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.
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Handbook of Hygiene Control in the Food Industry
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.
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| Weight | 1 kg |
|---|---|
| Dimensions | 24 × 16 × 4 cm |
| Book Author | H.L.M. Lelieveld, John Holah, M A Mostert |
| Edition | 1st |
| Format | Hardback |
| ISBN | 9781855739574 |
| Language | English |
| Pages | 744 |
| Publication Year | |
| Publisher |
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