Hygiene in food processing: Principles and practice
Huub Lelieveld
The hygienic processing of food concerns both the potential hazards in the 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. Part one addresses the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself and the food processing equipment. This edition includes a chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. Issues including the hygiene of workers, the potential infection of foreign bodies and pest control are explored.
カテゴリー:
年:
2014
版:
Second edition
出版社:
Woodhead Publishing
言語:
english
ページ:
824
ISBN 10:
184569564X
ISBN 13:
9781855739574
シリーズ:
Woodhead Publishing Series in Food Science, Technology and Nutrition 258
ファイル:
PDF, 13.72 MB
IPFS:
,
english, 2014