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

Lelieveld, H. L. M., (editor.). Holah, J. T., (editor.). Gabrić, Domagoj, (editor.).
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Subject: Food industry and trade > Sanitation > Handbooks, manuals, etc.
Food industry and trade > Health aspects > Handbooks, manuals, etc.
Food industry and trade > Risk management > Handbooks, manuals, etc.
Food industry and trade > Equipment and supplies > Design > Handbooks, manuals, etc.
Food processing plants > Design > Handbooks, manuals, etc.
Manufacturing processes > Design > Handbooks, manuals, etc.
Food contamination > Prevention > Handbooks, manuals, etc.
Surface contamination > Prevention > Handbooks, manuals, etc.
Food Contamination > prevention & control.
Facility Regulation and Control > standards.
Food-Processing Industry > standards.
Genre: Electronic books.
Electronic books.

Record details

  • ISBN: 9780081001974
  • ISBN: 0081001975
  • Physical Description: 1 online resource.
  • Edition: Second edition.
  • Publisher: Amsterdam : Woodhead Publishing is an imprint of Elsevier, [2016]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references.
Formatted Contents Note: Front Cover; Handbook of Hygiene Control in the Food Industry; Copyright Page; Contents; List of Contributors; Foreword; Preface to the Second Edition; Preface to the First Edition; 1 The Starting Point: What Is Food Hygiene?; 1.1 Introduction; 1.2 What Is Food Hygiene?; 1.3 Historical Developments; 1.4 Concept of Food Safety and Its Definition; 1.5 Management of Food Safety and Hygiene: A Shared Responsibility; 1.5.1 Government; 1.5.2 Industry; 1.5.3 Consumers and the Informal Sector; 1.5.4 Academia; 1.6 Food Hygiene Today and Outlook; References; I. Management of Hazards and Risks.
2 Consumer Perceptions of Risks From Food2.1 Introduction; 2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments; 2.2.1 Optimistic Bias; 2.3 Risk Perception and Barriers to Effective Risk Communication; 2.4 Developing an Effective Risk Communication Strategy; 2.4.1 Seeking and Processing Risk Information; 2.4.2 Tailored Information Campaigns; 2.5 Application of Combined Consumer Behavior: Food Safety Studies; 2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists; 2.6.1 Implications Beyond Consumers; 2.7 Conclusions; References; 3 HACCP.
3.1 Introduction3.2 HACCP and FSMS; 3.2.1 Prerequisite Programs; 3.2.2 Hazard Analysis and Critical Control Point; 3.2.3 Organizational Culture; 3.3 HACCP in Practice: Development, Implementation, and Maintenance; 3.3.1 Assemble the HACCP Team; 3.3.2 Describe Product/Process; 3.3.3 Identify Intended Use; 3.3.4 Construct Process Flow Diagrams; 3.3.5 Confirm Accuracy of Process Flow Diagrams; 3.3.6 Conduct a Hazard Analysis; 3.3.6.1 Hazard Identification; 3.3.6.2 Determination of Hazard Significance; 3.3.6.3 Identification of Control Measures; 3.3.7 Determine Critical Control Points.
3.3.8 Establish Critical Limits for Each CCP3.3.9 Establish a Monitoring System for Each CCP; 3.3.10 Establish Corrective Actions; 3.3.11 Establish Verification Procedures; 3.3.12 Establish Documentation and Record-Keeping; 3.3.13 Implementing a HACCP Plan; 3.3.14 Maintaining HACCP (and Food Safety Management) Systems; 3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities; 3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement; 3.5.1 HACCP Benefits; 3.5.2 HACCP Opportunities; 3.5.2.1 Real Continuous Improvement.
3.5.2.2 Reducing Variability in HACCP Understanding Among Assessors3.5.2.3 The Role of People in Food Safety: Education, Training, Commitment, and Culture; 3.6 Conclusions; References; 4 The Range of Microbial Risks in Food Processing; 4.1 Introduction: The Risk of Microbial Foodborne Disease; 4.2 Microorganisms Responsible for Foodborne Diseases; 4.3 Related Products; 4.4 The Control of Food Safety; 4.5 Using Food Safety Objectives to Manage Microbial Risks; 4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives; 4.7 Quantitative Methods; 4.8 Quantification of Recontamination.
Summary: 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.
Source of Description Note: Online resource; title from PDF title page (ScienceDirect, viewed July 20, 2016).
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