Hygiene in Food Processing: Principles and Practice - Rilegato

Rilegato

ISBN 10: 1855734664 ISBN 13: 9781855734661

Casa editrice: Woodhead Pub Ltd, 2003

Riassunto

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

Su questo libro

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.

Tineke Mostert works at the Unilever R&D Centre in Vlaardingen, The Netherlands.

John Holah is Head of Food Hygiene at Campden BRI, UK.

Beverley White is a former Editor of "Trends in Food Science and Technology."

Dettagli dell'edizione

• Editore: Woodhead Pub Ltd
• Data di pubblicazione: 2003
• Lingua: Inglese
• ISBN 10: 1855734664
• ISBN 13: 9781855734661
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 408
• Redattore: Lelieveld Huub, Mostert Tineke, Holah John, White Beverley
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile