Hygienic Design of Food Factories

• Author : John Holah,H. L. M. Lelieveld
• Publisher : Elsevier
• Release : 26 October 2011

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and

• Author : John Holah, Dr
• Publisher : Campden Bri
• Release : 01 March 2013

This guideline has been created to help food and construction industry personnel to identify and consider the main hygiene-related factors that need to be taken into account when designing, building and refurbishing food production premises. It draws on the combined expertise of food manufacturers, construction professionals, food factory service providers and insurers to provide a harmonised approach to factory design. Taking a systematic approach, the guideline considers a wide range of key factors including building siting and construction, segregation of

• Author : R. Jowitt
• Publisher : A V I Publishing Company
• Release : 03 July 1980

• Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
• Publisher : Elsevier
• Release : 25 July 2003

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

• Author : Frank Moerman,Jacques Kastelein
• Publisher : Elsevier Inc. Chapters
• Release : 01 November 2013

To satisfy consumer demand for “fresh-like” additive-free foods, many food producers nowadays apply mild processing and conservation techniques that often shorten the shelf-life of food, may put food at risk and may compromise consumer health. However, food legislation developed in many countries around the globe requires that microbiologically safe food shall be produced by means of process equipment that minimizes the risk of contamination and that is easily cleanable. Hence, good hygienic engineering and design practice became one of the

• Author : Christopher G. J. Baker
• Publisher : Springer Science & Business Media
• Release : 27 August 2013

Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering

• Author : Craig Leadley
• Publisher : Woodhead Publishing
• Release : 18 November 2015

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food

• Author : H. L. M. Lelieveld,John Holah,David Napper
• Publisher : Elsevier
• Release : 14 February 2014

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

• Author : P.J. Fellows
• Publisher : Woodhead Publishing
• Release : 18 June 2022

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient

• Author : M. Shafiur Rahman
• Publisher : CRC Press
• Release : 16 July 2007

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

• Author : George D. Saravacos,Athanasios E. Kostaropoulos
• Publisher : Springer Science & Business Media
• Release : 06 December 2012

Recent publications in food engineering concern mainly food process engi neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by

• Author : Zacharias B. Maroulis,George D. Saravacos
• Publisher : CRC Press
• Release : 09 May 2003

This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq

• Author : H. L. M. Lelieveld,John Holah,Domagoj Gabric
• Publisher : Woodhead Publishing
• Release : 10 June 2016

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

• Author : Shaun Kennedy
• Publisher : Elsevier
• Release : 26 October 2016

Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain.

• Author : Michael Stringer
• Publisher : Woodhead Publishing
• Release : 03 July 2022

Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.