Hygiene in food processing [electronic resource] / edited by H.L.M. Lelieveld [and others]
A 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 a...
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Full Text (via ScienceDirect) |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge : Boca Raton, FL :
Woodhead Pub. ; CRC Press,
2003.
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| Series: | Woodhead Publishing in food science and technology.
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Table of Contents:
- Book Cover; Title; Contents; Contributor contact details; Introduction; Hygiene regulation; The regulation of hygiene in food processing: an introduction; Hygiene regulation in the EU; Hygiene regulation in the United States; Hygienic design; Sources of contamination; Hygienic plant design; Control of airborne contamination; Hygienic equipment design; Equipment construction materials and lubricants; Piping systems, seals and valves; Cleaning in place; Verification and certification of hygienic design; Hygiene practices; Cleaning and disinfection.
- Detecting taints from cleaning and disinfecting agentsPersonal hygiene; Hygiene and foreign bodies; Pest control: insects and mites; Index.