Sinossi
The first edition of Hygiene in food processing (2003) provided an invaluable reference on microbial food safety risks, regulation, facilities' design and hygiene management in one volume. This revised and updated version includes new material on essential areas that have come to prominence in recent years, such as contamination routes and hygiene in services. Chapters cover microbial food safety risks and hygiene regulation, hygienic design of factory infrastructure, and hygiene practices.
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Informazioni sull?autore
Huub Lelieveld was President of the European Federation of Food Science and Technology for four years, and was President of the European Hygienic Engineering and Design Group (EHEDG)for over 12 years. He has also been Chair and Co-founder of the Nonthermal Processing Division and Chair of the International Division of the Institute of Food Technologists, of which he is a Fellow. Until his retirement he was with Unilever, responsible for novel food preservation techniques and hygienic processing and plant design.
John Holah is Head of Food Hygiene at Campden BRI, UK.
David Napper is Managing Director and Owner of Euroteknik, Ltd., Denmark.
John Holah is Head of Food Hygiene at Campden BRI, UK.
David Napper is Managing Director and Owner of Euroteknik, Ltd., Denmark.
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Hygiene in Food Processing: Principles and Practice
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Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Hygiene in Food Processing
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Hygiene in Food Processing
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Hygiene in Food Processing
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 640 pp. Englisch. Codice articolo 9780857094292
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Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Codice articolo 9780857094292
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Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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