Good Manufacturing Practices

Microbiologically Safe Foods

Volumn , Issue , 2008, Pages 395-414

  Padilla Zakour, Olga I ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

Good manufacturing practices (GMPs) human food safe to eat in keeping with good public health practices; Sanitizing treatments safe for food products and consumers; Warehousing and distribution protection against physical, chemical, and microbial contamination

Indexed keywords

EID: 77953884965     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470439074.ch20     Document Type: Chapter

References (15)

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3. Imholte, TJ (1984): Engineering for Food Safety and Sanitation. D.C. Thompson, London.
4. Jowitt R(Ed.) (1980): Hygienic Design and Operation of Food Plant.AVI Publishing,Westport, CT.
5. Marriott NG (1995): Essentials of Food Sanitation. Springer, New York.
6. Marriott NG(1999): Principles of Food Sanitation. 4th ed. Aspen Publishers, Gaithersburg, MD.
7. Pflug IJ (1998): Microbiology and Engineering of Sterilization Processes, 9th ed. Environmental Sterilization Laboratory, University of Minnesota, Minneapolis, MN.
8. Pflug IJ(2003): Microbiology and Engineering of Sterilization Processes, 11th ed. Environmental Sterilization Laboratory, University of Minnesota, Minneopolis, MN.
9. Shapton DA (1991): Principles and Practices for the Safe Processing of Foods. CRC Press, Boca Raton, FL.
10. Staff of J.J. Keller & Assoc. (2000): Food Safety Handbook for Foodservice Employees. J.J. Keller & Associates, Neenah, WI.
11. USFDA (U.S. Food and Drug Administration) (2004): Good manufacturing practices (GMPs) for the 21st century: food processing. http://www.cfsan.fda.gov/~dms/gmp-1.html. Accessed December 2007.
12. USFDA (U.S. Food and Drug Administration)(2006a): Guidance for industry: questions and answers regarding food allergens, including the Food Allergen Labeling and Consumer Protection Act of 2004, 4th ed.: final guidance. http://www.cfsan.fda.gov/~dms/alrguid4.html. Accessed December 2007.
13. USFDA (U.S. Food and Drug Administration)(2006b): 21 CFR Ch 1 110. Current good manufacturing practice in manufacturing, packing, or holding human food. http://www.cfsan.fda.gov/~lrd/cfr110.html. Accessed December 2007.
14. USPHS (U.S. Public Health Service) (2005): Food Code. U.S. Department of Health and Human Services, College Park, MD.
15. Weddig LM (2007): Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 7th ed. GMA Science and Education Foundation, Washington, DC.