[PDF] Handbook Of Hygiene Control In The Food Industry

Handbook of Hygiene Control in the Food Industry PDF
Author: H. L. M. Lelieveld
Publisher: Elsevier
ISBN: 1845690532
Size: 25.38 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 744
View: 5225

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Handbook Of Hygiene Control In The Food Industry

by H. L. M. Lelieveld, release date 2005-10-30, Handbook Of Hygiene Control In The Food Industry Books available in PDF, EPUB, Mobi Format. Download Handbook Of Hygiene Control In The Food Industry books, Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored




[PDF] Handbook Of Hygiene Control In The Food Industry

Handbook of Hygiene Control in the Food Industry PDF
Author: H. L. M. Lelieveld
Publisher: Woodhead Publishing
ISBN: 0081001975
Size: 62.48 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 756
View: 7306

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Handbook Of Hygiene Control In The Food Industry

by H. L. M. Lelieveld, release date 2016-06-10, Handbook Of Hygiene Control In The Food Industry Books available in PDF, EPUB, Mobi Format. Download Handbook Of Hygiene Control In The Food Industry books, Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book 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, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance




[PDF] Hygiene In Food Processing

Hygiene in Food Processing PDF
Author: H. L. M. Lelieveld
Publisher: Woodhead Pub Limited
ISBN: 9780857094292
Size: 76.34 MB
Format: PDF, ePub
Category : Business & Economics
Languages : en
Pages : 612
View: 1544

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Hygiene In Food Processing

by H. L. M. Lelieveld, release date 2014-01-02, Hygiene In Food Processing Books available in PDF, EPUB, Mobi Format. Download Hygiene In Food Processing books, 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 processing Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants This essential second edition is useful for professionals responsible for hygiene in the food industry




[PDF] Handbook Of Lean Manufacturing In The Food Industry

Handbook of Lean Manufacturing in the Food Industry PDF
Author: Michael Dudbridge
Publisher: John Wiley & Sons
ISBN: 9781444393118
Size: 73.16 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 320
View: 4801

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Handbook Of Lean Manufacturing In The Food Industry

by Michael Dudbridge, release date 2011-02-02, Handbook Of Lean Manufacturing In The Food Industry Books available in PDF, EPUB, Mobi Format. Download Handbook Of Lean Manufacturing In The Food Industry books, The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.




[PDF] Hygienic Design Of Food Factories

Hygienic Design of Food Factories PDF
Author: John Holah
Publisher: Woodhead Publishing
ISBN: 9780081016350
Size: 30.98 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 824
View: 4810

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Hygienic Design Of Food Factories

by John Holah, release date 2016-09-02, Hygienic Design Of Food Factories Books available in PDF, EPUB, Mobi Format. Download Hygienic Design Of Food Factories books, Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow




[PDF] Handbook Of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation PDF
Author: Prabir K. Sarkar
Publisher: CRC Press
ISBN: 1466565292
Size: 74.28 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 629
View: 3488

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Handbook Of Indigenous Foods Involving Alkaline Fermentation

by Prabir K. Sarkar, release date 2014-07-23, Handbook Of Indigenous Foods Involving Alkaline Fermentation Books available in PDF, EPUB, Mobi Format. Download Handbook Of Indigenous Foods Involving Alkaline Fermentation books, Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.




[PDF] Hygienic Design Of Food Factories

Hygienic Design of Food Factories PDF
Author: John Holah
Publisher: Elsevier
ISBN: 0857094939
Size: 58.56 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 824
View: 4931

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Hygienic Design Of Food Factories

by John Holah, release date 2011-10-26, Hygienic Design Of Food Factories Books available in PDF, EPUB, Mobi Format. Download Hygienic Design Of Food Factories books, Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow




[PDF] Milk Processing And Quality Management

Milk Processing and Quality Management PDF
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444301659
Size: 77.70 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 344
View: 200

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Milk Processing And Quality Management

by Adnan Y. Tamime, release date 2009-01-30, Milk Processing And Quality Management Books available in PDF, EPUB, Mobi Format. Download Milk Processing And Quality Management books, The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.




[PDF] Nutritional And Health Aspects Of Food In Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries PDF
Author: Veslemøy Andersen
Publisher: Academic Press
ISBN: 0128094567
Size: 41.66 MB
Format: PDF, Docs
Category : Health & Fitness
Languages : en
Pages : 275
View: 1677

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Nutritional And Health Aspects Of Food In Nordic Countries

by Veslemøy Andersen, release date 2018-09-18, Nutritional And Health Aspects Of Food In Nordic Countries Books available in PDF, EPUB, Mobi Format. Download Nutritional And Health Aspects Of Food In Nordic Countries books, Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods. Provides insight into the varieties of food and food products available in the Nordic countries Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both Contains a framework to determine whether these northern European foods meet local and international regulatory requirements Offers strategies to remedy those foods that do not meet local and international regulatory requirements




[PDF] Food Processing Handbook

Food Processing Handbook PDF
Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 3527634371
Size: 69.39 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 826
View: 3112

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Food Processing Handbook

by James G. Brennan, release date 2012-05-07, Food Processing Handbook Books available in PDF, EPUB, Mobi Format. Download Food Processing Handbook books, The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006