Handbook of Hygiene Control in the Food Industry

Book Handbook of Hygiene Control in the Food Industry Cover

Read or download book entitled Handbook of Hygiene Control in the Food Industry written by H. L. M. Lelieveld and published by Elsevier in PDF, EPUB and Kindle Format. Click Get This Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like. We cannot guarantee that Handbook of Hygiene Control in the Food Industry book is available in the library.

  • Publisher : Elsevier
  • Release : 30 October 2005
  • ISBN : 9781845690533
  • Page : 744 pages
  • Rating : 4.5/5 from 103 voters

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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

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Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
  • Author : H. L. M. Lelieveld,John Holah,M A Mostert
  • Publisher : Elsevier
  • Release Date : 2005-10-30
  • ISBN : 9781845690533
GET THIS BOOKHandbook of Hygiene Control in the Food Industry

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

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
  • Author : H. L. M. Lelieveld,John Holah,Domagoj Gabric
  • Publisher : Woodhead Publishing
  • Release Date : 2016-06-10
  • ISBN : 9780081001974
GET THIS BOOKHandbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management

Handbook of Food Processing

Handbook of Food Processing
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release Date : 2015-10-22
  • ISBN : 9781498721783
GET THIS BOOKHandbook of Food Processing

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • ISBN : 9780323984317
GET THIS BOOKFood Processing Technology

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient

The Hospitality Industry Handbook on Hygiene and Safety

The Hospitality Industry Handbook on Hygiene and Safety
  • Author : Lisa Gordon-Davis
  • Publisher : Juta and Company Ltd
  • Release Date : 1998
  • ISBN : 0702146773
GET THIS BOOKThe Hospitality Industry Handbook on Hygiene and Safety

Food hygiene Occupational health and safety Safety in the hospitality environment Occupational health and safety legislation.

Gracey's Meat Hygiene

Gracey's Meat Hygiene
  • Author : David S. Collins,Robert J. Huey
  • Publisher : John Wiley & Sons
  • Release Date : 2015-01-20
  • ISBN : 9781118650028
GET THIS BOOKGracey's Meat Hygiene

Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address

Food Safety Engineering

Food Safety Engineering
  • Author : Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
  • Publisher : Springer Nature
  • Release Date : 2020-05-28
  • ISBN : 9783030426606
GET THIS BOOKFood Safety Engineering

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes

Hygiene in Food Processing

Hygiene in Food Processing
  • Author : H. L. M. Lelieveld,John Holah,David Napper
  • Publisher : Elsevier
  • Release Date : 2014-02-14
  • ISBN : 9780857098634
GET THIS BOOKHygiene in Food Processing

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

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

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry
  • Author : Roy Fink
  • Publisher : Cambridge Scholars Publishing
  • Release Date : 2019-07-12
  • ISBN : 9781527536777
GET THIS BOOKGood Hygiene Practices and Their Prevention of Biofilms in the Food Industry

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

Food Allergens

Food Allergens
  • Author : Tong-Jen Fu,Lauren S. Jackson,Kathiravan Krishnamurthy,Wendy Bedale
  • Publisher : Springer
  • Release Date : 2017-11-16
  • ISBN : 9783319665863
GET THIS BOOKFood Allergens

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector
  • Author : M Swainson
  • Publisher : Woodhead Publishing
  • Release Date : 2018-11-15
  • ISBN : 9781782422877
GET THIS BOOKSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations

Hygienic Design of Food Factories

Hygienic Design of Food Factories
  • Author : John Holah,H. L. M. Lelieveld
  • Publisher : Elsevier
  • Release Date : 2011-10-26
  • ISBN : 9780857094933
GET THIS BOOKHygienic Design of Food Factories

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

Food Safety Management

Food Safety Management
  • Author : Frank Moerman,Jacques Kastelein
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-11-01
  • ISBN : 9780128056653
GET THIS BOOKFood Safety Management

To satisfy consumer demand for “fresh-like” additive-free foods, many food producers nowadays apply mild processing and conservation techniques that often shorten the shelf-life of food, may put food at risk and may compromise consumer health. However, food legislation developed in many countries around the globe requires that microbiologically safe food shall be produced by means of process equipment that minimizes the risk of contamination and that is easily cleanable. Hence, good hygienic engineering and design practice became one of the

Hygiene in Food Processing

Hygiene in Food Processing
  • Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
  • Publisher : Elsevier
  • Release Date : 2003-07-25
  • ISBN : 9781855737051
GET THIS BOOKHygiene in Food Processing

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

Foodborne Pathogens

Foodborne Pathogens
  • Author : Clive de W Blackburn,Peter J McClure
  • Publisher : Elsevier
  • Release Date : 2009-06-30
  • ISBN : 9781845696337
GET THIS BOOKFoodborne Pathogens

Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important