Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices

Food safety and quality are primary concerns in the food manufacturing industry. Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Third Edition provides updated practical advice on food plant sanitation and sanitation-related food safety issues. It covers testing for and controlling microorganisms, biofilms, regulatory requirements, allergens, facility design, and best practices. The author also presents methods for verifying sanitation and strategies for preventing chemical and physical hazards.

Format: Hardback
Length: 296 pages
Publication date: 19 April 2022
Publisher: Taylor & Francis Ltd

Food safety and quality are paramount concerns in the food manufacturing industry, and this comprehensive guide, written by an experienced author with over 40 years of expertise, offers invaluable insights and practical advice. Titled Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Third Edition, this book serves as a vital resource for anyone involved in food plant sanitation and related food safety issues.

Understanding the integral role of sanitation in food safety is the cornerstone of an effective food safety system. This new edition of the book incorporates updated photographs, tables, and material to reflect current guidance on food plant sanitation, including additional information on the implementation of the Food Safety Modernization Act (FSMA).

The chapters in this book cover a wide range of topics, including testing for and control of microorganisms in food manufacturing, addressing recent challenges posed by pathogens like Listeria monocytogenes. They also delve into biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and provide proven best practices for sanitation. Additionally, the author presents methods for verifying sanitation, distinguishing between verification and validation, and offers strategies for preventing chemical and physical food safety hazards.

The final chapters focus on good manufacturing practices for employees and present a comprehensive pest management plan, encompassing control measures and chemical interventions. The book concludes with practical strategies for preventing chemical and physical food safety hazards.

This reference provides a practical perspective for implementing food plant sanitation and safety processes, making it an essential tool for professionals, food manufacturers, and regulatory bodies alike. By adhering to the principles and practices outlined in this book, organizations can ensure the safety and quality of their food products, protecting consumers and maintaining the reputation of the industry.

Weight: 730g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367266417
Edition number: 3 ed