Hygiene in Food Processing

Hygiene in Food Processing

Principles and Practice

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Elsevier Science & Technology






15 a 20 dias

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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 9.1 Introduction 9.2 Sanitation principles 9.3 Cleaning chemicals 9.4 Disinfectants 9.5 Testing disinfectants 9.6 Water quality 9.7 Sanitation methodology 9.8 Wholeroom disinfection 9.9 Sanitation procedures 9.10 Evaluation of sanitation effectiveness 9.11 Sanitation management 9.12 Conclusion 10: Cleaning in place (CIP) in food processing Abstract 10.1 Introduction 10.2 Cleaning chemicals and disinfectants for cleaning in place (CIP) 10.3 Other key factors for an effective CIP process 10.4 The main types of CIP systems 10.5 Centralized/decentralized CIP systems 10.6 Design of CIP line circuit 10.7 Cleaning of process vessels, large-volume equipment and tanks 10.8 Spray and jet devices for CIP 10.9 Installation, positioning and operation of tank cleaning devices 10.10 Managing tank cleaning 10.11 Automation 10.12 Automated self-cleaning of CIP systems 10.13 Future trends 10.14 Acknowledgement 11: Hygienic practices for equipment maintenance Abstract 11.1 Introduction 11.2 Scheduled maintenance 11.3 Design, installation and working practices for improved hygiene during maintenance and repairs 11.4 Purchase and acceptance of bought-in equipment, tools and lubricants 11.5 Maintenance, repair and lubrication according to the principles of hygienic design 11.6 Personal hygiene practices during maintenance operations in the food industry 11.7 Hygienic maintenance and repair practices in the food industry 11.8 Evaluation of the quality of maintenance work done and record keeping 11.9 Conclusion 12: Personal hygiene in the food industry Abstract 12.1 Introduction: definition of personal hygiene 12.2 People as sources of contamination 12.3 Management practices for controlling contamination 12.4 Personal hygiene policy and practices for controlling contamination 12.5 Control of indirect contamination from people 12.6 Conclusion 13: Food hygiene and foreign bodies Abstract 13.1 Introduction 13.2 The range of foreign bodies 13.3 The role of good hygiene practice in managing these hazards 13.4 Methods of preventing foreign body contamination 13.5 Detection and removal systems for foreign bodies 13.6 Conclusion 13.7 Future trends 13.8 Sources of further information and advice 14: Pest control in food businesses: an introduction Abstract 14.1 Introduction 14.2 Integrated pest management (IPM) 14.3 Pest control programs 14.4 Contents of a pest control program 14.5 Data collection 14.6 Communication 14.7 Maintaining and evaluating the pest control program 14.8 Conclusion 14.9 Future trends 15: Pest control of stored food products: insects and mites Abstract 15.1 Introduction 15.2 The spread of pests 15.3 Physical control of pests 15.4 Chemical control of pests 15.5 Biological control of pests 15.6 Threats to successful control 15.7 Conclusion 16: Microbiological environmental sampling, records and record interpretation Abstract 16.1 Introduction 16.2 Sampling programmes and strategies 16.3 Sampling methods: monitoring surfaces 16.4 Sampling methods: validation and verification of surfaces 16.5 Sampling of personnel 16.6 Air and water sampling 16.7 Practical sampling 16.8 Sample transport and processing 16.9 Conclusion 17: Economics and management of hygiene in food plants Abstract 17.1 Introduction: the perception of cleaning costs as an example of the perception of hygiene 17.2 The real cost of hygiene 17.3 Direct factors 17.4 Indirect factors 17.5 Overview of optimisation tools 17.6 Conclusion and future trends Index
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