Hygienic Design of Food Factories

Hygienic Design of Food Factories
Author: John Holah,H. L. M. Lelieveld
Publsiher: Elsevier
Total Pages: 824
Release: 2011-10-26
Genre: Technology & Engineering
ISBN: 9780857094933

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Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow

Hygienic Design of Food Factories

Hygienic Design of Food Factories
Author: J. T. Holah,H. L. M. Lelieveld
Publsiher: Woodhead Pub Limited
Total Pages: 784
Release: 2011
Genre: Technology & Engineering
ISBN: 184569564X

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Food safety is vital for consumer confidence and the sanitary design of food processing facilities is central to the manufacture of safe products. This book provides an essential overview of hygiene control in the design, construction and renovation of food processing factories. Opening chapters consider the business case for hygienic facilities design and the requirements of different stakeholders. Following parts then focus on site selection and plant layout, external and internal sanitary plant design, considerations for high hygiene zones and cleanrooms and the management of building work. Table of Contents Business case assessment and design essentials for food factory building projects Determining equipment and process needs and how this affects food factory design PART 1 REGULATORY ISSUES AND RETAILER REQUIREMENTS: EU food hygiene law and implications for food factory design; Regulations on the hygienic design of food processing factories in the United States; Regulation relevant to the design and construction of food factories in Japan; Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design; Regulatory requirements for food factory buildings in South Africa and other Southern African countries; Retailer requirements for hygienic design of food factory buildings; Food factory design to prevent deliberate product contamination; Minimum hygienic design requirements for food processing factories PART 2 SITE SELECTION AND FACTORY LAYOUT: Aspects to be considered when selecting a site for a food factory; The impact of factory layout on hygiene in food factories; Hazard control by segregation in food factories; Managing airflow and air filtration to improve hygiene in food factories PART 3 HYGIENIC DESIGN OF WALLS, CEILINGS AND FLOORS: Hygienic wall finishes for food processing factories; Hygienic design of ceilings for food factories; Hygienic floor finishes for food processing areas; Hygienic design of floor drains in food processing areas PART 4 HYGIENIC DESIGN OF SELECTED FIXTURES, UTILITY SYSTEMS AND PROCESS SUPPORT SYSTEMS: Hygienic supply of electricity in food factories; Hygienic design of lighting in food factories; Hygienic design of piping for food processing support systems in food factories; Hygienic design of exhaust and dust control systems in food factories; Managing steam quality in food and beverage processing; Hygienic design of walkways, stairways and other installations in food factories PART 5 HYGIENIC DESIGN OF SPECIFIC FACTORY AREAS: Hygienic design of entries, exits, other openings in the building envelope and dry warehousing areas in food factories; Effluents from the food industry; Design of food storage facilities; Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories; Design of food factory changing rooms PART 6 MANAGING BUILDING WORK AND ADDITIONAL FACTORY DESIGN CONSIDERATIONS: Managing a factory building project: from development of a construction brief to commissioning and handover; Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory; An insurance industry perspective on property protection and liability issues in food factory design

Hygiene in Food Processing

Hygiene in Food Processing
Author: H. L. M. Lelieveld,M A Mostert,B White,John Holah
Publsiher: Elsevier
Total Pages: 408
Release: 2003-07-25
Genre: Technology & Engineering
ISBN: 9781855737051

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A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field

Handbook of Food Factory Design

Handbook of Food Factory Design
Author: Christopher G. J. Baker
Publsiher: Springer Science & Business Media
Total Pages: 504
Release: 2013-08-27
Genre: Technology & Engineering
ISBN: 9781461474500

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Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
Author: H. L. M. Lelieveld,John Holah,M A Mostert
Publsiher: Elsevier
Total Pages: 744
Release: 2005-10-30
Genre: Technology & Engineering
ISBN: 9781845690533

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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

Food Plant Sanitation

Food Plant Sanitation
Author: Michael M. Cramer
Publsiher: CRC Press
Total Pages: 306
Release: 2013-05-29
Genre: Technology & Engineering
ISBN: 9781466511736

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Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 35 years’ experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system. The chapters address testing for and control of microorganisms in food manufacturing, including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition, the author presents methods for verifying sanitation. The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan, including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included, wherever possible, examples of procedures, forms, and documents to help novice food safety and quality professionals develop effective food safety systems.

Food Hygiene Microbiology and HACCP

Food Hygiene  Microbiology and HACCP
Author: P.R. Hayes,S.J. Forsythe
Publsiher: Springer Science & Business Media
Total Pages: 449
Release: 2013-11-09
Genre: Technology & Engineering
ISBN: 9781475752540

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Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.

Handbook of Food Processing

Handbook of Food Processing
Author: Theodoros Varzakas,Constantina Tzia
Publsiher: CRC Press
Total Pages: 679
Release: 2015-10-22
Genre: Technology & Engineering
ISBN: 9781498721783

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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Guidelines for the Hygienic Design Construction and Layout of Food Processing Factories

Guidelines for the Hygienic Design  Construction and Layout of Food Processing Factories
Author: John Holah, Dr
Publsiher: Campden Bri
Total Pages: 105
Release: 2013-03-01
Genre: Electronic Book
ISBN: 0117081027

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This guideline has been created to help food and construction industry personnel to identify and consider the main hygiene-related factors that need to be taken into account when designing, building and refurbishing food production premises. It draws on the combined expertise of food manufacturers, construction professionals, food factory service providers and insurers to provide a harmonised approach to factory design. Taking a systematic approach, the guideline considers a wide range of key factors including building siting and construction, segregation of work areas to control hazards, the flow of raw materials and product, and the movement and control of people. Contents include: Define project and business plan Site location assessment and risk management philosophy Determine process and mass flow Determine the required level of segregation Determine the equipment and factory layout Estimate the size of factory required and consider new build or refurbishment alternatives

Hygienic Design and Operation of Food Plant

Hygienic Design and Operation of Food Plant
Author: R. Jowitt
Publsiher: A V I Publishing Company
Total Pages: 292
Release: 1980
Genre: Factories
ISBN: STANFORD:36105030213925

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Food Safety Management

Food Safety Management
Author: Frank Moerman,Jacques Kastelein
Publsiher: Elsevier Inc. Chapters
Total Pages: 1192
Release: 2013-11-01
Genre: Technology & Engineering
ISBN: 9780128056653

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To satisfy consumer demand for “fresh-like” additive-free foods, many food producers nowadays apply mild processing and conservation techniques that often shorten the shelf-life of food, may put food at risk and may compromise consumer health. However, food legislation developed in many countries around the globe requires that microbiologically safe food shall be produced by means of process equipment that minimizes the risk of contamination and that is easily cleanable. Hence, good hygienic engineering and design practice became one of the tools to reduce or exclude microbial (e.g. pathogens), chemical (e.g. lubricating fluids, cleaning chemicals) or physical (e.g. glass, wood) contamination of food. Good hygienic equipment design also allows for the elimination of food product “held up” within the process equipment that could deteriorate and affect product quality and may reduce the downtime required for an item of process equipment to be cleaned or maintained. Although initially more expensive than poorly designed equipment, hygienically designed equipment is more cost effective in the long term. In response to the demand of food producers and global legislation, manufacturers of food processing equipment are encouraged to develop and manufacture food processing equipment that is hygienically designed and easily cleanable. This chapter gives guidance on the hygienic design, selection of hygienic open and closed food processing equipment and maintenance of hygienic process equipment.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
Author: Craig Leadley
Publsiher: Woodhead Publishing
Total Pages: 308
Release: 2015-11-18
Genre: Technology & Engineering
ISBN: 9781782424703

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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Principles of Food Sanitation

Principles of Food Sanitation
Author: Norman G. Marriott
Publsiher: Springer Science & Business Media
Total Pages: 421
Release: 2013-03-09
Genre: Technology & Engineering
ISBN: 9781475762631

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Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Food Plant Design

Food Plant Design
Author: Antonio Lopez-Gomez,Gustavo V. Barbosa-Canovas
Publsiher: CRC Press
Total Pages: 416
Release: 2005-05-06
Genre: Technology & Engineering
ISBN: 9781420027419

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Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most have not achieved balanced coverage of the two. Focusing on food processing, rather than chemical plants, Food Plant Design presents precise design details with photos and drawings of different types of food processing plants, including food processing systems, refrigeration and steam systems, conveying systems, and buildings. The authors discuss the subject in an ordered format that gives you the tools to produce food products with minimum cost. Including modeling procedures for food processing systems and auxiliary systems, they elucidate synthesis techniques and procedures. Using a clear structure for different levels of information and data on different food processing alternatives, the book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques for solving the design problems of a food processing plant and in making a defined food product.

Food Safety Culture

Food Safety Culture
Author: Frank Yiannas
Publsiher: Springer Science & Business Media
Total Pages: 96
Release: 2008-12-10
Genre: Technology & Engineering
ISBN: 9780387728674

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Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.