Actions for Food Hygiene, Microbiology and HACCP [electronic resource]

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Food Hygiene, Microbiology and HACCP [electronic resource] / by S. J. Forsythe, P. R. Hayes

Author
Forsythe, S. J. (Steve J.)
Published
Boston, MA : Springer US : Imprint: Springer, 1998.
Edition
Third edition.
Physical Description
XVIII, 449 pages : online resource
Additional Creators
Hayes, P. R. and SpringerLink (Online service)
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Contents
1 Fundamental Principles of Microbiology -- 1.1 Introduction -- 1.2 Characterisitics of Bacteria -- 1.3 Types of Bacteria Important in Foods -- 1.4 Characteristics of Fungi -- 1.5 Characteristics of Viruses and Prions -- 1.6 The Growth Curve of Bacteria -- 1.7 Factors Influencing Bacterial Growth -- References -- 2 Food Poisoning and Other Food-borne Hazards -- 2.1 Introduction -- 2.2 Incidence of Food Poisoning -- 2.3 Bacterial Food Poisoning -- 2.4 Mycotoxicoses -- 2.5 Virus Food Poisoning -- 2.6 Animal Toxins and Parasitic Infections -- 2.7 Poisonous Plants -- 2.8 Chemical Poisoning -- References -- 3 Food Spoilage -- 3.1 Introduction -- 3.2 Spoilage of Fresh Meats -- 3.3 Spoilage of Cured Meats -- 3.4 Spoilage of Vacuum-Packed Meats -- 3.5 Spoilage of Poultry -- 3.6 Spoilage of Fish and Shellfish -- 3.7 Dairy Products -- 3.8 Eggs and Egg Products -- 3.9 Vegetables and Fruits -- 3.10 Cereal Based Products -- 3.11 Beer -- 3.12 Wine -- 3.13 Sauerkraut -- 3.14 Canned Foods -- 3.15 Frozen Foods -- 3.16 Dehydrated Foods -- 3.17 Irradiated Foods 13 -- References -- 4 Microbiological Examining Methods -- 4.1 The Rational of Microbiological Testing -- 4.2 Sampling -- 4.3 Microbiological Test Procedures -- 4.4 Conventional Methods -- 4.5 Rapid Detection Techniques -- 4.6 Microbiological Criteria and Specifications -- References -- 5 Factory Design and Construction -- 5.1 The Factory Site -- 5.2 General Design Principles and Structural Techniques -- 5.3 Construction of Ceilings, Walls and Floors -- 5.4 Ventilation and Air Conditioning -- 5.5 Noise and Vibration -- 6 Factory Layout -- 6.1 Handling of Food Materials -- 6.2 Layout and Integration of Different Work Areas -- Reference -- 7 Design of Food Processing Equipment -- 7.1 Introduction -- 7.2 Legislation -- 7.3 Construction Materials -- 7.4 Growth ‘Pockets’ -- 7.5 Ease of Dismantling and Re-assembly of Equipment -- 7.6 Accessibility and the Supporting Framework -- 7.7 External Surfaces -- 7.8 Design Features for Individual Items of Equipment -- References -- 8 HACCP and Product Quality -- 8.1 HACCP and Quality Schemes -- 8.2 Origins of HACCP -- 8.3 Objectives of HACCP -- 8.4 The Seven Principles of HACCP -- 8.5 HACCP-like Implementation -- 8.6 Generic HACCP -- 8.7 Principle 1 — Hazard Analysis -- 8.8 Principle 2 — Critical Control Points -- 8.9 Critical Limits -- 8.10 ATP-bioluminescence and HACCP Monitoring -- 8.11 End-product Testing and Microbiological Criteria -- 8.12 Problems of Implementation -- 8.13 HACCP and Predictive Microbiology -- 8.14 Risk Assessment -- 8.15 Quality Assurance and Quality Control -- 8.16 Raw Material Control -- 8.17 Process Control -- 8.18 Packaging -- 8.19 Finished Product Storage -- 8.20 Transport and Distribution -- 8.21 Total Quality Management and Longitudinal Integrated Safety Assurance -- References -- 9 Cleaning and Disinfection: Methods -- 9.1 Introduction -- 9.2 Definitions -- 9.3 Types of Soil -- 9.4 Removal of Gross Soil -- 9.5 Detergents -- 9.6 Chemical Disinfectants -- 9.7 Use of Heat -- 9.8 Dry Cleaning -- 9.9 Cleaning-in-Place (CIP) -- 9.10 Mechanical Aids for Cleaning -- 9.11 Foam Cleaning -- 9.12 Cleaning Small Equipment -- 9.13 Paper and Fabric Wipers -- References -- 10 Cleaning and Disinfection: Practical Application -- 10.1 Aims -- 10.2 Cleaning Schedules -- 10.3 Biofilms -- 10.4 Use of Labour -- 10.5 The Role of Management -- 10.6 Miscellaneous Problems Encountered -- 10.7 Assessment of Cleaning Efficiency -- References -- 11 Hygiene and Training of Personnel -- 11.1 Hand Washing and Care of the Hands -- 11.2 Practices, Good and Bad -- 11.3 Health Supervision -- 11.4 Induction and In-Service Training -- References -- 12 World-wide Food Safety Programmes and Legislation -- 12.1 World-wide Food Safety Programmes -- 12.2 Legislation -- 12.3 Food Legislation Within the European Community -- 12.4 International Food Standards -- 12.5 Food Hygiene and Safety Legislation in the UK -- 12.6 Food Legislation In Some European Countries -- 12.7 Food Legislation in the USA -- 12.8 Food Legislation in Japan and Korea -- 12.9 Concluding Remarks -- References.
Subject(s)
ISBN
9781461521938
Digital File Characteristics
text file PDF
Note
AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
Part Of
Springer eBooks
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