Description
The hygienic processing of food concerns both potential hazards in 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 and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants.Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment.This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.- Provides a revised overview of the practices for safe processing- Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants- This essential second edition is useful for professionals responsible for hygiene in the food industry
Table of Contents
- Contributor contact details- Woodhead Publishing Series in Food Science, Technology and Nutrition- Introduction- Part I: Microbial food safety risks and hygiene regulation- 1: Food hygiene regulation in the European Union (EU)- Abstract- 1.1 Introduction- 1.2 History of hygiene regulation in the European Union (EU)- 1.3 Key elements of hygiene regulation in the EU- 1.4 Content of the hygiene regulations- 1.5 Hazard analysis critical control point (HACCP)- 1.6 European hygiene legislation with regard to equipment- 1.7 Hygiene regulations in relation to private food safety standards- 1.8 Conclusion- 1.9 Sources of further information and advice- 2: Hazards, sources and vectors of contamination- Abstract- 2.1 Introduction- 2.2 Physical contaminants- 2.3 Chemical contaminants- 2.4 Microbiological contamination- 2.5 Hazard sources- 2.6 Hazard vectors and controls- 2.7 Recommended procedure for developing a processing environment plan (PEP)- 2.8 Conclusion- Part II: Hygienic design of food factory infrastructure- 3: Hygienic factory design for food processing- Abstract- 3.1 Introduction- 3.2 Design, construction and maintenance of the site- 3.3 Building structure- 3.4 High-care/risk areas- 3.5 Storage areas- 3.6 Personnel areas- 3.7 Cleaning facilities: food, equipment and chemicals- 3.8 Roofs- 3.9 Floors- 3.10 Drainage- 3.11 Walls- 3.12 Doors- 3.13 Windows- 3.14 Ceilings- 3.15 Ventilation and temperature control- 3.16 Lighting- 3.17 Services- 3.18 Water- 3.19 Food and solid waste- 3.20 Conclusion- 4: Hygienic design of food processing equipment- Abstract- 4.1 Introduction: key criteria in hygienic design- 4.2 Risk assessment in equipment design- 4.3 Regulatory requirements for hygienic equipment design: the European Union (EU)- 4.4 Drainability- 4.5 Materials of construction- 4.6 Surface finish- 4.7 Corners, crevices and dead spaces- 4.8 Welds and joints- 4.9 Fasteners- 4.10 Seals- 4.11 Shaft ends- 4.12 Doors, covers and panels- 4.13 Rims- 4.14 Conveyor belts- 4.15 Equipment controls and instrumentation- 4.16 Equipment installation- 4.17 Insulation and cladding- 4.18 Conclusion- 5: Food processing equipment construction materials- Abstract- 5.1 Introduction- 5.2 Metals in food processing equipment- 5.3 Plastics, composites and elastomers- 5.4 Other materials- 6: Verification and certification of hygienic design in food processing- Abstract- 6.1 Introduction- 6.2 Testing methods- 6.3 Particular tests for cleanability- 6.4 Future trends- 6.5 Certification of equipment- 6.6 Conclusion- 7: Control of airborne contamination in food processing- Abstract- 7.1 Introduction: why control of airborne contamination is important in food production- 7.2 Sources of airborne contamination- 7.3 Dust control- 7.4 Control of environmental air quality- 7.5 Process air control- 7.6 Air disinfection systems- 7.7 Air sampling- 7.8 Guide to maximum airborne counts for different product contamination rates- 7.9 Conclusion and future trends- 7.10 Sources of further information and advice- 8: Hygiene control in the application of compressed air and food gases- Abstract- 8.1 Introduction- 8.2 Hygiene control in the supply and application of food safe compressed air- 8.3 Compressed air systems: components and location- 8.4 Equipment to remove the bulk of water- 8.5 Filtration and drying in compressed air systems- 8.6 Design and installation of compressed air distribution system- 8.7 Measures and procedures to prevent compressed air from contaminating the food processing area- 8.8 Monitoring and maintenance of compressed air systems- 8.9 Hygiene control in the supply and application of food gases- 8.10 Conclusion- Part III: Hygiene practices in food processing- 9: Cleaning and disinfection practices in food processing- Abstract- 9.
