Hygiene In Food Processing

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Hygiene in Food Processing

H. L. M. Lelieveld,John Holah,David Napper
Hygiene in Food Processing Book PDF

Author : H. L. M. Lelieveld,John Holah,David Napper
Publisher : Elsevier
Page : 640 pages
File Size : 46,5 Mb
Release : 2014-02-14
Category : Technology & Engineering
ISBN : 9780857098634

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Hygiene in Food Processing by H. L. M. Lelieveld,John Holah,David Napper Pdf

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. 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

Hygiene in Food Processing

H. L. M. Lelieveld,M A Mostert,B White,John Holah
Hygiene in Food Processing Book PDF

Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
Publisher : Elsevier
Page : 408 pages
File Size : 50,8 Mb
Release : 2003-07-25
Category : Technology & Engineering
ISBN : 9781855737051

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Hygiene in Food Processing by H. L. M. Lelieveld,M A Mostert,B White,John Holah Pdf

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two 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 three 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 is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field

Handbook of Hygiene Control in the Food Industry

H. L. M. Lelieveld,John Holah,M A Mostert
Handbook of Hygiene Control in the Food Industry Book PDF

Author : H. L. M. Lelieveld,John Holah,M A Mostert
Publisher : Elsevier
Page : 744 pages
File Size : 42,5 Mb
Release : 2005-10-30
Category : Technology & Engineering
ISBN : 9781845690533

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Handbook of Hygiene Control in the Food Industry by H. L. M. Lelieveld,John Holah,M A Mostert Pdf

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

Sanitation in Food Processing

John Troller
Sanitation in Food Processing Book PDF

Author : John Troller
Publisher : Academic Press
Page : 473 pages
File Size : 41,6 Mb
Release : 2012-12-02
Category : Health & Fitness
ISBN : 9780323141666

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Sanitation in Food Processing by John Troller Pdf

Sanitation in Food Processing is a guide to food process sanitation, which illustrates the principles with timely examples. It discusses the importance of training in food-plant sanitation programs, as well as regulatory programs relating to all aspects of food plant sanitation, including Hazard Analysis Critical Control Point (HACCP), the construction and design of food plants, and prevention of food-borne diseases. Comprised of 19 chapters, this volume begins with an overview of sanitation in food processing, good sanitation practices, and the ways to establish a successful food sanitation program. It then discusses factors to consider in the design and construction of food plants; sanitary design and operation of food processing and service equipment; microbial growth in foods; the importance of personal hygiene; and significant insects in the food industry. The reader is also introduced to ways of controlling insects, rodents, and birds in the food environment, while other chapters address sanitation in food packaging, storage, and transport. The book concludes with a summary of food laws and regulations. This book is a valuable resource for undergraduate and postgraduate students, food sanitarians, and others in the food-processing industry who want to learn more about the ways and means of ensuring the quality and safety of the food we eat.

Principles of Food Sanitation

Norman G. Marriott
Principles of Food Sanitation Book PDF

Author : Norman G. Marriott
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 43,6 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781475762631

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Principles of Food Sanitation by Norman G. Marriott Pdf

Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Biofilms - Science and Technology

L. Melo,T.R. Bott,M. Fletcher,B. Capdeville
Biofilms Science and Technology Book PDF

Author : L. Melo,T.R. Bott,M. Fletcher,B. Capdeville
Publisher : Springer Science & Business Media
Page : 679 pages
File Size : 46,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401118248

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Biofilms - Science and Technology by L. Melo,T.R. Bott,M. Fletcher,B. Capdeville Pdf

Biofilms -- Science and Technology covers the main topics of biofilm formation and activity, from basic science to applied aspects in engineering and medicine. The book presents a masterly discussion of microbial adhesion, the metabolism of microorganisms in biofilms, modelling of mass transfer and biological reaction within biofilms, as well as the behaviour of these microbial communities in industry (waste water treatment, heat exchanger biofouling, membranes, food processing) and in medicine (teeth, implants, prosthetic devices). Laboratory techniques and industrial monitoring methods are also presented. The book is directed at readers at the postgraduate level and is organised as a textbook, containing 11 chapters, a glossary, and a detailed subject index.

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry

Roy Fink
Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry Book PDF

Author : Roy Fink
Publisher : Cambridge Scholars Publishing
Page : 167 pages
File Size : 40,9 Mb
Release : 2019-07-12
Category : Science
ISBN : 9781527536777

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Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry by Roy Fink Pdf

This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.

Health and Safety Aspects of Food Processing Technologies

Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
Health and Safety Aspects of Food Processing Technologies Book PDF

Author : Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
Publisher : Springer Nature
Page : 672 pages
File Size : 53,9 Mb
Release : 2019-10-31
Category : Technology & Engineering
ISBN : 9783030249038

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Health and Safety Aspects of Food Processing Technologies by Abdul Malik,Zerrin Erginkaya,Hüseyin Erten Pdf

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Hygienic Design of Food Factories

John Holah,H. L. M. Lelieveld
Hygienic Design of Food Factories Book PDF

Author : John Holah,H. L. M. Lelieveld
Publisher : Elsevier
Page : 824 pages
File Size : 50,9 Mb
Release : 2011-10-26
Category : Technology & Engineering
ISBN : 9780857094933

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Hygienic Design of Food Factories by John Holah,H. L. M. Lelieveld Pdf

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

Hygiene in Food Processing

H.L.M. Lelieveld
Hygiene in Food Processing Book PDF

Author : H.L.M. Lelieveld
Publisher : Woodhead Publishing
Page : 418 pages
File Size : 41,8 Mb
Release : 2003-08-15
Category : Business & Economics
ISBN : 0849312124

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Hygiene in Food Processing by H.L.M. Lelieveld Pdf

Drawing from the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major new collection represents the standard on the issue of good hygiene practice in food processing. The work covers hygiene regulation in both the USA and Europe. It opens with an examination of the general principles of hygiene, then moves on to plant design and construction, as well as hygiene principles and methods. The book also provides a complete overview of the food supply chain, from farm to consumer.

Practical Sanitation in the Food Industry

Ian S. Maddox
Practical Sanitation in the Food Industry Book PDF

Author : Ian S. Maddox
Publisher : CRC Press
Page : 206 pages
File Size : 41,9 Mb
Release : 1994-10-07
Category : Technology & Engineering
ISBN : 2881249922

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Practical Sanitation in the Food Industry by Ian S. Maddox Pdf

This book is based on the need for a sound education and training in food hygiene and sanitation for personnel employed in the food industry. It lays emphasis on the practical aspects of developing, implementing, evaluating and managing a sanitation program that seem to be lacking.

Sanitation

Mario Stanga
Sanitation Book PDF

Author : Mario Stanga
Publisher : John Wiley & Sons
Page : 626 pages
File Size : 52,6 Mb
Release : 2010-03-08
Category : Technology & Engineering
ISBN : 9783527326853

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Sanitation by Mario Stanga Pdf

Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food industry personnel.

Food Hygiene and Toxicology in Ready-to-Eat Foods

Parthena Kotzekidou
Food Hygiene and Toxicology in Ready to Eat Foods Book PDF

Author : Parthena Kotzekidou
Publisher : Academic Press
Page : 474 pages
File Size : 50,6 Mb
Release : 2016-07-29
Category : Technology & Engineering
ISBN : 9780128020081

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Food Hygiene and Toxicology in Ready-to-Eat Foods by Parthena Kotzekidou Pdf

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more

Food Hygiene, Microbiology and HACCP

P.R. Hayes,S.J. Forsythe
Food Hygiene Microbiology and HACCP Book PDF

Author : P.R. Hayes,S.J. Forsythe
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 45,9 Mb
Release : 2013-11-09
Category : Technology & Engineering
ISBN : 9781475752540

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Food Hygiene, Microbiology and HACCP by P.R. Hayes,S.J. Forsythe Pdf

Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.

Food Hygiene for Food Handlers

Jill Trickett
Food Hygiene for Food Handlers Book PDF

Author : Jill Trickett
Publisher : Cengage Learning
Page : 0 pages
File Size : 46,8 Mb
Release : 1996-10
Category : Food contamination
ISBN : 1861526903

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Food Hygiene for Food Handlers by Jill Trickett Pdf

A practical approach to the subject at the level which is required by the primary exams of The Royal Institute of Public Health & Hygiene, The Institute of Environmental Health Officers & the Royal Society of Health.