Hygiene in Food Processing: Principles and Practice (Hardback)

Edité par ELSEVIER SCIENCE TECHNOLOGY, 2014
ISBN 10: 0857094297 / ISBN 13: 9780857094292
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Language: English Brand New Book. 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. N° de réf. du libraire

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Book ratings provided by GoodReads) :
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Synopsis :

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

Critique: A valuable book if you want to be ranked among the cleanest and best., Food and Beverage Reporter this in an excellent book., Food and Beverage Reporter"

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Détails bibliographiques

Titre : Hygiene in Food Processing: Principles and ...
Éditeur : ELSEVIER SCIENCE TECHNOLOGY
Date d'édition : 2014
Reliure : Hardback
Etat du livre : New
Edition : 2nd Revised edition.

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Edité par Woodhead Publishing
ISBN 10 : 0857094297 ISBN 13 : 9780857094292
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Description du livre Woodhead Publishing. Hardcover. État : Fine. 0857094297 Clean, Unmarked Copy. N° de réf. du libraire TRD000016305

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Huub Lelieveld, John Holah, David Napper
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Description du livre Woodhead Publishing Ltd 2014-01-31, 2014. Hardcover. État : New. N° de réf. du libraire NU-ELS-00012299

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Edité par ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2014)
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Description du livre ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2014. Hardback. État : New. 2nd Revised edition. 236 x 160 mm. Language: English . Brand New Book. 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. N° de réf. du libraire AA59780857094292

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Edité par ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2014)
ISBN 10 : 0857094297 ISBN 13 : 9780857094292
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Description du livre ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2014. Hardback. État : New. 2nd Revised edition. 236 x 160 mm. Language: English . Brand New Book. 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. N° de réf. du libraire AA59780857094292

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Edité par Woodhead Publishing (2014)
ISBN 10 : 0857094297 ISBN 13 : 9780857094292
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Description du livre Woodhead Publishing, 2014. Hardcover. État : Very Good. N° de réf. du libraire P020857094297

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Lelieveld, Huub (Editor)/ Holah, John (Editor)/ Napper, David (Editor)
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Description du livre Woodhead Pub Ltd, 2013. Hardcover. État : Brand New. 2nd edition. 612 pages. 9.25x6.50x1.50 inches. In Stock. N° de réf. du libraire __0857094297

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Description du livre Oxford Elsevier LTD Dez 2013, 2013. Buch. État : Neu. 241x164x45 mm. Neuware - 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. 612 pp. Englisch. N° de réf. du libraire 9780857094292

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Description du livre Oxford Elsevier LTD Dez 2013, 2013. Buch. État : Neu. 241x164x45 mm. Neuware - 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. 612 pp. Englisch. N° de réf. du libraire 9780857094292

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Description du livre Oxford Elsevier LTD Dez 2013, 2013. Buch. État : Neu. 241x164x45 mm. Neuware - 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. 612 pp. Englisch. N° de réf. du libraire 9780857094292

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Description du livre Oxford Elsevier LTD Dez 2013, 2013. Buch. État : Neu. 241x164x45 mm. Neuware - 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 612 pp. Englisch. N° de réf. du libraire 9780857094292

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