Current Good Manufacturing Practices/ Food Plant Sanitation

Current Good Manufacturing
Practices/ Food Plant Sanitation
2nd Edition

by
Wilbur A. Gould, Ph.D.
Food Industries Consultant, Executive Director Emeritus
Mid-America Food Processors Association,
Emeritus Professor Food Processing and Technology
The Ohio State University, and
1993 IFT Appert Award Recipient

A Guide For ALL The Food Industry

CONTENTS ? ABRIDGED
Chapter 1. The Implications of Current Good Manufacturing Practices (CGMP's) and Food Plant Sanitation: Background of GMP's' Reasons for Sanitation; Value of Planned Sanitation Program;
Chapter 2. Current Good Manufacturing Practices-The Regulation: General Provisions; Definitions; Personnel; Exclusions; Buildings & Facilities; Plant & Grounds; Sanitary Operations; Sanitary Facilities and Controls; Equipment; Equipment and Utensils; Production and Process Controls; Warehousing and Distribution; Defect Action Levels.
Chapter 3. Types of Food Plant Inspections: Firm's Inspection; Sanitation Supplier Inspection; Outside Consultant Inspection; Official Inspections-Municipal, State, FDA, USDA; Authority to Inspect; Routine Inspections; Directed Inspections; Contaminated Product Recall Inspections; CGMP Inspections; USDA Voluntary or Continuous Inspections.
Chapter 4. Planning A Plant Sanitation Program: Policy Statement; Management's Responsibilities; Duties of Plant Sanitarian; Plant and Grounds; Plant Construction; Equipment; Processing and Packaging; Warehousing; Employee & Employee Practices; Toilets; Housekeeping.
Chapter 5. Construction Factors: Design & Layout; Foundations; Windows; Doorways; Lighting; Ventilation; Water; Waste Disposal; Steam Lines.
Chapter 6. Equipment Design For Food Plant Sanitation: Basic Factors; Dry Storage; Use of Stainless Steel; Surface Totally Free of Recesses; Easily Sanitized; Available for Inspection; Protection from External Contamination.
Chapter 7. Metal Detection In A Food Plant: Foreign Materials; Compliance with CGMP's; Electronic Metal Detectors; Advantages of Electronic Metallic Contamination Sources.
Chapter 8. Warehousing, Storage, Shipping and Receiving: Incoming Materials; Responsibilities of Receiving Department; Records; Pallets; First In First Out; FDA Rules for Warehousemen; Inspecting Incoming Food Materials; Guidelines for Inspections.
Chapter 9. Other Facilities And Food Plant Sanitation: Employees Personal Needs; Toilet Facilities; Floors; Walls; Ceilings; Partitions; Doors; Lockers; Lunchrooms; Boiler Rooms; Entrances; Housekeeping; OSHA Sanitation Std.
Chapter 10. Food Containers And Packaging Materials: Cleaning of Empty Cans, Jars, Other Food Containers; Water; Spray Nozzles; Detergents; Equipment; Filling and Closing of Rigid Containers.
Chapter 11. Control Of Rats, Mice and Other Rodents: Economics of Lost Products; Asthetics; Proper Building Design and Maintenance; Use of Baits, Traps, Chemicals; Rodent Identification; Exterminators.
Chapter 12. Insects And Insect Control: Parts of Insects; Life Cycle; Crawling Insects; Flying Insects; Cockroaches; Housefly; Fruit Flies.
Chapter 13. Control Of Birds: Identification; Contamination of Products; Droppings; Feathers; Contamination in Field; Birdflight; Control of Birds; Reproduction Rate Chart.
Chapter 14. Food Plant Microorganisms: Sources of Microorganisms; Molds; Yeasts; Bacteria; Critical Control Points; Types of Microorganisms; Types of Mold; Characteristics of Mold Hyphae; pH; Addition of Acid Foods to Low Acid Foods; Machinery Mold; Botulism; Clostridium Perfringens; Staphlococcus Aureus; Escherichia Coli; Salmonella; Listeria Monocytogenes; Temperature Requirements for Growth; Relationship of Bacterial Growth to Time; Water Activity Values for Growth of Specific Organisms.
Chapter 15. Water And Food Plant Sanitation: Importance of Water; Canning Water Demand; Quantity of Water; Sources of Water; Water Quality Tolerances.
Chapter 16. Fundamentals of Chemicals and Cleaning: Emulsification; Saponification; Sequestering/Chelating; Wetting; Penetration; Dissolving; Dispersion of Deflocculation; Suspension; Peptizing; Rinsing; Alkalies, Phosphates.
Chapter 17. Cleaning The Food Plant: Importance; Physical Cleanliness; Chemically Clean; Microbiologically Clean; Soil Removal; Brushes; Paddle Scraper; Cleaning with Foam; Cleaning in Place; Cleaning Out of Place; Foam & Gel; Vacuum Cleaning; Spray Patterns; Sanitizing Solutions.
Chapter 18. Employees And Food Plant Sanitation: Personnel; Disease Control; Cleanliness; Education and Training; Supervision; Food Plant Worker Training; Personal Hygiene; Supervisors Hazard Comm. Check List.
Chapter 19. Food Safety And Hazard Analysis: Establishment of Safety Committee; Hazardous Analysis Critical Control Points (HACCP); Potential Hazards.
Chapter 20. Making The Food Plant Inspection: Detailed Food Plant Inspection; Outside Premises; Receiving and Shipping Areas; Raw Material Handling and Storage Practices; Handling Other Ingredients.
Chapter 21. Recalls: Background; Definitions; Class I; Class II, Class III, Formal Recall Organization; Recall Policy; Health Hazard and Recall Classification; Recall Strategy; FDA Requested Recall; Firm Initiated Recall; Recall Communications; Public Notification of Recall.
Chapter 22. Role Of Quality Assurance And Food Plant Sanitation: Control; Evaluation; Audit; Research and Development; Trouble Shooting; Responsibilities.
Chapter 23. Sanitation Training Of The Food Plant Worker - Training; Objectives of Training; Essentials to Any Training Prog.; Ways to Stay Up-to-Date.
Appendix-The Federal Food, Drug and Cosmetic Act as Amended.

416 pages, 1994, Softbound - ISBN 0-930027-21-3

Catalog #28C
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