Current good manufacturing practices food plant sanitation

401 Pages·26.166 MB·English

by  by Wilbur A. Gould.

CURRENTGOOD
MANUFACTURING
PRACTICES
FOOD PLANT
SANITATION
SECOND EDITION
Wilbur A. Gould, Ph.D.
Food Industries Consultant,
Executive Director
Mid-America Food Processors
Association,
and,
Emeritus Professor
Food Processing & Technology
The Ohio State University
CGMP'SIFood Plant
Sanitation
Copyright@1 994
CTI PUBLICATIONS, INC.
Baltimore, Maryland USA
All rights reserved. No part of this book may be reproduced or altered or
utilized in any form or by any means, graphic electronic or mechanical,
including photocopying, recording or by any information storage and re-
trieval system, without permission in writing from the copyright owner.
Inquiries should be addressed to:
CTI Publications, 2 Oakway Road, Timonium, MD 21093-4247 USA
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Printed in the United States of America
ISBN Numbers are as follows: 0-930027-21- 3
- -
Library of Congress Cataloging in Publication Data
Gould, Wilbur A., 1920-
Current Good Manufacturing Practices/Food Plant Sanitation / by
-
Wilbur A. Gould 2nd Edition.
p. cm.
Title on verso of t.p.: CGMP's/Food plant sanitation.
Rev. Ed. of CGMP's/Food Plant Sanitation. C1900.
Includes bibliographical references and index.
ISBN 0-930027-21- 3
.
1 Food processing plants--Sanitation. 2.Food industry and trade--
Sanitation. 3. Food Handling. I. Gould, Wilbur A,, 1920-
CGMP's/Food Plant Sanitation. II. Title. Ill. Title: CGMP's Food Plant
Sanitation.
TP373.6.G68 1994
664' .02--dc20 93-41592 CIP
While the recommendations in this publication are based on
scientific studies and wide industry experience, references to
basic principles, operating procedures and methods, or types
of instruments and equipment, are not to be construed as a
guarantee that they are sufficient to prevent damage,
spoilage, loss, accidents or injuries, resulting from use of this
information. Furthermore, the study and use of this
publication by any person or company is not to be considered
as assurance that a person or company is proficient in the
operations and procedures discussed in this publication. The
use of the statements, recommendations, or suggestions
contained, herein, is not to be considered as creating any
responsibility for damage, spoilage, loss, accident or injury,
resulting from such use.
CTI Publications, Inc.
2 Oakway Road, Timonium, MD 21093-4247 USA
410-308-2080 Fax [phone] Email: [email protected]

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PREFACE
First Edition
The food industry has one common goal, that is, to prepare,
process, package, and preserve high quality foods that make for
repeat sales. Consumers make the decision to single out products
at the market place and purchase that product if it satisfies
their needs. Once consumers find a product that satisfies their
need, they will tend to continue to purchase that product until
the product does not meet that need. Generally the first prereq-
uisite to change a product in the eye of the consumers comes
about because the product does not satisfy their standards of
quality. Consumers standards of quality are based first on things
they can visually see in that product. If a product has defects
present or has signs of use of defective materials detectable by
smell or flavor, consumers will change products and the ultimate
loser is the original processor. Therefore, it behooves the food
industry to maintain and constantly improve the products they
manufacture for continued repeat business.
This book was developed to help the personnel responsible for
food plant sanitation understand the areas of major concern in
the manufacturing of high quality foods. The book, also, presents
the pertinent parts of the Food Laws and Regulations to guide
the industry in the understanding of the Current Good Manufac-
turing Practices and how they apply to food plant sanitation.
Practical control and cleaning procedures are discussed as well
as the problem areas to be concerned with keeping a food plant
clean. Emphasis is given to the development of the training of
employees and their role in the processing of clean, defect free,
and safe foods.
Every effort has been made to present the material in this text
in practical terms for the help of all personnel from the worker
to the sanitation crew through to management to better
understand "the need for", "the why of", and "the how to"
aspects of food plant sanitation.
Wilbur A. Gould
ACKNOWLEDGEMENTS
First Edition
I am deeply indebted to my former students, both undergradu-
ate and graduate students, and my former colleagues at The
Ohio State University for their interest in the development of
my Sanitation Course and their participation therein. Also, I am
deeply indebted to the many industry personnel who have taken
my Good Manufacturing PracticedFood Plant Sanitation
Seminars and Workshops over the past 25 years. Their com-
ments and suggestions have been most helpful and an inspira-
tion to put my handouts and materials together in book form.
Further, I sincerely thank the many supply frrms for their
inputs with photos, visuals, suggestions, and text quotes.
The selected use of material from the Food and Drug Adminis-
tration, the National Food Processors Association, and the Food
Processors Institute as well as many publications in the field of
food plant sanitation has been most helpful and my sincere
thanks to all concerned.
I am most appreciative of the assistance of Ronald W. Gould in
his critique of this book and his valuable suggestions throughout
the writing of same and to Jessie Gould for her constant help
and valuable suggestions. Finally, my sincere thanks to Art
Judge, I1 and Randy Gerstmyer for their valuable help and aid
in completing this book and presenting it to the industry.
Wilbur A. Gould
PREFACE
Second Edition
The frrst edition of this book has found wide use as a textbook,
training manual, and reference book for many in the food
industries. This second edition has been completely up-dated,
revised where necessary, and added to expand on the whole
subject of food plant sanitation and Current Good Manufacturing
Practices.
However, if one takes the time to read the WARNING LET-
TERS sent to segments of the food industries, one must conclude
that we have some serious problems within this great industry
that some food processors need to address promptly. As an
example, in a recent letter one food firm was warned of employ-
ees wearing tank top shirts; ineffective hair restraints; drinking
beverage not confined to areas where food, equipment, and
utensils may be exposed to contamination; safety type light
fEtures not provided, ventilation fan not covered with screen;
two-inch gap along bottom of door; unclosed doors; rusty and
dirty ladders holding utensils; food contact surfaces not clean or
sanitized; hose from floor placed in food, etc. There is no excuse
for these practices, nor can the food industry afford to let them
exist. Good Manufacturing Practices and food plant sanitation
are not tough subjects to comprehend. They can be accomplished
with ease, but first they must come from within, that is manage-
ment to every employee. We must develop pride in what we do,
when we do it, where we do it, how we do it, why we do it, and
who does it. It is everybody’s job and we all must arise above
any potential suspicion. The CGMP’s are our guide, but we all
know we can do much better.
Two new chapters have been added to this edition. The first on
Metal Detection and the second on Sanitation Training Pro-
grams for Food Plant Personnel. Both of these additions are
important as they cover two aspects of food plant sanitation not
covered in the first edition. In the chapter on Metal Detection,
information on the use of metallic band aid is included. In my