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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

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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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Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This fully revised and updated edition offers a rational and multifaceted approach to the science-based issue of "what is safe for consumption?" and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can contribute to the alleviation of hunger and food insecurity in the world. Currently, many laws and regulations are so stringent that healthy food is destroyed based on scientifically incorrect information upon which laws and regulations are based. This book illuminates these issues, offering guidelines for moving toward a scientifically sound approach to food safety regulation that can also improve food security without putting consumers at risk.

Food supply. --- Food control --- Produce trade --- Agriculture --- Food security --- Single cell proteins --- Food industry and trade --- Food --- Food Safety --- Legislation, Food --- Global Health --- Safety measures --- International cooperation. --- Safety regulations. --- Global Harmonization Initiative (Association)

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Food processing plants --- Agricultural processing plants --- Design and construction.