Handbook of Hygiene Control in the Food Industry PDF Download
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Author: John Holah
Publisher: Woodhead Publishing
ISBN: 0081001975
Category : Technology & Engineering
Languages : en
Pages : 758
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Book Description
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
Author: John Holah
Publisher: Woodhead Publishing
ISBN: 0081001975
Category : Technology & Engineering
Languages : en
Pages : 758
Get Book Here
Book Description
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
Author: John Holah
Publisher: Elsevier
ISBN: 1845690532
Category : Technology & Engineering
Languages : en
Pages : 745
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Book Description
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
Author: H. L. M. Lelieveld
Publisher: Taylor & Francis US
ISBN: 9781855739574
Category : Business & Economics
Languages : en
Pages : 752
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Book Description
Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.
Author: H.L.M. Lelieveld
Publisher: Elsevier
ISBN: 1855737051
Category : Technology & Engineering
Languages : en
Pages : 407
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Book Description
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field
Author: Kees Van der Heijden
Publisher: Routledge
ISBN: 1351437410
Category : Technology & Engineering
Languages : en
Pages : 836
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Book Description
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
Author: International Finance Corporation
Publisher: World Bank Publications
ISBN: 1464815496
Category : Technology & Engineering
Languages : en
Pages : 505
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Book Description
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
Author: Lisa Gordon-Davis
Publisher: Juta and Company Ltd
ISBN: 9780702178115
Category : Technology & Engineering
Languages : en
Pages : 292
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Book Description
Increased tourism has turned the food service and hospitality industry into one of our economy's fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This 2nd edition has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.
Author: Ronald H. Schmidt
Publisher: John Wiley & Sons
ISBN: 047143227X
Category : Science
Languages : en
Pages : 866
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Book Description
As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.
Author: M Swainson
Publisher: Woodhead Publishing
ISBN: 1782422870
Category : Technology & Engineering
Languages : en
Pages : 608
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Book Description
This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook – Chill" Ready Meals, Soups and Sauces. - Compiled expertise of food sector specialists with extensive industrial experience. - Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector. - Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry. - Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.
Author: Huub L. M. Lelieveld
Publisher: Academic Press
ISBN: 0123815053
Category : Technology & Engineering
Languages : en
Pages : 1193
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Book Description
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
