Handbook of Hygiene Control in the Food Industry

John Holah · H.L.M. Lelieveld · M A Mostert

oct 2005 · Elsevier

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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 one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two 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 three, 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 book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production.

• 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

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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 the Founder and President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology. He is an 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 encyclopedia, 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 and is a leading expert in food safety.

Tineke Mostert works in these filelds at the Unilever R&D Centre in Vlaardingen, The Netherlands and has been chair of EHEDG’s Packaging Group.