Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

Huub Lelieveld

Hardcover

ISBN 10: 1855734664 ISBN 13: 9781855734661

Publisher: Woodhead Publishing Ltd, 2003

Synopsis

Drawing on the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major collection is a standard work on good hygiene practice in food processing. The coverage is truly comprehensive and includes hygiene regulation and legislation for both Europe and the USA. It opens with an examination of the general principles of hygiene, moves on to cover plant design and construction as well as hygiene management principles and methods. It is an invaluable guide for all food processors.

Key Features: an authoritative and comprehensive review of good hygiene practice for the food industry; draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG); written and edited by world renowned experts in the field.

Contents: Part 1 Hygiene regulation: The regulation of hygiene in food processing: an introduction; Hygiene regulation in the EU; Hygiene regulation in the United States. Part 2 Hygienic design: Sources of contamination; Hygienic plant design; Control of airborne contamination; Hygienic equipment design; Equipment construction materials and lubricants; Piping systems, seals and valves; Cleaning in place; Verification and certification of hygienic design. Part 3 Hygiene practices: Cleaning and disinfection; Detecting taints from cleaning and disinfecting agents; Personal hygiene; Hygiene and foreign bodies; Pest control: insects and mites.

About this title

About the Author

Huub Lelieveld was President of the European Hygienic Engineering and Design Group (EHEDG) for over 12 years and works at one of Europe's leading centres for applied food research, Unilever R&D Vlaardingen. Tineke Mostert works at one of Europe's leading centres for applied food research, Unilever R&D Vlaardingen. John Holah is Head of Food Hygiene at the renowned Campden BRI, UK. Beverley White is a former Editor of Trends in Food Science and Technology.

From the Inside Flap

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 1 looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA.

Part 2 looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design.

Part 3 then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.

Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production.

Edition details

• Publisher: Woodhead Publishing Ltd
• Publication date: 2003
• Language: English
• ISBN 10: 1855734664
• ISBN 13: 9781855734661
• Binding: Hardcover
• Number of pages: 408
• Editor: Huub Lelieveld, Tineke Mostert, John Holah, Beverley White