edited by Huub Lelieveld, John Holah, David Napper.
EDITION STATEMENT
Edition Statement
2nd edition.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (pages cm).
SERIES
Series Title
Woodhead Publishing series in food science, technology and nutrition,
Volume Designation
number 258.
ISSN of Series
2042-8049 ;
GENERAL NOTES
Text of Note
This edition previously issued in print: 2013.
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Part I. Microbial food safety risks and hygiene regulation -- part II. Hygienic design of food factory infrastructure -- part III. Hygiene practices in food processing.
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SUMMARY OR ABSTRACT
Text of Note
The hygienic processing of food concerns both the potential hazards in the food products and the regulation, design and management of food processing facilities. This second edition of Hygiene in food processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling and the economics of food plants. Part one addresses the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the desi.