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E-book

Title Hygiene in food processing / edited by H.L.M. Lelieveld [and others]
Published Boca Raton, FL : CRC Press ; Cambridge : Woodhead Pub., 2003

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Description 1 online resource (xiii, 392 pages) : illustrations
Series Woodhead Publishing in food science and technology
Woodhead Publishing in food science and technology.
Contents Detecting taints from cleaning and disinfecting agentsPersonal hygiene; Hygiene and foreign bodies; Pest control: insects and mites; Index
Book Cover; Title; Contents; Contributor contact details; Introduction; Hygiene regulation; The regulation of hygiene in food processing: an introduction; Hygiene regulation in the EU; Hygiene regulation in the United States; Hygienic design; Sources of contamination; Hygienic plant design; Control of airborne contamination; Hygienic equipment design; Equipment construction materials and lubricants; Piping systems, seals and valves; Cleaning in place; Verification and certification of hygienic design; Hygiene practices; Cleaning and disinfection
Summary 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 industryDraws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG)Written and edited by world renowned experts in the field
Notes Logo on t.p.: EHEDG, European Hygienic Engineering & Design Group
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Food industry and trade -- Sanitation.
Food industry and trade -- Health aspects
Food processing plants -- Design and construction
Food law and legislation.
Food industry and trade -- Health aspects
Food industry and trade -- Sanitation
Food law and legislation
Food processing plants -- Design and construction
Form Electronic book
Author Lelieveld, H. L. M.
European Hygienic Engineering & Design Group.
ISBN 1591249244
9781591249245
1855737051
9781855737051