Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive introduction to contemporary technologies and methods of sanitary food processing. Moving from principles to applications for problem-solving in the food plant, it presents the most recent data and concepts relative to cleaning and sanitizing food plants and process equipment. This volume traces the development of food processing knowledge, examines implications to human health, provides an understanding of the processing environment, and investigates measures to control health hazards, including the control of microbes. A special feature is its emphasis on food quality programs, with current information on HACCP and other quality programs such as ISO 9000. Food sanitarians and technologists, microbiologists, students and academicians in food science and nutrition, and public health will find this text invaluable in their understanding of sanitary food processing methods, food sanitation programs, and food-borne diseases. - Traces the development of food processing knowledge - Examines implications to human health - Provides an understanding of the food processing environment - Investigates measures to control health hazards