Hygiene in Food Processing. Principles and Practice

✍ Scribed by H.L.M. Lelieveld, M.A. Mostert, B. White and J. Holah (Eds.)

• Publisher: Woodhead Publishing
• Year: 2003
• Tongue: English
• Leaves: 390
• Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Edition: 1
• Category: Library

✦ Synopsis

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.

Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.

Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production.

• An authoritative and comprehensive review of good hygiene practice for the food industry
• Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG)
• Written and edited by world renowned experts in the field

✦ Table of Contents

Content:
Related titles from Woodhead's food science, technology and nutrition list, Page ii
Front Matter, Page iii
Copyright, Page iv
Contributor contact details, Pages xi-xiii
1 - Introduction, Pages 1-2, H.L.M. Lelieveld
2 - The regulation of hygiene in food processing: an introduction, Pages 5-21, R. Cocker
3 - Hygiene regulation in the EU, Pages 22-43, M. Fogden
4 - Hygiene regulation in the United States, Pages 44-57, T. Gilmore
5 - Sources of contamination, Pages 61-75, H. Lelieveld
6 - Hygienic plant design, Pages 76-105, G. Wierenga, J.T. Holah
7 - Control of airborne contamination, Pages 106-121, K.L. Brown
8 - Hygienic equipment design, Pages 122-166, H. Lelieveld, T Mostert
9 - Equipment construction materials and lubricants, Pages 167-178, M. Lewan
10 - Piping systems, seals and valves, Pages 179-196, F. Baumbach
11 - Cleaning in place, Pages 197-219, F. Baumbach
12 - Verification and certification of hygienic design, Pages 220-231, H.L.M. Lelieveld, M.A. Mostert, R.R. Maller
13 - Cleaning and disinfection, Pages 235-278, J. Holah
14 - Detecting taints from cleaning and disinfecting agents, Pages 279-287, C. Olieman
15 - Personal hygiene, Pages 288-309, J. Holah, J. Taylor
16 - Hygiene and foreign bodies, Pages 310-334, M. Edwards
17 - Pest control: insects and mites, Pages 335-379, C.H. Bell
Index, Pages 380-392