Titlebook: Essentials of Food Sanitation; Norman G. Marriott,Gill Robertson Book 1997 Springer Science+Business Media Dordrecht 1997 HACCP.Hazard Ana

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H. E. Cook,C. J. Gauthier ProfessorIn a foodservice operation, the flow of food begins when it is bought and delivered (purchasing and receiving) and continues through storing, preparing, cooking, holding, and serving. In a foodservice facility, the sequence may include these steps:

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https://doi.org/10.1007/978-3-031-04590-5Many unskilled workers choose to work in the food-processing and foodservice industries because they do not need any formal training or education. The food industry often employs high school and college students. Many food industry employees are young and have several outside interests, so employee turnover is high.

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Cleaning Compounds,Cleaners are made for specific jobs, such as washing floors and walls or use in high- pressure dishwashers. Good cleaners are economical, easy to measure, and dissolve well. They are approved for use on food surfaces, are not corrosive, and do not cake, leave dust, or break down during storage.

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Meat and Poultry Sanitation,Meat and poultry are perishable foods (i.e., they spoil quickly), and the meat discolors easily. Poor sanitation allows microbes to cause even more damage to the flavor and color of meat. A good sanitation program reduces color changes and spoilage and increases the shelf life of meat and poultry.

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Seafood Sanitation,To keep the facility safe and hygienic, seafood processors need to know about:

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Fruit and Vegetable Processing and Product Sanitation,Like other food operations, facilities that process fruits and vegetables should have a sanitation program that uses correct cleaning compounds, sanitizers, and cleaning procedures. Management must oversee and evaluate the sanitation program. The ultimate goal is to produce food products that are sanitary and wholesome.

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