Essentials of Food Sanitation

355 Pages·1997·8.96 MB·English

by  Norman G. Marriott, Gill Robertson M.S., R.D. (auth.)

ESSENTIALS
OF
FOOD
SANITATION
SCIENCE
WI
Food Science Texts Series
Series Editor
Dennis R. Heldman, University of Missouri
Editorial Board
Richard W Hartel University of Wisconsin
Hildegarde Heymann University of Missouri
Joseph H. Hotchkiss Cornell University
James M.Jay University of Nevada Las Vegas
Kenneth Lee Ohio State University
Steven J. Mulvaney Cornell University
Merle D. Pierson Virginia Polytechnic Institute and
State University
J. Antonio Torres Oregon State University
Edmund A. Zottola University of Minnesota
Norman G. Marriott, Essentials of Food Sanitation
Food Science Texts Series
Cameron Hackney, Merle D. Pierson, and George]. Banwart,
Basic Food Microbiology, 3d Edition (1998)
Dennis R. Heldman and Richard W Hartel, Principles of Food Processing (1997)
Harry T. Lawless and Hildegarde Heymann, Sensory Evaluation of Food (1997)
James M. Jay, Modem Food Microbiology, 5th Edition (1996)
Norman N. Potter and Joseph H. Hotchkiss, Food Science, 5th Edition (1995)
Romeo T. Toledo, Fundamentals of Food Process Engineering, 3d Edition (1998)
Vicki Vaclavik and Elizabeth W Christian, Essentials of Food Science (1997)
Ernest R. Vieira, Elementary Food Science, 4th Edition (1996)
ESSENTIALS
OF FOOD
SANITATION
SClDfCE
WI
NORMAN G. MARRIOTT
Virginia Polytechnic Institu te and State University
Consuhing Editor
GILL ROBERTSON, M.S., R.D.
SPRINGER-SCIENCE+BUSINESS MEDIA, B.v.
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®
II
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Copyright © 1997 Springer Science+Business Media Dordrecht
Originally published by Chapman &: HaU in 1997
For more information, contact:
AU rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any
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12345678910 XXX 0100999897
Library of Congress Cataloging-in-Publication Data
Marriott, Norman G.
Essentials of food sanitation / Norman G. Marriott; consulting
editor, Gill Robertson.
p. cm.-{Food science texts series)
Includes bibliographical references and index.
ISBN 978-0-412-08011-1 ISBN 978-1-4615-6045-6 (eBook)
DOI 10.1007/978-1-4615-6045-6
1. Food industry and trade-Sanitation. 1. Robertson, Gill.
II. Title. III. Series.
TP373.6.M36 1997 97-4088
664-dc21 CIP
British Library Cataloguing in Publication Data available
To order this or any other Chapman &: HaU book, please contact International Thomson Publishing,
7625 Empire Drive, Florence, KY 41042. Phone: [phone] or 1-800-842-3636. Fax: [phone],
e-mail: [email protected].
To my family, who have supported
my professional endeavors and provided
an abundance of love
CON TEN T S
Preface xi
Acknowledgement xi
CHAPTER t Sanitation: definitions and regulations 1
Importance of sanitation 1
Definition and application to food industry and foodservice 3
Current regulations 4
Voluntary sanitation programs 6
Establishing sanitary practice 7
CHAPTER 2 Microorganisms 11
Common microorganisms 11
Growth phases of microorganisms 13
What causes microbes to grow? 15
How food is spoiled 18
Foodborne illness 19
Destroying microbes 30
Inhibiting growth of microbes 30
Tests to detect and count microbes 31
CHAPTER 3 Sources of food contamination 37
The chain of infection 38
How foods become contaminated 39
Other sources of contamination 40
How to prevent and control contamination of foods 41
CHAPTER 4 Personal hygiene and food handling 46
Personal hygiene 47
Hygienic food handling 55
VII
CHAPTER 5 Cleaning compounds 59
Types of soil 59
How soil is attached 61
How cleaning compounds work 63
Types of cleaning compounds 65
Additives to cleaning compounds 67
Scouring compounds 68
Choosing a cleaning compound 68
Handling and storing cleaning compounds 69
Chemical contamination of food 73
CHAPTER 6 Sanitizing methods 76
Heat 76
Radiation 77
Chemicals 78
CHAPTER 7 Cleaning and sanitizing systems 88
Costs 89
Selecting a system 90
Cleaning equipment 91
Sanitizing equipment 109
Lubrication equipment 110
CHAPTER 8 Waste disposal 114
Strategy for waste disposal 115
Solid-waste disposal 119
liquid-waste disposal 119
CHAPTER 9 Pest control 129
Insects 130
Insect destruction 133
Rodents 136
Birds 143
Use of pesticides 144
Integrated pest management 145
CHAPTER 10 Quality Assurance and Hazard Analysis Critical 150
Control Point (HACCP)
Quality assurance (QA) 151
Total quality management (TQM) and hazard 163
analysis critical control points (HACCP)
HACCP principles 164
Developing and implementing HACCP 165
VIII
CHAPTER 11 Dairy processing and product sanitation 174
Major pathogens 175
Plant construction 175
Types of soil 177
Sanitation management 177
Cleaning equipment 181
CHAPTER 12 Meat and poultry sanitation 188
Common pathogens 189
Sanitation management 190
Cleaning practices for meat and poultry plants 194
Cleaning compounds for meat and poultry plants 197
Sanitizers for meat and poultry plants 197
Personal hygiene and work habits of employees 198
Sanitation procedures 201
Troubleshooting tips 208
CHAPTER 13 Seafood sanitation 211
Sources of seafood contamination 212
Sanitation management 212
Plant construction 214
Recovering by-products 217
Voluntary inspection programs 217
CHAPTER 14 Fruit and vegetable processing and product sanitation 221
Reducing contamination 221
Sanitation management 223
Plant construction 224
Cleaning processing plants 226
Cleaners and sanitizers 227
Cleaning procedures 228
Evaluation 230
CHAPTER 1S Beverage plant sanitation 234
Focus on yeasts 234
Sanitation management 235
Nonalcoholic beverage plant sanitation 236
Brewery sanitation 238
Winery sanitation 242
Distillery sanitation 246
CHAPTER 16 Low-moisture-food sanitation 251
Facility design and construction 252
Receiving and storing raw materials 256
Cleaning processing plants 260
IX
Sanitary food handling in foodservice 263
CHAPTER 17
Sanitary procedures for food preparation 264
Reducing contamination 264
Cleaning and sanitizing 267
Sanitation management and training 280
Foodservice control points 287
CHAPTER 18
Buying ingredients 288
Receiving and storing ingredients 288
Preparing, serving, and reheating foods 291
Facility and equipment design 296
Management and sanitation 300
CHAPTER 19
Management's role 301
Hiring and training employees 304
Total quality management 306
ApPENDICES 1. Where to get more information about food 309
safety and sanitation: agencies, associations,
and consumer organizations
2. About pathogenic microorganisms 313
3. Safe cooking temperatures for meat and poultry 320
4. Cold storage times for meat and poultry 321
Glossary 323
Answers to study questions 328
Index 339
x
PRE F ACE
This book is intended for anyone learning about or working in the food industry. It
provides essential food sanitation information for everyone involved in food produc
tion, food processing, food preparation, and foodservice.
The first chapter of the book explains what sanitation means, why it is so impor
tant, and how it is regulated. The next three chapters provide background informa
tion about basic microbiology, how food becomes contaminated, and the importance
of personal hygiene and good work habits. Five chapters cover various aspects of
cleaning, sanitation, waste disposal, and pest control. A chapter highlights programs
in quality assurance and hazard analysis critical control points. The next several
chapters take a step-by-step look at sanitation in different food-processing, food pro
duction, and foodservice operations. The final chapter looks at how management
affects sanitation.
The book includes a comprehensive glossary, and appendices provide a list of re
source organizations and agencies, a summary of pathogenic organisms, and charts
shOwing minimal internal cooking temperatures for meats, and maximum storage
times for fresh and frozen foods.
Each chapter includes learning objectives, study questions, and ideas as to how
students and workers can find out more about the topic. Throughout the book, boxes
highlight real-life stories and data to help readers apply the information in the text.
Poor sanitation is expensive. Victims of foodborne disease have the expenses of
medical bills and lost work hours. Food manufacturers or foodservice operators have
immediate expenses of food recalls, wasted food, and investigations. But the com
pany also suffers the long-term effects of bad publicity and loss of customers.
This book will help students and workers understand why food sanitation is so
important in all aspects of the food industry. This understanding will help motivate
them to use good sanitation on the job and help ensure the safety of our food supply.
ACKNOWLEDGMENTS
Appreciation is expressed to Gill Robertson for the written contributions that she
provided to make this book a more pleasant reading experience.
XI