Hygiene in Food Processing book cover

Hygiene in Food Processing

Principles and Practice

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.

Hardbound, 408 Pages

Published: July 2003

Imprint: Woodhead Publishing

ISBN: 978-1-85573-466-1

Reviews

  • A valuable book if you want to be ranked among the cleanest and best., Food and Beverage Reporter
    …this in an excellent book., Food and Beverage Reporter

Contents

  • Part 1 Hygiene regulation: The regulation of hygiene in food processing: An introduction; Hygiene regulation in the EU; Hygiene regulation in the United States. Part 2 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. Part 3 Hygiene practices: Cleaning and disinfection; Detecting taints from cleaning and disinfecting agents; Personal hygiene; Hygiene and foreign bodies; Pest control: Insects and mites.

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