LEADER 05639nam 2200733Ia 450 001 9911006721103321 005 20200520144314.0 010 $a1-280-37320-2 010 $a9786610373208 010 $a1-85573-705-1 010 $a1-59124-924-4 035 $a(CKB)111087028281512 035 $a(EBL)1639865 035 $a(SSID)ssj0000072317 035 $a(PQKBManifestationID)11971847 035 $a(PQKBTitleCode)TC0000072317 035 $a(PQKBWorkID)10095780 035 $a(PQKB)10616988 035 $a(MiAaPQ)EBC269323 035 $a(MiAaPQ)EBC1639865 035 $a(Au-PeEL)EBL269323 035 $a(OCoLC)437172331 035 $a(EXLCZ)99111087028281512 100 $a20040223d2003 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHygiene in food processing /$fedited by H. L. M. Lelieveld ... [et al.] 210 $aBoca Raton, FL $cCRC Press ;$aCambridge $cWoodhead$d2003 215 $a1 online resource (407 p.) 225 1 $aWoodhead publishing in food science and technology 300 $aDescription based upon print version of record. 311 $a1-85573-466-4 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Hygiene in food Processing; Copyright Page; Table of Contents; Contributor contact details; Chapter 1. Introduction; References; Part I: Hygiene regulation; Chapter 2. The regulation of hygiene in food processing: an introduction; 2.1 Introduction; 2.2 Risk management and HACCP; 2.3 International hygiene regulation; 2.4 European hygiene regulation; 2.5 National hygiene regulation: the case of Scandinavia; Chapter 3.Hygiene regulation in the EU; 3.1 Introduction; 3.2 Hygiene regulation in the EU: key themes; 3.3 Enforcement of hygiene regulations 327 $a3.4 The General Food Hygiene Directive (93/43/EEC)3.5 Specific (vertical) hygiene directives applicable to particular foodstuffs; 3.6 Case study: controversy over minced meat (and meat preparations); 3.7 Future trends; 3.8 Sources of further information and advice; 3.9 References and bibliography; Chapter 4.Hygiene regulation in the United States; 4.1 Introduction; 4.2 The Food and Drug Administration (FDA); 4.3 Regulation in practice: the case of dairy processing; 4.4 Inspection in the dairy industry; 4.5 Regulation of particular processes 327 $a4.6 Regulation of equipment: the 3-A Sanitary Standards4.7 Regulation of the meat and seafood industries; 4.8 Trends in US regulation; 4.9 Sources of further information and advice; 4.10 Acknowledgement; Part II: Hygienic design; Chapter 5. Sources of contamination; 5.1 Introduction; 5.2 Physical contaminants; 5.3 Chemical contaminants; 5.4 Microbiological contamination; 5.5 Controlling contamination: the case of E. coli; 5.6 References; Chapter 6. Hygienic plant design; 6.1 Introduction; 6.2 The factory site; 6.3 The factory building; 6.4 General design issues for the factory interior 327 $a6.5 Walls6.6 Ceilings; 6.7 Floors; 6.8 Drainage; 6.9 Services; 6.10 Internal barriers separating manufacturing processes; 6.11 High-risk areas; 6.12 References; Chapter 7. Control of airborne contamination; 7.1 Introduction: why control of airborne contamination is important in food production; 7.2 Sources of airborne contaminants; 7.3 Dust control; 7.4 Environmental air quality control; 7.5 Process air control; 7.6 Air disinfection systems; 7.7 Future trends; 7.8 Sources of further information and advice; 7.9 References; Chapter 8. Hygienic equipment design 327 $a8.1 Introduction: key criteria in hygienic design8.2 Risk assessment in equipment design; 8.3 Regulatory requirements for hygienic equipment design: the EU; 8.4 Drainability; 8.5 Materials of construction; 8.6 Surface finish; 8.7 Corners, crevices and dead spaces; 8.8 Welds and joints; 8.9 Fasteners; 8.10 Seals; 8.11 Shaft ends; 8.12 Doors, covers and panels; 8.13 Rims; 8.14 Conveyor belts; 8.15 Equipment controls and instrumentation; 8.16 Equipment installation; 8.17 Insulation and cladding; 8.18 References; Chapter 9. Equipment construction materials and lubricants; 9.1 Introduction 327 $a9.2 Metals 330 $aA high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key i 410 0$aWoodhead Publishing in food science and technology. 606 $aFood industry and trade$xSanitation 606 $aFood processing plants$xDesign 606 $aFood law and legislation 606 $aFood contamination$xPrevention 606 $aFood handling 615 0$aFood industry and trade$xSanitation. 615 0$aFood processing plants$xDesign. 615 0$aFood law and legislation. 615 0$aFood contamination$xPrevention. 615 0$aFood handling. 676 $a363.1927 701 $aLelieveld$b H. L. M$0313075 712 02$aEuropean Hygienic Engineering & Design Group, 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006721103321 996 $aHygiene in food processing$94391839 997 $aUNINA