Hygiene in food processing : principles and practice / edited by H.L.M. Lelieveld, J.T. Holah, D. Napper.

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Series: Woodhead Publishing in food science, technology, and nutrition ; no. 258.Publisher: Oxford : Woodhead Publishing, 2014Edition: 2nd editionDescription: 1 online resourceContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780857098634
0857098632
0857094297
9780857094292

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Genre/Form:

Electronic books.

Additional physical formats: Print version: No titleLOC classification:

TP373.6

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Click here to access online

Contents:

Part I. Microbial food safety risks and hygiene regulation -- part II. Hygienic design of food factory infrastructure -- part III. Hygiene practices in food processing.

Summary: The hygienic processing of food concerns both the potential hazards in the 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 the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the desi.

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eBooks

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This edition previously issued in print: 2013.

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Includes bibliographical references and index.

Part I. Microbial food safety risks and hygiene regulation -- part II. Hygienic design of food factory infrastructure -- part III. Hygiene practices in food processing.

The hygienic processing of food concerns both the potential hazards in the 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 the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the desi.

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