TECHNICAL INSTITUTE OF FOOD SAFETY (TIFS)
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TIFS Mission

The Food Protection Committee of the Association of Operative Millers, in their forward for this new edition, wrote of the original book and Tom Imholte, its author:

…the book was not designed to give solutions, but rather designed to inspire ideas. He felt that if engineers and designers understood the issues and were given examples, then they could come up with several workable solutions. He always had confidence in people that they could come up with a good design, if they understood the issues.
The goal of "Engineering for Food Safety and Sanitation" is to expedite this process through more communication about these recent design improvements and about design improvements still needed.

Chapter TopicsIndustry Resource for
  • Introduction to Food Sanitation
  • Plant Layout
  • Buildings
  • Equipment
  • Painting and Coating
  • Electrical Systems
  • Construction
  • Maintenance
  • Cleaning
  • Solid Waste Handling Systems
  • Pest Control Systems
  • Foreign Material Control
  • Food Laws and Regulations
  • Design Engineers
  • Sanitation Managers
  • Quality Control/Assurance Directors
  • Plant Managers
  • Manufacturing Managers
  • Food Sanitation Inspectors
  • Process Engineers
  • Draftsmen
  • Building Contractors
  • Maintainance Personnel
  • Equipment Fabricators
  • Other Personnel involved in design, maintenance, or construction of food equipment and facilities

A sample page from our book

Get Cost Effective Results

 The cost-effective results and rate-of-return on sanitary design in the food industry is well-established but poorly understood because of the lack of basic information. By using this book as an engineering and maintenance training handbook and as a fabrication and construction guide, these results can be achieved both in existing facilities and new construction. Personal copies should be made available to all staff members.

Close the Communication Gap

Easy to read and understand, "Engineering for Food Safety and Sanitation" is also useful to other food plant personnel having the responsibility for identifying food sanitation problems. These people can now bridge the communication gap between the engineering department, the maintenance department, and the rest of the organization. With numerous photos and easy-to-read drawings, quality control and sanitation managers as well as sanitation and pest control consultants will find this book useful when working with engineers, maintenance, and various building contractors.

Plan for Better New Construction and/or Facility Upgrades

A large number of field decisions that have a direct impact on food safety and sanitation are left up to the construction engineer. With "Engineering for Food Safety and Sanitation," site supervisors and engineers will be more effective decision-makers when it counts the most.
A sample page from our book

About the Authors

Thomas J. Imholte, an internationally recognized expert in the field of food plant safety and sanitation, had over 43 years of experience in the design, engineering, and sanitation of food plants. His experience included 15 years as a manager of plant services for a major food producer with primary responsibility of plant sanitation programs, and 13 years as a construction and staff engineer with work on more than 15 multimillion dollar food plants. Tammy Imholte-Tauscher has a bachelor's degree in Mechanical Engineering and has over 14 years experience with two major food manufacturers in the fields of engineering and operations. She began working with her father at TIFS in 1996.

 

 

 

 

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