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Hygienic Design of Food Factories - 
      John Holah
    
      Huub Lelieveld
    
      Frank Moerman

Hygienic Design of Food Factories

John Holah (Redaktør) ; Huub Lelieveld (Redaktør) ; Frank Moerman (Redaktør)

Hygienic Design of Food Factories, Second Edition includes updates on existing chapters, along with new sections on cold storage, the control of air in food refrigeration facilities, and prevention of contamination when building during production and regulations in Asian countries (other than Japan). Les mer
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Paperback
Legg i
Vår pris: 4725,-

(Paperback) Fri frakt!
Leveringstid: Sendes innen 21 dager

Hygienic Design of Food Factories, Second Edition includes updates on existing chapters, along with new sections on cold storage, the control of air in food refrigeration facilities, and prevention of contamination when building during production and regulations in Asian countries (other than Japan). Sections cover the implications of hygiene and construction regulation in various countries on food factory design, describe site selection, factory layout and the associated issue of airflow, and address the hygienic design of essential parts of a food factory, including walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas, and more.

With its distinguished editors and international team of contributors, this book continues to be an essential reference for managers of food factories, food plant engineers, and all those with an academic research interest in the field.
FAKTA
Utgitt:
Forlag: Elsevier Science Publishing Co Inc
Innbinding: Paperback
Språk: Engelsk
Sider: 912
ISBN: 9780128226186
Utgave: 2 ed
Format: 24 x 19 cm
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SERIE:
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1. Business case assessment and design essentials for food factory building projects 2. Determining equipment and process needs and how these affect food factory design

Part I: Regulatory issues and retailer requirements 3. EU food hygiene law and implications for food factory design 4. Regulations on the hygienic design of food processing factories in the United States 5. Regulation relevant to the design and construction of food factories in Japan 6. Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design 7. Regulatory requirements for food factory buildings in South Africa and other Southern African countries 8. Retailer requirements for hygienic design of food factory buildings 9. Food factory design to prevent deliberate product contamination 10. Minimum hygienic design requirements for food processing factories

Part II: Site selection and factory layout 11. Aspects to be considered when selecting a site for a food factory 12. The impact of factory layout on hygiene in food factories 13. Hazard control by segregation in food factories 14. Managing airflow and air filtration to improve hygiene in food factories

Part III: Hygienic design of walls, ceilings and floors 15. Hygienic wall finishes for food processing factories 16. Hygienic design of ceilings for food factories 17. Hygienic floor finishes for food processing areas 18. Hygienic design of floor drains in food processing areas

Part IV: Hygienic design of selected fixtures, utility systems and process support systems 19. Hygienic supply of electricity in food factories 20. Hygienic design of lighting in food factories 21. Hygienic design of piping for food processing support systems in food factories 22. Hygienic design of exhaust and dust control systems in food factories 23. Managing steam quality in food and beverage processing 24. Hygienic design of walkways, stairways and other installations in food factories

Part V: Hygienic design of specific factory areas 25. Hygienic design of entries, exits, other openings in the building envelope and dry warehousing areas in food factories 26. Effluents from the food industry 27. Design of food storage facilities 28. Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories 29. Design of food factory changing rooms

Part VI: Managing building work and additional factory design considerations 30. Managing a factory building project: from development of a construction brief to commissioning and handover 31. Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory 32. An insurance industry perspective on property protection and liability issues in food factory design
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. Dr. Huub Lelieveld formerly Unilever, Vlaardingen, The Netherlands. 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. 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. Frank Moerman graduated with an MSc. in Bioengineering from the University of Ghent (1991), and a BSc. in Education from Artevelde University College Ghent (2006). He worked as a fine chemical production engineer for Aji-no-moto, Co. and as a food technologist/quality manager for Kerry Ingredients. Currently he is a doctoral researcher in food/phyto-chemistry at the Catholic University of Leuven/KU Leuven. In 2002, he became a member of the European Hygienic Engineering and Design Group (EHEDG), acting as chairman of the Belgium regional section until 2005 and received an achievement award for his services in 2013. He participated in the European 5th framework project "HYFOMA" (2002-2004) on the Steering Committee. He is an active member of several EHEDG working groups, is author of a number of articles and book chapters on hygienic engineering & design and is an active trainer in hygienic design and cleaning technologies.