Handbook of Hygiene Control in the Food Industry
Handbook of Hygiene Control in the Food Industry
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DOI：
10.1201/9781439823583
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发表时间：
2005-11
期刊：
影响因子：
--
通讯作者：
H. Lelieveld;M. A. Mostert;J. Holah
中科院分区：
文献类型：
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作者：
H. Lelieveld;M. A. Mostert;J. Holah
第1部分风险：食品加工中微生物风险的范围生物膜风险病原体对杀菌剂的耐药性作为一种污染风险气溶胶消费者对食品风险的认知第二部分改进设计：改进建筑设计改进食品加工厂分区改进地板设计改进墙壁设计改进封闭设备、加热设备、干燥物料处理设备、包装设备、电气设备、阀门、管道、泵、传感器的卫生设计。第三部分：改善卫生管理和方法；卫生管理中的风险评估食品行业的良好生产规范（GMP）标准操作程序（sop）的使用管理致过敏残留物的风险管理食品包装材料的污染风险改善食品运输中的卫生改善食品加工中的昆虫控制改善就地清洁（CIP）改善非就地清洁（COP）改善热交换器的清洁改善储罐的清洁卫生中的臭氧去污管理食品加工中的酶清洗食品加工环境中的污染路线及分析食品加工中的表面清洁度检测改进封闭式加工车间的污染、清洁和消毒监测改进表面采样和污染检测改进空气采样检测消毒剂和杀菌剂的有效性消毒剂和杀菌剂的可追溯性改进卫生审计
Part 1 Risks: Range of microbial risks in food processing Biofilm risks Pathogen resistance to sanitisers Aerosols as a contamination risk Consumer perceptions of risks from food. Part 2 Improving design: Improving building design Improving zoning within food processing plants Improving the design of floors Improving design of walls Improving the hygienic design of closed equipment, heating equipment, equipment handling dry materials, packaging equipment, electrical equipment, valves, pipes, pumps, sensors. Part 3 Improving hygiene management and methods: Risk assessment in hygiene management Good Manufacturing Practice (GMP) in the food industry The use of Standard Operating Procedures (SOPs) Managing risks from allergenic residues Managing contamination risks from food packaging materials Improving hygiene in food transportation Improving control of insects in food processing Improving cleaning in place (CIP) Improving cleaning out of place (COP) Improving cleaning of heat exchangers Improving cleaning of tanks Ozone decontamination in hygiene management Enzymatic cleaning in food processing Contamination routes and analysis in food processing environments Testing surface cleanability in food processing Improving the monitoring of fouling, cleaning and disinfection in closed process plant Improving surface sampling and detection of contamination Improving air sampling Testing effectiveness of disinfectants and sanitisers Traceability of disinfectants and sanitisers Improving hygiene auditing.