Food Plant Sanitation (Food Science and Technology) - Tapa dura

"Chapters are well written, concise, and informative. [T]he authors successfully meet their indicated goal of providing a course book on laboratory animal science for postgraduate and undergraduate students and a useful handbook for scientists who use animals in their research, university veterinarians, and other specialists in laboratory science. This hand book will be of tremendous educational value and will be heavily used leading to better understanding and treatment of animals in their care." - Journal of the American Veterinary Medical Association, Vol. 224, No. 6, March 2004 "The approach of this book is unique and makes it an essential reference for food safety and quality professionals." - Cellulose Chemistry and Technology Promo Copy

Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:

þ Federal and state regulations and guidelines
þ Major biological and nonbiological contaminants
þ Cleaning a food plant
þ Sanitation and worker safety
þ Housekeeping
þ Product quality
þ Commodity processing
þ Retail food sanitation
þ Enforcement

In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.