Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

This basic food industry handbook provides food processing managers, engineers and sanitarians with a practical, science-based guide to food safety in the context of food processing operations. All significant aspects are covered in detail, including building design and materials, plant layout and sanitation, safety aspects of processing methods, and safety management of ingredients and products. The recommended practices and procedures are presented within the framework of the Total Quality Management (TQM) approach, which emphasizes controls for safety in all processing stages. The text is organized for easy reference, illustrated with numerous schematics, and supplemented with tables containing important reference data. Content: Comments on Principles and Practices for the Safe Processing of Foods , Page ii Front Matter , Page iii Copyright , Page iv Foreword , Page v , Anthony J.F. O'Reilly Editorial note and acknowledgements , Pages vii-viii , Thomas A. MacMurray List of figures , Pages xi-xii List of tables , Pages xiii-xiv Chapter 1 - Introduction , Pages 1-4 Chapter 2 - Assessment of an Operation , Pages 5-20 Chapter 3 - Establishment and Implementation of HACCP , Pages 21-35 Chapter 4 - Buildings , Pages 37-115 Chapter 5 - Sanitation , Pages 117-197 Chapter 6 - Personnel , Pages 199-208 Chapter 7 - Microorganisms – an outline of their structure , Pages 209-220 Chapter 8 - Biological factors underlying food safety, preservation and stability , Pages 221-253 Chapter 9 - Insights into microbiological control methods , Pages 255-282 Chapter 10 - Pathogenicity and pathogen profiles , Pages 283-298 Chapter 11 - Spoilage – including enzymes and their importance , Pages 299-303 Chapter 12 - Aspects of microbiological safety in food preservation technologies , Pages 305-375 Chapter 13 - Criteria for Ingredients and Finished Products , Pages 377-444 Index , Pages 445-457 The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness, manufacturers must ensure that their processes are seen to conform to the very highest standards. This volume takes a unique approach to this situation, combining analysis of management and technical issues with the presentation of microbiological data. Its format and construction are designed for easy and frequent use and its layout is user-friendly for the food processor. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LISA) approaches, it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and discussion of microbiological criteria together with data tables. Written by professionals in the food processing industries, Principles and practices for the safe processing of foods is an invaluable reference work and will be of interest to managers, technologists, microbiologists and students Each Heinz company, regardless of its location, must adhere to Corporate Policies that direct a wide range of activities.