Hygienic Design of Food Factories

Klappentext 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. 750 pp. Zusammenfassung 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. Inhaltsverzeichnis Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Dedication Preface Chapter 1: Business case assessment and design essentials for food factory building projects Abstract: 1.1 Introduction 1.2 The need for a new or refurbished food factory 1.3 A new product: generation, approval, specification and business plan 1.4 Determine process and mass flow 1.5 Conclusion Chapter 2: Determining equipment and process needs and how these affect food factory design Abstract: 2.1 Introduction 2.2 Brownfield projects: processes and equipment 2.3 Greenfield projects: processes and equipment 2.4 Future trends Part I: Regulatory issues and retailer requirements Chapter 3: EU food hygiene law and implications for food factory design Abstract: 3.1 The relevance of EU food hygiene law for the design of food factories 3.2 The objectives of EU food hygiene law 3.3 The EU General Food Law (GFL) 3.4 EU food hygiene law 3.5 Four types of EU food hygiene law 3.6 The combination of EU food hygiene law and other law on the design of food factories 3.7 Conclusions Chapter 4: Regulations on the hygienic design of food processing factories in the United States Abstract: 4.1 Introduction 4.2 Regulatory requirements in the United States 4.3 Guidance documents 4.4 Other agencies and considerations 4.5 Case study: a milk processing plant 4.6 Conclusion Chapter 5: Regulation relevant to the design and construction of food factories in Japan Abstract: 5.1 Introduction 5.2 Contents of regulatory requirements 5.3 Legal regulations concerning the Food Sanitation Act 5.4 Legal regulations other than those concerning the Food Sanitation Act 5.5 Industrial Safety and Health Act 5.6 Legal regulations concerning the environment 5.7 Case study 5.8 Future trends Chapter 6: Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design Abstract: 6.1 Introduction 6.2 Food regulatory requirements in Australia and New Zealand 6.3 Trade regulations and requirements 6.4 Building requirements 6.5 Case study: food safety in meat processing 6.6 Future trends 6.7 Conclusion 6.9 Appendix 1: Australasian standards for building and construction 6.10 Appendix 2: Relevant food acts and regulations Chapter 7: Regulatory requirements for food factory buildings in South Africa and other Southern African countries Abstract: 7.1 Introduction 7.2 South African regulations and standards 7.3 Regulations and standards in other Southern African Development Community (SADC) countries 7.4 Future trends 7.5 Sources of further information Chapter 8: Retailer requirements for hygienic design of food factory buildings Abstract: 8.1 Introduction: private labels and retailers' responsibility 8.2 Background to the British Retail Consortium (BRC Food) and the International Food Standard (IFS Food) 8....

Table des matières

Contributor contact details
Woodhead Publishing Series in Food Science, Technology and Nutrition
Dedication
Preface
Chapter 1: Business case assessment and design essentials for food factory building projects
Abstract:
1.1 Introduction
1.2 The need for a new or refurbished food factory
1.3 A new product: generation, approval, specification and business plan
1.4 Determine process and mass flow
1.5 Conclusion
Chapter 2: Determining equipment and process needs and how these affect food factory design
Abstract:
2.1 Introduction
2.2 Brownfield projects: processes and equipment
2.3 Greenfield projects: processes and equipment
2.4 Future trends
Part I: Regulatory issues and retailer requirements
Chapter 3: EU food hygiene law and implications for food factory design
Abstract:
3.1 The relevance of EU food hygiene law for the design of food factories
3.2 The objectives of EU food hygiene law
3.3 The EU General Food Law (GFL)
3.4 EU food hygiene law
3.5 Four types of EU food hygiene law
3.6 The combination of EU food hygiene law and other law on the design of food factories
3.7 Conclusions
Chapter 4: Regulations on the hygienic design of food processing factories in the United States
Abstract:
4.1 Introduction
4.2 Regulatory requirements in the United States
4.3 Guidance documents
4.4 Other agencies and considerations
4.5 Case study: a milk processing plant
4.6 Conclusion
Chapter 5: Regulation relevant to the design and construction of food factories in Japan
Abstract:
5.1 Introduction
5.2 Contents of regulatory requirements
5.3 Legal regulations concerning the Food Sanitation Act
5.4 Legal regulations other than those concerning the Food Sanitation Act
5.5 Industrial Safety and Health Act
5.6 Legal regulations concerning the environment
5.7 Case study
5.8 Future trends
Chapter 6: Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design
Abstract:
6.1 Introduction
6.2 Food regulatory requirements in Australia and New Zealand
6.3 Trade regulations and requirements
6.4 Building requirements
6.5 Case study: food safety in meat processing
6.6 Future trends
6.7 Conclusion
6.9 Appendix 1: Australasian standards for building and construction
6.10 Appendix 2: Relevant food acts and regulations
Chapter 7: Regulatory requirements for food factory buildings in South Africa and other Southern African countries
Abstract:
7.1 Introduction
7.2 South African regulations and standards
7.3 Regulations and standards in other Southern African Development Community (SADC) countries
7.4 Future trends
7.5 Sources of further information
Chapter 8: Retailer requirements for hygienic design of food factory buildings
Abstract:
8.1 Introduction: private labels and retailers' responsibility
8.2 Background to the British Retail Consortium (BRC Food) and the International Food Standard (IFS Food)
8.3 Global Food Safety Initiative
8.4 Retailers' requirements
8.5 Future trends
8.6 Sources of further information and advice
Chapter 9: Food factory design to prevent deliberate product contamination
Abstract:
9.1 Introduction
9.2 Historical incidences of intentional food contamination
9.3 Food fraud versus intentional contamination
9.4 Prevention of intentional contamination
9.5 Future trends
9.6 Conclusions
Chapter 10: Minimum hygienic design requirements for food processing factories
Abstract:
10.1 Introduction
10.2 Site
10.3 Building design
<

Commentaire

"This book encompasses all the relevant and important topics regarding food facility design, construction and renovation." --Croatian Journal of Food Science and Technology
"This book is an essential source of all relevant information on food facility design.I warmly recommend this book." --Croatian Journal of Food Science and Technology
"The comprehensive coverage of the subject in this book makes it an important addition to the literature on food factory hygienic design. This book is likely to become the standard industry reference for this highly important aspect of safe food provision." --International Journal of Dairy Technology

Détails du produit

• Auteurs: J. (EDT)/ Lelieveld Holah, H. L. M. Holah Lelieveld, Huub Lelieveld, Huub Holah Lelieveld
• Collaboration: J. Holah (Editeur), John Holah (Editeur), H. L. M. Lelieveld (Editeur), Huub Lelieveld (Editeur), Huub L. M. Lelieveld (Editeur)
• Edition: ELSEVIER SCIENCE BV
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 31.10.2011
• EAN: 9781845695644
• ISBN: 978-1-84569-564-4
• Pages: 824
• Dimensions: 165 mm x 235 mm x 44 mm
• Thèmes: Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing Series in Food Science, Technology and Nutrition
• Catégories: Livres de conseils > Santé > Alimentation; Sciences sociales, droit, économie > Economie > Economie privée