Food Hygiene Auditing

Author: N. Chesworth
Editor: Springer Science & Business Media
ISBN: 1461304512
File Size: 66,85 MB
Format: PDF
Read: 8392
Download

Regulatory constraints and current management practices put the onus on food manufacturers to take all reasonable precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation, and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject, and this book provides a cost-effective supplement or alternative.

Handbook Of Hygiene Control In The Food Industry

Author: H. L. M. Lelieveld
Editor: Elsevier
ISBN: 1845690532
File Size: 52,12 MB
Format: PDF, ePub, Docs
Read: 2945
Download

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two 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 three, 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 book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

Haccp

Author: Sara Mortimore
Editor: Springer Science & Business Media
ISBN: 1461450284
File Size: 14,88 MB
Format: PDF
Read: 8213
Download

HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.

Food Trades Directory Of The Uk Europe

Author:
Editor:
ISBN:
File Size: 78,68 MB
Format: PDF, ePub
Read: 6981
Download


Proceedings

Author:
Editor:
ISBN:
File Size: 50,11 MB
Format: PDF, Mobi
Read: 2990
Download


Environmental Health

Author:
Editor:
ISBN:
File Size: 40,44 MB
Format: PDF, ePub, Mobi
Read: 6029
Download


Food And Beverage Management

Author: John Cousins
Editor: Pearson Education
ISBN: 9780582452718
File Size: 30,66 MB
Format: PDF, Docs
Read: 9966
Download

This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current trends within the hospitality industry. In particular the consideration of food and beverage (or foodservice) operations is clearly set within a broader business framework with more consideration being given to the management of foodservice operations within a changing business environment. The underlying thinking behind much of this text relies on the application of a systems approach to the management of operations. The text therefore proposes systematic approaches to the design, planning and control of food and beverage operations, and also recognises the need to manage operations as operating systems. The book considers a food and beverage operation as comprising three distinct but interlinked systems: food production, food and beverage service as a delivery system and food and beverage service as a customer process system. The component parts of the three systems are examined, as well as the linkages between them, and how these together create a food and beverage operation.

Hotel Catering Review

Author:
Editor:
ISBN:
File Size: 70,49 MB
Format: PDF, Mobi
Read: 195
Download


Food Australia

Author:
Editor:
ISBN:
File Size: 48,98 MB
Format: PDF, ePub, Docs
Read: 7382
Download


Insect Pests Of Food Premises

Author: Peter Meaney
Editor:
ISBN:
File Size: 61,11 MB
Format: PDF, Docs
Read: 1624
Download


Food Industry Directory

Author:
Editor: Stockton Press
ISBN: 9781561591848
File Size: 64,14 MB
Format: PDF, ePub, Mobi
Read: 4458
Download


Harmonizing International Food Safety

Author: Cathy Ann Weir
Editor:
ISBN:
File Size: 44,91 MB
Format: PDF, Docs
Read: 7755
Download


Caterer Hotelkeeper

Author:
Editor:
ISBN:
File Size: 56,79 MB
Format: PDF, Kindle
Read: 3652
Download


Tourism Economics

Author:
Editor:
ISBN:
File Size: 75,51 MB
Format: PDF, Docs
Read: 265
Download


Bulletin

Author:
Editor:
ISBN:
File Size: 41,67 MB
Format: PDF, Docs
Read: 8322
Download


Quality Forum

Author:
Editor:
ISBN:
File Size: 18,92 MB
Format: PDF
Read: 7645
Download