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Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
A Book

by H. L. M. Lelieveld,John Holah,Domagoj Gabric

  • Publisher : Woodhead Publishing
  • Release : 2016-06-10
  • Pages : 756
  • ISBN : 0081001975
  • Language : En, Es, Fr & De
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Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance

Hygiene in Food Processing

Hygiene in Food Processing
Principles and Practice

by H. L. M. Lelieveld,John Holah,David Napper

  • Publisher : Elsevier
  • Release : 2014-02-14
  • Pages : 640
  • ISBN : 0857098632
  • Language : En, Es, Fr & De
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The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. Provides a revised overview of the practices for safe processing Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants This essential second edition is useful for professionals responsible for hygiene in the food industry

The Hospitality Industry Handbook on Hygiene and Safety

The Hospitality Industry Handbook on Hygiene and Safety
For South African Students and Practitioners

by Lisa Gordon-Davis

  • Publisher : Juta and Company Ltd
  • Release : 1998
  • Pages : 188
  • ISBN : 9780702146770
  • Language : En, Es, Fr & De
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Food hygiene Occupational health and safety Safety in the hospitality environment Occupational health and safety legislation.

Handbook of Food Allergen Detection and Control

Handbook of Food Allergen Detection and Control
A Book

by Simon Flanagan

  • Publisher : Elsevier
  • Release : 2014-09-25
  • Pages : 448
  • ISBN : 1782420215
  • Language : En, Es, Fr & De
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Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation
A Book

by Prabir K. Sarkar,M.J. Robert Nout

  • Publisher : CRC Press
  • Release : 2014-07-23
  • Pages : 629
  • ISBN : 1466565292
  • Language : En, Es, Fr & De
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Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.

Food Protection Trends

Food Protection Trends
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2009-07
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Plant Sanitation

Food Plant Sanitation
A Book

by Y. H. Hui,L. Bernard Bruinsma,J. Richard Gorham,Wai-Kit Nip,Phillip S. Tong,Phil Ventresca

  • Publisher : CRC Press
  • Release : 2002-09-13
  • Pages : 752
  • ISBN : 9780203910566
  • Language : En, Es, Fr & De
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Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in th

Food Processing Handbook

Food Processing Handbook
A Book

by James G. Brennan,Alistair S. Grandison

  • Publisher : John Wiley & Sons
  • Release : 2012-05-07
  • Pages : 826
  • ISBN : 3527634371
  • Language : En, Es, Fr & De
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Food Preservation by Pulsed Electric Fields

Food Preservation by Pulsed Electric Fields
From Research to Application

by H. L. M. Lelieveld,S Notermans,S W H De Haan

  • Publisher : Elsevier
  • Release : 2007-10-25
  • Pages : 384
  • ISBN : 1845693833
  • Language : En, Es, Fr & De
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Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its history Discusses the technology involved in PEF food preservation Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life

Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
A Book

by Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield

  • Publisher : CRC Press
  • Release : 2004-03-19
  • Pages : 1000
  • ISBN : 0824751221
  • Language : En, Es, Fr & De
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Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Hobbs' Food Poisoning and Food Hygiene, Seventh Edition

Hobbs' Food Poisoning and Food Hygiene, Seventh Edition
A Book

by Jim McLauchlin,Christine Little,Betty C. Hobbs

  • Publisher : CRC Press
  • Release : 2007-06-29
  • Pages : 360
  • ISBN : 0340905301
  • Language : En, Es, Fr & De
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This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.

Handbook of Food Process Design

Handbook of Food Process Design
A Book

by Shafiur Rahman,Jasim Ahmed

  • Publisher : John Wiley & Sons
  • Release : 2012-05-21
  • Pages : 1600
  • ISBN : 144433011X
  • Language : En, Es, Fr & De
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"This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design"--

International Food Safety Handbook

International Food Safety Handbook
Science, International Regulation, and Control

by Kees Van der Heijden

  • Publisher : Routledge
  • Release : 2019-07-05
  • Pages : 832
  • ISBN : 1351437429
  • Language : En, Es, Fr & De
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Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology

Tolley's Handbook of Disaster and Emergency Management

Tolley's Handbook of Disaster and Emergency Management
Principles and Practice

by Raj Lakha,Tony Moore

  • Publisher : Butterworth-Heinemann
  • Release : 2004
  • Pages : 645
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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As a result of recent high-profile disasters the area of Disaster Management is becoming increasingly significant and recognises within both the public and private sectors, spanning the areas of health and safety, occupational health and risk and facilities management. A growing number of organisations are undertaking measures to protect themselves against potential disaster, and many find themselves faced with this daunting responsibility. Tolley's Handbook of Disaster and Emergency Management: Principles and Practice collates all the key components of Disaster and Emergency Management in one handbook. Written specifically for professionals with responsibility for Health and Safety, Crisis, Disaster and Emergency Management and Incident Prevention, it is designed to help readers understand and formulate a Disaster and Emergency Management Policy for their workplace. It will also help organisations plan to ensure business continuity and safeguard the health and safety of their staff in the event of a Disaster. This second edition has been updated to include: * A new chapter on the subject of Disaster Recovery: Creating Crisis Resilient Communications and Information Systems * A new chapter on Investigations and Inquiries * Detailed information on SARS * Information on the Civil Contingencies Bill * Details on Terror Legislation, including the Terrorism Act 2000 and the Anti-Terrorism, Crime and Security Act 2001

Preliminary Draft of a Sanitation Manual for Food Industries

Preliminary Draft of a Sanitation Manual for Food Industries
A Book

by University of California, Berkeley. School of Public Health

  • Publisher : Unknown Publisher
  • Release : 1946
  • Pages : 84
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Japan Company Handbook

Japan Company Handbook
First section firms

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Handbook of Health and Safety Practice

The Handbook of Health and Safety Practice
A Book

by Jeremy W. Stranks

  • Publisher : Prentice Hall
  • Release : 2005
  • Pages : 1004
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Handbook of Health and Safety Practice is the book for anyone involved in health and safety: health and safety practitioners, HR managers, lawyers, engineers and those studying for NEBOSH and other occupational health and safety qualifications. Now in its nineteenth successful year, this newly updated seventh edition contains detailed coverage of all new legislation. Helpfully organised into two parts - the legal and practical aspects - this comprehensive reference source is an invaluable guide to helping you ensure your organisation successfully implements health and safety legislation.

Handbook of Pest Control

Handbook of Pest Control
The Behavior, Life History, and Control of Household Pests

by Arnold Mallis

  • Publisher : Mallis Handbook & Technical
  • Release : 2004
  • Pages : 1397
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The British National Bibliography

The British National Bibliography
A Book

by Arthur James Wells

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Hygiene Handbook

Food Hygiene Handbook
A Book

by W. Clunie Harvey

  • Publisher : Unknown Publisher
  • Release : 1953
  • Pages : 159
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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