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Handbook of Hygiene Control in the Food Industry. Edition No. 2. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 3626989
  • Book
  • 756 Pages
  • Elsevier Science and Technology
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Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.

The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more.

Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.

- Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing - Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease - Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
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1. The Starting Point: What Is Food Hygiene?

Part I: Management of Hazards and Risks 2. Consumer Perceptions of Risks From Food 3. HACCP 4. The Range of Microbial Risks in Food Processing 5. Biofilm Risks 6. Aerosols as a Contamination Risk 7. Chemical Hazards 8. Food Safety Management: State of the Art 9. Risk Assessment in Hygiene Management 10. Managing Risks from Allergenic Residues 11. Managing Contamination Risks From Packaging Materials 12. Improving the Control of Insects in Food Processing 13. Managing the Risks of Food Intended for Consumption by Religious Consumers 14. Food Hygiene and Food Workers: From Complacency to Compliance 15. Hygiene Requirements in Food Service 16. The Use of Standard Operating Procedures (SOPs)

Part II: Plant and Equipment 17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design 18. The Hygienic Design of Closed Equipment 19. Hygienic Design of Heating Equipment 20. Hygienic Design of Air-Blast Freezing Systems 21. Hygienic Design of Equipment in Handling Dry Materials 22. Hygienic Design of Packaging Equipment 23. Improving the Hygienic Design of Valves 24. Improving the Hygienic Design of Pipes 25. The Hygienic Design of Pumps 26. Hygienic Design of Fish Processing Equipment 27. Conveyors Used in the Food Industry 28. Improving Hygiene in Food Transportation 29. Specific Requirements for Equipment for Aseptic Processing 30. Novel Materials of Construction in the Food Industry

Part III: Cleaning and Disinfection 31. Cleaning of Surfaces 32. Improving the Cleaning of Heat Exchangers 33. Ozone for Food Decontamination: Theory and Applications 34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination 35. Cleaning and Disinfection in Dry Food Processing Facilities 36. Enzymatic Cleaning in Food Processing 37. Testing the Effectiveness of Disinfectants and Sanitizers 38. Validating Cleaning Systems 39. Bacterial Resistance to Biocides 40. Traceability of Cleaning Agents and Disinfectants 41. Selection, Use, and Maintenance of Manual Cleaning

Part IV: Monitoring and Verification 42. Testing Surface Cleanability in Food Processing 43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants 44. Surface Sampling and the Detection of Contamination 45. Air Sampling 46. Improving Hygiene Auditing

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Lelieveld, H. L. M.
Huub Lelieveld is Co-founder and President of the Global Harmonization Initiative, Member of the Executive Committee and a Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is a fellow of IAFoST (the International Academy of Food Science and Technology), a fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing Division and the International Division of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is lead editor of "Hygiene in food processing”, the "Handbook of hygiene control in the food industry” and "Food preservation by pulsed electric fields: From research to application”. He is co-editor of several other books, including "Ensuring Global Food Safety: Exploring Global Harmonization”, "Hygienic design of food factories”, ”Food safety management: a practical guide for the food industry” and "High Pressure Processing of Food - Principles, Technology and Applications”. He wrote chapters for many books and encyclopaedia, wrote hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He is a member of many editorial boards of books, journals and magazines. He initiated "People, planet, prosperity and the food chain” in short P3FC, an organisation of which the sole objective is to remind the food industry as frequently as possible that besides caring for shareholders, they also share responsibilities for planet and society. He has been awarded doctor honoris causa at the National University of Food Technologies (NUFT) in Kiev, Ukraine.
Holah, John
Prof. Dr. John Holah is an applied microbiologist who has focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution, on a worldwide basis. He is currently Technical Director of Holchem Laboratories (UK), Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI.
Gabric, Domagoj
Dr. Domagoj Gabric received his M.Sc. (2006) in food engineering from the University of Zagreb, Faculty of Food Technology and Biotechnology (Croatia). He earned his PhD (2011) in Food Science and Technology within European (EU-FP6) Project. He held a postdoc position at National College of Veterinary Medicine, Food Science and Engineering (ONIRIS) in Nantes, France.

In 2014 he established a "FoodSciTech” Consultancy based in The Netherlands, advising on food science and technology and providing hands-on execution services. He focuses on innovative, emerging technologies in both liquid and solid food processing as well as in hygienic design of such processing.

Dr Gabric is the author and/or co-author of many research journal articles and book chapters in the broad area of food science and technologies.

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