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Handbook of Hygiene Control in the Food Industry
1st Edition - October 30, 2005
Editors: John Holah, H.L.M. Lelieveld, M A Mostert
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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… Read more
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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
Part 1 Risks: Range of microbial risks in food processing; Biofilm risks; Pathogen resistance to sanitisers; Aerosols as a contamination risk; Consumer perceptions of risks from food. Part 2 Improving design: Improving building design; Improving zoning within food processing plants; Improving the design of floors; Improving design of walls; Improving the hygienic design of closed equipment, heating equipment, equipment handling dry materials, packaging equipment, electrical equipment, valves, pipes, pumps, sensors. Part 3 Improving hygiene management and methods: Risk assessment in hygiene management; Good Manufacturing Practice (GMP) in the food industry; The use of Standard Operating Procedures (SOPs); Managing risks from allergenic residues; Managing contamination risks from food packaging materials; Improving hygiene in food transportation; Improving control of insects in food processing; Improving cleaning in place (CIP); Improving cleaning out of place (COP); Improving cleaning of heat exchangers; Improving cleaning of tanks; Ozone decontamination in hygiene management; Enzymatic cleaning in food processing; Contamination routes and analysis in food processing environments; Testing surface cleanability in food processing; Improving the monitoring of fouling, cleaning and disinfection in closed process plant; Improving surface sampling and detection of contamination; Improving air sampling; Testing effectiveness of disinfectants and sanitisers; Traceability of disinfectants and sanitisers; Improving hygiene auditing.
No. of pages: 744
Published: October 30, 2005
Imprint: Woodhead Publishing
Hardback ISBN: 9781855739574
eBook ISBN: 9781845690533
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, UK
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 Technology
M A Mostert
Tineke Mostert works in these filelds at the Unilever R&D Centre in Vlaardingen, The Netherlands and has been chair of EHEDG’s Packaging Group.