Hygiene in Food Processing: Principles and Practice

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 processingIncorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plantsThis essential second edition is useful for professionals responsible for hygiene in the food industry INDICE: Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionIntroductionPart I: Microbial food safety risks and hygiene regulation1: Food hygiene regulation in the European Union (EU)Abstract1.1 Introduction1.2 History of hygiene regulation in the European Union (EU)1.3 Key elements of hygiene regulation in the EU1.4 Content of the hygiene regulations1.5 Hazard analysis critical control point (HACCP)1.6 European hygiene legislation with regard to equipment1.7 Hygiene regulations in relation to private food safety standards1.8 Conclusion1.9 Sources of further information and advice 2: Hazards, sources and vectors of contaminationAbstract2.1 Introduction2.2 Physical contaminants2.3 Chemical contaminants2.4 Microbiological contamination2.5 Hazard sources2.6 Hazard vectors and controls2.7 Recommended procedure for developing a processing environment plan (PEP)2.8 Conclusion Part II: Hygienic design of food factory infrastructure3: Hygienic factory design for food processingAbstract3.1 Introduction3.2 Design, construction and maintenance of the site3.3 Building structure3.4 High-care/risk areas3.5 Storage areas3.6 Personnel areas3.7 Cleaning facilities: food, equipment and chemicals3.8 Roofs3.9 Floors3.10 Drainage3.11 Walls3.12 Doors3.13 Windows3.14 Ceilings3.15 Ventilation and temperature control3.16 Lighting3.17 Services3.18 Water3.19 Food and solid waste3.20 Conclusion 4: Hygienic design of food processing equipmentAbstract4.1 Introduction: key criteria in hygienic design4.2 Risk assessment in equipment design4.3 Regulatory requirements for hygienic equipment design: the European Union (EU)4.4 Drainability4.5 Materials of construction4.6 Surface finish4.7 Corners, crevices and dead spaces4.8 Welds and joints4.9 Fasteners4.10 Seals4.11 Shaft ends4.12 Doors, covers and panels4.13 Rims4.14 Conveyor belts4.15 Equipment controls and instrumentation4.16 Equipment installation4.17 Insulation and cladding4.18 Conclusion 5: Food processing equipment construction materialsAbstract5.1 Introduction5.2 Metals in food processing equipment5.3 Plastics, composites and elastomers5.4 Other materials 6: Verification and certification of hygienic design in food processingAbstract6.1 Introduction6.2 Testing methods6.3 Particular tests for cleanability6.4 Future trends6.5 Certification of equipment6.6 Conclusion 7: Control of airborne contamination in food processingAbstract7.1 Introduction: why control of airborne contamination is important in food production7.2 Sources of airborne contamination7.3 Dust control7.4 Control of environmental air quality7.5 Process air control7.6 Air disinfection systems7.7 Air sampling7.8 Guide to maximum airborne counts for different product contamination rates7.9 Conclusion and future trends7.10 Sources of further information and advice 8: Hygiene control in the application of compressed air and food gasesAbstract8.1 Introduction8.2 Hygiene control in the supply and application of food safe compressed air8.3 Compressed air systems: components and location8.4 Equipment to remove the bulk of water8.5 Filtration and drying in compressed air systems8.6 Design and installation of compressed air distribution system8.7 Measures and procedures to prevent compressed air from contaminating the food processing area8.8 Monitoring and maintenance of compressed air systems8.9 Hygiene control in the supply and application of food gases8.10 Conclusion Part III: Hygiene practices in food processing9: Cleaning and disinfection practices in food processingAbstract9.1 Introduction9.2 Sanitation principles9.3 Cleaning chemicals9.4 Disinfectants9.5 Testing disinfectants9.6 Water quality9.7 Sanitation methodology9.8 Wholeroom disinfection9.9 Sanitation procedures9.10 Evaluation of sanitation effectiveness9.11 Sanitation management9.12 Conclusion 10: Cleaning in place (CIP) in food processingAbstract10.1 Introduction10.2 Cleaning chemicals and disinfectants for cleaning in place (CIP)10.3 Other key factors for an effective CIP process10.4 The main types of CIP systems10.5 Centralized/decentralized CIP systems10.6 Design of CIP line circuit10.7 Cleaning of process vessels, large-volume equipment and tanks10.8 Spray and jet devices for CIP10.9 Installation, positioning and operation of tank cleaning devices10.10 Managing tank cleaning10.11 Automation10.12 Automated self-cleaning of CIP systems10.13 Future trends10.14 Acknowledgement 11: Hygienic practices for equipment maintenanceAbstract11.1 Introduction11.2 Scheduled maintenance11.3 Design, installation and working practices for improved hygiene during maintenance and repairs11.4 Purchase and acceptance of bought-in equipment, tools and lubricants11.5 Maintenance, repair and lubrication according to the principles of hygienic design11.6 Personal hygiene practices during maintenance operations in the food industry11.7 Hygienic maintenance and repair practices in the food industry11.8 Evaluation of the quality of maintenance work done and record keeping11.9 Conclusion 12: Personal hygiene in the food industryAbstract12.1 Introduction: definition of personal hygiene12.2 People as sources of contamination12.3 Management practices for controlling contamination12.4 Personal hygiene policy and practices for controlling contamination12.5 Control of indirect contamination from people12.6 Conclusion 13: Food hygiene and foreign bodiesAbstract13.1 Introduction13.2 The range of foreign bodies13.3 The role of good hygiene practice in managing these hazards13.4 Methods of preventing foreign body contamination13.5 Detection and removal systems for foreign bodies13.6 Conclusion13.7 Future trends13.8 Sources of further information and advice 14: Pest control in food businesses: an introductionAbstract14.1 Introduction14.2 Integrated pest management (IPM)14.3 Pest control programs14.4 Contents of a pest control program14.5 Data collection14.6 Communication14.7 Maintaining and evaluating the pest control program14.8 Conclusion14.9 Future trends 15: Pest control of stored food products: insects and mitesAbstract15.1 Introduction15.2 The spread of pests15.3 Physical control of pests15.4 Chemical control of pests15.5 Biological control of pests15.6 Threats to successful control15.7 Conclusion 16: Microbiological environmental sampling, records and record interpretationAbstract16.1 Introduction16.2 Sampling programmes and strategies16.3 Sampling methods: monitoring surfaces16.4 Sampling methods: validation and verification of surfaces16.5 Sampling of personnel16.6 Air and water sampling16.7 Practical sampling16.8 Sample transport and processing16.9 Conclusion 17: Economics and management of hygiene in food plantsAbstract17.1 Introduction: the perception of cleaning costs as an example of the perception of hygiene17.2 The real cost of hygiene17.3 Direct factors17.4 Indirect factors17.5 Overview of optimisation tools17.6 Conclusion and future trends Index

• ISBN: 978-0-08-101322-9
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 640
• Fecha Publicación: 30/06/2016
• Nº Volúmenes: 1
• Idioma: Inglés