Naslov
Handbook of Hygiene Control in the Food Industry

Autori
Lelieveld, Huub ; Holah, John ; Gabrić, Domagoj

Vrsta, podvrsta i kategorija knjige
Autorske knjige, prirucnik, znanstvena

Izdavač
Elsevier

Grad
Duxford

Godina
2016

Stranica
736

ISBN
978-0-08-100155-4

Ključne riječi
Food hygiene, Food safety, Hygienic design, Food processing

Sažetak
From a food manufacturer’s point of view, the consumer is the number one priority and the safety and quality of their products is of primary importance. Consumers must trust their food supply and the industry works tirelessly to maintain that trust. Therefore, it is a privilege to be asked to provide a foreword to a book devoted to such an important topic as hygiene control in the food industry. Hygiene, hygienic design, and the subsequent monitoring of their effectiveness are of critical importance in establishing and maintaining a safe food supply as well as contributing to the overall success of a food-handling facility. All processes must begin with clean equipment! Proper hygienic design and the appropriate cleaning regimen offer the opportunity for efficient and effective product changeovers, which provide positive business benefits. These factors can directly contribute to the overall results of a manufacturing facility by providing line flexibility to meet changing consumer demands, for example, reduction in allergen labeling and/or preservatives. In addition, a properly designed line with proper considerations to cleaning offers employee benefits by way of ease and accessibility for cleaning. In order to compete effectively in a challenging environment, a facility should be able to incorporate both line flexibility as well as hygienic control. The converse effect can be low production output and the potential for recalls that can impact the company’s livelihood and erode consumer trust. An important aspect of maintaining that trust is to ensure that food safety remains a constant focus and lessons learned from incidents are shared widely. Knowledge of the risks associated with poor hygienic design is extremely important and it is important to draw on the experience of others such as the authors of this book. They are experts on food hygiene and have joined together to provide their knowledge on this important subject. Topics such as hygienic design, hygiene and cleaning, as well as monitoring and verification are shared through these pages. The information provided will benefit your own programs and help raise the bar on food safety across the industry.

Izvorni jezik
Engleski

Znanstvena područja
Strojarstvo, Prehrambena tehnologija

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