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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xiii 6. Foreword - p. xv 7. Preface to the Second Edition - p. xvii 8. Preface to the First Edition - p. xix 9. Chapter 1. The Starting Point: What Is Food Hygiene? - p. 1 10. Part I: Management of Hazards and Risks - p. 11 11. Chapter 2. Consumer Perceptions of Risks From Food - p. 15 12. Chapter 3. HACCP - p. 25 13. Chapter 4. The Range of Microbial Risks in Food Processing - p. 43 14. Chapter 5. Biofilm Risks - p. 55 15. Chapter 6. Aerosols as a Contamination Risk - p. 81 16. Chapter 7. Chemical Hazards - p. 89 17. Chapter 8. Food Safety Management: State of the Art - p. 103 18. Chapter 9. Risk Assessment in Hygiene Management - p. 125 19. Chapter 10. Managing Risks from Allergenic Residues - p. 135 20. Chapter 11. Managing Contamination Risks From Packaging Materials - p. 147 21. Chapter 12. Improving the Control of Insects in Food Processing - p. 179 22. Chapter 13. Managing the Risks of Food Intended for Consumption by Religious Consumers - p. 191 23. Chapter 14. Food Hygiene and Food Workers: From Complacency to Compliance - p. 197 24. Chapter 15. Hygiene Requirements in Food Service - p. 205 25. Chapter 16. The Use of Standard Operating Procedures (SOPs) - p. 221 26. Part II: Plant and Equipment - p. 232 27. Part II. Plant and Equipment - p. 232 28. Chapter 17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design - p. 237 29. Chapter 18. The Hygienic Design of Closed Equipment - p. 251 30. Chapter 19. Hygienic Design of Heating Equipment - p. 265 31. Chapter 20. Hygienic Design of Air-Blast Freezing Systems - p. 271 32. Chapter 21. Hygienic Design of Equipment in Handling Dry Materials - p. 317 33. Chapter 22. Hygienic Design of Packaging Equipment - p. 325 34. Chapter 23. Improving the Hygienic Design of Valves - p. 337 35. Chapter 24. Improving the Hygienic Design of Pipes - p. 347 36. Chapter 25. The Hygienic Design of Pumps - p. 351 37. Chapter 26. Hygienic Design of Fish Processing Equipment - p. 359 38. Chapter 27. Conveyors Used in the Food Industry - p. 367 39. Chapter 28. Improving Hygiene in Food Transportation - p. 383 40. Chapter 29. Specific Requirements for Equipment for Aseptic Processing - p. 389 41. Chapter 30. Novel Materials of Construction in the Food Industry - p. 395 42. Part III: Cleaning and Disinfection - p. 441 43. Part III. Cleaning and Disinfection - p. 445 44. Chapter 31. Cleaning of Surfaces - p. 447 45. Chapter 32. Improving the Cleaning of Heat Exchangers - p. 465 46. Chapter 33. Ozone for Food Decontamination: Theory and Applications - p. 491 47. Chapter 34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination - p. 503 48. Chapter 35. Cleaning and Disinfection in Dry Food Processing Facilities - p. 521 49. Chapter 36. Enzymatic Cleaning in Food Processing - p. 555 50. Chapter 37. Testing the Effectiveness of Disinfectants and Sanitizers - p. 569 51. Chapter 38. Validating Cleaning Systems - p. 587 52. Chapter 39. Bacterial Resistance to Biocides - p. 603 53. Chapter 40. Traceability of Cleaning Agents and Disinfectants - p. 617 54. Chapter 41. Selection, Use, and Maintenance of Manual Cleaning Equipment - p. 627 55. Part IV: Monitoring and Verification - p. 647 56. Part IV. Monitoring and Verification - p. 649 57. Chapter 42. Testing Surface Cleanability in Food Processing - p. 651 58. Chapter 43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants - p. 663 59. Chapter 44. Surface Sampling and the Detection of Contamination - p. 673 60. Chapter 45. Air Sampling - p. 697 61. Chapter 46. Improving Hygiene Auditing - p. 711 62. Index - p. 719
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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xiii 6. Foreword - p. xv 7. Preface to the Second Edition - p. xvii 8. Preface to the First Edition - p. xix 9. Chapter 1. The Starting Point: What Is Food Hygiene? - p. 1 10. Part I: Management of Hazards and Risks - p. 11 11. Chapter 2. Consumer Perceptions of Risks From Food - p. 15 12. Chapter 3. HACCP - p. 25 13. Chapter 4. The Range of Microbial Risks in Food Processing - p. 43 14. Chapter 5. Biofilm Risks - p. 55 15. Chapter 6. Aerosols as a Contamination Risk - p. 81 16. Chapter 7. Chemical Hazards - p. 89 17. Chapter 8. Food Safety Management: State of the Art - p. 103 18. Chapter 9. Risk Assessment in Hygiene Management - p. 125 19. Chapter 10. Managing Risks from Allergenic Residues - p. 135 20. Chapter 11. Managing Contamination Risks From Packaging Materials - p. 147 21. Chapter 12. Improving the Control of Insects in Food Processing - p. 179 22. Chapter 13. Managing the Risks of Food Intended for Consumption by Religious Consumers - p. 191 23. Chapter 14. Food Hygiene and Food Workers: From Complacency to Compliance - p. 197 24. Chapter 15. Hygiene Requirements in Food Service - p. 205 25. Chapter 16. The Use of Standard Operating Procedures (SOPs) - p. 221 26. Part II: Plant and Equipment - p. 232 27. Part II. Plant and Equipment - p. 232 28. Chapter 17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design - p. 237 29. Chapter 18. The Hygienic Design of Closed Equipment - p. 251 30. Chapter 19. Hygienic Design of Heating Equipment - p. 265 31. Chapter 20. Hygienic Design of Air-Blast Freezing Systems - p. 271 32. Chapter 21. Hygienic Design of Equipment in Handling Dry Materials - p. 317 33. Chapter 22. Hygienic Design of Packaging Equipment - p. 325 34. Chapter 23. Improving the Hygienic Design of Valves - p. 337 35. Chapter 24. Improving the Hygienic Design of Pipes - p. 347 36. Chapter 25. The Hygienic Design of Pumps - p. 351 37. Chapter 26. Hygienic Design of Fish Processing Equipment - p. 359 38. Chapter 27. Conveyors Used in the Food Industry - p. 367 39. Chapter 28. Improving Hygiene in Food Transportation - p. 383 40. Chapter 29. Specific Requirements for Equipment for Aseptic Processing - p. 389 41. Chapter 30. Novel Materials of Construction in the Food Industry - p. 395 42. Part III: Cleaning and Disinfection - p. 441 43. Part III. Cleaning and Disinfection - p. 445 44. Chapter 31. Cleaning of Surfaces - p. 447 45. Chapter 32. Improving the Cleaning of Heat Exchangers - p. 465 46. Chapter 33. Ozone for Food Decontamination: Theory and Applications - p. 491 47. Chapter 34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination - p. 503 48. Chapter 35. Cleaning and Disinfection in Dry Food Processing Facilities - p. 521 49. Chapter 36. Enzymatic Cleaning in Food Processing - p. 555 50. Chapter 37. Testing the Effectiveness of Disinfectants and Sanitizers - p. 569 51. Chapter 38. Validating Cleaning Systems - p. 587 52. Chapter 39. Bacterial Resistance to Biocides - p. 603 53. Chapter 40. Traceability of Cleaning Agents and Disinfectants - p. 617 54. Chapter 41. Selection, Use, and Maintenance of Manual Cleaning Equipment - p. 627 55. Part IV: Monitoring and Verification - p. 647 56. Part IV. Monitoring and Verification - p. 649 57. Chapter 42. Testing Surface Cleanability in Food Processing - p. 651 58. Chapter 43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants - p. 663 59. Chapter 44. Surface Sampling and the Detection of Contamination - p. 673 60. Chapter 45. Air Sampling - p. 697 61. Chapter 46. Improving Hygiene Auditing - p. 711 62. Index - p. 719
