Handbook of Hygiene Control in the Food Industry, Third Edition provides a comprehensive accounting of risk analysis and management solutions to minimize risks and hazards in the food industry, guiding professionals and students towards a safe food supply, from farm to fork. It is completely updated to address new issues and concerns while also addressing the latest technologies. This book continues to be an authoritative reference for anyone in the food industry who needs to have hands-on practical information to improve best practices to further food safety and quality.
It is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, as well as allergenic residues, pest management and more. The book
1. The Starting Point: What Is Food Hygiene?
2. Consumer Perceptions of Risks From Food
3. HACCP
4. The Range of Microbial Risks in Food Processing
5. Biofilm Risks
6. Aerosols as a Contamination Risk
7. Chemical Hazards
8. Food Safety Management: State of the Art
9. Risk Assessment in Hygiene Management
10. Managing Risks from Allergenic Residues
11. Managing Contamination Risks From Packaging Materials
12. Improving the Control of Insects in Food Processing
13. Managing the Risks of Food Intended for Consumption by Religious Consumers
14. Food Hygiene and Food Workers: From Complacency to Compliance
15. Hygiene Requirements in Food Service
16. The Use of Standard Operating Procedures (SOPs)
17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design
18. The Hygienic Design of Closed Equipment
19. Hygienic Design of Heating Equipment
20. Hygienic Design of Air-Blast Freezing Systems
21. Hygienic Design of Equipment in Handling Dry Materials
22. Hygienic Design of Packaging Equipment
23. Improving the Hygienic Design of Valves
24. Improving the Hygienic Design of Pipes
25. The Hygienic Design of Pumps
26. Hygienic Design of Fish Processing Equipment
27. Conveyors Used in the Food Industry
28. Improving Hygiene in Food Transportation
29. Specific Requirements for Equipment for Aseptic Processing
30. Novel Materials of Construction in the Food Industry
31. Cleaning of Surfaces
32. Improving the Cleaning of Heat Exchangers
33. Ozone for Food Decontamination: Theory and Applications
34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination
35. Cleaning and Disinfection in Dry Food Processing Facilities
36. Enzymatic Cleaning in Food Processing
37. Testing the Effectiveness of Disinfectants and Sanitizers
38. Validating Cleaning Systems
39. Bacterial Resistance to Biocides
40. Traceability of Cleaning Agents and Disinfectants
41. Selection, Use, and Maintenance of Manual Cleaning Equipment
42. Testing Surface Cleanability in Food Processing
43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants
44. Surface Sampling and the Detection of Contamination
45. Air Sampling
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