Hygiene in food processing: principles and practice
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Woodhead Publ.
2014
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Woodhead publishing series in food science, technology and nutrition
258 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXVIII, 612 S. Ill., graph. Darst. 234 x 156 mm |
| ISBN: | 9780857094292 |
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| 650 | 4 | |a Aliments - Traitement - Usines - Appareils et matériel | |
| 650 | 4 | |a Food industry and trade |x Health aspects | |
| 650 | 4 | |a Food industry and trade |x Sanitation | |
| 650 | 4 | |a Food law and legislation | |
| 650 | 4 | |a Food processing plants |x Design and construction | |
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Datensatz im Suchindex
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| adam_text | Titel: Hygiene in food processing
Autor: Lelieveld, Huub L. M
Jahr: 2014
Contents
Contributor contact details..................................................................................................................................................xiii
Woodhead Publishing Series in Food Science, Technology
and Nutrition..............................................................................................................................................................................................xvii
Introduction..................................................................................................................................................................................................xxvii
Part I Microbial food safety risks and hygiene regulation................................1
1 Food hygiene regulation in the European Union (EU)..............................3
fí. Van der Meulen, Wageningen UR, The Netherlands and
H. Van de Weerd, Strat-X bvba, Belgium
I.1 Introduction........................................................................................................................................................3
1.2 History of hygiene regulation in the European
Union (EU)........................................................................................................................................................4
1.3 Key elements of hygiene regulation in the EU..................................5
1.4 Content of the hygiene regulations..........................................................................6
1.5 Hazard analysis critical control point (HACCP)............................12
1.6 European hygiene legislation with regard to
equipment..............................................................................................................................................................17
1.7 Hygiene regulations in relation to private food
safety standards..........................................................................................................................................19
1.8 Conclusion............................................................................................................................................................19
1.9 Sources of further information and advice................................................19
1.10 References and further reading......................................................................................19
2 Hazards, sources and vectors of contamination..........................................................21
II. L. M. Lelieveld, formerly Unilever R D, The Netherlands
and J. T. Holah, Campden BRI, UK
2.1 Introduction........................................................................................................................................................21
2.2 Physical contaminants......................................................................................................................23
©Woodhead Publishing Limited, 2014
vi Contents
2.3 Chemical contaminants..................................................................................................................24
2.4 Microbiological contamination........................................................................................27
2.5 Hazard sources..............................................................................................................................................28
2.6 Hazard vectors and controls................................................................................................32
2.7 Recommended procedure for developing a processing
environment plan (PEP)............................................................................................................36
2.8 Conclusion............................................................................................................................................................47
2.9 References............................................................................................................................................................47
Part II Hygienic design of food factory infrastructure..............................................51
3 Hygienic factory design for food processing....................................................................53
J. T. Holah, Campden BRI, UK
3.1 Introduction........................................................................................................................................................53
3.2 Design, construction and maintenance of the site........................56
3.3 Building structure....................................................................................................................................58
3.4 High-care/risk areas............................................................................................................................63
3.5 Storage areas....................................................................................................................................................65
3.6 Personnel areas............................................................................................................................................66
3.7 Cleaning facilities: food, equipment and chemicals....................69
3.8 Roofs..............................................................................................................................................................................70
3.9 Floors............................................................................................................................................................................71
3.10 Drainage..................................................................................................................................................................74
3.11 Walls................................................................................................................................................................................76
3.12 Doors..............................................................................................................................................................................79
3.13 Windows..................................................................................................................................................................79
3.14 Ceilings........................................................................................................................................................................80
3.15 Ventilation and temperature control....................................................................81
3.16 Lighting......................................................................................................................................................................83
3.17 Services......................................................................................................................................................................83
3.18 Water............................................................................................................................................................86
3.19 Food and solid waste..........................................................................................................................87
3.20 Conclusion............................................................................................................................................................88
3.21 References............................................................................................................................................................89
4 Hygienic design of food processing equipment..........................................................91
H. L. M. Lelieveld, formerly Unilever R D, The Netherlands and
M. A. Mostert and G. J. Curiel, Unilever R D Vlaardingen,
The Netherlands
4.1 Introduction: key criteria in hygienic design..........................................91
4.2 Risk assessment in equipment design..................................................................93
4.3 Regulatory requirements for hygienic equipment
design: the European Union (EU)............................................................................95
4.4 Drainability........................................................................................................................................................97
4.5 Materials of construction............................................................................................................99
© Woodhead Publishing Limited, 2014
Contents vii
4.6 Surface finish....................................................................................................................................................101
4.7 Corners, crevices and dead spaces............................................................................102
4.8 Welds and joints..........................................................................................................................................107
4.9 Fasteners..................................................................................................................................................................112
4.10 Seals..................................................................................................................................................................................114
4.11 Shaft ends..............................................................................................................................................................119
4.12 Doors, covers and panels............................................................................................................120
4.13 Rims................................................................................................................................................................................122
4.14 Conveyor belts..............................................................................................................................................122
4.15 Equipment controls and instrumentation....................................................125
4.16 Equipment installation..................................................................................................................132
4.17 Insulation and cladding................................................................................................................138
4.18 Conclusion............................................................................................................................................................139
4.19 References............................................................................................................................................................139
5 Food processing equipment construction materials............................................142
M. Lewan, Materials Engineering Research Laboratory Ltd, UK
and E. Partington, Nickel Institute, UK
5.1 Introduction........................................................................................................................................................142
5.2 Metals in food processing equipment..................................................................144
5.3 Plastics, composites and elastomers........................................................................149
5.4 Other materials............................................................................................................................................154
6 Verification and certification of hygienic design in
food processing......................................................................................................................................................................155
J. Hofmann, European Hygienic Engineering Design Group,
Germany and T. R. Rugh, 3-A Sanitary Standards, USA
6.1 Introduction........................................................................................................................................................155
6.2 Testing methods..........................................................................................................................................156
6.3 Particular tests for cleanability........................................................................................160
6.4 Future trends....................................................................................................................................................163
6.5 Certification of equipment......................................................................................................165
6.6 Conclusion............................................................................................................................................................172
6.7 References............................................................................................................................................................172
7 Control of airborne contamination in food processing..................................174
K. L. Brown, formerly Campden BRI, UK and
S. Wray, Filtration Engineering Ltd, UK
7.1 Introduction: why control of airborne contamination is
important in food production............................................................................................174
7.2 Sources of airborne contamination..........................................................................176
7.3 Dust control......................................................................................................................................................179
7.4 Control of environmental air quality....................................................................179
7.5 Process air control..................................................................................................................................187
7.6 Air disinfection systems................................................................................................................188
7.7 Air sampling......................................................................................................................................................190
©Woodhead Publishing Limited, 2014
viii Contents
7.8 Guide to maximum airborne counts for different
product contamination rates................................................................................................195
7.9 Conclusion and future trends............................................................................................198
7.10 Sources of further information and advice................................................198
7.11 References................................................................................................199
8 Hygiene control in the application of compressed air and
food gases........................................................................................................................................................................................203
F. Moerman, Catholic University of Leuven - KU Leuven,
Belgium and S. Dewulf Dewulf Consulting, Belgium
8.1 Introduction........................................................................................................................................................203
8.2 Hygiene control in the supply and application of
food safe compressed air............................................................................................................204
8.3 Compressed air systems: components and location....................213
8.4 Equipment to remove the bulk of water......................................................218
8.5 Filtration and drying in compressed air systems..............................221
8.6 Design and installation of compressed air distribution
system............................................................................................................................................................................231
8.7 Measures and procedures to prevent compressed air
from contaminating the food processing area......................................235
8.8 Monitoring and maintenance of compressed air
systems........................................................................................................................................................................236
8.9 Hygiene control in the supply and application of
food gases..............................................................................................................................................................239
8.10 Conclusion............................................................................................................................................................254
8.11 References............................................................................................................................................................254
Part III Hygiene practices in food processing..........................................................................257
9 Cleaning and disinfection practices in food processing................................259
J. T. Holah, Campden BRI, UK
9.1 Introduction........................................................................................................................................................259
9.2 Sanitation principles............................................................................................................................260
9.3 Cleaning chemicals................................................................................................................................265
9.4 Disinfectants......................................................................................................................................................268
9.5 Testing disinfectants............................................................................................................................273
9.6 Water quality....................................................................................................................................................276
9.7 Sanitation methodology................................................................................................................278
9.8 Wholeroom disinfection..............................................................................................................282
9.9 Sanitation procedures......................................................................................................................287
9.10 Evaluation of sanitation effectiveness................................................................290
9.11 Sanitation management................................................................................................................293
9.12 Conclusion............................................................................................................................................................298
9.13 References............................................................................................................................................................298
© Woodhead Publishing Limited, 2014
Contents ix
10 Cleaning in place (CIP) in food processing........................................................................305
F. Moerman, Catholic University of Leuven - KU Leuven,
Belgium, P. Rizoulières, Boceará Food, France and
F. A. Majoor, formerly Unilever R D Vlaardingen,
The Netherlands
10.1 Introduction........................................................................................................................................................305
10.2 Cleaning chemicals and disinfectants for cleaning
in place (CIP)..................................................................................................................................................306
10.3 Other key factors for an effective CIP process..................................312
10.4 The main types of CIP systems......................................................................................323
10.5 Centralized/decentralized CIP systems............................................................330
10.6 Design of CIP line circuit..........................................................................................................332
10.7 Cleaning of process vessels, large-volume equipment
and tanks..................................................................................................................................................................341
10.8 Spray and jet devices for CIP............................................................................................344
10.9 Installation, positioning and operation of tank
cleaning devices..........................................................................................................................................357
10.10 Managing tank cleaning................................................................................................................369
10.11 Automation........................................................................................................................................................378
10.12 Automated self-cleaning of CIP systems......................................................380
10.13 Future trends....................................................................................................................................................380
10.14 Acknowledgement..................................................................................................................................381
10.15 References............................................................................................................................................................381
11 Hygienic practices for equipment maintenance............................. 384
F. Moerman, Catholic University of Leuven - KU Leuven,
Belgium, J. T. Holah, Campden BRI, UK and P. Steenaard,
European Hygienic Engineering Design Group,
The Netherlands
11.1 Introduction............................................................................ 384
11.2 Scheduled maintenance........................................................ 385
11.3 Design, installation and working practices for
improved hygiene during maintenance and repairs......... 387
11.4 Purchase and acceptance of bought-in equipment,
tools and lubricants............................................................... 389
11.5 Maintenance, repair and lubrication according to
the principles of hygienic design......................................... 392
11.6 Personal hygiene practices during maintenance
operations in the food industry........................................... 399
11.7 Hygienic maintenance and repair practices in the
food industry.......................................................................... 400
11.8 Evaluation of the quality of maintenance work done
and record keeping................................................................ 405
11.9 Conclusion.............................................................................. 406
11.10 References.............................................................................. 406
© Woodhead Publishing Limited, 2014
x Contents
12 Personal hygiene in the food industry..........................................................................................408
E. Margas, The University of Nottingham, UK and
J. T. Holah, Campden BRI, UK
12.1 Introduction: definition of personal hygiene..........................................408
12.2 People as sources of contamination........................................................412
12.3 Management practices for controlling
contamination................................................................................................................................................416
12.4 Personal hygiene policy and practices for controlling
contamination................................................................................................................................................421
12.5 Control of indirect contamination from people................................431
12.6 Conclusion............................................................................................................................................................436
12.7 References............................................................................................................................................................437
13 Food hygiene and foreign bodies..........................................................................................................441
M. Edwards, Campden BRI, UK
13.1 Introduction........................................................................................................................................................441
13.2 The range of foreign bodies..................................................................................................442
13.3 The role of good hygiene practice in managing these
hazards........................................................................................................................................................................444
13.4 Methods of preventing foreign body contamination................446
13.5 Detection and removal systems for foreign bodies....................453
13.6 Conclusion............................................................................................................................................................461
13.7 Future trends....................................................................................................................................................461
13.8 Sources of further information and advice................................................464
13.9 References and further reading......................................................................................464
14 Pest control in food businesses: an introduction........................................................465
L. Kloosterman, Optascan, The Netherlands and
K. Mager, EHEDG, The Netherlands
14.1 Introduction........................................................................................................................................................465
14.2 Integrated pest management (IPM)......................................................................466
14.3 Pest control programs......................................................................................................................467
14.4 Contents of a pest control program........................................................................469
14.5 Data collection..............................................................................................................................................474
14.6 Communication............................................................................................................................................488
14.7 Maintaining and evaluating the pest control
program......................................................................................................................................................................49Ü
14.8 Conclusion............................................................................................................................................................492
14.9 Future trends....................................................................................................................................................492
15 Pest control of stored food products: insects and mites..............................494
C. //. Bell, Food and Environment Research Agency, UK
15.1 Introduction........................................................................................................................................................494
15.2 The spread of pests..............................................................................................................................495
15.3 Physical control of pests..............................................................................................................499
©Woodhead Publishing Limited, 2014
Contents xi
15.4 Chemical control of pests..........................................................................................................513
15.5 Biological control of pests........................................................................................................521
15.6 Threats to successful control................................................................................................524
15.7 Conclusion............................................................................................................................................................526
15.8 References............................................................................................................................................................527
16 Microbiological environmental sampling, records and
record interpretation....................................................................................................................................................539
J. T. Hotah, Compelen BRI, UK
16.1 Introduction........................................................................................................................................................539
16.2 Sampling programmes and strategies..................................................................541
16.3 Sampling methods: monitoring surfaces..........................................................552
16.4 Sampling methods: validation and verification
of surfaces..............................................................................................................................................................555
16.5 Sampling of personnel....................................................................................................................561
16.6 Air and water sampling................................................................................................................563
16.7 Practical sampling....................................................................................................................................568
16.8 Sample transport and processing................................................................................571
16.9 Conclusion............................................................................................................................................................575
16.10 References............................................................................................................................................................575
17 Economics and management of hygiene in food plants..............................577
H. Timmerman, Sealed Air Corporation, USA and
European Hygienic Engineering and Design Group, Belgium
17.1 Introduction: the perception of cleaning costs as
an example of the perception of hygiene......................................................577
17.2 The real cost of hygiene..............................................................................................................578
17.3 Direct factors..................................................................................................................................................580
17.4 Indirect factors..............................................................................................................................................585
17.5 Overview of optimisation tools......................................................................................586
17.6 Conclusion and future trends............................................................................................588
17.7 References and further reading......................................................................................589
Index..........................................................................................................................................................................................................................591
© Woodhead Publishing Limited, 2014
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| oclc_num | 872511296 |
| open_access_boolean | |
| owner | DE-188 DE-B768 |
| owner_facet | DE-188 DE-B768 |
| physical | XXVIII, 612 S. Ill., graph. Darst. 234 x 156 mm |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | Woodhead Publ. |
| record_format | marc |
| series | Woodhead publishing series in food science, technology and nutrition |
| series2 | Woodhead publishing series in food science, technology and nutrition |
| spelling | Hygiene in food processing principles and practice ed. by H. L. M. Lelieveld ... 2. ed. Oxford [u.a.] Woodhead Publ. 2014 XXVIII, 612 S. Ill., graph. Darst. 234 x 156 mm txt rdacontent n rdamedia nc rdacarrier Woodhead publishing series in food science, technology and nutrition 258 food hygiene cabt food processing cabt HACCP cabt Aliments - Industrie et commerce - Salubrité Aliments - Traitement - Aspect sanitaire Aliments - Traitement - Droit Aliments - Traitement - Usines - Appareils et matériel Food industry and trade Health aspects Food industry and trade Sanitation Food law and legislation Food processing plants Design and construction Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelhygiene (DE-588)4034887-8 gnd rswk-swf Hygiene (DE-588)4026331-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s Hygiene (DE-588)4026331-9 s DE-604 Lebensmittelhygiene (DE-588)4034887-8 s Lelieveld, Huub L. M. Sonstige oth Woodhead publishing series in food science, technology and nutrition 258 (DE-604)BV036854561 258 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027020633&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Hygiene in food processing principles and practice Woodhead publishing series in food science, technology and nutrition food hygiene cabt food processing cabt HACCP cabt Aliments - Industrie et commerce - Salubrité Aliments - Traitement - Aspect sanitaire Aliments - Traitement - Droit Aliments - Traitement - Usines - Appareils et matériel Food industry and trade Health aspects Food industry and trade Sanitation Food law and legislation Food processing plants Design and construction Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelhygiene (DE-588)4034887-8 gnd Hygiene (DE-588)4026331-9 gnd |
| subject_GND | (DE-588)4167045-0 (DE-588)4034887-8 (DE-588)4026331-9 (DE-588)4143413-4 |
| title | Hygiene in food processing principles and practice |
| title_auth | Hygiene in food processing principles and practice |
| title_exact_search | Hygiene in food processing principles and practice |
| title_full | Hygiene in food processing principles and practice ed. by H. L. M. Lelieveld ... |
| title_fullStr | Hygiene in food processing principles and practice ed. by H. L. M. Lelieveld ... |
| title_full_unstemmed | Hygiene in food processing principles and practice ed. by H. L. M. Lelieveld ... |
| title_short | Hygiene in food processing |
| title_sort | hygiene in food processing principles and practice |
| title_sub | principles and practice |
| topic | food hygiene cabt food processing cabt HACCP cabt Aliments - Industrie et commerce - Salubrité Aliments - Traitement - Aspect sanitaire Aliments - Traitement - Droit Aliments - Traitement - Usines - Appareils et matériel Food industry and trade Health aspects Food industry and trade Sanitation Food law and legislation Food processing plants Design and construction Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelhygiene (DE-588)4034887-8 gnd Hygiene (DE-588)4026331-9 gnd |
| topic_facet | food hygiene food processing HACCP Aliments - Industrie et commerce - Salubrité Aliments - Traitement - Aspect sanitaire Aliments - Traitement - Droit Aliments - Traitement - Usines - Appareils et matériel Food industry and trade Health aspects Food industry and trade Sanitation Food law and legislation Food processing plants Design and construction Lebensmittelverarbeitung Lebensmittelhygiene Hygiene Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027020633&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV036854561 |
| work_keys_str_mv | AT lelieveldhuublm hygieneinfoodprocessingprinciplesandpractice |