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Hygiene in food processing

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Reference provides a comprehensive review of good hygiene practice for the food industry. Covers regulatory context, and the international context and regulation in the EU and the USA.

Author(s): H.L.M. Lelieveld, M.A. Mostert, J. Holah, Beverley White
Series: Woodhead Publishing in food science and technology
Edition: 1
Publisher: Woodhead Pub.; CRC Press
Year: 2003

Language: English
Pages: 408
City: Cambridge :, Boca Raton, FL

Preliminaries......Page 1
Contents......Page 5
Contributor contact details......Page 11
1 Introduction......Page 15
2 The regulation of hygiene in food processing an introduction......Page 19
3 Hygiene regulation in the EU......Page 36
4 Hygiene regulation in the United States......Page 58
5 Sources of contamination......Page 75
6 Hygienic plant design......Page 90
7 Control of airborne contamination......Page 120
8 Hygienic equipment design......Page 136
9 Equipment construction materials and lubricants......Page 181
10 Piping systems seals and valves......Page 193
11 Cleaning in place......Page 211
12 Verification and certification of hygienic design......Page 234
13 Cleaning and disinfection......Page 249
14 Detecting taints from cleaning and disinfecting agents......Page 293
15 Personal hygiene......Page 302
16 Hygiene and foreign bodies......Page 324
17 Pest control insects and mites......Page 349
Index......Page 394