Handbook of Hygiene Control in Food Industry is a standard reference for the food industry in ensuring the highest standards of hygiene in food production.

Features:

• Presents the latest research on hygiene control, with many of the developments currently being implemented
• Provides a comprehensive summary of key trends and current issues in food hygiene research
• Discusses the design of buildings and equipment, including heating and packaging equipment, valves, pipes, and sensors
• Examines good manufacturing practice, risk analysis, and improving cleaning and decontamination techniques
• Reviews monitoring techniques such as testing surface cleanability, sampling techniques, and hygiene auditing

Contents

The range of microbial risks in food processing

• Introduction: the risk of microbial food-borne disease
• The control of food safety. Using food safety objectives to manage microbial risks

Biofilm risks

• Introduction: biofilm formation and detection
• Pathogens in biofilms
• Biofilms and microbial contamination in food processing
• Prevention of biofilm formation and biofilm removal. Future trends in biofilm control

Pathogen resistance to sanitisers

• Introduction: disinfection methods
• Factors influencing the effectiveness of cleaning and disinfection
• Strategies for optimisation of cleaning and disinfection
• Types of pathogen response
• Predicting microbial resistance
• Future trends

Aerosols as a contamination risk

• Introduction
• Factors affecting aerosol contamination
• Aerosol generation
• Aerosol dispersal
• Ways to reduce the risk from airborne contamination
• Future trends

Consumer perceptions of risks from food

• Introduction
• Risk perception of consumers are not the same as technical risk assessments
• Risk perception and barriers to effective risk communication
• Developing an effective risk communication strategy
• Application of combined consumer behaviour-food safety studies
• The need for more intensive co-operation betweennatural and social scientists
• Implications beyond consumers

Improving building design

• Introduction: sanitation and design
• Applying the HACCP concept to building design
• Site selection and plant layout
• Water supply and waste disposal
• Landscaping and the surrounding area
• Roof areas
• Loading bays
• Entry/exit points and external lighting
• Inside the plant

Improving zoning within food processing plants

• Introduction
• Barrier 1: Site
• Barrier 2: Factory building
• Barrier 3: High care/risk areas
• Barrier 4: Finished product enclosure

Improving the design of floors

• Introduction
• What are floors made of
• Requirements for flooring materials
• Test methods
• Construction of floors

Improving the design of walls

• Introduction
• Exterior walls
• Interior walls

Improving the hygienic design of closed equipment

• Introduction: the hygienic performance of closed equipment
• The importance of flow parameters in hygienic performance
• Computational fluid dynamics models for optimising hygiene
• Applications of computational fluid dynamics in improved hygienic design

Improving the hygienic design of heating equipment

• Introduction
• Heat exchanger design
• Developments in heat exchanger design

Improving the hygienic design of equipment handling dry materials

• Introduction: principles of hygienic design
• Dry particulate materials and hygienic processing
• Cleaning regimes
• Design principles
• Types of equipment in dry material handling areas
• Conclusions: improving hygiene in powder processing

Improving the hygienic design of packaging equipment

• Introduction
• Requirements for hygienic design
• Application of ISO 14159
• Other standards and guidelines

Improving the hygienic design of electrical equipment

• Introduction
• Hygienic zoning
• Hygienic electrical design principles
• Installation requirements for medium hygienic areas
• Installation requirements for high hygienic areas
• General requirements for construction materials

Improving the hygienic design of valves

• Introduction
• Valve types
• Hygienic aspects of valve design
• Current guidelines, standards and references

Improving the hygienic design of pipes

• Introduction
• Piping design: good practice
• Materials of construction
• Product recovery
• Microbial growth in piping systems
• Plant design

Improving the hygienic design of pumps

• Introduction: types of pumps used in food processing
• Components used in pumps
• Cleanability, surface finish and other requirements
• Materials and motor design

Improving the hygienic design of sensors

• Introduction
• Sensor types
• Common industrial applications and future trends

Risk assessment in hygiene management

• Introduction
• Quality management and risk assessment
• Examples of risk assessments

Good Manufacturing Practice (GMP) in the food industry

• Introduction
• Effective manufacturing operations and food control
• Personnel and training
• Documentation
• Premises, equipment, product and process design
• Manufacturing and operating procedures
• Ingredients and packaging materials
• Managing production operations: intermediate and finished products
• Storage and movement of product
• Special requirements for certain foods
• Rejection of product and complaints handling
• Product recall and other emergency procedures
• 'Own label' and other contract manufacture
• Good control laboratory practice (GLP)

The use of Standard Operating Procedures (SOPs)

• Introduction: defining Standard Operating Procedures (SOPs)
• The key components of SOPs and SOP programs
• SOP requirements under regulatory HACCP programs
• Common problems in implementing SOPs effectively

Managing risks from allergenic residues

• Introduction
• Food allergy and product safety
• Management of food allergy risks
• Role of allergen detection and other considerations

Managing contamination risks from food packaging materials

• Introduction
• Potential microbiological problems with packaging
• Improving hygienic production and management

Improving hygiene in food transportation

• Introduction
• Legislation
• Implementation of the current legislation
• Examples
• Temperature management
• Avoiding cross-contamination

Improving the control of insects in food processing

• Introduction
• The grain bulk as an ecosystem
• Moisture migration in the grain bulk
• Dry- and wet-grain heating
• Insects in stored products
• Measures of control

Improving cleaning in place (CIP)

• Introduction: limitations in current CIP systems
• Cleaning and disinfection parameters
• Factors determining the effectiveness of a CIP system
• Improving CIP systems

Improving cleaning out of place (COP)

• Introduction
• Best practices in developing an effective COP process
• Validation
• Records and process documentation

Improving the cleaning of heat exchangers

• Introduction
• Processing effects on fouling and cleaning
• Investigations into cleaning process parameters
• Ways of improving cleaning

Improving the cleaning of tanks

• Introduction
• Problems with cleaning tanks
• Factors affecting cleaning efficacy
• Hygienic design test methods
• Detecting the cleanliness of tanks
• Using computational fluid dynamics (CFD) to assess cleanability

Ozone decontamination in hygiene management

• Introduction
• Historical uses of ozone
• The effect of ozone on microorganisms
• Undesirable effects of ozone
• Practical applications of ozone
• Future potential

Enzymatic cleaning in food processing

• Introduction
• Enzyme-based cleaning procedures
• Laboratory trials of enzyme-based cleaning
• Field trials
• Risks

Contamination routes and analysis in food processing environments

• Introduction to contamination analysis in the food industry
• Different types of contamination analyses
• Listeria monocytogenes contamination in food processing environments
• Psychrotrophic lactic acid bacterium contamination in meat processing
• Environments
• Applying knowledge from contamination analysis to improve hygienic food manufacturing

Testing surface cleanability in food processing

• Introduction
• Microorganisms
• Hygienic surfaces
• Organic soil

Improving the monitoring of fouling, cleaning and disinfection in closed process plant

• Introduction
• Background
• Current approaches to monitoring
• Laboratory/pilot scale studies
• Industry requirements and potential benefits

Improving surface sampling and detection of contamination

• Introduction
• Microbiological surface sampling
• Non-microbiological surface sampling
• Monitoring/sampling protocols and strategies

Improving air sampling

• Introduction
• Microbial viability in the air
• Why, how and what to sample
• Bioaerosols and bioaerosol samplers
• Air sampling methods
• Bioaerosol assay methods
• Interpretation of bioaerosol results

Testing the effectiveness of disinfectants and sanitisers

• Introduction
• Types of biocidal products
• Criteria for testing biocidal action
• Tests for disinfectants and sanitisers
• Test limitations and scope for Improvement

Traceability of disinfectants and sanitisers

• Introduction
• General issues in tracing of cleaning solutions and hygiene products
• Particular issues in tracing of hygiene products

Improving hygiene auditing

• Introduction
• Why have a hygiene improvement audit in the first place
• Auditing and the hierarchy of a controlled system
• Purposes of an auditing system
• Designing a system for improvement audits
• Performing the audit

Index

click here to see books • videos • cd-roms of related interest