Description
Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.- An authoritative overview of hygiene control in the design, construction and renovation of food factories- Examines the implications of hygiene and construction regulation in various countries on food factory design- Describes site selection, factory layout and the associated issue of airflow
Table of Contents
Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionDedicationPrefaceChapter 1: Business case assessment and design essentials for food factory building projectsAbstract:1.1 Introduction1.2 The need for a new or refurbished food factory1.3 A new product: generation, approval, specification and business plan1.4 Determine process and mass flow1.5 ConclusionChapter 2: Determining equipment and process needs and how these affect food factory designAbstract:2.1 Introduction2.2 Brownfield projects: processes and equipment2.3 Greenfield projects: processes and equipment2.4 Future trendsPart I: Regulatory issues and retailer requirementsChapter 3: EU food hygiene law and implications for food factory designAbstract:3.1 The relevance of EU food hygiene law for the design of food factories3.2 The objectives of EU food hygiene law3.3 The EU General Food Law (GFL)3.4 EU food hygiene law3.5 Four types of EU food hygiene law3.6 The combination of EU food hygiene law and other law on the design of food factories3.7 ConclusionsChapter 4: Regulations on the hygienic design of food processing factories in the United StatesAbstract:4.1 Introduction4.2 Regulatory requirements in the United States4.3 Guidance documents4.4 Other agencies and considerations4.5 Case study: a milk processing plant4.6 ConclusionChapter 5: Regulation relevant to the design and construction of food factories in JapanAbstract:5.1 Introduction5.2 Contents of regulatory requirements5.3 Legal regulations concerning the Food Sanitation Act5.4 Legal regulations other than those concerning the Food Sanitation Act5.5 Industrial Safety and Health Act5.6 Legal regulations concerning the environment5.7 Case study5.8 Future trendsChapter 6: Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory designAbstract:6.1 Introduction6.2 Food regulatory requirements in Australia and New Zealand6.3 Trade regulations and requirements6.4 Building requirements6.5 Case study: food safety in meat processing6.6 Future trends6.7 Conclusion6.9 Appendix 1: Australasian standards for building and construction6.10 Appendix 2: Relevant food acts and regulationsChapter 7: Regulatory requirements for food factory buildings in South Africa and other Southern African countriesAbstract:7.1 Introduction7.2 South African regulations and standards7.3 Regulations and standards in other Southern African Development Community (SADC) countries7.4 Future trends7.5 Sources of further informationChapter 8: Retailer requirements for hygienic design of food factory buildingsAbstract:8.1 Introduction: private labels and retailers' responsibility8.2 Background to the British Retail Consortium (BRC Food) and the International Food Standard (IFS Food)8.3 Global Food Safety Initiative8.4 Retailers' requirements8.5 Future trends8.6 Sources of further information and adviceChapter 9: Food factory design to prevent deliberate product contaminationAbstract:9.1 Introduction9.2 Historical incidences of intentional food contamination9.3 Food fraud versus intentional contamination9.4 Prevention of intentional contamination9.5 Future trends9.6 ConclusionsChapter 10: Minimum hygienic design requirements for food processing factoriesAbstract:10.1 Introduction10.2 Site10.3 Building design10.4 Internal divisions10.5 Building fabric10.6 Services10.7 Sources of further information and advicePart II: Site selection and factory layoutChapter 11: Aspects to be considered when selecting a site for a food factoryAbstract:11.1 Introduction11.2 Product11.3 Utilities11.4 Sources of contamination11.5 Regulations11.6 Protection of the environment11.7 Industrial zoning11.8 Financial aspects11.9 Personnel11.10 Security11.11 Access11.12 Climate11.13 Research and Development11.14 Conclusions11.
