H L M Lelieveld

Hygiene in Food Processing: Principles and Practice H L M Lelieveld

Marc Notes: Logo on t.p.: EHEDG, European Hygienic Engineering & Design Group.; Includes bibliographical references and index.; EBSCO complete collection. Review Quotes: A valuable book if you want to be ranked among the cleanest and best., Food and Beverage Reporter this in an excellent book., Food and Beverage Reporter"Review Quotes: ."..this is an excellent book."-Food and Beverage ReporterBiographical Note: Huub Lelieveld was President of the European Federation of Food Science and Technology for four years, and was President of the European Hygienic Engineering and Design Group (EHEDG)for over 12 years. He has also been Chair and Co-founder of the Nonthermal Processing Division and Chair of the International Division of the Institute of Food Technologists, of which he is a Fellow. Until his retirement he was with Unilever, responsible for novel food preservation techniques and hygienic processing and plant design. Tineke Mostert works at the Unilever R&D Centre in Vlaardingen, The Netherlands. John Holah is Head of Food Hygiene at Campden BRI, UK. Beverley White is a former Editor of "Trends in Food Science and Technology."Publisher Marketing: A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industryDraws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field Contributor Bio:  Lelieveld, H L M Huub Lelieveld was President of the European Federation of Food Science and Technology for four years, and was President of the European Hygienic Engineering and Design Group (EHEDG)for over 12 years. He has also been Chair and Co-founder of the Nonthermal Processing Division and Chair of the International Division of the Institute of Food Technologists, of which he is a Fellow. Until his retirement he was with Unilever, responsible for novel food preservation techniques and hygienic processingand plant design. Contributor Bio:  Holah, J John Holah is Head of Food Hygiene at Campden BRI, UK. Contributor Bio:  Lelieveld, Huub Huub Lelieveld was President of the European Federation of Food Science and Technology for four years, and was President of the European Hygienic Engineering and Design Group (EHEDG)for over 12 years. He has also been Chair and Co-founder of the Nonthermal Processing Division and Chair of the International Division of the Institute of Food Technologists, of which he is a Fellow. Until his retirement he was with Unilever, responsible for novel food preservation techniques and hygienic processing and plant design. Contributor Bio:  Holah, John John Holah is Head of Food Hygiene at Campden BRI, UK.