Hygiene in Food Processing: Principles and Practice (Hardcover)

Part 1 Hygiene regulation: The regulation of hygiene in food processing: an introduction; Hygiene regulation in the EU; Hygiene regulation in the United States. Part 2 Hygienic design: Sources of contamination; Hygienic plant design; Control of airborne contamination; Hygienic equipment design; Equipment construction materials and lubricants; Piping systems, seals and valves; Cleaning in place; Verification and certification of hygienic design. Part 3 Hygiene practices: Cleaning and disinfection; Detecting taints from cleaning and disinfecting agents; Personal hygiene; Hygiene and foreign bodies; Pest control: insects and mites.