Handbook of hygiene control in the food industry /

• Other Authors: Lelieveld, H. L. M., (Editor), Holah, J. T., (Editor), Gabrić, Domagoj, (Editor)
• Format: eBook
• Language: English
• Published: Amsterdam : Woodhead Publishing is an imprint of Elsevier, [2016]
• Edition: Second edition.
• Series: Woodhead Publishing in food science, technology, and nutrition.
• Subjects: Food industry and trade > Sanitation > Handbooks, manuals, etc.; Food industry and trade > Health aspects > Handbooks, manuals, etc.; Food industry and trade > Risk management > Handbooks, manuals, etc.; Food industry and trade > Equipment and supplies > Design > Handbooks, manuals, etc.; Food processing plants > Design > Handbooks, manuals, etc.; Manufacturing processes > Design > Handbooks, manuals, etc.; Food contamination > Prevention > Handbooks, manuals, etc.; Surface contamination > Prevention > Handbooks, manuals, etc.; TECHNOLOGY & ENGINEERING > Food Science.; Food contamination > Prevention.; Food industry and trade > Health aspects.; Food industry and trade > Sanitation.; Manufacturing processes > Design.; Food Contamination > prevention & control.; Facility Regulation and Control > standards.; Food-Processing Industry > standards.; Handbooks and manuals.; Electronic books.
• Online Access: View fulltext via EzAccess
• Physical Description: 1 online resource.
• Bibliography: Includes bibliographical references.
• ISBN: 9780081001974; 0081001975

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance.