• Standard reference on high hygiene
• Standards for the food industry
• Provides a comprehensive summary of the key trends in food hygiene research
• Effective hygiene management strategies are explored
• Methods used to evaluate the effectiveness of hygiene operations are presented

 
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. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research.

Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print.
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 new book will be a standard reference for the food industry in ensuring the highest standards of hygiene in food production