Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

Chemistry, Technical. --- Food industry and trade -- Automation. --- Food processing plants -- Design -- Handbooks, manuals, etc. --- Manufacturing processes -- Design -- Handbooks, manuals, etc. --- Food processing plants --- Food industry and trade --- Food adulteration and inspection. --- Safety measures. --- Engineering --- Food Science and Technology --- Analysis of food --- Food --- Food, Pure --- Food inspection --- Inspection of food --- Pure food --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry --- Agricultural processing plants --- Adulteration --- Inspection --- Voedselveiligheid --- Voedingsindustrie --- Voedingshygiëne --- 664.74

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food industry and trade --- Sanitation. --- Health aspects. --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Food-plant sanitation --- Processing

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.

664.019 --- 613.6 --- 66.013.8 --- 613.2 --- 664.74 --- HACCP --- Voedselveiligheid --- 664.019 Faults and defects of preserved foodstuffs. Food contamination. Contaminants --- Faults and defects of preserved foodstuffs. Food contamination. Contaminants --- 66.013.8 Industrial hygiene. Sanitation. Other accessory services --- Industrial hygiene. Sanitation. Other accessory services --- Occupational hazards. Industrial health and hygiene --- Food industry and trade --- Food processing plants --- Manufacturing processes --- Food contamination --- Surface contamination --- Contamination (Technology) --- Surfaces (Technology) --- Contaminated food --- Food --- Foods, Contaminated --- Food adulteration and inspection --- Industrial processing --- Manufacture --- Process engineering (Manufactures) --- Processes, Manufacturing --- Processing, Industrial --- Production processes --- Industrial arts --- Production engineering --- Machine-tools --- Materials --- Agricultural processing plants --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Sanitation --- Health aspects --- Risk management --- Equipment and supplies --- Design --- Prevention --- Contamination --- Processing

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply.

Food industry and trade --- Safety measures. --- Food handling --- Management.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation.Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and s

Food --- Electric fields --- Preservation. --- Industrial applications. --- Field theory (Physics) --- Electromagnetic fields --- Food preservation --- Food preservatives