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The hygienic processing of food concerns both the potential hazards in the 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 the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the desi

Food industry and trade -- Sanitation. --- Food law and legislation. --- Food processing plants -- Design. --- Food industry and trade --- Food processing plants --- Food law and legislation --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Sanitation --- Design and construction --- Sanitation. --- Health aspects. --- Design and construction. --- Food --- Food, Pure --- Pure food --- Commercial law --- Consumer protection --- Produce trade --- Agricultural processing plants --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Food-plant sanitation --- Law and legislation --- Processing

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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 i

Engineering --- Food Science and Technology --- Food industry and trade --- Food processing plants --- Food law and legislation --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Food --- Food, Pure --- Pure food --- Commercial law --- Consumer protection --- Produce trade --- Agricultural processing plants --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Food-plant sanitation --- Sanitation --- Health aspects --- Design and construction --- Law and legislation --- Processing --- FOOD HANDLING --- FOOD CONTAMINATION --- FOOD-PROCESSING INDUSTRY --- PREVENTION AND CONTROL --- Food law and legislation. --- Food contamination --- Food handling. --- Sanitation. --- Design. --- Prevention.

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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.