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Hygiene in food processing

Huub L. M. Lelieveld

Published by Oxford Elsevier LTD Dez 2013, 2013
ISBN 10: 0857094297 / ISBN 13: 9780857094292
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Title: Hygiene in food processing

Publisher: Oxford Elsevier LTD Dez 2013

Publication Date: 2013

Binding: Buch

Book Condition: Neu

Description:

Neuware - 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. 612 pp. Englisch. Bookseller Inventory # 9780857094292

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Synopsis: 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

About the Author: Huub Lelieveld is retired from Unilever R&D, The Netherlands. John Holah is Head of Food Hygiene at Campden BRI, UK. David Napper is the Managing Director of Enviro- Development, Denmark.

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