TY  - BOOK
AU  - Lelieveld,H.L.M.
AU  - Mostert,M.A.
AU  - Holah,J.T.
ED  - European Hygienic Engineering and Design Group
TI  - Handbook of hygiene control in the food industry
T2  - Woodhead Publishing in food science and technology
SN  - 9781855739567
AV  - TP373.6 .E97 2005
PY  - 2005///
CY  - Boca Raton, Cambridge, England
PB  - CRC Press, Woodhead Pub.
KW  - Food industry and trade
KW  - Sanitation
KW  - Handbooks, manuals, etc
KW  - Health aspects
KW  - Risk management
KW  - Equipment and supplies
KW  - Design
KW  - Food processing plants
KW  - Manufacturing processes
KW  - Food contamination
KW  - Prevention
KW  - Surface contamination
KW  - Risk assessment
KW  - Food Contamination
KW  - prevention & control
KW  - Facility Regulation and Control
KW  - standards
KW  - Food-Processing Industry
KW  - Risk Assessment
KW  - Aliments
KW  - Industrie et commerce
KW  - Salubrité
KW  - Guides, manuels, etc
KW  - Évaluation du risque
KW  - risk assessment
KW  - aat
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Handbook
KW  - Handbooks and manuals
KW  - lcgft
KW  - Guides et manuels
KW  - rvmgf
N1  - Includes index; Includes bibliographical references; pt. 1. Risks -- pt. 2. Improving design -- pt. 3. Improving hygiene management and methods
N2  - Annotation This important wide-ranging book complements the highly successful Hygiene in food processing by reviewing the key recent research on improving hygiene in food processing plants. Part 1 considers the latest 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 such key topics as clean room technology. The final part of the book discusses ways of improving hygiene practice and management, with chapters on areas such as cleaning and monitoring techniques. CONTENTS Part 1 Risks: Range of microbial risks in food processing; Biofilm risks; Pathogen resistance to sanitisers; Aerosols as a contamination risk; Consumer perceptions of risks from food. Part 2 Improving design: Improving building design; Improving zoning within food processing plants; Improving the design of floors; Improving design of walls; Improving the hygienic design of closed equipment, heating equipment, equipment handling dry materials, packaging equipment, electrical equipment, valves, pipes, pumps, sensors. Part 3 Improving hygiene management and methods: Risk assessment in hygiene management; Good Manufacturing Practice (GMP) in the food industry; The use of Standard Operating Procedures (SOPs); Managing risks from allergenic residues; Managing contamination risks from food packaging materials; Improving hygiene in food transportation; Improving control of insects in food processing; Improving cleaning in place (CIP); Improving cleaning out of place (COP); Improving cleaning of heat exchangers; Improving cleaning of tanks; Ozone decontamination in hygiene management; Enzymatic cleaning in food processing; Contamination routes and analysis in food processing environments; Testing surface cleanability in food processing; Improving the monitoring of fouling, cleaning and disinfection in closed process plant; Improving surface sampling and detection of contamination; Improving air sampling; Testing effectiveness of disinfectants and sanitisers; Traceability of disinfectants and sanitisers; Improving hygiene auditing
ER  -