Handbook of Hygiene Control in the Food Industry
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Handbook of Hygiene Control in the Food Industry

Author: H. L. M. Lelieveld, M. A. Mostert and J. Holah

Description

Hygiene in Food Processing provides 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.



Keywords

food hygiene food contamination food processing Biofilm risks Pathogen resistance sanitisers Aerosols aerosol contamination airborne contamination risks food consumer Improving design sanitation food processing plants floors walls hygienic design sensors hygiene management SOPs Food allergy food transportation CiP COP air sampling

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