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Handbook of hygiene control in the food industry / edited by Huub Lelieveld, John Holah, Domagoj Gabric.

Contributor(s): Lelieveld, H. L. M [ed.] | Holah, J. T [ed.] | Gabric, Domagoj [ed.].
Material type: TextTextSeries: Woodhead Publishing series in food science, technology and nutrition; 304. Publisher: Amsterdam : Woodhead Publishing is an imprint of Elsevier, 2016Edition: 2nd ed.Description: xix, 736 p. : ill., charts, photos. ; 29 cm.ISBN: 9780081001554 (print); 9780081001974 (online).Subject(s): Food industry and trade -- Quality control | Food industry and trade -- Sanitation | Hazard Analysis and Critical Control Point (Food safety system) | Food adulteration and inspection | Food handling -- Safety measures | Food -- Safety measures | Perrotis College -- Master of science degreeDDC classification: 363.1926
Partial contents:
1. The starting point: what is food hygiene? / Y. Motarjemi. - - Part I. Management of Hazards and Risks : 2. Consumer perceptions of risks from food / L.J. Frewer, A.R.H. Fischer and G. Kaptan. - 3. HACCP / C.A. Wallace and S.E. Mortimore. - 4. The range of microbial risks in food processing / M.H. Zwietering, J.M. Straver and E.D. van Asselt. - 5. Biofilm risks / G. Wirtanen and S. Salo. - 6. Aerosols as a contamination risk / D. Burfoot. - 7. Chemical hazards / A.J. Alldrick. - 8. Food safety management: state of art / Y. Motarjemi. - 9. Risk management in hygiene management / I.H. Huisman E. Espada Aventin. - 10. Managing risks from allergenic residues / R.W.R. Crevel. - 11. Managing contamination risks from packaging materials / A. Ariosti. - 12. Improving the control of insects in food processing / E. Shaaya, M. Kostyukovsky and E. Quinn. - 13. Managing the risks of food intended for consumption by religious consumers / I. Van Rijn, Iuliana Vintila and Joe M. Regenstein. - 14. Food hygiene and food workers: from complacency to compliance / A. Regan, A. McConnon and J. Holah. - 15. Hygiene requirements in food service / J. Holah, S. West and M. McHardy. - 16. The use of standard operating procedures (SOPs) / R.H. Schmidt and P.D. Pierce.
Part II. Plant and Equipment : 17. Global overview of legislation, statutes, standards, and guidelines impacting hygienic design / F. Tracy Schonrock. - 18. The hygienic design of closed equipment / A. Friis and B.B.B. Jensen. - 19. Hygienic design of heating equipment / A.P.M. Hasting. - 20. Hygienic design of air-blast freezing systems / F. Moerman and K. Fikiin. - 21. Hygienic design of equipment in handling dry materials / K. Mager. - 22. Hygienic design of packaging equipment / D. Gueguen. - 23. Improving the hygienic design of valves / F. Tracy Schonrock. - 24. Improving the hygienic design of pipes / H. Hoogland. - 25. The hygienic design of pumps / R. Stahlkopf. - 26. Hygienic design of fish processing equipment / S. Vidacek and E. Bugge. - 27. Conveyors used in the food industry / J. Kold and C. Silverman. - 28. Improving hygiene in food transportation / E.U. Thoden van Velzen and L.J.S. Lukasse. - 29. Specific requirements for equipment for aseptic processing / H.L.M. Lelieveld and J. Holah. - 30. Novel materials of construction in the food industry / F. Moerman and E. Partington.
Part III. Cleaning and Disinfection : 31. Cleaning of surfaces / D. Gabric, K. Galic and H. Timmerman. - 32. Improving the cleaning of heat exchangers / K.R. Goode, G.K. Christian and P.J. Fryer. - 33. Ozone for food decontamination: theory and applications / M.E. Oner and A. Demirci. - 34. Electrolyzed oxidizing water for food and equipment decontamination / X. Wang, A. Demirci and V.M. Puri. - 35. Cleaning and disinfection in dry food processing facilities / F. Moerman and K. Mager. - 36. Enzymatic cleaning in food processing / H. Timmerman, P.K. Mogensen and A. Grasshoff. - 37. Testing the effectiveness of disinfectants and sanitizers / J.-Y. Maillard. - 38. Validating cleaning systems / R. Schmitt and F. Moerman. - 39. Bacterial resistance to biocides / E.V.M. Andersen. - 40. Traceability of cleaning agents and disinfectants / J. Taylour and D. Rosner. - 41. Selection, use, and maintenance of manual cleaning equipment / D.L. Smith and J. Holah.
Part IV. Monitoring and Verification : 42. Testing surface cleanability in food processing / J. Verran and J. Redfern. - 43. Monitoring of fouling, cleaning, and disinfection in closed processing plants / A.P.M. Hasting. - 44. Surface sampling and the detection of contamination / C. Griffith. - 45. Air sampling / H. Miettinen. - 46. Improving hygiene auditing / P. Overbosch.
Summary: "Handbook of Hygiene Control in the Food Industry", second edition, is an authoritative reference of practical information about ensuring food safety and quality. Written by leaders in the field who understand the complex issues of control surrounding food industry design, operations and processes, contamination management methods, and route analysis processing, as well as allergenic residues and pest management, the book provides a comprehensive account of risk analysis and management solutions to minimize risks and hazards and will guide professionals and students towards a safe food supply, farm to fork.
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Perrotis College - Master degree 664.07 Han (Browse shelf) Available Graduate (Food Quality Assurance - level 7) -- Recommended 13019574

Hard cover.

Includes bibliographic references and index.

1. The starting point: what is food hygiene? / Y. Motarjemi. - - Part I. Management of Hazards and Risks : 2. Consumer perceptions of risks from food / L.J. Frewer, A.R.H. Fischer and G. Kaptan. - 3. HACCP / C.A. Wallace and S.E. Mortimore. - 4. The range of microbial risks in food processing / M.H. Zwietering, J.M. Straver and E.D. van Asselt. - 5. Biofilm risks / G. Wirtanen and S. Salo. - 6. Aerosols as a contamination risk / D. Burfoot. - 7. Chemical hazards / A.J. Alldrick. - 8. Food safety management: state of art / Y. Motarjemi. - 9. Risk management in hygiene management / I.H. Huisman E. Espada Aventin. - 10. Managing risks from allergenic residues / R.W.R. Crevel. - 11. Managing contamination risks from packaging materials / A. Ariosti. - 12. Improving the control of insects in food processing / E. Shaaya, M. Kostyukovsky and E. Quinn. - 13. Managing the risks of food intended for consumption by religious consumers / I. Van Rijn, Iuliana Vintila and Joe M. Regenstein. - 14. Food hygiene and food workers: from complacency to compliance / A. Regan, A. McConnon and J. Holah. - 15. Hygiene requirements in food service / J. Holah, S. West and M. McHardy. - 16. The use of standard operating procedures (SOPs) / R.H. Schmidt and P.D. Pierce.

Part II. Plant and Equipment : 17. Global overview of legislation, statutes, standards, and guidelines impacting hygienic design / F. Tracy Schonrock. - 18. The hygienic design of closed equipment / A. Friis and B.B.B. Jensen. - 19. Hygienic design of heating equipment / A.P.M. Hasting. - 20. Hygienic design of air-blast freezing systems / F. Moerman and K. Fikiin. - 21. Hygienic design of equipment in handling dry materials / K. Mager. - 22. Hygienic design of packaging equipment / D. Gueguen. - 23. Improving the hygienic design of valves / F. Tracy Schonrock. - 24. Improving the hygienic design of pipes / H. Hoogland. - 25. The hygienic design of pumps / R. Stahlkopf. - 26. Hygienic design of fish processing equipment / S. Vidacek and E. Bugge. - 27. Conveyors used in the food industry / J. Kold and C. Silverman. - 28. Improving hygiene in food transportation / E.U. Thoden van Velzen and L.J.S. Lukasse. - 29. Specific requirements for equipment for aseptic processing / H.L.M. Lelieveld and J. Holah. - 30. Novel materials of construction in the food industry / F. Moerman and E. Partington.

Part III. Cleaning and Disinfection : 31. Cleaning of surfaces / D. Gabric, K. Galic and H. Timmerman. - 32. Improving the cleaning of heat exchangers / K.R. Goode, G.K. Christian and P.J. Fryer. - 33. Ozone for food decontamination: theory and applications / M.E. Oner and A. Demirci. - 34. Electrolyzed oxidizing water for food and equipment decontamination / X. Wang, A. Demirci and V.M. Puri. - 35. Cleaning and disinfection in dry food processing facilities / F. Moerman and K. Mager. - 36. Enzymatic cleaning in food processing / H. Timmerman, P.K. Mogensen and A. Grasshoff. - 37. Testing the effectiveness of disinfectants and sanitizers / J.-Y. Maillard. - 38. Validating cleaning systems / R. Schmitt and F. Moerman. - 39. Bacterial resistance to biocides / E.V.M. Andersen. - 40. Traceability of cleaning agents and disinfectants / J. Taylour and D. Rosner. - 41. Selection, use, and maintenance of manual cleaning equipment / D.L. Smith and J. Holah.

Part IV. Monitoring and Verification : 42. Testing surface cleanability in food processing / J. Verran and J. Redfern. - 43. Monitoring of fouling, cleaning, and disinfection in closed processing plants / A.P.M. Hasting. - 44. Surface sampling and the detection of contamination / C. Griffith. - 45. Air sampling / H. Miettinen. - 46. Improving hygiene auditing / P. Overbosch.

"Handbook of Hygiene Control in the Food Industry", second edition, is an authoritative reference of practical information about ensuring food safety and quality. Written by leaders in the field who understand the complex issues of control surrounding food industry design, operations and processes, contamination management methods, and route analysis processing, as well as allergenic residues and pest management, the book provides a comprehensive account of risk analysis and management solutions to minimize risks and hazards and will guide professionals and students towards a safe food supply, farm to fork.

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