Handbook of hygiene control in the food industry / edited by Huub Lelieveld, John Holah, Domagoj Gabrić ; designer, Matthew Limbert.

Format:

Book

Contributor:

Lelieveld, H. L. M., editor.

Holah, J. T., editor.

Gabrić, Domagoj, editor.

Limbert, Matthew, designer.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Food industry and trade--Sanitation.

Food industry and trade.

Food industry and trade--Health aspects.

Genre:

Handbooks and manuals.

Physical Description:

1 online resource (758 pages) : illustrations.

Edition:

Second edition.

Place of Publication:

Amsterdam, [Netherlands] : Woodhead Publishing, 2016.

Summary:

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

Contents:

Front Cover

Handbook of Hygiene Control in the Food Industry

Copyright Page

Contents

List of Contributors

Foreword

Preface to the Second Edition

Preface to the First Edition

1 The Starting Point: What Is Food Hygiene?

1.1 Introduction

1.2 What Is Food Hygiene?

1.3 Historical Developments

1.4 Concept of Food Safety and Its Definition

1.5 Management of Food Safety and Hygiene: A Shared Responsibility

1.5.1 Government

1.5.2 Industry

1.5.3 Consumers and the Informal Sector

1.5.4 Academia

1.6 Food Hygiene Today and Outlook

References

I. Management of Hazards and Risks

2 Consumer Perceptions of Risks From Food

2.1 Introduction

2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments

2.2.1 Optimistic Bias

2.3 Risk Perception and Barriers to Effective Risk Communication

2.4 Developing an Effective Risk Communication Strategy

2.4.1 Seeking and Processing Risk Information

2.4.2 Tailored Information Campaigns

2.5 Application of Combined Consumer Behavior: Food Safety Studies

2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists

2.6.1 Implications Beyond Consumers

2.7 Conclusions

3 HACCP

3.1 Introduction

3.2 HACCP and FSMS

3.2.1 Prerequisite Programs

3.2.2 Hazard Analysis and Critical Control Point

3.2.3 Organizational Culture

3.3 HACCP in Practice: Development, Implementation, and Maintenance

3.3.1 Assemble the HACCP Team

3.3.2 Describe Product/Process

3.3.3 Identify Intended Use

3.3.4 Construct Process Flow Diagrams

3.3.5 Confirm Accuracy of Process Flow Diagrams

3.3.6 Conduct a Hazard Analysis

3.3.6.1 Hazard Identification

3.3.6.2 Determination of Hazard Significance

3.3.6.3 Identification of Control Measures.

3.3.7 Determine Critical Control Points

3.3.8 Establish Critical Limits for Each CCP

3.3.9 Establish a Monitoring System for Each CCP

3.3.10 Establish Corrective Actions

3.3.11 Establish Verification Procedures

3.3.12 Establish Documentation and Record-Keeping

3.3.13 Implementing a HACCP Plan

3.3.14 Maintaining HACCP (and Food Safety Management) Systems

3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities

3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement

3.5.1 HACCP Benefits

3.5.2 HACCP Opportunities

3.5.2.1 Real Continuous Improvement

3.5.2.2 Reducing Variability in HACCP Understanding Among Assessors

3.5.2.3 The Role of People in Food Safety: Education, Training, Commitment, and Culture

3.6 Conclusions

4 The Range of Microbial Risks in Food Processing

4.1 Introduction: The Risk of Microbial Foodborne Disease

4.2 Microorganisms Responsible for Foodborne Diseases

4.3 Related Products

4.4 The Control of Food Safety

4.5 Using Food Safety Objectives to Manage Microbial Risks

4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives

4.7 Quantitative Methods

4.8 Quantification of Recontamination

4.9 Conclusions

5 Biofilm Risks

5.1 Biofilm Formation and Detection

5.1.1 Factors Affecting Biofilm Formation

5.1.2 Biofilm Formation on Food Processing Surfaces

5.1.3 Sampling and Detection of Biofilm Formation in Food Processing Sites

5.2 Pathogens in Biofilms

5.2.1 Salmonella Biofilms

5.2.2 Escherichia coli Biofilms

5.2.3 Campylobacter Biofilms

5.2.4 Cronobacter spp. Biofilms

5.2.5 Listeria monocytogenes Biofilms

5.2.6 Staphylococcus Biofilms

5.2.7 Bacillus cereus Biofilms

5.2.8 Clostridium Biofilms

5.2.9 Legionella Biofilms

5.2.10 Yeasts

5.2.11 Norovirus.

5.2.12 Other Foodborne Pathogens Forming Biofilm

5.3 Persistent and Nonpersistent Microbial Contamination in Food Processing

5.4 Prevention of Biofilm Formation and Biofilm Removal

5.4.1 Hygienic Design of Equipment and Process Lines

5.4.2 Biofilm Removal

5.5 Future Trends and Advice in Biofilm Control for the Food Industry

5.5.1 Future Trends

5.5.2 Further Information and Advice

6 Aerosols as a Contamination Risk

6.1 Introduction

6.2 Important Factors

6.2.1 Droplet Generation, Size, and Speed

6.2.2 Number of Organisms

6.2.3 Air Flow

6.3 Aerosol Generation

6.4 Aerosol Dispersal

6.5 Ways to Reduce the Risk from Airborne Contamination

6.5.1 Management of the Air

6.5.2 Design and Operation of Open Cleaning Operations

6.6 Future Trends

6.7 Sources of Further Information and Advice

7 Chemical Hazards

7.1 Introduction

7.2 Risk Management of Chemical Hazards: Principles

7.3 Inherent Toxicants

7.3.1 Phytotoxins

7.3.2 Phycotoxins

7.4 Contaminants of Natural Origin

7.4.1 Heavy Metals

7.4.2 Mycotoxins

7.5 Primary Production

7.5.1 Pesticides

7.5.2 Veterinary Residues

7.6 Contaminants Arising During Food Manufacture

7.6.1 Food Process Toxicants

7.6.2 Food Additives and Nutrients

7.7 Issues Associated with Criminally Related Activities

7.7.1 Fraud

7.7.2 Sabotage

7.8 Discussion

8 Food Safety Management: State of the Art

8.1 Introduction

8.2 Food Safety Definition and Concept

8.3 Management of Food Safety in Food Industry Operations

8.3.1 Basic Principles of Food Hygiene

8.3.2 HACCP System

8.3.3 Verification

8.3.3.1 Microbiological Testing

8.3.3.2 Assessment or Audits of Food Safety Management Systems

8.3.3.3 Consumer and Customer Complaints Handling

8.3.4 Traceability.

8.3.5 Incident Investigation, Recall, and Root Cause Analysis

8.3.6 Crisis Management

8.3.7 Training and Education

8.4 Change Management

8.5 Management Commitment, Human Resource Management, and Organizational Culture

8.6 Conclusions

Acknowledgment

9 Risk Assessment in Hygiene Management

9.1 Introduction

9.1.1 Risk Assessment

9.1.2 Historical Evolution of Risk Assessment in Food Hygiene

9.2 Quality Management and Risk Assessment

9.2.1 Risk Management: HACCP and Its Validation

9.2.2 Risk Assessment

9.3 Examples of Risk Assessments

9.3.1 Listeria monocytogenes in Ready-to-Eat Foods

9.3.2 Production Line for Pasteurized Milk

9.4 Future Trends

9.5 Sources of Further Information and Advice

9.5.1 Books

9.5.2 Internet Pages

10 Managing Risks from Allergenic Residues

10.1 Introduction

10.2 Food Allergy and Product Safety

10.3 Management of Food Allergy Risks

10.3.1 Management of Food Allergens: The Aims

10.3.2 Integrated Approach

10.3.3 Role of Allergen Detection in the Integrated Approach

10.4 Role of Allergen Detection and Other Considerations

10.4.1 Why Do We Need Detection Methods?

10.4.2 What Should Assays for Allergenic Residues Detect?

10.4.2.1 Limit of Detection

10.4.2.2 Characteristics of the Ideal Allergen Detection Assay

10.4.2.2.1 Assays for Monitoring Effectiveness of Allergen Risk Management Measures

10.4.2.2.2 Assays for Measuring Residual Allergen in Finished Products

10.4.2.2.3 Assays for Investigating Compliance

10.4.2.2.4 Assays for Measuring Single Allergenic Proteins

10.4.2.3 Common Limitations

10.4.2.3.1 Variability in Extracting the Analyte From the Food

10.4.2.3.2 Matrix Interference

10.4.2.3.3 Changes to Proteins Due to Processing

10.5 Future Trends

References.

11 Managing Contamination Risks From Packaging Materials

11.1 Introduction

11.2 Interactions Between FP, Foods, and the Environment

11.3 Main Contamination Hazards in Food Due to FP

11.3.1 Physical Hazards

11.3.2 Insect Infestation Hazards

11.3.3 Microbiological Hazards

11.3.4 Chemical Hazards

11.3.5 Allergen Hazards

11.4 Regulatory Aspects

11.4.1 Global Summary Situation

11.4.2 Declarations of Compliance

11.5 FP Hygiene and Safety Management Systems

11.6 Conclusions and Trends

List of Acronyms

Websites of Interest

FCMs Regulations

Other Organizations

12 Improving the Control of Insects in Food Processing

12.1 Introduction

12.2 The Grain Bulk as an Ecosystem

12.2.1 Biotic Factors

12.2.2 Abiotic Factors

12.2.2.1 Dust, Dockage, and Foreign Material

12.2.2.2 Intergranular Air (Space)

12.2.2.3 Water Vapor

12.2.2.4 Storage Structure

12.2.3 Temperature

12.2.4 The Role of Moisture (Humidity)

12.2.4.1 Methods for Measuring Grain Humidity

12.2.5 Atmospheric Gases

12.3 Moisture Migration in the Grain Bulk

12.4 Dry- and Wet-Grain Heating

12.4.1 The Process of Heat Production by Insects and Microflora

12.5 Insects in Stored Products

12.5.1 Primary and Secondary Insects

12.5.2 Insect Damage

12.6 Inspection and Monitoring

12.6.1 Direct Methods

12.6.2 Indirect Methods

12.7 Physical and Chemical Control Measures

12.7.1 Physical Measures

12.7.1.1 Entoleter

12.7.1.2 Heat Treatment

12.7.1.3 Freezing

12.7.1.4 Aeration and Refrigeration

12.7.1.5 Ionizing Radiation

12.7.1.6 Hermetic Storage

12.7.1.7 Controlled Atmospheres

12.7.1.8 Inert Dusts

12.7.2 Chemical Controls

12.8 Reducing the Time of Phosphine Treatment by Using Speedbox

12.8.1 Studies With Phosphine Fumigation by Speedbox

12.9 Future Trends.

BIBliography.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781787850217

1787850218

9780081001974

0081001975