Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Holah, J.

ISBN 10: 1855734664 / ISBN 13: 9781855734661
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The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. N° de ref. de la librería

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Sinopsis: 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.

  • 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

About the Author: Huub Lelieveld is Co-founder and President of the Global Harmonization Initiative, Member of the Executive Committee and a Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is a fellow of IAFoST (the International Academy of Food Science and Technology), a fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing Division and the International Division of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is lead editor of “Hygiene in food processing , the “Handbook of hygiene control in the food industry and “Food preservation by pulsed electric fields: From research to application . He is co-editor of several other books, including “Ensuring Global Food Safety: Exploring Global Harmonization , “Hygienic design of food factories , Food safety management: a practical guide for the food industry and “High Pressure Processing of Food - Principles, Technology and Applications . He wrote chapters for many books and encyclopaedia, wrote hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He is a member of many editorial boards of books, journals and magazines. He initiated “People, planet, prosperity and the food chain in short P3FC, an organisation of which the sole objective is to remind the food industry as frequently as possible that besides caring for shareholders, they also share responsibilities for planet and society. He has been awarded doctor honoris causa at the National University of Food Technologies (NUFT) in Kiev, Ukraine.

Tineke Mostert works in these filelds at the Unilever R&D Centre in Vlaardingen, The Netherlands and has been chair of EHEDG’s Packaging Group.

Beverley White is a former Editor of Trends in Food Science and Technology.

Prof. Dr. John Holah is an applied microbiologist who has focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution, on a worldwide basis. He is currently Technical Director of Holchem Laboratories (UK), Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI.

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Título: Hygiene in Food Processing: Principles and ...
Encuadernación: Hardback
Condición del libro: Very Good

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H. L. M. Lelieveld, M A Mostert, B White, John Holah
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ISBN 10: 1855734664 ISBN 13: 9781855734661
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Descripción Woodhead Publishing 2003-07-25, 2003. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-ELS-00014253

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Descripción ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2003. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Nº de ref. de la librería EOD9781855734661

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LELIEVELD, HUUB; MOSTERT, M A; WHITE, B; HOLAH, JOHN
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Descripción Woodhead Publishing, 2003. Hardback. Estado de conservación: NEW. 9781855734661 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Nº de ref. de la librería HTANDREE0901502

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Descripción ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2003. Hardback. Estado de conservación: New. Language: English . Brand New Book ***** Print on Demand *****.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. Nº de ref. de la librería APC9781855734661

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