Michael M. Cramer is the writer of the book “Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices.” Book consist of eleven chapters which are related to food plant sanitation. The main features of the book are here
- Presents information for the creation and design of an effective food sanitation system
- Describes a practical approach and specific applications to manufacturing plants in the food industry
- Provides expanded coverage of management and control of Listeria in food manufacturing
- Uses a direct, easy-to-read format to give real-world examples and practical, up-to-date information
Food safety is a major concern nowadays for food industries. Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It gives readers the tools to establish a food safety system. Which is to help control microbiological, physical, and chemical hazards. It explains that importance of sanitation which is key to food safety and foundation for an effective food safety system.
The quality of end product lies on food safety practices. Similarly to ensure food safety and sanitation is consumer demand. To achieve quality and consumer confidence we get certification. A food industry usually implements HACCP or follows ISO standards. These safety and quality management systems emphasize on food sanitation.
Book (Food plant sanitation) first analyses different sanitation standards for foods given by the regulatory authorities like FDA and USDA. These standards are a pre-requisite to run any food industry.Then, the methods of inspection of food plant along with recall procedure is explained. These methods are followed for quality assurance and quality control. Micro-organisms are a great threat to food plant sanitation. This book comprehensively lists the practices for their control. After reading this book a person can be fully aware of the sanitary principles that are working behind food plant sanitation. What are the practices that are required for the sanitation of food plant? And what are the good manufacturing practices that employees have to adopt? These questions are answered by this particular book. Chemical, physical and biological hazards always pose a danger to the quality of food produced in a plant. The sanitation practices to deal with these various pests is also included in the book by the book author.
The book concludes with strategies for preventing chemical and physical food safety hazards. It provides a practical perspective for implementing food plant sanitation and safety processes. The food safety and quality of professionals develop effective food safety systems is taught by examples of procedures, forms, and documents.
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