The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants.

Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment.

This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.

Hygiene in Food Processing: Principles and Practice, Second Edition

Part 1 Microbial food safety risks and hygiene regulation: Food hygiene regulation in the European Union (EU)

Hazards, sources and vectors of contamination

Part 2 Hygienic design of food factory infrastructure: Hygienic factory design for food processing

Hygienic equipment design of food processing equipment
Food processing equipment construction materials
Verification and certification of hygienic design in food processing
Control of airborne contamination in food processing
Hygiene control in the application of compressed air and food gases

Part 3 Hygiene practices in food processing: Cleaning and disinfection practices in food processing

Cleaning in place (CIP) in food processing in food processing
Hygienic practices for equipment maintenance
Personal hygiene in the food industry
Food hygiene and foreign bodies
Pest control in food businesses: An introduction
Pest control of stored food products: Insects and mites
Microbiological environmental sampling, records, and record interpretation
Economics and management of hygiene in food plants