Handbook of Hygiene Control in the Food Industry

Content: 
Front-matter,Copyright,List of Contributors,Foreword,Preface to the Second Edition,Preface to the First EditionEntitled to full textChapter 1 - The Starting Point: What Is Food Hygiene?, Pages 1-11, Y. Motarjemi
Chapter 2 - Consumer Perceptions of Risks From Food, Pages 15-23, L.J. Frewer, A.R.H. Fischer, G. Kaptan
Chapter 3 - HACCP, Pages 25-42, C.A. Wallace, S.E. Mortimore
Chapter 4 - The Range of Microbial Risks in Food Processing*, Pages 43-54, M.H. Zwietering, J.M. Straver, E.D. van Asselt
Chapter 5 - Biofilm Risks, Pages 55-79, G. Wirtanen, S. Salo
Chapter 6 - Aerosols as a Contamination Risk, Pages 81-87, D. Burfoot
Chapter 7 - Chemical Hazards, Pages 89-102, A.J. Alldrick
Chapter 8 - Food Safety Management: State of the Art*, Pages 103-124, Y. Motarjemi
Chapter 9 - Risk Assessment in Hygiene Management, Pages 125-133, I.H. Huisman, E. Espada Aventín
Chapter 10 - Managing Risks from Allergenic Residues, Pages 135-145, R.W.R. Crevel
Chapter 11 - Managing Contamination Risks From Packaging Materials, Pages 147-177, A. Ariosti
Chapter 12 - Improving the Control of Insects in Food Processing, Pages 179-189, E. Shaaya, M. Kostyukovsky, E. Quinn
Chapter 13 - Managing the Risks of Food Intended for Consumption by Religious Consumers, Pages 191-195, I. Van Rijn, Iuliana Vintilă, Joe M. Regenstein
Chapter 14 - Food Hygiene and Food Workers: From Complacency to Compliance, Pages 197-203, Á. Regan, Á. McConnon, J. Holah
Chapter 15 - Hygiene Requirements in Food Service, Pages 205-219, J. Holah, S. West, M. McHardy
Chapter 16 - The Use of Standard Operating Procedures (SOPs), Pages 221-233, R.H. Schmidt, P.D. Pierce
Part II. Plant and Equipment, Page 235
Chapter 17 - Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design*, Pages 237-250, F. Tracy Schonrock
Chapter 18 - The Hygienic Design of Closed Equipment, Pages 251-264, A. Friis, B.B.B. Jensen
Chapter 19 - Hygienic Design of Heating Equipment, Pages 265-270, A.P.M. Hasting
Chapter 20 - Hygienic Design of Air-Blast Freezing Systems, Pages 271-316, F. Moerman, K. Fikiin
Chapter 21 - Hygienic Design of Equipment in Handling Dry Materials, Pages 317-323, K. Mager
Chapter 22 - Hygienic Design of Packaging Equipment, Pages 325-335, D. Gueguen
Chapter 23 - Improving the Hygienic Design of Valves, Pages 337-346, F. Tracy Schonrock
Chapter 24 - Improving the Hygienic Design of Pipes, Pages 347-350, H. Hoogland
Chapter 25 - The Hygienic Design of Pumps, Pages 351-357, R. Stahlkopf
Chapter 26 - Hygienic Design of Fish Processing Equipment, Pages 359-365, S. Vidaček, E. Bugge
Chapter 27 - Conveyors Used in the Food Industry, Pages 367-382, J. Kold, C. Silverman
Chapter 28 - Improving Hygiene in Food Transportation, Pages 383-388, E.U. Thoden van Velzen, L.J.S. Lukasse
Chapter 29 - Specific Requirements for Equipment for Aseptic Processing, Pages 389-394, H.L.M. Lelieveld, J. Holah
Chapter 30 - Novel Materials of Construction in the Food Industry, Pages 395-444, F. Moerman, E. Partington
Part III. Cleaning and Disinfection, Pages 445-446
Chapter 31 - Cleaning of Surfaces, Pages 447-463, D. Gabrić, K. Galić, H. Timmerman
Chapter 32 - Improving the Cleaning of Heat Exchangers, Pages 465-489, K.R. Goode, G.K. Christian, P.J. Fryer
Chapter 33 - Ozone for Food Decontamination: Theory and Applications*, Pages 491-501, M.E. Oner, A. Demirci
Chapter 34 - Electrolyzed Oxidizing Water for Food and Equipment Decontamination, Pages 503-520, X. Wang, A. Demirci, V.M. Puri
Chapter 35 - Cleaning and Disinfection in Dry Food Processing Facilities, Pages 521-554, F. Moerman, K. Mager
Chapter 36 - Enzymatic Cleaning in Food Processing, Pages 555-568, H. Timmerman, P.K. Mogensen, A. Graßhoff
Chapter 37 - Testing the Effectiveness of Disinfectants and Sanitizers, Pages 569-586, J.-Y. Maillard
Chapter 38 - Validating Cleaning Systems, Pages 587-601, R. Schmitt, F. Moerman
Chapter 39 - Bacterial Resistance to Biocides, Pages 603-616, E.V.M. Andersen
Chapter 40 - Traceability of Cleaning Agents and Disinfectants, Pages 617-626, J. Taylour, D. Rosner
Chapter 41 - Selection, Use, and Maintenance of Manual Cleaning Equipment, Pages 627-648, D.L. Smith, J. Holah
Part IV. Monitoring and Verification, Pages 649-650
Chapter 42 - Testing Surface Cleanability in Food Processing, Pages 651-661, J. Verran, J. Redfern
Chapter 43 - Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants, Pages 663-672, A.P.M. Hasting
Chapter 44 - Surface Sampling and the Detection of Contamination, Pages 673-696, C. Griffith
Chapter 45 - Air Sampling, Pages 697-709, H. Miettinen
Chapter 46 - Improving Hygiene Auditing, Pages 711-718, P. Overbosch
Index, Pages 719-736