This book provides a comprehensive summary of the key trends and issues in food hygiene research. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, the second part 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. The third group of chapters covers key issues in effective hygiene management, from risk analysis, good manufacturing practice, and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.This book provides a comprehensive summary of the key trends and issues in food hygiene research.
|Title||:||Handbook of Hygiene Control in the Food Industry|
|Author||:||H. L. M. Lelieveld, M. A. Mostert, J. T. Holah|
|Publisher||:||Taylor & Francis US - 2005|