Principles of Food Plant Sanitation

Activities designed to prevent adulteration, minimize economic loss, and prevent contamination with materials that may offend consumers.

FDA - CGMP regulation (21CFR 110), FDA – Fish and Fishery Products (21 CFR 123), FDA – Juice and juice products (21 CFR 120), USDA-FSIS – meat and poultry (9 CFR 416).

To destroy or inactivate microorganisms and to make the foods safe and stable.

<p>Thermal processes are not designed to destroy an infinite number of microorganisms and may not preserve the sensory/nutrient quality of the food.</p> Signup and view all the answers

<p>A comprehensive sanitation program, including effective cleaning, proper operating procedures, and necessary sanitizing agents like chlorine.</p> Signup and view all the answers

<p>Several additional sanitation measures</p> Signup and view all the answers

<p>FDA - CGMP regulation (21CFR 110), FDA – Fish and Fishery Products (21 CFR 123), FDA – Juice and juice products (21 CFR 120), USDA-FSIS – meat and poultry (9 CFR 416)</p> Signup and view all the answers

<p>They are given a final heat treatment designed to destroy or inactivate microorganisms and the hermetically sealed containers protect the foods against microbial recontamination</p> Signup and view all the answers

<p>The thermal processes are not designed to destroy an infinite number of microorganisms and preserve the food quality, and it is important to be aware of the potential effects on sensory/nutrient quality.</p> Signup and view all the answers

<p>Sanitizers alone cannot ensure food safety; effective cleaning, proper operating procedures, and existing questions are also necessary.</p> Signup and view all the answers