Handbook of hygiene control in the food industry / edited by H.L.M. Lelieveld, M.A. Mostert and J. Holah.
Series: Woodhead Publishing in food science and technology2005Description: 1 online resourceContent type:- text
- computer
- online resource
- 1845690532
- 9781845690533
- 1855739577
- 9781855739574
- Food industry and trade -- Sanitation -- Handbooks, manuals, etc
- Food industry and trade -- Health aspects -- Handbooks, manuals, etc
- Food industry and trade -- Risk management -- Handbooks, manuals, etc
- Food industry and trade -- Equipment and supplies -- Design -- Handbooks, manuals, etc
- Food processing plants -- Design -- Handbooks, manuals, etc
- Manufacturing processes -- Design -- Handbooks, manuals, etc
- Food contamination -- Prevention -- Handbooks, manuals, etc
- Surface contamination -- Prevention -- Handbooks, manuals, etc
- TECHNOLOGY & ENGINEERING -- Food Science
- Food Contamination -- prevention & control
- Facility Regulation and Control -- standards
- Food-Processing Industry -- standards
- Risk Assessment
- Food contamination -- Prevention
- Food industry and trade -- Health aspects
- Food industry and trade -- Sanitation
- Manufacturing processes -- Design
- TP373.6 .H36 2005eb
eBooks
Title from e-book title screen (viewed Jan. 27, 2006).
Includes bibliographical references.
pt. 1. Risks -- pt. 2. Improving design -- pt. 3. Improving hygiene management and methods.
Annotation This important wide-ranging book complements the highly successful Hygiene in food processing by reviewing the key recent research on improving hygiene in food processing plants. Part 1 considers the latest research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including such key topics as clean room technology. The final part of the book discusses ways of improving hygiene practice and management, with chapters on areas such as cleaning and monitoring techniques. CONTENTS Part 1 Risks: Range of microbial risks in food processing; Biofilm risks; Pathogen resistance to sanitisers; Aerosols as a contamination risk; Consumer perceptions of risks from food. Part 2 Improving design: Improving building design; Improving zoning within food processing plants; Improving the design of floors; Improving design of walls; Improving the hygienic design of closed equipment, heating equipment, equipment handling dry materials, packaging equipment, electrical equipment, valves, pipes, pumps, sensors. Part 3 Improving hygiene management and methods: Risk assessment in hygiene management; Good Manufacturing Practice (GMP) in the food industry; The use of Standard Operating Procedures (SOPs); Managing risks from allergenic residues; Managing contamination risks from food packaging materials; Improving hygiene in food transportation; Improving control of insects in food processing; Improving cleaning in place (CIP); Improving cleaning out of place (COP); Improving cleaning of heat exchangers; Improving cleaning of tanks; Ozone decontamination in hygiene management; Enzymatic cleaning in food processing; Contamination routes and analysis in food processing environments; Testing surface cleanability in food processing; Improving the monitoring of fouling, cleaning and disinfection in closed process plant; Improving surface sampling and detection of contamination; Improving air sampling; Testing effectiveness of disinfectants and sanitisers; Traceability of disinfectants and sanitisers; Improving hygiene auditing.
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