Handbook of Hygiene Control in the Food Industry

<p>1. The Starting Point: What Is Food Hygiene? </p> <p>Part I: Management of Hazards and Risks2. Consumer Perceptions of Risks From Food3. HACCP4. The Range of Microbial Risks in Food Processing5. Biofilm Risks6. Aerosols as a Contamination Risk7. Chemical Hazards8. Food Safety Management: State of the Art9. Risk Assessment in Hygiene Management10. Managing Risks from Allergenic Residues11. Managing Contamination Risks From Packaging Materials12. Improving the Control of Insects in Food Processing13. Managing the Risks of Food Intended for Consumption by Religious Consumers14. Food Hygiene and Food Workers: From Complacency to Compliance15. Hygiene Requirements in Food Service16. The Use of Standard Operating Procedures (SOPs)</p> <p>Part II: Plant and Equipment 17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design18. The Hygienic Design of Closed Equipment19. Hygienic Design of Heating Equipment20. Hygienic Design of Air-Blast Freezing Systems21. Hygienic Design of Equipment in Handling Dry Materials22. Hygienic Design of Packaging Equipment23. Improving the Hygienic Design of Valves24. Improving the Hygienic Design of Pipes25. The Hygienic Design of Pumps26. Hygienic Design of Fish Processing Equipment27. Conveyors Used in the Food Industry28. Improving Hygiene in Food Transportation29. Specific Requirements for Equipment for Aseptic Processing 30. Novel Materials of Construction in the Food Industry</p> <p>Part III: Cleaning and Disinfection 31. Cleaning of Surfaces32. Improving the Cleaning of Heat Exchangers33. Ozone for Food Decontamination: Theory and Applications 34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination 35. Cleaning and Disinfection in Dry Food Processing Facilities36. Enzymatic Cleaning in Food Processing37. Testing the Effectiveness of Disinfectants and Sanitizers38. Validating Cleaning Systems39. Bacterial Resistance to Biocides40. Traceability of Cleaning Agents and Disinfectants41. Selection, Use, and Maintenance of Manual Cleaning </p> <p>Part IV: Monitoring and Verification42. Testing Surface Cleanability in Food Processing43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants44. Surface Sampling and the Detection of Contamination45. Air Sampling46. Improving Hygiene Auditing </p>