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Hygiene in food processing: Principles and practiceEdited by H L M Lelieveld, Formerly Unilever R&D, M A Mostert, Unilever R&D, The Netherlands, B White and J Holah, Campden BRI, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 88
A valuable book if you want to be ranked among the cleanest and best.
Food and Beverage Reporter
…this in an excellent book.
Food and Beverage Reporter
- an authoritative and comprehensive review of good hygiene practice for the food industry
- draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG)
- written and edited by world renowned experts in the field
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 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 issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.
Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production.
ISBN 1 85573 466 4
ISBN-13: 978 1 85573 466 1
July 2003
408 pages 234 x 156mm hardback
£165.00 / US$280.00 / €200.00
Usually dispatched within 24 hours
About the editors
Huub Lelieveld was President of the European Federation of Food Science and Technology for four years, and was President of the European Hygienic Engineering and Design Group (EHEDG) for over 12 years. He has also been Chair and Co-founder of the Nonthermal Processing Division and Chair of the International Division of the Institute of Food Technologists, of which he is a Fellow. Until his retirement he was with Unilever, responsible for novel food preservation techniques and hygienic processing and plant design. For his outstanding commitment to food safety he was awarded the Food Safety Magazine Distinguished Service Award at the 2012 annual meeting of the Institute of Food Technologists (IFT) in Las Vegas, 2012.
Tineke Mostert works at one of Europe's leading centres for applied food research, Unilever R&D Vlaardingen.
John Holah is Head of Food Hygiene at the renowned Campden BRI, UK.
Beverley White is a former Editor of Trends in Food Science and Technology.
Titles which may also be of interest:
Handbook of hygiene control in the food industry
Food safety control in the poultry industry
Improving the safety of fresh meat
Principles and practices for the safe processing of foods
Case studies in food safety and authenticity
Contents
PART 1 HYGIENE REGULATION
PART 2 HYGIENIC DESIGN
PART 3 HYGIENIC PRACTICES
Introduction
PART 1 HYGIENE REGULATION
The regulation of hygiene in food processing: an introduction
R Cocker, Cocker Consulting and Innovus BV, The Netherlands
- Introduction
- Risk management and HACCP
- International hygiene regulation
- European hygiene regulation
- National hygiene regulation: the case of Scandinavia
Hygiene regulation in the EU
M Fogden, Meat and Livestock Commission, UK
- Introduction
- Hygiene regulation in the EU: key themes
- Enforcement of hygiene regulations
- The General Food Hygiene Directive (93/43/EEC)
- Specific (vertical) hygiene directives applicable to particular foodstuffs
- Case study: Controversy over minced meat (and meat preparations)
- Future trends
- Sources of further information and advice
- References
Hygiene regulation in the United States
T Gilmore, International Association of Food Industry Suppliers (IAFIS), USA
- Introduction
- The Food and Drug Administration (FDA)
- Regulation in practice: the case of dairy processing
- Inspection in the dairy industry
- Regulation of particular processes
- Regulation of particular equipment: the 3-A Sanitary Standards
- Regulation of the meat and seafood industries
- Trends in US regulation
- Sources of further information and advice
PART 2 HYGIENIC DESIGN
Sources of contamination
H Lelieveld, Unilever R&D Vlaardingen, The Netherlands
- Introduction
- Physical contaminants
- Chemical contaminants
- Microbiological contamination
- Controlling contamination: the case of E. coli
- References
Hygienic plant design
G Wierenga, Ingenieursbureau Het Noorden BV, The Netherlands
- Introduction
- The factory site
- The factory building
- General design issues for the factory interior
- Walls
- Ceilings
- Floors
- Drainage
- Services
- Internal barriers separating manufacturing processes
- High-risk areas
- References
Control of airborne contamination
K L Brown, Campden and Chorleywood Food Research Association, UK
- Introduction
- Sources of airborne contaminants
- Dust control
- Environmental air quality control
- Process air control
- Air disinfection systems
- Future trends
- Sources of further information and advice
- References
Hygienic equipment design
H Lelieveld and T Mostert, Unilever R&D Vlaardingen, The Netherlands
- Introduction: key criteria in hygienic design
- Risk assessment in equipment design
- Regulatory requirements for hygienic equipment design: the EU
- Drainability
- Materials of construction
- Surface finish
- Corners, crevices and dead spaces
- Welds and joints
- Fasteners
- Seals
- Shaft ends
- Doors, covers and panels
- Rims
- Conveyor belts
- Equipment controls and instrumentation
- Equipment installation
- Insulation and cladding
- References
Equipment construction materials
M Lewan, Materials research Laboratory Ltd. UK
- Introduction
- Metals
- Passivation of stainless steel
- Plastics and composites
- Elastomers
- Lubricants
- Other materials
Piping systems, seals and valves
F Baumbach, APV Rosista GmbH, Germany
- Introduction
- Materials
- Surfaces
- Pipe couplings
- Seals
- Valves
- Mixproof valves
- Further reading
- Appendix A: Determination factors for water flow velocity (c) and frictional resistance (_h) in straight pipe lines per 100m
- Appendix B: Diagram for the calculation of pressure drops
- Appendix C: Pressure drop values for fittings in metre equivalent pipe lengths
Cleaning in place
F Majoor, Unilever R&D Vlaardingen, The Netherlands
- Introduction
- Principles of CIP systems
- Cleaning tanks
- Avoiding product contamination
- Types of CIP system
- Centralised/decentralised CIP systems and automation
- References
Verification and certification of hygienic design
H Lelieveld and T Mostert, Unilever R & D Vlaardingen, The Netherlands, and R Maller, 3-A, USA
- Introduction
- Testing bacterial tightness
- Testing cleanability
- Particular tests for cleanability
- Certification of equipment in Europe: the EHEDG
- Certification of equipment in the United States: the 3-A Symbol Council
- References
PART 3 HYGIENIC PRACTICES
Cleaning and disinfection
J Holah, Campden and Chorleywood Food Research Association, UK
- Introduction: principles
- Cleaning chemicals
- Disinfectants
- Testing disinfectants
- Water quality
- Applying detergents and disinfectants
- Other disinfection techniques
- Sanitation programmes
- Managing sanitation programmes
- Assessing the effectiveness of a sanitation programme
- References
Detecting taints from cleaning and disinfecting agents
C Olieman, NIZO Food Research, The Netherlands
- Introduction
- Cleaning and disinfecting agents
- Testing the safety of cleaning and disinfecting agents
- Testing cleaning and disinfecting agents for their capacity to cause taints
- Detecting cleaning and disinfecting agents in rinse water
- Detecting cleaning and disinfecting agents in food
- Measurement of chloroform
- Future trends
- References
Personal hygiene
J Holah and J Taylor, Campden and Chorleywood Food Research Association, UK
- Introduction: sources of contamination
- Direct and indirect routes of contamination
- Controlling contamination: medical screening
- Personal hygiene practices
- Hand hygiene
- Training
- Control of indirect contamination from people
- References
Hygiene and foreign bodies
M Edwards, Campden and Chorleywood Food Research Association, UK
- Introduction
- Management systems for preventing foreign body hazards
- General method for preventing the occurrence of foreign bodies
- Detection systems for foreign bodies
- Equipment for separation of foreign bodies
- Future trends
- Sources of further information and advice
- Conclusion
- References
Pest control: insects and mites
C H Bell, Central Science Laboratory, UK
- Introduction
- The spread of pests
- Physical control of pests
- Chemical control of pests
- Biological control of pests
- Threats to successful control
- Conclusion
- References