Handbook of Hygiene Control in the Food Industry
- 2nd Edition - June 17, 2016
- Latest edition
- Editors: John Holah, H.L.M. Lelieveld, Domagoj Gabric
- Language: English
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 b… Read more
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
Food industry professionals, food scientists, food safety professionals/managers, food microbiologists, food engineers, public health/government officials
Chapter 1. The Starting Point: What Is Food Hygiene?
- Abstract
- 1.1 Introduction
- 1.2 What Is Food Hygiene?
- 1.3 Historical Developments
- 1.4 Concept of Food Safety and Its Definition
- 1.5 Management of Food Safety and Hygiene: A Shared Responsibility
- 1.6 Food Hygiene Today and Outlook
- References
Part I: Management of Hazards and Risks
Chapter 2. Consumer Perceptions of Risks From Food
- Abstract
- 2.1 Introduction
- 2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments
- 2.3 Risk Perception and Barriers to Effective Risk Communication
- 2.4 Developing an Effective Risk Communication Strategy
- 2.5 Application of Combined Consumer Behavior: Food Safety Studies
- 2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists
- 2.7 Conclusions
- References
Chapter 3. HACCP
- Abstract
- 3.1 Introduction
- 3.2 HACCP and FSMS
- 3.3 HACCP in Practice: Development, Implementation, and Maintenance
- 3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities
- 3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement
- 3.6 Conclusions
- References
Chapter 4. The Range of Microbial Risks in Food Processing
- Abstract
- 4.1 Introduction: The Risk of Microbial Foodborne Disease
- 4.2 Microorganisms Responsible for Foodborne Diseases
- 4.3 Related Products
- 4.4 The Control of Food Safety
- 4.5 Using Food Safety Objectives to Manage Microbial Risks
- 4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives
- 4.7 Quantitative Methods
- 4.8 Quantification of Recontamination
- 4.9 Conclusions
- References
Chapter 5. Biofilm Risks
- Abstract
- 5.1 Biofilm Formation and Detection
- 5.2 Pathogens in Biofilms
- 5.3 Persistent and Nonpersistent Microbial Contamination in Food Processing
- 5.4 Prevention of Biofilm Formation and Biofilm Removal
- 5.5 Future Trends and Advice in Biofilm Control for the Food Industry
- References
Chapter 6. Aerosols as a Contamination Risk
- Abstract
- 6.1 Introduction
- 6.2 Important Factors
- 6.3 Aerosol Generation
- 6.4 Aerosol Dispersal
- 6.5 Ways to Reduce the Risk from Airborne Contamination
- 6.6 Future Trends
- 6.7 Sources of Further Information and Advice
- References
Chapter 7. Chemical Hazards
- Abstract
- 7.1 Introduction
- 7.2 Risk Management of Chemical Hazards: Principles
- 7.3 Inherent Toxicants
- 7.4 Contaminants of Natural Origin
- 7.5 Primary Production
- 7.6 Contaminants Arising During Food Manufacture
- 7.7 Issues Associated with Criminally Related Activities
- 7.8 Discussion
- References
Chapter 8. Food Safety Management: State of the Art
- Abstract
- 8.1 Introduction
- 8.2 Food Safety Definition and Concept
- 8.3 Management of Food Safety in Food Industry Operations
- 8.4 Change Management
- 8.5 Management Commitment, Human Resource Management, and Organizational Culture
- 8.6 Conclusions
- Acknowledgment
- References
Chapter 9. Risk Assessment in Hygiene Management
- Abstract
- 9.1 Introduction
- 9.2 Quality Management and Risk Assessment
- 9.3 Examples of Risk Assessments
- 9.4 Future Trends
- 9.5 Sources of Further Information and Advice
- References
Chapter 10. Managing Risks from Allergenic Residues
- Abstract
- 10.1 Introduction
- 10.2 Food Allergy and Product Safety
- 10.3 Management of Food Allergy Risks
- 10.4 Role of Allergen Detection and Other Considerations
- 10.5 Future Trends
- References
Chapter 11. Managing Contamination Risks From Packaging Materials
- Abstract
- 11.1 Introduction
- 11.2 Interactions Between FP, Foods, and the Environment
- 11.3 Main Contamination Hazards in Food Due to FP
- 11.4 Regulatory Aspects
- 11.5 FP Hygiene and Safety Management Systems
- 11.6 Conclusions and Trends
- List of Acronyms
- Websites of Interest
- References
Chapter 12. Improving the Control of Insects in Food Processing
- Abstract
- 12.1 Introduction
- 12.2 The Grain Bulk as an Ecosystem
- 12.3 Moisture Migration in the Grain Bulk
- 12.4 Dry- and Wet-Grain Heating
- 12.5 Insects in Stored Products
- 12.6 Inspection and Monitoring
- 12.7 Physical and Chemical Control Measures
- 12.8 Reducing the Time of Phosphine Treatment by Using Speedbox
- 12.9 Future Trends
- Bibliography
Chapter 13. Managing the Risks of Food Intended for Consumption by Religious Consumers
- Abstract
- 13.1 Introduction
- 13.2 Food Safety and Hygiene in the Context of Religion
- 13.3 Risks
- 13.4 Risk Management
- 13.5 Conclusion
- Acknowledgments
- Further Reading
Chapter 14. Food Hygiene and Food Workers: From Complacency to Compliance
- Abstract
- 14.1 Introduction
- 14.2 Food Hygiene Training: Limitations of a Knowledge-Provision Approach
- 14.3 Employing a Psychological Perspective to Understand Food Hygiene Behavior
- 14.4 The Role of Workplace Environment and Culture in Complacency and Compliance
- 14.5 Conclusion
- References
Chapter 15. Hygiene Requirements in Food Service
- Abstract
- 15.1 Introduction
- 15.2 Hazard Control Plan
- 15.3 Barriers
- 15.4 Harborage
- 15.5 Cross-Contamination Vectors
- 15.6 Cleaning and Disinfection
- References
Chapter 16. The Use of Standard Operating Procedures (SOPs)
- Abstract
- 16.1 Introduction
- 16.2 Components of SOPs and SOP Programs
- 16.3 SOP Requirements Under Regulatory Programs
- 16.4 Common Problems in Implementing SOPs Effectively
- 16.5 Sources of Further Information
- References
Part II: Plant and Equipment
Chapter 17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design
- Abstract
- 17.1 Introduction
- 17.2 Leading International Standards Organizations
- 17.3 Leading Regional Standards Organizations
- 17.4 Leading National Governmental Organizations
- 17.5 Leading Industry Organizations
- 17.6 Leading Hygienic Design Standards Organizations
- 17.7 Conclusion
- 17.8 Summary
- Further Reading
Chapter 18. The Hygienic Design of Closed Equipment
- Abstract
- 18.1 Introduction: The Hygienic Performance of Closed Equipment
- 18.2 The Importance of Flow Parameters in Hygienic Performance
- 18.3 Computational Fluid Dynamics Models for Optimizing Hygiene
- 18.4 Applications of Computational Fluid Dynamics in Improved Hygienic Design
- 18.5 Future Trends
- 18.6 Sources of Further Information and Advice
- References
Chapter 19. Hygienic Design of Heating Equipment
- Abstract
- 19.1 Introduction
- 19.2 Heat Exchanger Design
- 19.3 Developments in Heat Exchanger Design
- 19.4 Future Trends
- 19.5 Conclusions
- References
Chapter 20. Hygienic Design of Air-Blast Freezing Systems
- Abstract
- 20.1 Introduction
- 20.2 Industrial Air-Blast Freezing Systems
- 20.3 Types of Air-Blast Freezers
- 20.4 Legislation, Standards, and Guidelines Covering Hygienic Design
- 20.5 Materials of Construction
- 20.6 Basic Hygienic Design Requirements
- 20.7 Hygienic Design of Freezer Equipment Components
- 20.8 Defrosting
- 20.9 Cleaning
- 20.10 Conclusion
- References
Chapter 21. Hygienic Design of Equipment in Handling Dry Materials
- Abstract
- 21.1 Introduction: Principles of Hygienic Design
- 21.2 Dry Particulate Materials
- 21.3 Cleaning
- 21.4 Some Design Principles
- 21.5 Typical Equipment in the Dry Material Handling Area
- 21.6 Improving Hygiene in Processing Powders
- References
Chapter 22. Hygienic Design of Packaging Equipment
- Abstract
- 22.1 Introduction
- 22.2 Definitions
- 22.3 Choice of a Packaging Machine
- 22.4 Hygienic Design of the Packaging Machine
- 22.5 Conclusion
- Sources
Chapter 23. Improving the Hygienic Design of Valves
- Abstract
- 23.1 Introduction
- 23.2 Valve Types
- 23.3 Hygienic Aspects of Valve Design
- 23.4 Current Guidelines and Standards
- Further Reading
Chapter 24. Improving the Hygienic Design of Pipes
- Abstract
- 24.1 Introduction
- 24.2 Piping Design: Good Practice
- 24.3 Materials of Construction
- 24.4 Product Recovery
- 24.5 Microbial Growth in Piping Systems
- 24.6 Future Plant Design
- References
Chapter 25. The Hygienic Design of Pumps
- Abstract
- 25.1 Introduction: Types of Pump Used in Food Processing
- 25.2 Components Used in Pumps
- 25.3 Cleanability, Surface Finish, and Other Requirements
- 25.4 Materials and Motor Design
- 25.5 Summary
- References
Chapter 26. Hygienic Design of Fish Processing Equipment
- Abstract
- 26.1 Introduction
- 26.2 Steps and Aspects of Fish Processing
- 26.3 Equipment
- 26.4 Conclusion
- 26.5 Sources of Further Information and Future Trends
- References
Chapter 27. Conveyors Used in the Food Industry
- Abstract
- 27.1 Introduction
- 27.2 General Design Rules
- 27.3 Materials of Construction
- 27.4 Hygienic Design for Conveyor Belts and Accessories Thereto
- 27.5 Belting Typology
- 27.6 General Profile of Food-Grade Conveyor Belts
- 27.7 Cleanability
- 27.8 Service/Maintenance
- 27.9 Scrapers
- 27.10 Mechanical Joints
- 27.11 Bearing Surfaces
- 27.12 Belt Lifters and Swivel-Mounted Rollers
- 27.13 Drum Motors
- References
Chapter 28. Improving Hygiene in Food Transportation
- Abstract
- 28.1 Introduction
- 28.2 Legislation
- 28.3 Implementation of the Current Legislation
- 28.4 Examples
- 28.5 Temperature Management
- 28.6 Avoiding Cross-Contamination
- 28.7 Future Trends
- Acknowledgments
- References
Chapter 29. Specific Requirements for Equipment for Aseptic Processing
- Abstract
- 29.1 Introduction
- 29.2 Specific Requirements for Disinfection
- 29.3 Specific Equipment Requirements to Prevent Recontamination
- 29.4 Aseptic Packaging
- 29.5 Package Integrity
- References
Chapter 30. Novel Materials of Construction in the Food Industry
- Abstract
- 30.1 Introduction
- 30.2 Antimicrobial Materials
- 30.3 Biopassive Polymer Materials/Coating
- 30.4 Coatings with Biopassive and Bioactive Properties
- 30.5 Ceramics
- 30.6 Conclusions
- References
Part III: Cleaning and Disinfection
Chapter 31. Cleaning of Surfaces
- Abstract
- 31.1 Introduction
- 31.2 Food-contact Surfaces
- 31.3 Cleaning Efficiency
- 31.4 Investments
- References
Chapter 32. Improving the Cleaning of Heat Exchangers
- Abstract
- 32.1 Introduction
- 32.2 Processing Effects on Fouling
- 32.3 Cleaning Food Fouling
- 32.4 Novel Approaches to Cleaning
- 32.5 Conclusions
- Acknowledgments
- References
Chapter 33. Ozone for Food Decontamination: Theory and Applications
- Abstract
- 33.1 Introduction
- 33.2 Ozone
- 33.3 Microbial Inactivation Mechanism
- 33.4 Applications of Ozone
- 33.5 Applications of Ozone on Foods at Industrial Scales
- 33.6 Health and Safety Considerations
- 33.7 Limitations
- 33.8 Conclusion and Future Trends
- 33.9 Sources of Further Information and Advice
- References
Chapter 34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination
- Abstract
- 34.1 Introduction
- 34.2 EO Water Generation Mechanism
- 34.3 Mechanism of Cleaning and Disinfecting Effect of Using EO Water
- 34.4 Applications of EO Water on Food Products
- 34.5 Applications of EO Water on Food-Processing Equipment
- 34.6 Limitations of EO Water Technology
- 34.7 Conclusions and Future Trends
- References
Chapter 35. Cleaning and Disinfection in Dry Food Processing Facilities
- Abstract
- 35.1 Introduction
- 35.2 Cleaning of Process Equipment and Process Areas Handling Dry Food Products: Objectives
- 35.3 Wet Cleaning of Dry Food-Processing Equipment
- 35.4 Wet Cleaning of Dry Material Handling Areas in the Food Factory
- 35.5 Dry Cleaning of Dry Food-Processing Equipment
- 35.6 Dry Cleaning of Dry Material Handling Areas in the Food Factory
- 35.7 Hygiene Practices During Dry Cleaning of Dry Food-Processing Equipment
- 35.8 Brushing
- 35.9 Vacuum Cleaning
- 35.10 Scraping
- 35.11 Sweeping
- 35.12 Blowing With Compressed Air
- 35.13 Cleaning With Solid Carbon Dioxide (Dry Ice Blasting)
- 35.14 Cleaning With Dry Food Products
- 35.15 Dry Cleaning by Means of Plastic or Rubber Components
- 35.16 Dry Cleaning by Applying Pigs
- 35.17 Dry Disinfection Methods
- 35.18 Conclusions
- References
Chapter 36. Enzymatic Cleaning in Food Processing
- Abstract
- 36.1 Introduction
- 36.2 Enzyme-Based Cleaning Procedures
- 36.3 Laboratory Trials of Enzyme-Based Cleaning
- 36.4 Field Trials
- 36.5 Risks
- 36.6 Future Trends
- References
Chapter 37. Testing the Effectiveness of Disinfectants and Sanitizers
- Abstract
- 37.1 Introduction
- 37.2 Types of Biocidal Products
- 37.3 Factors Affecting the Efficacy of Biocides/Biocidal Products/Sanitizers
- 37.4 Criteria for Testing Biocidal Action
- 37.5 Tests for Disinfectants and Sanitizers
- 37.6 Test Limitations and Scope for Improvement
- 37.7 Future Trends
- 37.8 Sources of Further Information and Advice
- References
Chapter 38. Validating Cleaning Systems
- Abstract
- 38.1 Introduction
- 38.2 Cleaning Validation Process
- 38.3 Methods for Validation and Verification of Cleaning
- 38.4 Conclusions
- Acknowledgments
- References
Chapter 39. Bacterial Resistance to Biocides
- Abstract
- 39.1 Introduction: Pathogen Resistance to Biocides in the Food Industry and Why It Is so Important to Avoid It
- 39.2 Cleaning and Disinfection
- 39.3 Biocide Target Sites
- 39.4 Factors Influencing Biocide Efficiency
- 39.5 Resistance in Bacteria
- 39.6 Biocide Antibiotic Cross-Resistance and Coresistance
- 39.7 Conclusions and Recommendations
- 39.8 Sources of Further Information and Advice
- References
Chapter 40. Traceability of Cleaning Agents and Disinfectants
- Abstract
- 40.1 Introduction
- 40.2 Detergents and Disinfectants
- 40.3 General Issues in Tracing of Hygiene Solutions and Hygiene Products
- 40.4 The Challenge of Analyzing Detergents and Disinfectants
- 40.5 Future Trends
- References
Chapter 41. Selection, Use, and Maintenance of Manual Cleaning Equipment
- Abstract
- 41.1 Introduction
- 41.2 Selection of Cleaning Equipment
- 41.3 Cleaning Equipment Use
- 41.4 Cleaning Equipment Maintenance
- 41.5 Likely Future Trends
- 41.6 Further Information and Advice
- References
Part IV: Monitoring and Verification
Chapter 42. Testing Surface Cleanability in Food Processing
- Abstract
- 42.1 Introduction
- 42.2 Microorganisms
- 42.3 Hygienic Surfaces
- 42.4 Organic Soil
- 42.5 Future Trends
- 42.6 Sources of Further Information and Advice
- Acknowledgments
- References
Chapter 43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants
- Abstract
- 43.1 Introduction
- 43.2 Background
- 43.3 Current Approaches to Monitoring
- 43.4 Laboratory-/Pilot-Scale Studies
- 43.5 Industry Requirements and Potential Benefits
- 43.6 Future Trends
- 43.7 Conclusions
- References
Chapter 44. Surface Sampling and the Detection of Contamination
- Abstract
- 44.1 Introduction
- 44.2 Managing Cleaning and the Role of Surface Sampling
- 44.3 Nonmicrobiological Surface Sampling
- 44.4 Microbiological Surface Sampling
- 44.5 Surface Sampling and Cleanliness: Guidelines and Integrated Protocols
- 44.6 Future Trends
- References
Chapter 45. Air Sampling
- Abstract
- 45.1 Introduction
- 45.2 Microbial Viability in the Air
- 45.3 Why, How, and What to Sample
- 45.4 Bioaerosols and Bioaerosol Samplers
- 45.5 Air Sampling Methods
- 45.6 Bioaerosol Assay Methods
- 45.7 Interpretation of Bioaerosol Results
- 45.8 Future Trends
- References
Chapter 46. Improving Hygiene Auditing
- Abstract
- 46.1 Introduction
- 46.2 Why Have a Hygiene Improvement Audit in the First Place?
- 46.3 Auditing and the Hierarchy of a Controlled System
- 46.4 Purposes of an Auditing System
- 46.5 Designing a System for Improvement Audits
- 46.6 Performing the Audit
- References
- Edition: 2
- Latest edition
- Published: June 17, 2016
- Language: English
JH
John Holah
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.
Affiliations and expertise
Technical Director, Holchem Laboratories; Visiting Professor, Food Safety Cardiff Metropolitan University, UKHL
H.L.M. Lelieveld
Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is the Founder and President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology. He is an editor or co-editor of numerous books, including several on hygiene and food safety management, novel food processing technologies, and harmonization of food safety regulations. He produced chapters for many books and encyclopedia, hundreds of scientific articles and articles for magazines, and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine and is a leading expert in food safety.
Affiliations and expertise
Founder and President, Global Harmonization Initiative
Fellow, International Academy of Food Science and TechnologyDG
Domagoj Gabric
Dr. Domagoj Gabrić is a food scientist and managing director/owner of “FoodSciTech” Consultancy based in the Netherlands. Dr. Gabrić was born in Zagreb (1981). He finished his MSc in food engineering at University of Zagreb, Faculty of Food Technology and Biotechnology in year 2006. He did PhD dissertation in food science and technology within EU-FP6 European Project and defended it also at University of Zagreb, Faculty of Food Technology and Biotechnology in year 2011. After PhD defense he works at National College of Veterinary Medicine, Food Science and Engineering (ONIRIS), Nantes, France as a postdoc. His collaboration with “IXL Netherlands BV” resulted in excellent results applicable in mild processing technology and as novel cooking technology. His expertise is in hygiene and sanitation, biotechnologies. He’s authored book chapters, and published papers in peer-reviewed journals and in proceedings. He is a member of the Royal Society of Chemistry, Global Harmonization Initiative and Croatian Food Technologists Biotechnologists and Nutritionists Society.
Affiliations and expertise
FoodSciTech, Culemborg, Provincie Gelderland, The NetherlandsRead Handbook of Hygiene Control in the Food Industry on ScienceDirect