Description

The hygienic processing of food concerns both potential hazards in 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 microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment.

This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.

Key Features

  • Provides a revised overview of the practices for safe processing
  • Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants
  • This essential second edition is useful for professionals responsible for hygiene in the food industry

Readership

Food equipment manufacturers and food manufacturers; University professors and researchers in the field in hygienic design; Trainers in hygiene and food safety; Public policy makers (FDA) developing food safety legislation and performing quality audits in food factories, restaurants, butchers, etc.; Quality managers working in food producing companies; Food processing research and technical centers

Table of Contents

  • Contributor contact details
  • Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Introduction
  • Part I: Microbial food safety risks and hygiene regulation
    • 1: Food hygiene regulation in the European Union (EU)
      • Abstract
      • 1.1 Introduction
      • 1.2 History of hygiene regulation in the European Union (EU)
      • 1.3 Key elements of hygiene regulation in the EU
      • 1.4 Content of the hygiene regulations
      • 1.5 Hazard analysis critical control point (HACCP)
      • 1.6 European hygiene legislation with regard to equipment
      • 1.7 Hygiene regulations in relation to private food safety standards
      • 1.8 Conclusion
      • 1.9 Sources of further information and advice
    • 2: Hazards, sources and vectors of contamination
      • Abstract
      • 2.1 Introduction
      • 2.2 Physical contaminants
      • 2.3 Chemical contaminants
      • 2.4 Microbiological contamination
      • 2.5 Hazard sources
      • 2.6 Hazard vectors and controls
      • 2.7 Recommended procedure for developing a processing environment plan (PEP)
      • 2.8 Conclusion
  • Part II: Hygienic design of food factory infrastructure
    • 3: Hygienic factory design for food processing
      • Abstract
      • 3.1 Introduction
      • 3.2 Design, construction and maintenance of the site
      • 3.3 Building structure
      • 3.4 High-care/risk areas
      • 3.5 Storage areas
      • 3.6 Personnel areas
      • 3.7 Cleaning facilities: food, equipment and chemicals
      • 3.8 Roofs
      • 3.9 Floors
      • 3.10 Drainage
      • 3.11 Walls
      • 3.12 Doors
      • 3.13 Windows
      • 3.14 Ceilings
      • 3.15 Ventilation and temperature control
      • 3.16 Lighting
      • 3.17 Services
      • 3.18 Water
      • 3.19 Food and solid waste
      • 3.20 Conclusion
    • 4: Hygienic design of food processing equipmen

Details

No. of pages:
640
Language:
English
Copyright:
© 2014
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9780857098634
Print ISBN:
9780857094292
Print ISBN:
9780081013229

About the editors