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Handbook of Hygiene Control in the Food Industry
Posted on 2010-03-15
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More Part 1 reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part 2 discusses current trends in the design, both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in Part 3, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like "Hygiene in the Food Industry", this new book will be a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Enjoy this great book! Brought to you by SMIRK That's enough mirrors. Restrain from adding more plz.
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