Lelieveld, H.L.M.
Handbook of Hygiene Control in the Food Industry - 1st ed. - UK: CRC Press, 2005. - 720 p. ; - Woodhead Publishing series in Food Science, Technology and Nutrition .
Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Improving Hygiene in the Food Industry provides a comprehensive summary of the key trends and issues in food hygiene research. Part 1 reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part 2 discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in Part 3, from risk analysis, good manufacturing practice, and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the Food Industry , this volume will be a standard reference for the food industry in ensuring the highest standards of hygiene in food production.
084933439X (hardcover) 9780849334399 (hardcover)
Manufacturing processes--Design
Food contamination--Prevention
Food industry and trade--Health aspects
Food industry and trade--Sanitation
Food Science and Human Nutrition
664 Lelieveld 20510 1st 2005 Food.Science
Handbook of Hygiene Control in the Food Industry - 1st ed. - UK: CRC Press, 2005. - 720 p. ; - Woodhead Publishing series in Food Science, Technology and Nutrition .
Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Improving Hygiene in the Food Industry provides a comprehensive summary of the key trends and issues in food hygiene research. Part 1 reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part 2 discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in Part 3, from risk analysis, good manufacturing practice, and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the Food Industry , this volume will be a standard reference for the food industry in ensuring the highest standards of hygiene in food production.
084933439X (hardcover) 9780849334399 (hardcover)
Manufacturing processes--Design
Food contamination--Prevention
Food industry and trade--Health aspects
Food industry and trade--Sanitation
Food Science and Human Nutrition
664 Lelieveld 20510 1st 2005 Food.Science