Handbook of Hygiene Control in the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

__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 Content: Front-matter,Copyright,List of Contributors,Foreword,Preface to the Second Edition,Preface to the First EditionEntitled to full textChapter 1 - The Starting Point: What Is Food Hygiene?, Pages 1-11, Y. Motarjemi Chapter 2 - Consumer Perceptions of Risks From Food, Pages 15-23, L.J. Frewer, A.R.H. Fischer, G. Kaptan Chapter 3 - HACCP, Pages 25-42, C.A. Wallace, S.E. Mortimore Chapter 4 - The Range of Microbial Risks in Food Processing*, Pages 43-54, M.H. Zwietering, J.M. Straver, E.D. van Asselt Chapter 5 - Biofilm Risks, Pages 55-79, G. Wirtanen, S. Salo Chapter 6 - Aerosols as a Contamination Risk, Pages 81-87, D. Burfoot Chapter 7 - Chemical Hazards, Pages 89-102, A.J. Alldrick Chapter 8 - Food Safety Management: State of the Art*, Pages 103-124, Y. Motarjemi Chapter 9 - Risk Assessment in Hygiene Management, Pages 125-133, I.H. Huisman, E. Espada Aventín Chapter 10 - Managing Risks from Allergenic Residues, Pages 135-145, R.W.R. Crevel Chapter 11 - Managing Contamination Risks From Packaging Materials, Pages 147-177, A. Ariosti Chapter 12 - Improving the Control of Insects in Food Processing, Pages 179-189, E. Shaaya, M. Kostyukovsky, E. Quinn Chapter 13 - Managing the Risks of Food Intended for Consumption by Religious Consumers, Pages 191-195, I. Van Rijn, Iuliana Vintilă, Joe M. Regenstein Chapter 14 - Food Hygiene and Food Workers: From Complacency to Compliance, Pages 197-203, Á. Regan, Á. McConnon, J. Holah Chapter 15 - Hygiene Requirements in Food Service, Pages 205-219, J. Holah, S. West, M. McHardy Chapter 16 - The Use of Standard Operating Procedures (SOPs), Pages 221-233, R.H. Schmidt, P.D. Pierce Part II. Plant and Equipment, Page 235 Chapter 17 - Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design*, Pages 237-250, F. Tracy Schonrock Chapter 18 - The Hygienic Design of Closed Equipment, Pages 251-264, A. Friis, B.B.B. Jensen Chapter 19 - Hygienic Design of Heating Equipment, Pages 265-270, A.P.M. Hasting Chapter 20 - Hygienic Design of Air-Blast Freezing Systems, Pages 271-316, F. Moerman, K. Fikiin Chapter 21 - Hygienic Design of Equipment in Handling Dry Materials, Pages 317-323, K. Mager Chapter 22 - Hygienic Design of Packaging Equipment, Pages 325-335, D. Gueguen Chapter 23 - Improving the Hygienic Design of Valves, Pages 337-346, F. Tracy Schonrock Chapter 24 - Improving the Hygienic Design of Pipes, Pages 347-350, H. Hoogland Chapter 25 - The Hygienic Design of Pumps, Pages 351-357, R. Stahlkopf Chapter 26 - Hygienic Design of Fish Processing Equipment, Pages 359-365, S. Vidaček, E. Bugge Chapter 27 - Conveyors Used in the Food Industry, Pages 367-382, J. Kold, C. Silverman Chapter 28 - Improving Hygiene in Food Transportation, Pages 383-388, E.U. Thoden van Velzen, L.J.S. Lukasse Chapter 29 - Specific Requirements for Equipment for Aseptic Processing, Pages 389-394, H.L.M. Lelieveld, J. Holah Chapter 30 - Novel Materials of Construction in the Food Industry, Pages 395-444, F. Moerman, E. Partington Part III. Cleaning and Disinfection, Pages 445-446 Chapter 31 - Cleaning of Surfaces, Pages 447-463, D. Gabrić, K. Galić, H. Timmerman Chapter 32 - Improving the Cleaning of Heat Exchangers, Pages 465-489, K.R. Goode, G.K. Christian, P.J. Fryer Chapter 33 - Ozone for Food Decontamination: Theory and Applications*, Pages 491-501, M.E. Oner, A. Demirci Chapter 34 - Electrolyzed Oxidizing Water for Food and Equipment Decontamination, Pages 503-520, X. Wang, A. Demirci, V.M. Puri Chapter 35 - Cleaning and Disinfection in Dry Food Processing Facilities, Pages 521-554, F. Moerman, K. Mager Chapter 36 - Enzymatic Cleaning in Food Processing, Pages 555-568, H. Timmerman, P.K. Mogensen, A. Graßhoff Chapter 37 - Testing the Effectiveness of Disinfectants and Sanitizers, Pages 569-586, J.-Y. Maillard Chapter 38 - Validating Cleaning Systems, Pages 587-601, R. Schmitt, F. Moerman Chapter 39 - Bacterial Resistance to Biocides, Pages 603-616, E.V.M. Andersen Chapter 40 - Traceability of Cleaning Agents and Disinfectants, Pages 617-626, J. Taylour, D. Rosner Chapter 41 - Selection, Use, and Maintenance of Manual Cleaning Equipment, Pages 627-648, D.L. Smith, J. Holah Part IV. Monitoring and Verification, Pages 649-650 Chapter 42 - Testing Surface Cleanability in Food Processing, Pages 651-661, J. Verran, J. Redfern Chapter 43 - Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants, Pages 663-672, A.P.M. Hasting Chapter 44 - Surface Sampling and the Detection of Contamination, Pages 673-696, C. Griffith Chapter 45 - Air Sampling, Pages 697-709, H. Miettinen Chapter 46 - Improving Hygiene Auditing, Pages 711-718, P. Overbosch Index, Pages 719-736

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