Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such as cold storage and the control of air in food refrigeration facilities. Additionally, chapters explore the prevention of food contamination when building during production, the risk assessment of which is becoming important globally, and hygienic building design regulations in Russia and Brazil.
Divided into 6 parts, the book is now thoroughly updated and expanded. Part one reviews the implications of hygiene and construction regulation in various countries on food factory design, while taking into account retailer requirements as well. Part two describes site selection, factory layout and the associated issue of airflow. Parts three through four and five then address the hygienic design of the essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.
With its distinguished editors and international team of contributors, Hygienic Design of Food Factories, 2nd edition, continues to be an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Front Matter - p. iv 6. Copyright - p. v 7. Contributors - p. xxi 8. Preface - p. xxiii 9. 1. Business case assessment and design essentials for food factory building projects - p. 1 10. 2. Determining equipment and process needs and how these affect food factory design - p. 22 11. Part I: Regulatory issues and retailer requirements - p. 44 12. 3. EU food hygiene law and implications for food factory design - p. 47 13. 4. Regulations on the hygienic design of food processing factories in the United States - p. 67 14. 5. Legal requirements concerning hygienic and safety design of machinery, construction and reconstruction of food factories in Japan - p. 89 15. 6. Regulation relevant to the design and construction of food factories in Russia - p. 133 16. 7. Regulatory building requirements for food business in Brazil - p. 147 17. 8. Regulations and guidance in Australia and New Zealand with implications for food factory design - p. 155 18. 9. Regulatory requirements for food factory buildings in South Africa and other Southern African countries - p. 171 19. 10. Retailer requirements for the hygienic design of food factory buildings - p. 185 20. 11. Food factory design to prevent deliberate product adulteration - p. 203 21. 12. Minimum hygienic design requirements for food processing factories - p. 221 22. Part II: Site selection and factory layout - p. 240 23. 13. Aspects to be considered when selecting a site for a food factory - p. 243 24. 14. Hazard control by segregation in food factories - p. 259 25. 15. Managing airflow and air filtration to improve hygiene in food factories - p. 309 26. 16. Air infiltration control to reduce hygiene hazards in refrigerated food processing and storage facilities - p. 334 27. Part III: Hygienic design of walls, ceilings and floors - p. 378 28. 17. Hygienic wall finishes for food processing factories - p. 381 29. 18. Hygienic floor finishes for food processing areas - p. 399 30. 19. Hygienic design of ceilings in food factories - p. 427 31. 20. Hygienic design of floor drains in food processing areas - p. 453 32. Part IV: Hygienic design of selected fixtures, utility systems and process support systems - p. 481 33. 21. Hygienic supply of electricity in food factories - p. 515 34. 22. Hygienic design concepts for lighting in the food industry - p. 531 35. 23. Hygienic design principles for exhaust and dust control systems in food factories - p. 625 36. 24. Managing steam quality in food and beverage processing - p. 709 37. 25. Hygienic design of walkways, stairways, and other installations in food factories - p. 721 38. Part V: Hygienic design of specific factory areas - p. 728 39. 26. Hygienic design of entries, exits, and other openings in the building envelope and dry warehousing areas in food factories - p. 731 40. 27. Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories - p. 749 41. 28. Design of storage facilities for food - p. 783 42. 29. Design of food factory changing rooms - p. 807 43. Part VI: Managing building work and additional factory design considerations - p. 829 44. 30. Managing a factory building project: From development of a construction brief to commissioning and handover - p. 833 45. 31. Hygienic design of piping for food processing support systems in food factories - p. 875 46. 32. Inspecting for commissioning of manufacturing sites for hygienic design and practices - p. 897 47. 33. Prevention of contamination of food products when production is continued during building activities - p. 907 48. 34. An insurance industry perspective on property protection and liability issues in food factory design - p. 936 49. Index - p. 941
Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such as cold storage and the control of air in food refrigeration facilities. Additionally, chapters explore the prevention of food contamination when building during production, the risk assessment of which is becoming important globally, and hygienic building design regulations in Russia and Brazil.
Divided into 6 parts, the book is now thoroughly updated and expanded. Part one reviews the implications of hygiene and construction regulation in various countries on food factory design, while taking into account retailer requirements as well. Part two describes site selection, factory layout and the associated issue of airflow. Parts three through four and five then address the hygienic design of the essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.
With its distinguished editors and international team of contributors, Hygienic Design of Food Factories, 2nd edition, continues to be an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Front Matter - p. iv 6. Copyright - p. v 7. Contributors - p. xxi 8. Preface - p. xxiii 9. 1. Business case assessment and design essentials for food factory building projects - p. 1 10. 2. Determining equipment and process needs and how these affect food factory design - p. 22 11. Part I: Regulatory issues and retailer requirements - p. 44 12. 3. EU food hygiene law and implications for food factory design - p. 47 13. 4. Regulations on the hygienic design of food processing factories in the United States - p. 67 14. 5. Legal requirements concerning hygienic and safety design of machinery, construction and reconstruction of food factories in Japan - p. 89 15. 6. Regulation relevant to the design and construction of food factories in Russia - p. 133 16. 7. Regulatory building requirements for food business in Brazil - p. 147 17. 8. Regulations and guidance in Australia and New Zealand with implications for food factory design - p. 155 18. 9. Regulatory requirements for food factory buildings in South Africa and other Southern African countries - p. 171 19. 10. Retailer requirements for the hygienic design of food factory buildings - p. 185 20. 11. Food factory design to prevent deliberate product adulteration - p. 203 21. 12. Minimum hygienic design requirements for food processing factories - p. 221 22. Part II: Site selection and factory layout - p. 240 23. 13. Aspects to be considered when selecting a site for a food factory - p. 243 24. 14. Hazard control by segregation in food factories - p. 259 25. 15. Managing airflow and air filtration to improve hygiene in food factories - p. 309 26. 16. Air infiltration control to reduce hygiene hazards in refrigerated food processing and storage facilities - p. 334 27. Part III: Hygienic design of walls, ceilings and floors - p. 378 28. 17. Hygienic wall finishes for food processing factories - p. 381 29. 18. Hygienic floor finishes for food processing areas - p. 399 30. 19. Hygienic design of ceilings in food factories - p. 427 31. 20. Hygienic design of floor drains in food processing areas - p. 453 32. Part IV: Hygienic design of selected fixtures, utility systems and process support systems - p. 481 33. 21. Hygienic supply of electricity in food factories - p. 515 34. 22. Hygienic design concepts for lighting in the food industry - p. 531 35. 23. Hygienic design principles for exhaust and dust control systems in food factories - p. 625 36. 24. Managing steam quality in food and beverage processing - p. 709 37. 25. Hygienic design of walkways, stairways, and other installations in food factories - p. 721 38. Part V: Hygienic design of specific factory areas - p. 728 39. 26. Hygienic design of entries, exits, and other openings in the building envelope and dry warehousing areas in food factories - p. 731 40. 27. Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories - p. 749 41. 28. Design of storage facilities for food - p. 783 42. 29. Design of food factory changing rooms - p. 807 43. Part VI: Managing building work and additional factory design considerations - p. 829 44. 30. Managing a factory building project: From development of a construction brief to commissioning and handover - p. 833 45. 31. Hygienic design of piping for food processing support systems in food factories - p. 875 46. 32. Inspecting for commissioning of manufacturing sites for hygienic design and practices - p. 897 47. 33. Prevention of contamination of food products when production is continued during building activities - p. 907 48. 34. An insurance industry perspective on property protection and liability issues in food factory design - p. 936 49. Index - p. 941
