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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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Detail Information

Series Title

Woodhead Publishing in food science, technology, and nutrition ; no. 258

Call Number

[ITP-LIB-575]

Publisher

enk : Writer’s Digest Books., 2014

Collation

xxviii, 612 pages : illustrations ; 25 cm.

Language

English

ISBN/ISSN

9780857094292

Classification

TP373.6 .H9 2014

Content Type

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Media Type

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Carrier Type

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Edition

Second edition.

Subject(s)

Food industry and trade
Food processing plants
Food law and legislation

Specific Detail Info

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Statement of Responsibility

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Other version/related

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