Hygiene in food processing
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering a...
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| Corporate Author: | |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead Pub.,
2003.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: | |
| ISBN: | 1591249244 9781591249245 1855737051 9781855737051 1855734664 0849312124 |
| Physical Description: | 1 online resource (xiii, 392 pages) : illustrations |
Cover
Table of contents
| LEADER | 04783cam a2200493 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocm62901434 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 060116s2003 flua ob 001 0 eng d | ||
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| 020 | |a 1591249244 |q (electronic bk.) | ||
| 020 | |a 9781591249245 |q (electronic bk.) | ||
| 020 | |a 1855737051 | ||
| 020 | |a 9781855737051 | ||
| 020 | |z 1855734664 | ||
| 020 | |z 0849312124 | ||
| 035 | |a (OCoLC)62901434 |z (OCoLC)232157624 |z (OCoLC)560138109 |z (OCoLC)647520719 |z (OCoLC)722478167 |z (OCoLC)728043660 |z (OCoLC)783167955 |z (OCoLC)871225122 |z (OCoLC)1058646161 | ||
| 245 | 0 | 0 | |a Hygiene in food processing / |c edited by H.L.M. Lelieveld [and others]. |
| 260 | |a Boca Raton, FL : |b CRC Press ; |a Cambridge : |b Woodhead Pub., |c 2003. | ||
| 300 | |a 1 online resource (xiii, 392 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 500 | |a Logo on t.p.: EHEDG, European Hygienic Engineering & Design Group. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 8 | |a Detecting taints from cleaning and disinfecting agentsPersonal hygiene; Hygiene and foreign bodies; Pest control: insects and mites; Index. | |
| 505 | 0 | |a Book Cover; Title; Contents; Contributor contact details; Introduction; Hygiene regulation; The regulation of hygiene in food processing: an introduction; Hygiene regulation in the EU; Hygiene regulation in the United States; 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; Hygiene practices; Cleaning and disinfection. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industryDraws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG)Written and edited by world renowned experts in the field. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade |x Sanitation. | |
| 650 | 0 | |a Food industry and trade |x Health aspects. | |
| 650 | 0 | |a Food processing plants |x Design and construction. | |
| 650 | 0 | |a Food law and legislation. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Lelieveld, H. L. M. |1 https://id.oclc.org/worldcat/entity/E39PCjBQxtfBkj4mfDpgYGbY8C | |
| 710 | 2 | |a European Hygienic Engineering & Design Group. | |
| 776 | 0 | 8 | |i Print version: |t Hygiene in food processing. |d Boca Raton, FL : CRC Press ; Cambridge : Woodhead Pub., 2003 |z 1855734664 |w (DLC) 2005272825 |w (OCoLC)52567091 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHFP00008/hygiene-in-food?kpromoter=marc |y Full text |
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