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Handbook of hygiene control in the food industry /

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Bibliographic Details
Other Authors: Lelieveld, H. L. M., Mostert, M. A., Holah, J. T.
Format: Book
Language:English
Published: Boca Raton : Cambridge, England : CRC Press ; Woodhead Publishing Limited, 2005.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food Industry > standards.
Food Contamination > prevention & control.
Facility Regulation and Control > standards.
Food-Processing Industry > standards.
Risk Assessment.
Food industry and trade > Sanitation > Handbooks, manuals, etc.
Food industry and trade > Health aspects > Handbooks, manuals, etc.
Food industry and trade > Risk management > Handbooks, manuals, etc.
Food industry and trade > Equipment and supplies > Design > Handbooks, manuals, etc.
Food processing plants > Design > Handbooks, manuals, etc.
Manufacturing processes > Design > Handbooks, manuals, etc.
Food contamination > Prevention > Handbooks, manuals, etc.
Surface contamination > Prevention > Handbooks, manuals, etc.
Table of Contents:
  • The range of microbial risks in food processing
  • Biofilm risks
  • Pathogen resistance to sanitisers
  • Aerosols as a contamination risk
  • Consumer perceptions of risks from food
  • Improving building design
  • Improving zoning within food processing plants
  • Improving the design of floors
  • Improving the design of walls
  • Improving the hygienic design of closed equipment
  • Improving the hyqienic deisgn of heating equipment
  • Improving the hygienic design of equipment in handling dry materials
  • Improving the hygienic design of packaging equipment
  • Improving the hygienic design of electrical equipment
  • Improving the hygienic design of valves
  • Improving the hygienic design of pipes
  • Improving the hygienic design of pumps
  • Improving hygienic control by sensors
  • Risk assessment in hygienic management
  • Good manufacturing practice (GMP) in the food industry
  • The use of standard operating procedures (SOPs)
  • Managing risks from allergenic residues
  • Managing contamination risks from food packaging materials
  • Improving hygiene in food transportation
  • Improving the control of insects in food processing
  • Improving cleaning-in-place (CIP)
  • Improving cleaning-out-of-place (COP)
  • Improving the cleaning of heat exchangers
  • Improving the cleaning of tanks
  • Ozone decontamination in hygiene management
  • Enzymatic cleaning in food processing
  • Contamination routes and analysis in food processing environments
  • Testing surface cleanability in food processing
  • Improving the monitoring of fouling, cleaning and disinfection in closed process plant
  • Improving surface sampling and detection of contamination
  • Improving air sampling
  • Testing the effectiveness of disinfectants and sanitisers
  • Traceability of cleaning agents and disinfectants
  • Improving hygiene auditing