Introduction to hygiene in food processing

Encourage personnel to understand the philosophy of good hygienic practice as a way of encouraging its effective implementation.

Food hygiene is increasingly important in the provision of safe and wholesome food. It involves all measures taken to prevent contamination of food with any contaminant (microbiological, chemical or physical). Beyond the act of cleaning itself, hygiene is as much about the philosophy and practice of the whole approach, impinging, for example, on the design of equipment, the layout of the premises, and the management of cleaning regimes.

Aimed particularly at new recruits to the food industry and students of food science and technology, but also of interest to established industry and enforcement personnel seeking a broad perspective, this short book presents an overview of hygiene in food processing covering:

• Hygiene and contaminants in perspective
• Premises and services
• Design of equipment
• Hygienic practices
• Cleaning and disinfection
• Hygiene monitoring
• Conclusions
• References and further reading

66 pages - soft cover

Click here to view sample pages.

The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology.