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Hygiene in food processing: Principles and practice

Edited by H Lelieveld, I T Moster, B White and J Holah 
Woodhead  July 2003  



Hardback  408 pages  ISBN 9781855734661      £165.00
This is an authoritative and comprehensive review of good hygiene practice for the food industry that draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), written and edited by world renowned experts in the field

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend, presenting 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 will be a standard work for the food industry in ensuring safe food production.

Contents

Introduction

PART 1: HYGIENE REGULATION

The regulation of hygiene in food processing: an introduction
R Cocker, Cocker Consulting and Innovus BV, The Netherlands

Hygiene regulation in the EU
M Fogden, Meat and Livestock Commission, UK

Hygiene regulation in the United States
T Gilmore, International Association of Food Industry Suppliers (IAFIS), USA

PART 2: HYGIENIC DESIGN

Sources of contamination
H Lelieveld, Unilever R&D Vlaardingen, The Netherlands

Hygienic plant design
G Wierenga, Ingenieursbureau Het Noorden BV, The Netherlands

Control of airborne contamination
K L Brown, Campden and Chorleywood Food Research Association, UK

Hygienic equipment design
H Lelieveld and T Mostert, Unilever R&D Vlaardingen, The Netherlands

Equipment construction materials
M Lewan, Materials research Laboratory Ltd. UK

Piping systems, seals and valves
F Baumbach, APV Rosista GmbH, Germany

Cleaning in place
F Majoor, Unilever R&D Vlaardingen, The Netherlands

Verification and certification of hygienic design
H Lelieveld and T Mostert, Unilever R & D Vlaardingen, The Netherlands, and R Maller, 3-A, USA

PART 3: HYGIENIC PRACTICES

Cleaning and disinfection
J Holah, Campden and Chorleywood Food Research Association, UK

Detecting taints from cleaning and disinfecting agents
C Olieman, NIZO Food Research, The Netherlands

Personal hygiene
J Holah and J Taylor, Campden and Chorleywood Food Research Association, UK

Hygiene and foreign bodies
M Edwards, Campden and Chorleywood Food Research Association, UK

Pest control: insects and mites
C H Bell, Central Science Laboratory, UK

To find similar publications, click on a keyword below:
HACCP : Woodhead Publishing Ltd : food safety : food science : pest control

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