Elsevier Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Drawing on the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major collection is a standard work on good hygiene practice in food processing. The coverage is truly comprehensive and includes hygiene regulation and legislation for both Europe and the USA. It opens with an examination of the general principles of hygiene, moves on to cover plant design and construction as well as hygiene management principles and methods. It is an invaluable guide for all food processors. Key Features: an authoritative and comprehensive review of good hygiene practice for the food industry; draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG); written and edited by world renowned experts in the field. Contents: Part 1 Hygiene regulation: The regulation of hygiene in food processing: an introduction; Hygiene regulation in the EU; Hygiene regulation in the United States. Part 2 Hygienic design: Sources of contamination; Hygienic plant design; Control of airborne contamination; Hygienic equipment design; Equipment construction materials and lubricants; Piping systems, seals and valves; Cleaning in place; Verification and certification of hygienic design. Part 3 Hygiene practices: Cleaning and disinfection; Detecting taints from cleaning and disinfecting agents; Personal hygiene; Hygiene and foreign bodies; Pest control: insects and mites.