Principles of Cleaning and Sanitation in the Food and Beverage Industry

About the Book

Food safety is one of today's major concerns. One important factor in food safety is cleaning and sanitation of the equipment used in the food, dairy, beverage, brewery and hospitality industry. Cleanliness is a relevant factor; the public consumes more and more prepared or semi-prepared foods. The consequences of contamination can be catastrophic for the public and the economic and legal implications for the producer can be devastating. There have been several large and medium size enterprises bankrupted by a national recall of their contaminated products. This book was prepared with the practical and technical experience of many years working on real cases, improving in general the cleanliness and sanitation of the equipment where the food or beverage was prepared and packed. Know and apply these principles and you will reduce costs and improve cleanliness and sanitation. It is complemented with more than 50 spreadsheets of the most useful and used calculations. It includes an updated bibliography and important commercial references.

About the Author

Guillermo Etienne worked with Ecolab Inc. from 1984 until his retirement in 2002. He was involved with worldwide support for cleaning and sanitation programs and the development of products for the food, beverage, brewery, and dairy industries. He is a Chemical Engineer with a doctorate in Chemistry, working as a Industrial Consultant. Etienne lives in St. Paul, Minnesota.