Hygienic Design of Food Factories
Details
Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.
The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.
With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.
Autorentext
Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design. Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine.
Zusammenfassung
"This book encompasses all the relevant and important topics regarding food facility design, construction and renovation." --Croatian Journal of Food Science and Technology
"This book is an essential source of all relevant information on food facility design.I warmly recommend this book." --Croatian Journal of Food Science and Technology
"The comprehensive coverage of the subject in this book makes it an important addition to the literature on food factory hygienic design. This book is likely to become the standard industry reference for this highly important aspect of safe food provision." --International Journal of Dairy Technology
Inhalt
Contributor contact details
Woodhead Publishing Series in Food Science, Technology and Nutrition
Dedication
Preface
Chapter 1: Business case assessment and design essentials for food factory building projects
Abstract:
1.1 Introduction
1.2 The need for a new or refurbished food factory
1.3 A new product: generation, approval, specification and business plan
1.4 Determine process and mass flow
1.5 Conclusion
Chapter 2: Determining equipment and process needs and how these affect food factory design
Abstract:
2.1 Introduction
2.2 Brownfield projects: processes and equipment
2.3 Greenfield projects: processes and equipment
2.4 Future trends
Part I: Regulatory issues and retailer requirements
Chapter 3: EU food hygiene law and implications for food factory design
Abstract:
3.1 The relevance of EU food hygiene law for the design of food factories
3.2 The objectives of EU food hygiene law
3.3 The EU General Food Law (GFL)
3.4 EU food hygiene law
3.5 Four types of EU food hygiene law
3.6 The combination of EU food hygiene law and other law on the design of food factories
3.7 Conclusions
Chapter 4: Regulations on the hygienic design of food processing factories in the United States
Abstract:
4.1 Introduction
4.2 Regulatory requirements in the United States
4.3 Guidance documents
4.4 Other agencies and considerations
4.5 Case study: a milk processing plant
4.6 Conclusion
Chapter 5: Regulation relevant to the design and construction of food factories in Japan
Abstract:
5.1 Introduction
5.2 Contents of regulatory requirements
5.3 Legal regulations concerning the Food Sanitation Act
5.4 Legal regulations other than those concerning the Food Sanitation Act
5.5 Industrial Safety and Health Act
5.6 Legal regulations concerning the environment
5.7 Case study
5.8 Future trends
Chapter 6: Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design
Abstract:
6.1 Introduction
6.2 Food regulatory requirements in Australia and New Zealand
6.3 Trade regulations and requirements
6.4 Building requirements
6.5 Case study: food safety in meat processing
6.6 Future trends
6.7 Conclusion
6.9 Appendix 1: Australasian standards for building and construction
6.10 Appendix 2: Relevant food acts and regulations
Chapter 7: Regulatory requirements for food factory buildings in South Africa and other Southern African countries
Abstract:
7.1 Introduction
7.2 South African regulations and standards
7.3 Regulations and standards in other Southern African Development Community (SADC) countries
7.4 Future trends
7.5 Sources of further information
Chapter 8: Retailer requirements for hygienic design of food factory buildings
Abstract:
8.1 Introduction: private labels and retailers' responsibility
8.2 Background to the British Retail Consortium (BRC Food) and the International Food Standard (IFS Food)
8.3 Global Food Safety Initiative
8.4 Retailers' requirements
8.5 Future trends
8.6 Sources of further information and advice
Chapter 9: Food factory design to prevent deliberate product contamination
Abstract:
9.1 Introduction
9.2 Historical incidences of intentional food contamination
9.3 Food fraud versus intentional contamination
9.4 Prevention of intentional contamination
9.5 Future trends
9.6 Conclusions
Chapter 10: Minimum hygienic design requirements for food processing factories
Abstract:
10.1 Introduction
10.2 Site
10.3 Building design <
Weitere Informationen
- Allgemeine Informationen
- GTIN 09780081016350
- Genre Technik
- Editor John Holah, Huub L. M. Lelieveld
- Sprache Englisch
- Herausgeber Elsevier Science & Technology
- Größe H234mm x B37mm x T156mm
- Jahr 2016
- EAN 9780081016350
- Format Kartonierter Einband
- ISBN 978-0-08-101635-0
- Titel Hygienic Design of Food Factories
- Gewicht 1253g