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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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• Reference Manager
• EndNote
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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.