Hygiene in Food Processing. Principles and Practice

✍ Scribed by H.L.M. Lelieveld, J. Holah and D. Napper (Eds.)

• Publisher: Woodhead Publishing
• Year: 2014
• Tongue: English
• Leaves: 624
• Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Edition: 2
• Category: Library

✦ Synopsis

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants.

Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment.

This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.

• Provides a revised overview of the practices for safe processing
• Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants
• This essential second edition is useful for professionals responsible for hygiene in the food industry

✦ Table of Contents

Content:
Front matter, Pages i-iii
Copyright, Page iv
Contributor contact details, Pages xiii-xvi, Huub L.M. Lelieveld, John T. Holah, David Napper, Heidi Van de Weerd, Bernd van der Meulen, Huub L.M. Lelieveld, John T. Holah, John T. Holah, Huub L.M. Lelieveld, M.A. Mostert, G.J. Curiel, Mike Lewan, Eric Partington, Jürgen Hofmann, Timothy R. Rugh, Keith L. Brown, Stuart Wray, Frank Moerman, S. Dewulf, Frank Moerman, P. Rizoulières, et al.
Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xvii-xxvi
Introduction, Pages xxvii-xxviii, H.L.M. Lelieveld
1 - Food hygiene regulation in the European Union (EU), Pages 3-20, B. Van der Meulen, H. Van de Weerd
2 - Hazards, sources and vectors of contamination, Pages 21-50, H.L.M. Lelieveld, J.T. Holah
3 - Hygienic factory design for food processing, Pages 53-90, J.T. Holah
4 - Hygienic design of food processing equipment, Pages 91-141, H.L.M. Lelieveld, M.A. Mostert, G.J. Curiel
5 - Food processing equipment construction materials, Pages 142-154, M. Lewan, E. Partington
6 - Verification and certification of hygienic design in food processing, Pages 155-173, J. Hofmann, T.R. Rugh
7 - Control of airborne contamination in food processing, Pages 174-202, K.L. Brown, S. Wray
8 - Hygiene control in the application of compressed air and food gases, Pages 203-255, F. Moerman, S. Dewulf
9 - Cleaning and disinfection practices in food processing, Pages 259-304, J.T. Holah
10 - Cleaning in place (CIP) in food processing, Pages 305-383, F. Moerman, P. Rizoulières, F.A. Majoor
11 - Hygienic practices for equipment maintenance, Pages 384-407, F. Moerman, J.T. Holah, P. Steenaard
12 - Personal hygiene in the food industry, Pages 408-440, E. Margas, J.T. Holah
13 - Food hygiene and foreign bodies, Pages 441-464, M. Edwards
14 - Pest control in food businesses: an introduction, Pages 465-493, L. Kloosterman, K. Mager
15 - Pest control of stored food products: insects and mites, Pages 494-538, C.H. Bell
16 - Microbiological environmental sampling, records and record interpretation, Pages 539-576, J.T. Holah
17 - Economics and management of hygiene in food plants, Pages 577-589, H. Timmerman
Index, Pages 591-612