Hygiene in Food Processing

- Contributor contact details - Woodhead Publishing Series in Food Science, Technology and Nutrition - Introduction - Part I: Microbial food safety risks and hygiene regulation - 1: Food hygiene regulation in the European Union (EU) - Abstract - 1.1 Introduction - 1.2 History of hygiene regulation in the European Union (EU) - 1.3 Key elements of hygiene regulation in the EU - 1.4 Content of the hygiene regulations - 1.5 Hazard analysis critical control point (HACCP) - 1.6 European hygiene legislation with regard to equipment - 1.7 Hygiene regulations in relation to private food safety standards - 1.8 Conclusion - 1.9 Sources of further information and advice - 2: Hazards, sources and vectors of contamination - Abstract - 2.1 Introduction - 2.2 Physical contaminants - 2.3 Chemical contaminants - 2.4 Microbiological contamination - 2.5 Hazard sources - 2.6 Hazard vectors and controls - 2.7 Recommended procedure for developing a processing environment plan (PEP) - 2.8 Conclusion - Part II: Hygienic design of food factory infrastructure - 3: Hygienic factory design for food processing - Abstract - 3.1 Introduction - 3.2 Design, construction and maintenance of the site - 3.3 Building structure - 3.4 High-care/risk areas - 3.5 Storage areas - 3.6 Personnel areas - 3.7 Cleaning facilities: food, equipment and chemicals - 3.8 Roofs - 3.9 Floors - 3.10 Drainage - 3.11 Walls - 3.12 Doors - 3.13 Windows - 3.14 Ceilings - 3.15 Ventilation and temperature control - 3.16 Lighting - 3.17 Services - 3.18 Water - 3.19 Food and solid waste - 3.20 Conclusion - 4: Hygienic design of food processing equipment - Abstract - 4.1 Introduction: key criteria in hygienic design - 4.2 Risk assessment in equipment design - 4.3 Regulatory requirements for hygienic equipment design: the European Union (EU) - 4.4 Drainability - 4.5 Materials of construction - 4.6 Surface finish - 4.7 Corners, crevices and dead spaces - 4.8 Welds and joints - 4.9 Fasteners - 4.10 Seals - 4.11 Shaft ends - 4.12 Doors, covers and panels - 4.13 Rims - 4.14 Conveyor belts - 4.15 Equipment controls and instrumentation - 4.16 Equipment installation - 4.17 Insulation and cladding - 4.18 Conclusion - 5: Food processing equipment construction materials - Abstract - 5.1 Introduction - 5.2 Metals in food processing equipment - 5.3 Plastics, composites and elastomers - 5.4 Other materials - 6: Verification and certification of hygienic design in food processing - Abstract - 6.1 Introduction - 6.2 Testing methods - 6.3 Particular tests for cleanability - 6.4 Future trends - 6.5 Certification of equipment - 6.6 Conclusion - 7: Control of airborne contamination in food processing - Abstract - 7.1 Introduction: why control of airborne contamination is important in food production - 7.2 Sources of airborne contamination - 7.3 Dust control - 7.4 Control of environmental air quality - 7.5 Process air control - 7.6 Air disinfection systems - 7.7 Air sampling - 7.8 Guide to maximum airborne counts for different product contamination rates - 7.9 Conclusion and future trends - 7.10 Sources of further information and advice - 8: Hygiene control in the application of compressed air and food gases - Abstract - 8.1 Introduction - 8.2 Hygiene control in the supply and application of food safe compressed air - 8.3 Compressed air systems: components and location - 8.4 Equipment to remove the bulk of water - 8.5 Filtration and drying in compressed air systems - 8.6 Design and installation of compressed air distribution system - 8.7 Measures and procedures to prevent compressed air from contaminating the food processing area - 8.8 Monitoring and maintenance of compressed air systems - 8.9 Hygiene control in the supply and application of food gases - 8.10 Conclusion - Part III: Hygiene practices in food processing - 9: Cleaning and disinfection practices in food processing - Abstract - 9.