Handbook of Hygiene Control in the Food Industry

Inbunden, Engelska, 2026

Del i serien Woodhead Publishing Series in Food Science, Technology and Nutrition

3 124 kr

Beställningsvara. Skickas inom 11-20 vardagar. Fri frakt över 249 kr.

Beskrivning

Handbook of Hygiene Control in the Food Industry, Third Edition provides a comprehensive accounting of risk analysis and management solutions to minimize risks and hazards in the food industry, guiding professionals and students towards a safe food supply, from farm to fork. It is completely updated to address new issues and concerns while also addressing the latest technologies. This book continues to be an authoritative reference for anyone in the food industry who needs to have hands-on practical information to improve best practices to further food safety and quality.

It 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, as well as allergenic residues, pest management and more. The book

Includes the most updated information on industry GMPs (Good Manufacturing Practices)
Discusses recent best practices of HACCP (Hazard Analysis Critical Control Points) to improve hazard analysis skills
Presents strategies for managing hazards and risks and creating a food safety culture

Produktinformation

Utgivningsdatum:2026-11-01
Mått:216 x 276 x undefined mm
Format:Inbunden
Språk:Engelska
Serie:Woodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor:784
Upplaga:3
Förlag:Elsevier Science
ISBN:9780323911894

Utforska kategorier

Mer om författaren

Edyta Margas is Global Head of Food Safety at Bühler AG. Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design.

Innehållsförteckning

1. The Starting Point: What Is Food Hygiene?2. Consumer Perceptions of Risks From Food3. HACCP4. The Range of Microbial Risks in Food Processing5. Biofilm Risks6. Aerosols as a Contamination Risk7. Chemical Hazards8. Food Safety Management: State of the Art9. Risk Assessment in Hygiene Management10. Managing Risks from Allergenic Residues11. Managing Contamination Risks From Packaging Materials12. Improving the Control of Insects in Food Processing13. Managing the Risks of Food Intended for Consumption by Religious Consumers14. Food Hygiene and Food Workers: From Complacency to Compliance15. Hygiene Requirements in Food Service16. The Use of Standard Operating Procedures (SOPs)17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design18. The Hygienic Design of Closed Equipment19. Hygienic Design of Heating Equipment20. Hygienic Design of Air-Blast Freezing Systems21. Hygienic Design of Equipment in Handling Dry Materials22. Hygienic Design of Packaging Equipment23. Improving the Hygienic Design of Valves24. Improving the Hygienic Design of Pipes25. The Hygienic Design of Pumps26. Hygienic Design of Fish Processing Equipment27. Conveyors Used in the Food Industry28. Improving Hygiene in Food Transportation29. Specific Requirements for Equipment for Aseptic Processing30. Novel Materials of Construction in the Food Industry31. Cleaning of Surfaces32. Improving the Cleaning of Heat Exchangers33. Ozone for Food Decontamination: Theory and Applications34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination35. Cleaning and Disinfection in Dry Food Processing Facilities36. Enzymatic Cleaning in Food Processing37. Testing the Effectiveness of Disinfectants and Sanitizers38. Validating Cleaning Systems39. Bacterial Resistance to Biocides40. Traceability of Cleaning Agents and Disinfectants41. Selection, Use, and Maintenance of Manual Cleaning Equipment42. Testing Surface Cleanability in Food Processing43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants44. Surface Sampling and the Detection of Contamination45. Air Sampling