June 13, 2021

Download Ebook Free Handbook Of Hygiene Control In The Food Industry

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
Author : H. L. M. Lelieveld,John Holah,M A Mostert
Publisher : Elsevier
Release Date : 2005-10-30
Category : Technology & Engineering
Total pages :744
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Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
Author : H. L. M. Lelieveld,John Holah,Domagoj Gabric
Publisher : Woodhead Publishing
Release Date : 2016-06-10
Category : Technology & Engineering
Total pages :756
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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

Hygiene in Food Processing

Hygiene in Food Processing
Author : H. L. M. Lelieveld,John T. Holah,David Napper
Publisher : Woodhead Pub Limited
Release Date : 2014-01-02
Category : Business & Economics
Total pages :612
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The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. Provides a revised overview of the practices for safe processing Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants This essential second edition is useful for professionals responsible for hygiene in the food industry

Hygienic Design of Food Factories

Hygienic Design of Food Factories
Author : John Holah,H. L. M. Lelieveld
Publisher : Woodhead Publishing
Release Date : 2016-09-02
Category : Technology & Engineering
Total pages :824
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Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of 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 is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow

Food Protection Trends

Food Protection Trends
Author : Anonim
Publisher : Unknown
Release Date : 2009-07
Category : Food contamination
Total pages :129
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Nutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries
Author : Veslemøy Andersen,Eirin Bar,Gun Wirtanen
Publisher : Academic Press
Release Date : 2018-09-18
Category : Health & Fitness
Total pages :275
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Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods. Provides insight into the varieties of food and food products available in the Nordic countries Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both Contains a framework to determine whether these northern European foods meet local and international regulatory requirements Offers strategies to remedy those foods that do not meet local and international regulatory requirements

Food Processing Handbook

Food Processing Handbook
Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Release Date : 2012-05-07
Category : Technology & Engineering
Total pages :826
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Handbook of Lean Manufacturing in the Food Industry

Handbook of Lean Manufacturing in the Food Industry
Author : Michael Dudbridge
Publisher : John Wiley & Sons
Release Date : 2011-02-02
Category : Technology & Engineering
Total pages :320
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The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.

Tolley's Handbook of Disaster and Emergency Management

Tolley's Handbook of Disaster and Emergency Management
Author : Raj Lakha,Tony Moore
Publisher : Butterworth-Heinemann
Release Date : 2004
Category : Political Science
Total pages :645
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As a result of recent high-profile disasters the area of Disaster Management is becoming increasingly significant and recognises within both the public and private sectors, spanning the areas of health and safety, occupational health and risk and facilities management. A growing number of organisations are undertaking measures to protect themselves against potential disaster, and many find themselves faced with this daunting responsibility. Tolley's Handbook of Disaster and Emergency Management: Principles and Practice collates all the key components of Disaster and Emergency Management in one handbook. Written specifically for professionals with responsibility for Health and Safety, Crisis, Disaster and Emergency Management and Incident Prevention, it is designed to help readers understand and formulate a Disaster and Emergency Management Policy for their workplace. It will also help organisations plan to ensure business continuity and safeguard the health and safety of their staff in the event of a Disaster. This second edition has been updated to include: * A new chapter on the subject of Disaster Recovery: Creating Crisis Resilient Communications and Information Systems * A new chapter on Investigations and Inquiries * Detailed information on SARS * Information on the Civil Contingencies Bill * Details on Terror Legislation, including the Terrorism Act 2000 and the Anti-Terrorism, Crime and Security Act 2001

Food Processing Handbook, 2 Volume Set

Food Processing Handbook, 2 Volume Set
Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Release Date : 2011-12-19
Category : Technology & Engineering
Total pages :826
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Preliminary Draft of a Sanitation Manual for Food Industries

Preliminary Draft of a Sanitation Manual for Food Industries
Author : University of California, Berkeley. School of Public Health
Publisher : Unknown
Release Date : 1946
Category : Factory sanitation
Total pages :84
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International Hatchery Practice

International Hatchery Practice
Author : Anonim
Publisher : Unknown
Release Date : 2005
Category : Poultry
Total pages :129
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Rapid Food Analysis and Hygiene Monitoring

Rapid Food Analysis and Hygiene Monitoring
Author : Pierre-Jean Raugel
Publisher : Springer Science & Business Media
Release Date : 1999
Category : Cooking
Total pages :921
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The main concerns of food consumers are food safety, quality and authenticity. Food control procedures have to be carried out in a rapid, reliable, and cost-effective manner. This handbook describes numerous kits, instruments and systems used for quality and hygiene control of food and food-processing environment. These were produced by 42 European and non-European companies and commercialized by 248 European subsidiaries and distributors. The book emphasizes the validation procedures of AOAC, AFNOR and other official organizations. It is an important help for food analysts and hygiene controllers in facilitating the purchase and use of the respective kits and instruments.

The Handbook of Health and Safety Practice

The Handbook of Health and Safety Practice
Author : Jeremy W. Stranks
Publisher : Prentice Hall
Release Date : 2005
Category : Business & Economics
Total pages :1004
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The Handbook of Health and Safety Practice is the book for anyone involved in health and safety: health and safety practitioners, HR managers, lawyers, engineers and those studying for NEBOSH and other occupational health and safety qualifications. Now in its nineteenth successful year, this newly updated seventh edition contains detailed coverage of all new legislation. Helpfully organised into two parts - the legal and practical aspects - this comprehensive reference source is an invaluable guide to helping you ensure your organisation successfully implements health and safety legislation.

Hobbs' Food Poisoning and Food Hygiene, Seventh Edition

Hobbs' Food Poisoning and Food Hygiene, Seventh Edition
Author : Jim McLauchlin,Christine Little,Betty C. Hobbs
Publisher : CRC Press
Release Date : 2007-06-29
Category : Medical
Total pages :360
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This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.