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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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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

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

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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 solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance.

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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