| 000 -LEADER |
|---|
| fixed length control field |
02106nam a2200265 a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
151222s2005 xxu eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
084933439X (hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
9780849334399 (hardcover) |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 Lelieveld 20510 1st 2005 Food.Science |
| 100 ## - MAIN ENTRY--AUTHOR NAME |
|---|
| Personal name |
Lelieveld, H.L.M. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Handbook of Hygiene Control in the Food Industry |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication |
UK: |
| Name of publisher |
CRC Press, |
| Year of publication |
2005. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Number of Pages |
720 p. ; |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Woodhead Publishing series in Food Science, Technology and Nutrition |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
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. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Manufacturing processes--Design |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Food contamination--Prevention |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Food industry and trade--Health aspects |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Food industry and trade--Sanitation |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Food Science and Human Nutrition |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mostert, M.A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Holah, J. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
