Hygiene in food processing : principles and practice / edited by H.L.M. Lelieveld, J.T. Holah, D. Napper.

Contributor(s):

Material type: Text

TextSeries: Woodhead Publishing in food science, technology, and nutrition ; no. 258.Publisher: Oxford : Woodhead Publishing, 2014Edition: 2nd editionDescription: 1 online resourceContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780857098634
0857098632
0857094297
9780857094292

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version: No titleDDC classification:

664 23

LOC classification:

TP373.6

Online resources:

EBSCOhost

Contents:

Part I. Microbial food safety risks and hygiene regulation -- part II. Hygienic design of food factory infrastructure -- part III. Hygiene practices in food processing.

Summary: The hygienic processing of food concerns both the potential hazards in the food products and the regulation, design and management of food processing facilities. This second edition of Hygiene in food processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling and the economics of food plants. Part one addresses the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the desi.

Holdings ( 1 )
Title notes ( 6 )

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
eBook	e-Library	EBSCO Technology		Available

Total holds: 0

This edition previously issued in print: 2013.

CIP data; resource not viewed.

Includes bibliographical references and index.

Part I. Microbial food safety risks and hygiene regulation -- part II. Hygienic design of food factory infrastructure -- part III. Hygiene practices in food processing.

The hygienic processing of food concerns both the potential hazards in the food products and the regulation, design and management of food processing facilities. This second edition of Hygiene in food processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling and the economics of food plants. Part one addresses the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygienic design of food factory infrastructure, encompassing the desi.

Master record variable field(s) change: 650