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[资源] Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry

Auther:H.L.M. Lelieveld, M.A. Mostert, J. Holah
Publisher: CRC
Number Of Pages: 720
Publication Date: 2005-11-16
ISBN-10 / ASIN: 084933439X
ISBN-13 / EAN: 9780849334399

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Improving Hygiene in the Food Industry provides a comprehensive summary of the key trends and issues in food hygiene research. Part 1 reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part 2 discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in Part 3, from risk analysis, good manufacturing practice, and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the Food Industry, this volume will be a standard reference for the food industry in ensuring the highest standards of hygiene in food production.
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附件 1 : HandbookofHygieneControlintheFoodIndustry食品工业中的卫生管理手册(H.L.M.Lelieveld,M.A.Mostert,J.Holah)(2005).pdf

2013-03-19 22:23:39, 6.12 M