Principles and Practices for the Safe Processing of Foods - 1st Edition - ISBN: 9780750611213, 9781483165349

Principles and Practices for the Safe Processing of Foods

1st Edition

Authors: H J Heinz
Editors: David A. Shapton Norah F. Shapton
eBook ISBN: 9781483165349
Imprint: Butterworth-Heinemann
Published Date: 2nd April 1991
Page Count: 572
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Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices.

This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products.

This book will prove useful to food manufacturers, policy makers, and public health workers.

Table of Contents


Editorial Note and Acknowledgments

List of Figures

List of Tables

1 Introduction

1.A Purpose

1.B Background

1.C Uses of this Book

1.D A Note on the Layout

2 Assessment of an Operation


2.A Management Philosophy, Attitudes and Organization

2.B Plant, Processes and Procedures

2.C Quality Audits


3 Establishment and Implementation of HACCP

3.A Establishment and Use of HACCP

3.B Implementing the HACCP System

3.C Summary and Conclusions

4 Buildings

4.A Site and Environment

4.B Design and Construction

4.C Maintenance and Alterations

4.D Pest Control and Disinfestation

4.E Utilities (Services UK)

5 Sanitation

5.A Sanitary (Hygienic) Design

5.B Installation and Alterations

5.C Maintenance

5.D Cleaning and Disinfection

5.E Foreign Material Control

6 Personnel

6.A Hygienic Practices

6.B Facilities and Protective Clothing

6.C Training for Product Safety - Management, Supervision and Operators

6.D Training Aids and Materials - Some Commercially Available Examples

7 Microorganisms - An Outline of their Structure


7.A Viruses

7.B Bacteria

7.C Fungi - Yeasts and Molds

7.D A General Glossary of Terms of Form, Function and Attribute

8 Biological Factors Underlying Food Safety, Preservation and Stability

8.A Numbers of Microorganisms in Foods and their Growth Kinetics

8.B Factors Affecting the Growth Curve

8.C Physico-Chemical Factors Affecting Survival

9 Insights i


No. of pages:
© Butterworth-Heinemann 1991
eBook ISBN:

About the Author

H J Heinz

About the Editor

David A. Shapton

Norah F. Shapton

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