessment of an operation 20
Introduction 20
2.A Management philosophy, attitudes and organization 20
2.B Plant, processes and procedures 22
2. C. Quality audits 23
Quality audits - definitions and outline of procedure 24
Appendix 32
Chapter 3. Establishment and implementation of HACCP 36
3. A Establishment and use of HACCP 36
3.B Implementing the HACCP system 47
3.C Summary and conclusions 49
Chapter 4. Buildings 52
4.A Site and environment 38 52
4.B Design and construction 44 52
4.C Maintenance and alterations 74 52
4.D Pest control and disinfestation 80 52
4.E Utilities (services UK) 105 53
Chapter 5. Sanitation 132
5.A Sanitary (hygienic) design 118 132
5.B Installation and alterations 138 132
5.C Maintenance 158
5.D Cleaning and disinfection 163
5.E Foreign material control 206
Chapter 6. Personnel 214
6. A Hygienic practices 214
6.B Facilities and protective clothing 217
6.C Training for product safety -management, supervision and operators 218
6.D Training aids and materials - somecommercially available examples 222
Chapter 7. Microorganisms - an outline of their structure 224
Introduction 224
7.A Viruses 224
7.B Bacteria 226
7.C Fungi - yeasts and molds 229
7.D A general glossary of terms of form, function and attribute 231
Chapter 8. Biological factors underlying food safety, preservation and stability 236
8. A Numbers of microorganisms in foods and their growth kinetics 237
8.B. Factors affecting the growth curve 239
8.C Physico-chemical factors affecting survival 254
Chapter 9. Insights into microbiological control methods 270
9. A Microbiological examination 270
9.B Challenge testing (including shelflife assessment 291
Chapter 10. Pathogenicity and pathogen profiles 298
10. A Introduction - pathogens and food processing 298
10.B Pathogens and illness 301
Chapter 11. Spoilage - including enzymes and their importance 314
11. A Notes on spoilage 314
11.B. Notes on enzymes and their importance 316
Chapter 12. Aspects of microbiological safety in food preservation technologies 320
12.A Chilled foods 322
Chapter 12.B Frozen foods 329
12.C Dried foods 340
12.D Conventionally canned foods 349
Chapter 12.E Aseptically packaged foods 362
12.F Physico-chemically preserved foods 373
12.G aw Controlled foods 381
Chapter 13. Criteria for ingredients and finished products 392
13.A Food safety strategy and the use of criteria 392
13.B Microbiological criteria 393
13.C Microbiological criteria data tables 403
13.D Ingredients - defects and foreign materials 456
Index 460