Handbook of Hygiene Control in the Food Industry

2 ed
ISBN: 978-0-08-100155-4
Verlag: Elsevier Science & Technology

Buch, Englisch, 756 Seiten, Format (B × H): 223 mm x 285 mm, Gewicht: 2294 g

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.

The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more.

Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.

Zielgruppe

Food industry professionals, food scientists, food safety professionals/manager, food microbiologists, food engineers, public health/government

Autoren/Hrsg.

Holah, John

Lelieveld, H.L.M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung

Inhaltsverzeichnis

1. The Starting Point: What Is Food Hygiene?

Part I: Management of Hazards and Risks2. Consumer Perceptions of Risks From Food3. HACCP4. The Range of Microbial Risks in Food Processing5. Biofilm Risks6. Aerosols as a Contamination Risk7. Chemical Hazards8. Food Safety Management: State of the Art9. Risk Assessment in Hygiene Management10. Managing Risks from Allergenic Residues11. Managing Contamination Risks From Packaging Materials12. Improving the Control of Insects in Food Processing13. Managing the Risks of Food Intended for Consumption by Religious Consumers14. Food Hygiene and Food Workers: From Complacency to Compliance15. Hygiene Requirements in Food Service16. The Use of Standard Operating Procedures (SOPs)

Part II: Plant and Equipment 17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design18. The Hygienic Design of Closed Equipment19. Hygienic Design of Heating Equipment20. Hygienic Design of Air-Blast Freezing Systems21. Hygienic Design of Equipment in Handling Dry Materials22. Hygienic Design of Packaging Equipment23. Improving the Hygienic Design of Valves24. Improving the Hygienic Design of Pipes25. The Hygienic Design of Pumps26. Hygienic Design of Fish Processing Equipment27. Conveyors Used in the Food Industry28. Improving Hygiene in Food Transportation29. Specific Requirements for Equipment for Aseptic Processing 30. Novel Materials of Construction in the Food Industry

Part III: Cleaning and Disinfection 31. Cleaning of Surfaces32. Improving the Cleaning of Heat Exchangers33. Ozone for Food Decontamination: Theory and Applications 34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination 35. Cleaning and Disinfection in Dry Food Processing Facilities36. Enzymatic Cleaning in Food Processing37. Testing the Effectiveness of Disinfectants and Sanitizers38. Validating Cleaning Systems39. Bacterial Resistance to Biocides40. Traceability of Cleaning Agents and Disinfectants41. Selection, Use, and Maintenance of Manual Cleaning

Part IV: Monitoring and Verification42. Testing Surface Cleanability in Food Processing43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants44. Surface Sampling and the Detection of Contamination45. Air Sampling46. Improving Hygiene Auditing

Über Autor(innen)

Holah, John
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.

Lelieveld, H.L.M.
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.