Hygiene in Food Processing
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Format:
Bog, hardback
Udgivelsesdato:
13-12-2013
Sprog:
Engelsk
Udgave:
2nd edition.
  • Beskrivelse
  • Yderligere info
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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.

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Bog, hardback

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Udgivelsesdato:
13-12-2013
ISBN13:
9780857094292
Vægt:
1070 g
Dybde:
43 mm
Bredde:
156 mm
Højde:
234 mm
Nummer i serien:
258
Nummer i serien:
258
Format:
Hardback
Forfattere
Bibliotekernes beskrivelse The 1st edition of Hygiene in food processing provided an invaluable reference on microbial food safety risks, regulation, facilities design and hygiene management in one volume. This revised version includes new material on essential areas that have come to prominence in recent years, such as contamination routes and hygiene in services.

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