Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.
Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production.
- Standard reference on high hygiene standards for the food industry
- Provides a comprehensive summary of the key trends in food hygiene research
- Effective hygiene management strategies are explored