Handbook of hygiene control in the food industry:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2005
|
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Title from e-book title screen (viewed Jan. 27, 2006) Includes bibliographical references Annotation This important wide-ranging book complements the highly successful Hygiene in food processing by reviewing the key recent research on improving hygiene in food processing plants. Part 1 considers the latest research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including such key topics as clean room technology. The final part of the book discusses ways of improving hygiene practice and management, with chapters on areas such as cleaning and monitoring techniques. CONTENTS Part 1 Risks: Range of microbial risks in food processing; Biofilm risks; Pathogen resistance to sanitisers; Aerosols as a contamination risk; Consumer perceptions of risks from food. Part 2 Improving design: Improving building design; Improving zoning within food processing plants; Improving the design of floors; Improving design of walls; Improving the hygienic design of closed equipment, heating equipment, equipment handling dry materials, packaging equipment, electrical equipment, valves, pipes, pumps, sensors. Part 3 Improving hygiene management and methods: Risk assessment in hygiene management; Good Manufacturing Practice (GMP) in the food industry; The use of Standard Operating Procedures (SOPs); Managing risks from allergenic residues; Managing contamination risks from food packaging materials; Improving hygiene in food transportation; Improving control of insects in food processing; Improving cleaning in place (CIP); Improving cleaning out of place (COP); Improving cleaning of heat exchangers; Improving cleaning of tanks; Ozone decontamination in hygiene management; Enzymatic cleaning in food processing; Contamination routes and analysis in food processing environments; Testing surface cleanability in food processing; Improving the monitoring of fouling, cleaning and disinfection in closed process plant; Improving surface sampling and detection of contamination; Improving air sampling; Testing effectiveness of disinfectants and sanitisers; Traceability of disinfectants and sanitisers; Improving hygiene auditing |
| Beschreibung: | 1 Online-Ressource (1 online resource) |
| ISBN: | 1845690532 9781845690533 1855739577 9781855739574 9780849334399 084933439X |
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| 500 | |a Includes bibliographical references | ||
| 500 | |a Annotation This important wide-ranging book complements the highly successful Hygiene in food processing by reviewing the key recent research on improving hygiene in food processing plants. Part 1 considers the latest research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including such key topics as clean room technology. The final part of the book discusses ways of improving hygiene practice and management, with chapters on areas such as cleaning and monitoring techniques. CONTENTS Part 1 Risks: Range of microbial risks in food processing; Biofilm risks; Pathogen resistance to sanitisers; Aerosols as a contamination risk; Consumer perceptions of risks from food. | ||
| 500 | |a Part 2 Improving design: Improving building design; Improving zoning within food processing plants; Improving the design of floors; Improving design of walls; Improving the hygienic design of closed equipment, heating equipment, equipment handling dry materials, packaging equipment, electrical equipment, valves, pipes, pumps, sensors. | ||
| 500 | |a Part 3 Improving hygiene management and methods: Risk assessment in hygiene management; Good Manufacturing Practice (GMP) in the food industry; The use of Standard Operating Procedures (SOPs); Managing risks from allergenic residues; Managing contamination risks from food packaging materials; Improving hygiene in food transportation; Improving control of insects in food processing; Improving cleaning in place (CIP); Improving cleaning out of place (COP); Improving cleaning of heat exchangers; Improving cleaning of tanks; Ozone decontamination in hygiene management; Enzymatic cleaning in food processing; Contamination routes and analysis in food processing environments; Testing surface cleanability in food processing; Improving the monitoring of fouling, | ||
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| 650 | 4 | |a Facility Regulation and Control / standards | |
| 650 | 4 | |a Food-Processing Industry / standards | |
| 650 | 4 | |a Risk Assessment | |
| 650 | 4 | |a Food industry and trade / Sanitation | |
| 650 | 4 | |a Food industry and trade / Health aspects | |
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| 650 | 4 | |a Food industry and trade / Equipment and supplies / Design | |
| 650 | 4 | |a Food processing plants / Design | |
| 650 | 4 | |a Manufacturing processes / Design | |
| 650 | 4 | |a Food contamination / Prevention | |
| 650 | 4 | |a Surface contamination / Prevention | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
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| 650 | 4 | |a Food industry and trade |x Risk management |v Handbooks, manuals, etc | |
| 650 | 4 | |a Food industry and trade |x Equipment and supplies |x Design |v Handbooks, manuals, etc | |
| 650 | 4 | |a Food processing plants |x Design |v Handbooks, manuals, etc | |
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| 650 | 4 | |a Food contamination |x Prevention |v Handbooks, manuals, etc | |
| 650 | 4 | |a Surface contamination |x Prevention |v Handbooks, manuals, etc | |
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Datensatz im Suchindex
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| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313390 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)63184156 (DE-599)BVBBV042313390 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313390 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1845690532 9781845690533 1855739577 9781855739574 9780849334399 084933439X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750381 |
| oclc_num | 63184156 |
| open_access_boolean | |
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| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (1 online resource) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | CRC Press |
| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Handbook of hygiene control in the food industry edited by H.L.M. Lelieveld, M.A. Mostert and J. Holah Boca Raton CRC Press 2005 1 Online-Ressource (1 online resource) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science and technology Title from e-book title screen (viewed Jan. 27, 2006) Includes bibliographical references Annotation This important wide-ranging book complements the highly successful Hygiene in food processing by reviewing the key recent research on improving hygiene in food processing plants. Part 1 considers the latest research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including such key topics as clean room technology. The final part of the book discusses ways of improving hygiene practice and management, with chapters on areas such as cleaning and monitoring techniques. CONTENTS Part 1 Risks: Range of microbial risks in food processing; Biofilm risks; Pathogen resistance to sanitisers; Aerosols as a contamination risk; Consumer perceptions of risks from food. Part 2 Improving design: Improving building design; Improving zoning within food processing plants; Improving the design of floors; Improving design of walls; Improving the hygienic design of closed equipment, heating equipment, equipment handling dry materials, packaging equipment, electrical equipment, valves, pipes, pumps, sensors. Part 3 Improving hygiene management and methods: Risk assessment in hygiene management; Good Manufacturing Practice (GMP) in the food industry; The use of Standard Operating Procedures (SOPs); Managing risks from allergenic residues; Managing contamination risks from food packaging materials; Improving hygiene in food transportation; Improving control of insects in food processing; Improving cleaning in place (CIP); Improving cleaning out of place (COP); Improving cleaning of heat exchangers; Improving cleaning of tanks; Ozone decontamination in hygiene management; Enzymatic cleaning in food processing; Contamination routes and analysis in food processing environments; Testing surface cleanability in food processing; Improving the monitoring of fouling, cleaning and disinfection in closed process plant; Improving surface sampling and detection of contamination; Improving air sampling; Testing effectiveness of disinfectants and sanitisers; Traceability of disinfectants and sanitisers; Improving hygiene auditing Food Contamination / prevention & control Facility Regulation and Control / standards Food-Processing Industry / standards Risk Assessment Food industry and trade / Sanitation Food industry and trade / Health aspects Food industry and trade / Risk management Food industry and trade / Equipment and supplies / Design Food processing plants / Design Manufacturing processes / Design Food contamination / Prevention Surface contamination / Prevention TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade Sanitation Handbooks, manuals, etc Food industry and trade Health aspects Handbooks, manuals, etc Food industry and trade Risk management Handbooks, manuals, etc Food industry and trade Equipment and supplies Design Handbooks, manuals, etc Food processing plants Design Handbooks, manuals, etc Manufacturing processes Design Handbooks, manuals, etc Food contamination Prevention Handbooks, manuals, etc Surface contamination Prevention Handbooks, manuals, etc Hygiene (DE-588)4026331-9 gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf Kontrolle (DE-588)4032312-2 gnd rswk-swf Lebensmittelüberwachung (DE-588)4140844-5 gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 s Hygiene (DE-588)4026331-9 s Kontrolle (DE-588)4032312-2 s 1\p DE-604 Lebensmittelüberwachung (DE-588)4140844-5 s 2\p DE-604 Lelieveld, H. L. M. Sonstige oth Mostert, M. A. Sonstige oth Holah, J. T. Sonstige oth http://www.sciencedirect.com/science/book/9781855739574 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Handbook of hygiene control in the food industry Food Contamination / prevention & control Facility Regulation and Control / standards Food-Processing Industry / standards Risk Assessment Food industry and trade / Sanitation Food industry and trade / Health aspects Food industry and trade / Risk management Food industry and trade / Equipment and supplies / Design Food processing plants / Design Manufacturing processes / Design Food contamination / Prevention Surface contamination / Prevention TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade Sanitation Handbooks, manuals, etc Food industry and trade Health aspects Handbooks, manuals, etc Food industry and trade Risk management Handbooks, manuals, etc Food industry and trade Equipment and supplies Design Handbooks, manuals, etc Food processing plants Design Handbooks, manuals, etc Manufacturing processes Design Handbooks, manuals, etc Food contamination Prevention Handbooks, manuals, etc Surface contamination Prevention Handbooks, manuals, etc Hygiene (DE-588)4026331-9 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd Kontrolle (DE-588)4032312-2 gnd Lebensmittelüberwachung (DE-588)4140844-5 gnd |
| subject_GND | (DE-588)4026331-9 (DE-588)4034889-1 (DE-588)4032312-2 (DE-588)4140844-5 |
| title | Handbook of hygiene control in the food industry |
| title_auth | Handbook of hygiene control in the food industry |
| title_exact_search | Handbook of hygiene control in the food industry |
| title_full | Handbook of hygiene control in the food industry edited by H.L.M. Lelieveld, M.A. Mostert and J. Holah |
| title_fullStr | Handbook of hygiene control in the food industry edited by H.L.M. Lelieveld, M.A. Mostert and J. Holah |
| title_full_unstemmed | Handbook of hygiene control in the food industry edited by H.L.M. Lelieveld, M.A. Mostert and J. Holah |
| title_short | Handbook of hygiene control in the food industry |
| title_sort | handbook of hygiene control in the food industry |
| topic | Food Contamination / prevention & control Facility Regulation and Control / standards Food-Processing Industry / standards Risk Assessment Food industry and trade / Sanitation Food industry and trade / Health aspects Food industry and trade / Risk management Food industry and trade / Equipment and supplies / Design Food processing plants / Design Manufacturing processes / Design Food contamination / Prevention Surface contamination / Prevention TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade Sanitation Handbooks, manuals, etc Food industry and trade Health aspects Handbooks, manuals, etc Food industry and trade Risk management Handbooks, manuals, etc Food industry and trade Equipment and supplies Design Handbooks, manuals, etc Food processing plants Design Handbooks, manuals, etc Manufacturing processes Design Handbooks, manuals, etc Food contamination Prevention Handbooks, manuals, etc Surface contamination Prevention Handbooks, manuals, etc Hygiene (DE-588)4026331-9 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd Kontrolle (DE-588)4032312-2 gnd Lebensmittelüberwachung (DE-588)4140844-5 gnd |
| topic_facet | Food Contamination / prevention & control Facility Regulation and Control / standards Food-Processing Industry / standards Risk Assessment Food industry and trade / Sanitation Food industry and trade / Health aspects Food industry and trade / Risk management Food industry and trade / Equipment and supplies / Design Food processing plants / Design Manufacturing processes / Design Food contamination / Prevention Surface contamination / Prevention TECHNOLOGY & ENGINEERING / Food Science Food industry and trade Sanitation Handbooks, manuals, etc Food industry and trade Health aspects Handbooks, manuals, etc Food industry and trade Risk management Handbooks, manuals, etc Food industry and trade Equipment and supplies Design Handbooks, manuals, etc Food processing plants Design Handbooks, manuals, etc Manufacturing processes Design Handbooks, manuals, etc Food contamination Prevention Handbooks, manuals, etc Surface contamination Prevention Handbooks, manuals, etc Hygiene Lebensmittelindustrie Kontrolle Lebensmittelüberwachung |
| url | http://www.sciencedirect.com/science/book/9781855739574 |
| work_keys_str_mv | AT lelieveldhlm handbookofhygienecontrolinthefoodindustry AT mostertma handbookofhygienecontrolinthefoodindustry AT holahjt handbookofhygienecontrolinthefoodindustry |