Lelieveld / Holah / Napper Hygiene in Food Processing

Principles and Practice
2. Auflage 2014
ISBN: 978-0-85709-863-4
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, Band 258, 640 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

The hygienic processing of food concerns both potential hazards in 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 microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. - Provides a revised overview of the practices for safe processing - Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants - This essential second edition is useful for professionals responsible for hygiene in the food industry

Autoren/Hrsg.

Lelieveld, H. L. M.

Holah, John

Napper, David

Leseproben

Woodhead Publishing Series in Food Science, Technology and Nutrition
1 Chilled foods: A comprehensive guide Edited by C. Dennis and M. Stringer 2 Yoghurt: Science and technology A. Y. Tamime and R. K. Robinson 3 Food processing technology: Principles and practice P. J. Fellows 4 Bender’s dictionary of nutrition and food technology Sixth edition D.A. Bender 5 Determination of veterinary residues in food Edited by N. T. Crosby 6 Food contaminants: Sources and surveillance Edited by C. Creaser and R. Purchase 7 Nitrates and nitrites in food and water Edited by M. J. Hill 8 Pesticide chemistry and bioscience: The food–environment challenge Edited by G. T. Brooks and T. Roberts 9 Pesticides: Developments, impacts and controls Edited by G. A. Best and A. D. Ruthven 10 Dietary fibre: Chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick 11 Vitamins and minerals in health and nutrition M. Tolonen 12 Technology of biscuits, crackers and cookies Second edition D. Manley 13 Instrumentation and sensors for the food industry Edited by E. Kress-Rogers 14 Food and cancer prevention: Chemical and biological aspects Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick 15 Food colloids: Proteins, lipids and polysaccharides Edited by E. Dickinson and B. Bergenstahl 16 Food emulsions and foams Edited by E. Dickinson 17 Maillard reactions in chemistry, food and health Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brien 18 The Maillard reaction in foods and medicine Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames 19 Encapsulation and controlled release Edited by D. R. Karsa and R. A. Stephenson 20 Flavours and fragrances Edited by A. D. Swift 21 Feta and related cheeses Edited by A. Y. Tamime and R. K. Robinson 22 Biochemistry of milk products Edited by A. T. Andrews and J. R. Varley 23 Physical properties of foods and food processing systems M. J. Lewis 24 Food irradiation: A reference guide V. M. Wilkinson and G. Gould 25 Kent’s technology of cereals: An introduction for students of food science and agriculture Fourth edition N. L. Kent and A. D. Evers 26 Biosensors for food analysis Edited by A. O. Scott 27 Separation processes in the food and biotechnology industries: Principles and applications Edited by A. S. Grandison and M. J. Lewis 28 Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni and D. V. Rege 29 Principles and practices for the safe processing of foods D. A. Shapton and N. F. Shapton 30 Biscuit, cookie and cracker manufacturing manuals Volume 1: Ingredients D. Manley 31 Biscuit, cookie and cracker manufacturing manuals Volume 2: Biscuit doughs D. Manley 32 Biscuit, cookie and cracker manufacturing manuals Volume 3: Biscuit dough piece forming D. Manley 33 Biscuit, cookie and cracker manufacturing manuals Volume 4: Baking and cooling of biscuits D. Manley 34 Biscuit, cookie and cracker manufacturing manuals Volume 5: Secondary processing in biscuit manufacturing D. Manley 35 Biscuit, cookie and cracker manufacturing manuals Volume 6: Biscuit packaging and storage D. Manley 36 Practical dehydration Second edition M. Greensmith 37 Lawrie’s meat science Sixth edition R. A. Lawrie 38 Yoghurt: Science and technology Second edition A. Y. Tamime and R. K. Robinson 39 New ingredients in food processing: Biochemistry and agriculture G. Linden and D. Lorient 40 Benders’ dictionary of nutrition and food technology Seventh edition D. A. Bender and A. E. Bender 41 Technology of biscuits, crackers and cookies Third edition D. Manley 42 Food processing technology: Principles and practice Second edition P. J. Fellows 43 Managing frozen foods Edited by C. J. Kennedy 44 Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams 45 Food labelling Edited by J. R. Blanchfield 46 Cereal biotechnology Edited by P. C. Morris and J. H. Bryce 47 Food intolerance and the food industry Edited by T. Dean 48 The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam 49 Functional foods: Concept to product Edited by G. R. Gibson and C. M. Williams 50 Chilled foods: A comprehensive guide Second edition Edited by M. Stringer and C. Dennis 51 HACCP in the meat industry Edited by M. Brown 52 Biscuit, cracker and cookie recipes for the food industry D. Manley 53 Cereals processing technology Edited by G. Owens 54 Baking problems solved S. P. Cauvain and L. S. Young 55 Thermal technologies in food processing Edited by P. Richardson 56 Frying: Improving quality Edited by J. B. Rossell 57 Food chemical safety Volume 1: Contaminants Edited by D. Watson 58 Making the most of HACCP: Learning from others’ experience Edited by T. Mayes and S. Mortimore 59 Food process modelling Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï 60 EU food law: A practical guide Edited by K. Goodburn 61 Extrusion cooking: Technologies and applications Edited by R. Guy 62 Auditing in the food industry: From safety and quality to environmental and other audits Edited by M. Dillon and C. Griffith 63 Handbook of herbs and spices Volume 1 Edited by K. V. Peter 64 Food product development: Maximising success M. Earle, R. Earle and A. Anderson 65 Instrumentation and sensors for the food industry Second edition Edited by E. Kress-Rogers and C. J. B. Brimelow 66 Food chemical safety Volume 2: Additives Edited by D. Watson 67 Fruit and vegetable biotechnology Edited by V. Valpuesta 68 Foodborne pathogens: Hazards, risk analysis and control Edited...