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Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Improving Hygiene in the Food Industry provides a comprehensive summary of the key trends and issues in food hygiene research.
Part 1 reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part 2 discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in Part 3, from risk analysis, good manufacturing practice, and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.
Like "Hygiene in the Food Industry," this volume will be a standard reference for the food industry in ensuring the highest standards of hygiene in food production.
| Introduction | p. 1 |
| The range of microbial risks in food processing | p. 31 |
| Biofilm risks | p. 46 |
| Pathogen resistance to sanitisers | p. 69 |
| Aerosols as a contamination risk | p. 93 |
| Consumer perceptions of risks from food | p. 103 |
| Improving building design | p. 123 |
| Improving zoning within food processing plants | p. 148 |
| Improving the design of floors | p. 168 |
| Improving the design of walls | p. 185 |
| Improving the hygienic design of closed equipment | p. 191 |
| Improving the hygienic design of heating equipment | p. 212 |
| Improving the hygienic design of equipment in handling dry materials | p. 220 |
| Improving the hygienic design of packaging equipment | p. 228 |
| Improving the hygienic design of electrical equipment | p. 239 |
| Improving the hygienic design of valves | p. 263 |
| Improving the hygienic design of pipes | p. 273 |
| Improving the hygienic design of pumps | p. 279 |
| Improving hygienic control by sensors | p. 287 |
| Risk assessment in hygiene management | p. 309 |
| Good manufacturing practice (GMP) in the food industry | p. 324 |
| The use of standard operating procedures (SOPs) | p. 348 |
| Managing risks from allergenic residues | p. 363 |
| Managing contamination risk from food packaging materials | p. 378 |
| Improving hygiene in food transportation | p. 396 |
| Improving the control of insects in food processing | p. 407 |
| Improving cleaning-in-place (CIP) | p. 425 |
| Improving cleaning-out-of-place (COP) | p. 445 |
| Improving the cleaning of heat exchangers | p. 468 |
| Improving the cleaning of tanks | p. 497 |
| Ozone decontamination in hygiene management | p. 507 |
| Enzymatic cleaning in food processing | p. 516 |
| Contamination routes and analysis in food processing environments | p. 539 |
| Testing surface cleanability in food processing | p. 556 |
| Improving the monitoring of fouling, cleaning and disinfection in closed process plant | p. 572 |
| Improving surface sampling and detection of contamination | p. 588 |
| Improving air sampling | p. 619 |
| Testing the effectiveness of disinfectants and sanitisers | p. 641 |
| Traceability of cleaning agents and disinfectants | p. 672 |
| Improving hygiene auditing | p. 684 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
ISBN: 9780849334399
ISBN-10: 084933439X
Series: 000442047
Audience:
Professional
Format:
Hardcover
Language:
English
Number Of Pages: 720
Published: 16th November 2005
Dimensions (cm): 23.4 x 16.4
x 4.4
Weight (kg): 1.21
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