Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition
| Author | : | |
| Rating | : | 4.86 (636 Votes) |
| Asin | : | 1466511737 |
| Format Type | : | paperback |
| Number of Pages | : | 306 Pages |
| Publish Date | : | 2017-12-05 |
| Language | : | English |
DESCRIPTION:
Jonny B said Very useful. I would say this is a great reference piece for any food scientist. Helpful as far as getting the basics.
He has been a regular presenter at the annual North American Meat Association conference, the Southwest Meat Association conference, and the Food Safety Summit in Washington, D.C. He has written articles for Food Safety Magazine dealing with biosecurity, sanitation and sanitary design, and allergens. Michael Cramer is a m
Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan, including control measures and chemical interventions. They also offer discussions on biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and describe proven best
About the AuthorMichael Cramer is a member of the International Association for Food Protection, on the editorial board of Food Safety Magazine, and an ASQ Certified Quality Auditor. He has written articles for Food Safety Magazine dealing with biosecurity, sanitation and sanitary design, and allergens. Among his many accomplishments, Cramer developed and implemented a comprehensive food safety and quality system that included HACCP, SSOP, Allergen Management, Environmental Microbiological Management,