Bokus
Edyta Margas, John Holah - Handbook of Hygiene Control in the Food Industry, Inbunden

Inbunden, Engelska, 2026

Handbook of Hygiene Control in the Food Industry

Av Edyta Margas, John Holah

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

2959 kr

Kommande

Fler format och utgåvor

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
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.

Betyg & recensioner

0 recensioner

Inga recensioner tillgängliga.

Mer från samma serie