Hygiene in Food Processing

Hygiene in Food Processing

Principles and Practice

1st Edition - July 25, 2003

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  • Editors: H L M Lelieveld, M A Mostert, B White, John Holah
  • eBook ISBN: 9781855737051

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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.

Key Features

  • An authoritative and comprehensive review of good hygiene practice for the food industry
  • Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG)
  • Written and edited by world renowned experts in the field


The food industry

Table of 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.

Product details

  • No. of pages: 408
  • Language: English
  • Copyright: © Woodhead Publishing 2003
  • Published: July 25, 2003
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9781855737051

About the Editors

H L M Lelieveld

Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is the Founder and President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology. He is an editor or co-editor of numerous books, including several on hygiene and food safety management, novel food processing technologies, and harmonization of food safety regulations. He produced chapters for many books and encyclopedia, hundreds of scientific articles and articles for magazines, and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine and is a leading expert in food safety.

Affiliations and Expertise

Founder and President, Global Harmonization Initiative Fellow, International Academy of Food Science and Technology

M A Mostert

Tineke Mostert works in these filelds at the Unilever R&D Centre in Vlaardingen, The Netherlands and has been chair of EHEDG’s Packaging Group.

Affiliations and Expertise

Unilever R&D, The Netherlands

B White

Beverley White is a former Editor of Trends in Food Science and Technology.

John Holah

Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design.

Affiliations and Expertise

Technical Director, Holchem Laboratories; Visiting Professor, Food Safety Cardiff Metropolitan University, UK

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