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Woodhead Publishing Series in Food Science, Technology and Nutrition
Chapter 1: Business case assessment and design essentials for food factory building projects
1.2 The need for a new or refurbished food factory
1.3 A new product: generation, approval, specification and business plan
1.4 Determine process and mass flow
Chapter 2: Determining equipment and process needs and how these affect food factory design
2.2 Brownfield projects: processes and equipment
2.3 Greenfield projects: processes and equipment
2.4 Future trends
Part I: Regulatory issues and retailer requirements
Chapter 3: EU food hygiene law and implications for food factory design
3.1 The relevance of EU food hygiene law for the design of food factories
3.2 The objectives of EU food hygiene law
3.3 The EU General Food Law (GFL)
3.4 EU food hygiene law
3.5 Four types of EU food hygiene law
3.6 The combination of EU food hygiene law and other law on the design of food factories
Chapter 4: Regulations on the hygienic design of food processing factories in the United States
4.2 Regulatory requirements in the United States
4.3 Guidance documents
4.4 Other agencies and considerations
4.5 Case study: a milk processing plant
Chapter 5: Regulation relevant to the design and construction of food factories in Japan
5.2 Contents of regulatory requirements
5.3 Legal regulations concerning the Food Sanitation Act
5.4 Legal regulations other than those concerning the Food Sanitation Act
Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.
The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.
With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.
- An authoritative overview of hygiene control in the design, construction and renovation of food factories
- Examines the implications of hygiene and construction regulation in various countries on food factory design
- Describes site selection, factory layout and the associated issue of airflow
Managers of food factories, food plant engineers and all those with an academic research interest in the field.
- No. of pages:
- © Woodhead Publishing 2011
- 26th October 2011
- Woodhead Publishing
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This book encompasses all the relevant and important topics regarding food facility design, construction and renovation., Croatian Journal of Food Science and Technology
This book is an essential source of all relevant information on food facility design…I warmly recommend this book., Croatian Journal of Food Science and Technology
The comprehensive coverage of the subject in this book makes it an important addition to the literature on food factory hygienic design. This book is likely to become the standard industry reference for this highly important aspect of safe food provision., International Journal of Dairy Technology
Prof. Dr. John Holah is an applied microbiologist who has focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution, on a worldwide basis. He is currently Technical Director of Holchem Laboratories (UK), Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI.
Holchem Laboratories, Ltd., Lancashire, UK
Huub Lelieveld is Co-founder and President of the Global Harmonization Initiative, Member of the Executive Committee and a Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is a fellow of IAFoST (the International Academy of Food Science and Technology), a fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing Division and the International Division of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is lead editor of “Hygiene in food processing”, the “Handbook of hygiene control in the food industry” and “Food preservation by pulsed electric fields: From research to application”. He is co-editor of several other books, including “Ensuring Global Food Safety: Exploring Global Harmonization”, “Hygienic design of food factories”, ”Food safety management: a practical guide for the food industry” and “High Pressure Processing of Food – Principles, Technology and Applications”. He wrote chapters for many books and encyclopaedia, wrote hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He is a member of many editorial boards of books, journals and magazines. He initiated “People, planet, prosperity and the food chain” in short P3FC, an organisation of which the sole objective is to remind the food industry as frequently as possible that besides caring for shareholders, they also share responsibilities for planet and society. He has been awarded doctor honoris causa at the National University of Food Technologies (NUFT) in Kiev, Ukraine.
Global Harmonization Initiative (GHI), Vienna, Austria; European Hygienic Engineering and Design Group (EHEDG), Rotterdam, The Netherlands The Global Harmonization Initiative (GHI) is registered in Vienna, Austria; the European Hygienic Engineering and Design Group (EHEDG) in Rotterdam, the Netherlands; the European Federation of Food Science and Technology (EFFoST) in Wageningen, The Netherlands, International Union of Food Science and Technology (IUFoST) in Ontario, Canada.