ENGLISH

Hygiene in food processing: Principles and practice

By Huub Lelieveld

Book information

Publisher
Woodhead Publishing
Year
2014
ISBN
978-0-85709-429-2, 978-0-85709-863-4, 184569564X, 978-1-84569-564-4, 978-1-85573-957-4, 978-0-85709-085-0
Language
english
Format
PDF
Filesize
14 MB (14391095 bytes)
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition 258
Edition
Second edition
Pages
824\632
Time added
2014-02-12 18:00:00

Description

The hygienic processing of food concerns both the potential hazards in the 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. Part one addresses the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself and the food processing equipment. This edition includes a chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. Issues including the hygiene of workers, the potential infection of foreign bodies and pest control are explored.

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