FE 472 Food Sanitation

CONTENTS OF LECTURE

I. Food Sanitation

A. Sanitation

B. Most Common foodborne pathogens and Principles of Control

II. Food Hygiene

A. Basic Principles of Good Food Hygiene Practice

B. The Incidence of Foodpoisoning

C. Contamination of Food

III. Personal Hygiene

IV. Cleaning in the Food Processing

V. Sanitizing in the Food Processing

VI. Food Plant Sanitation

A. Meat and Poultry Products Sanitation

B. Eggs

C Seafood

D. Fruits and Vegetables

E. Beverage Plant Sanitation

F. Dairy Processing and Product Sanitation

VII. Controlling the Microbiological Quality of Foods

A. Good Manufacturing Practice

B. Hazard Analysis Critical Control Points

VIII. Food Safety Rules

References

1. Principles of Food Sanitation. Norman G. Marriott, Published by Van Nostrand Reinhold, New York, 2^nd edn., 1989.
2. Sanitation in Food Processing. John A. Troller, Academic Press, Inc., 2^nd ed., 1993.
3. Quantity of Food Sanitation. Karla Longree and Gertrude Armbruster, 4^th edn., Joh Wiley and Sons, Inc., 1987.
4. Food Microbiology. M.A. Adams and M.O. Moss, Royal Society of Chemistry, 1995.
5. Basic Methods for the Microbiological Analysis of Foods. Osman Erkmen, University of Gaziantep Press, 2000.