Hygiene in food processing: principles and practice | |
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The hygienic processing of food concerns both the potential hazards in the food products and the regulation, design and management of food processing facilities. This second edition of Hygiene in food processing gives a revised overview of the practices for safe processing. Part one addresses the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself and the food processing equipment. This edition includes a chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. Issues including the hygiene of workers, the potential infection of foreign bodies and pest control are explored. |
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Statement of Responsibility | |
Author(s) | Lelieveld, H. L. M. - Personal Name Holah, J. T. - Personal Name Napper, D. (David) - Personal Name European Hygienic Engineering & Design Group - Conference |
Edition | Second edition. |
Call Number | [ITP-LIB-575] |
Subject(s) | Food industry and trade Food processing plants Food law and legislation |
Language | English |
Publisher | Writer’s Digest Books |
Publishing Year | 2014 |
Specific Detail Info | |
File Attachment | LOADING LIST... |
Availability | LOADING LIST... |