Handbook of Hygiene Control in the Food Industry

Auteur
Edyta Margas is Global Head of Food Safety at Bühler AG. Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design.Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is the Founder and President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology. He is an editor or co-editor of numerous books, including several on hygiene and food safety management, novel food processing technologies, and harmonization of food safety regulations. He produced chapters for many books and encyclopedia, hundreds of scientific articles and articles for magazines, and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine and is a leading expert in food safety.

Texte du rabat
Handbook of Hygiene Control in the Food Industry, Third Edition provides a comprehensive accounting of risk analysis and management solutions to minimize risks and hazards in the food industry, guiding professionals and students towards a safe food supply, from farm to fork. It is completely updated to address new issues and concerns while also addressing the latest technologies. This book continues to be an authoritative reference for anyone in the food industry who needs to have hands-on practical information to improve best practices to further food safety and quality. It 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, as well as allergenic residues, pest management and more. The book

Contenu

1. The Starting Point: What Is Food Hygiene? 2. Consumer Perceptions of Risks From Food 3. HACCP 4. The Range of Microbial Risks in Food Processing 5. Biofilm Risks 6. Aerosols as a Contamination Risk 7. Chemical Hazards 8. Food Safety Management: State of the Art 9. Risk Assessment in Hygiene Management 10. Managing Risks from Allergenic Residues 11. Managing Contamination Risks From Packaging Materials 12. Improving the Control of Insects in Food Processing 13. Managing the Risks of Food Intended for Consumption by Religious Consumers 14. Food Hygiene and Food Workers: From Complacency to Compliance 15. Hygiene Requirements in Food Service 16. The Use of Standard Operating Procedures (SOPs) 17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design 18. The Hygienic Design of Closed Equipment 19. Hygienic Design of Heating Equipment 20. Hygienic Design of Air-Blast Freezing Systems 21. Hygienic Design of Equipment in Handling Dry Materials 22. Hygienic Design of Packaging Equipment 23. Improving the Hygienic Design of Valves 24. Improving the Hygienic Design of Pipes 25. The Hygienic Design of Pumps 26. Hygienic Design of Fish Processing Equipment 27. Conveyors Used in the Food Industry 28. Improving Hygiene in Food Transportation 29. Specific Requirements for Equipment for Aseptic Processing 30. Novel Materials of Construction in the Food Industry 31. Cleaning of Surfaces 32. Improving the Cleaning of Heat Exchangers 33. Ozone for Food Decontamination: Theory and Applications 34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination 35. Cleaning and Disinfection in Dry Food Processing Facilities 36. Enzymatic Cleaning in Food Processing 37. Testing the Effectiveness of Disinfectants and Sanitizers 38. Validating Cleaning Systems 39. Bacterial Resistance to Biocides 40. Traceability of Cleaning Agents and Disinfectants 41. Selection, Use, and Maintenance of Manual Cleaning Equipment 42. Testing Surface Cleanability in Food Processing 43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants 44. Surface Sampling and the Detection of Contamination 45. Air Sampling