Principles and Practices for the Safe Processing of Foods book cover

Principles and Practices for the Safe Processing of Foods

The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness, manufacturers must ensure that their processes are seen to conform to the very highest standards.

This volume takes a unique approach to this situation, combining analysis of management and technical issues with the presentation of microbiological data. Its format and construction are designed for easy and frequent use and its layout is user-friendly for the food processor. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LISA) approaches, it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and discussion of microbiological criteria together with data tables.

Written by professionals in the food processing industries, Principles and practices for the safe processing of foods is an invaluable reference work and will be of interest to managers, technologists, microbiologists and students.

Paperback, 472 Pages

Published: January 1993

Imprint: Woodhead Publishing

ISBN: 978-1-85573-362-6

Reviews

  • Readers will want to have this book, not just because it is such a comprehensive text on safe processing, but because it is so full of sound advice. For food companies working on HACCP programmes, this book is a must-have., Food Engineering

Contents

  • Assessment of an operation; Establishment and implementation of HACCP; Buildings; Sanitation; Personnel; Micro-organisms: An outline of their structure; Biological factors underlying food safety, preservation and stability; Insights into microbiological control methods; Pathogenicity and pathogen profiles; Spoilage: Including enzymes and their importance; Aspects of microbiological safety in food preservation technologies; Criteria for ingredients and finished products.

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