Hygiene in food processing

dc.contributor.author	Lelieveld, H.L.M. (editor)
dc.contributor.author	Mostert, M.A. (editor)
dc.contributor.author	Holah, J. (editor)
dc.contributor.author	White, Beverley (editor)
dc.date.issued	2003
dc.identifier.isbn	1-85573-705-1
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/6833
dc.description.abstract	Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.
dc.format	xiii, 392 p. : ill.
dc.language.iso	en
dc.publisher	CRC Press
dc.subject	Food industry and trade
dc.subject	Food processing plants
dc.subject	Food law and legislation
dc.title	Hygiene in food processing
dc.type	Book