Contents

Preface .............................................................................................

xi

Acknowledgement ............................................................................

xi

1.

Sanitation: Definitions and Regulations ................................

Importance of Sanitation .........................................................................

Definition and Application to Food Industry and Foodservice ................

Current Regulations ................................................................................

Voluntary Sanitation Programs ...............................................................

Establishing Sanitary Practice ................................................................

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

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

Personal Hygiene and Food Handling ...................................

46

Personal Hygiene ....................................................................................

47

Hygienic Food Handling ..........................................................................

55

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2.

3.

4.

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5.

6.

7.

8.

9.

Contents
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

Sanitizing Methods ..................................................................

76

Heat .........................................................................................................

76

Radiation .................................................................................................

77

Chemicals ................................................................................................

78

Cleaning and Sanitizing Systems ...........................................

88

Costs ........................................................................................................

89

Selecting a System ..................................................................................

90

Cleaning Equipment ................................................................................

91

Sanitizing Equipment ..............................................................................

109

Lubrication Equipment ............................................................................

110

Waste Disposal ........................................................................ 114

Strategy for Waste Disposal ...................................................................

115

Solid-Waste Disposal ..............................................................................

119

Liquid-Waste Disposal ............................................................................

119

Pest Control ............................................................................. 129

Insects .....................................................................................................

130

Insect Destruction ....................................................................................

133

Rodents ...................................................................................................

136

Birds .........................................................................................................

143

Use of Pesticides .....................................................................................

144

Integrated Pest Management ..................................................................

145

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Contents

ix

10. Quality Assurance and Hazard Analysis Critical

Control Point (HACCP) ............................................................ 150
Quality Assurance (QA) ..........................................................................

151

Total Quality Management (TQM) and Hazard Analysis Critical

Control Points (HACCP) ..................................................................

163

HACCP Principles ...................................................................................

164

Developing and Implementing HACCP ..................................................

165

11. Dairy Processing and Product Sanitation ............................. 174

Major Pathogens .....................................................................................

175

Plant Construction ...................................................................................

175

Types of Soil ............................................................................................

177

Sanitation Management ..........................................................................

177

Cleaning Equipment ................................................................................

181

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

13. Seafood Sanitation .................................................................. 211

Sources of Seafood Contamination ........................................................

212

Sanitation Management ..........................................................................

212

Plant Construction ...................................................................................

214

Recovering by-Products ..........................................................................

217

Voluntary Inspection Programs ...............................................................

217

14. Fruit and Vegetable Processing and Product

Sanitation ................................................................................. 221
Reducing Contamination .........................................................................

221

Sanitation Management ..........................................................................

223

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Contents
Plant Construction ...................................................................................

224

Cleaning Processing Plants ....................................................................

226

Cleaners and Sanitizers ..........................................................................

227

Cleaning Procedures ...............................................................................

228

Evaluation ................................................................................................

230

15. 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

16. Low-Moisture-Food Sanitation ............................................... 251

Facility Design and Construction ............................................................

252

Receiving and Storing Raw Materials .....................................................

256

Cleaning Processing Plants ....................................................................

260

17. Sanitary Food Handling in Foodservice ................................ 263

Sanitary Procedures for Food Preparation .............................................

264

Reducing Contamination .........................................................................

264

Cleaning and Sanitizing ..........................................................................

267

Sanitation Management and Training .....................................................

280

18. Foodservice Control Points .................................................... 287

Buying Ingredients ...................................................................................

288

Receiving and Storing Ingredients ..........................................................

288

Preparing, Serving, and Reheating Foods .............................................

291

Facility and Equipment Design ...............................................................

296

19. Management and Sanitation ................................................... 300

Management's Role ................................................................................

301

Hiring and Training Employees ...............................................................

304

Total Quality Management ......................................................................

306

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Contents

xi

Appendices ..................................................................................... 309

1.

Where to Get More Information about Food Safety and

Sanitation: Agencies, Associations, and Consumer
Organizations ...................................................................................

309

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

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