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Hygiene in food processing: Principles and practice
Edited by H Lelieveld, I T Moster, B White and J Holah
Woodhead
July 2003
Hardback 408 pages ISBN 1855734664
£145.00
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This is an authoritative and comprehensive review of good hygiene practice for the food industry that
draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG),
written and edited by world renowned experts in the field
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP
and other safety management systems depend, presenting an authoritative and comprehensive review of good hygiene
practice for the food industry.
Part 1 looks at the regulatory context, with chapters on the international context, regulation in the EU
and the USA.
Part 2 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 3 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 will be a standard work
for the food industry in ensuring safe food production.
Contents
Introduction
PART 1: HYGIENE REGULATION
The regulation of hygiene in food processing: an introduction
R Cocker, Cocker Consulting and Innovus BV, The Netherlands
Hygiene regulation in the EU
M Fogden, Meat and Livestock Commission, UK
Hygiene regulation in the United States
T Gilmore, International Association of Food Industry Suppliers (IAFIS), USA
PART 2: HYGIENIC DESIGN
Sources of contamination
H Lelieveld, Unilever R&D Vlaardingen, The Netherlands
Hygienic plant design
G Wierenga, Ingenieursbureau Het Noorden BV, The Netherlands
Control of airborne contamination
K L Brown, Campden and Chorleywood Food Research Association, UK
Hygienic equipment design
H Lelieveld and T Mostert, Unilever R&D Vlaardingen, The Netherlands
Equipment construction materials
M Lewan, Materials research Laboratory Ltd. UK
Piping systems, seals and valves
F Baumbach, APV Rosista GmbH, Germany
Cleaning in place
F Majoor, Unilever R&D Vlaardingen, The Netherlands
Verification and certification of hygienic design
H Lelieveld and T Mostert, Unilever R & D Vlaardingen, The Netherlands, and R Maller, 3-A, USA
PART 3: HYGIENIC PRACTICES
Cleaning and disinfection
J Holah, Campden and Chorleywood Food Research Association, UK
Detecting taints from cleaning and disinfecting agents
C Olieman, NIZO Food Research, The Netherlands
Personal hygiene
J Holah and J Taylor, Campden and Chorleywood Food Research Association, UK
Hygiene and foreign bodies
M Edwards, Campden and Chorleywood Food Research Association, UK
Pest control: insects and mites
C H Bell, Central Science Laboratory, UK
To find similar publications, click on a keyword below:
HACCP
: Woodhead Publishing Ltd
: food safety
: food science
: pest control
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