Hygienic Design of Food Factories

John Holah , Huub L. M. Lelieveld , Frank Moerman 지음

Elsevier 2023년 05월 25일 출간

작품소개

책소개

Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such as cold storage and the control of air in food refrigeration facilities. Additionally, chapters explore the prevention of food contamination when building during production, the risk assessment of which is becoming important globally, and hygienic building design regulations in Russia and Brazil. Divided into 6 parts, the book is now thoroughly updated and expanded. Part one reviews the implications of hygiene and construction regulation in various countries on food factory design, while taking into account retailer requirements as well. Part two describes site selection, factory layout and the associated issue of airflow. Parts three through four and five then address the hygienic design of the essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic Design of Food Factories, 2nd edition, continues to be an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. Presents an authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and associated issues of service provision

목차

1. Business case assessment and design essentials for food factory building projects 2. Determining equipment and process needs and how these affect food factory design Part I: Regulatory issues and retailer requirements 3. EU food hygiene law and implications for food factory design 4. Regulations on the hygienic design of food processing factories in the United States 5. Regulation relevant to the design and construction of food factories in Japan 6. Regulation relevant to the design and construction of food factories in Russia 7. Regulation relevant to the design and construction of food factories in Brazil 8. Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design 9. Regulatory requirements for food factory buildings in South Africa and other Southern African countries 10. Retailer requirements for hygienic design of food factory buildings 11. Food factory design to prevent deliberate product contamination 12. Minimum hygienic design requirements for food processing factories Part II: Site selection and factory layout 13. Aspects to be considered when selecting a site for a food factory 14. Hazard control by segregation in food factories 15. Managing airflow and air filtration to improve hygiene in food factories 16. Air infiltration control to reduce hygiene hazard in refrigerated food processing and storage facilities Part III: Hygienic design of walls, ceilings and floors 17. Hygienic wall finishes for food processing factories 18. Hygienic floor finishes for food processing areas 19. Hygienic design of ceilings for food factories 20. Hygienic design of floor drains in food processing areas Part IV: Hygienic design of selected fixtures, utility systems and process support systems 21. Hygienic installation of el

출판사 서평

작가정보

저자(글) John Holah

저자(글) Huub L. M. Lelieveld

저자(글) Frank Moerman