Index page for: Handbook of hygiene control in the food industry

Table of Contents IntroductionS Notermans and S C Powell, Lancashire Postgraduate School of Medicine and Health, UK and E Hoornstra, TNO Nutrition and Food Research, The NetherlandsIntroduction: the evolution of food hygiene. Definitions of hygiene. Sources of food contamination. Hygiene control measures in food processing. Future trends. References.PART 1 RISKSThe range of microbial risks in food processingM H Zweitering and E D van Asselt, Wageningen University, The NetherlandsIntroduction: the risk of microbial food-borne disease. The control of food safety. Using food safety objectives to manage microbial risks. Conclusions. References.Biofilm risksG Wirtanen and S Salo, VTT Biotechnology, FinlandIntroduction: biofilm formation and detection. Pathogens in biofilms. Biofilms and microbial contamination in food processing. Prevention of biofilm formation and biofilm removal. Future trends in biofilm control. References.Pathogen resistance to sanitisersA J van Asselt and M C te Giffel, NIZO food research, NetherlandsIntroduction: disinfection methods. Factors influencing the effectiveness of cleaning and disinfection. Strategies for optimisation of cleaning and disinfection. Types of pathogen response. Predicting microbial resistance. Future trends. Sources of further information and advice. References.Aerosols as a contamination riskD Burfoot, Silsoe Research Institute, UKIntroduction. Factors affecting aerosol contamination. Aerosol generation. Aerosol dispersal. Ways to reduce the risk from airborne contamination. Future trends. Sources of further information and advice. References.Consumer perceptions of risks from foodL J Frewer and A R H Fischer, Wageningen University, The NetherlandsIntroduction. Risk perception of consumers are not the same as technical risk assessments. Risk perception and barriers to effective risk communication. Developing an effective risk communication strategy. Application of combined consumer behaviour-food safety studies. The need for more intensive co-operation betweennatural and social scientists. Implications beyond consumers. Conclusions. References.PART 2 IMPROVING DESIGNImproving building designD J Graham, Graham Sanitary Design Consulting Limited, USAIntroduction: sanitation and design. Applying the HACCP concept to building design. Site selection and plant layout. Water supply and waste disposal. Landscaping and the surrounding area. Roof areas. Loading bays. Entry/exit points and external lighting. Inside the plant. Future trends. References.Improving zoning within food processing plantsJ Holah, Campden and Chorleywood Food Research Association, UKIntroduction. Barrier 1: Site. Barrier 2: Factory building. Barrier 3: High care/risk areas. Barrier 4: Finished product enclosure. References.Improving the design of floorsB Carpentier, Agence Fran?aise de S?curit? Sanitaire des Aliments, FranceIntroduction. What are floors made of? Requirements for flooring materials. Test methods. Construction of floors. Future trends. Sources of further information and advice. References.Improving the design of wallsD J Graham, Graham Sanitary Design Consulting Limited, USAIntroduction. Exterior walls. Interior walls. References.Improving the hygienic design of closed equipmentA Friis and B B Busk Jensen, Technical University of DenmarkIntroduction: the hygienic performance of closed equipment. The importance of flow parameters in hygienic performance. Computational fluid dynamics models for optimising hygiene. Applications of computational fluid dynamics in improved hygienic design. Future trends. Sources of further information and advice. References.Improving the hygienic design of heating equipmentA P M Hasting, Tony Hasting Consulting, UKIntroduction. Heat exchanger design. Developments in heat exchanger design. Future trends. Conclusions. References.Improving the hygienic design of equipment handling dry materialsK Mager, Quest International, The NetherlandsIntroduction: principles of hygienic design. Dry particulate materials and hygienic processing. Cleaning regimes. Design principles. Types of equipment in dry material handling areas. Conclusions: improving hygiene in powder processing. References.Improving the hygienic design of packaging equipmentC de Koning, Convenience Food Systems, The NetherlandsIntroduction. Requirements for hygienic design. Application of ISO 14159. Other standards and guidelines. Conclusions.Improving the hygienic design of electrical equipmentL Uiterlinden, GTI Process Solutions BV, The Netherlands, H M J van Eijk, Unilever R&D Vlaardingen, The Netherlands, and A Griffin, Unilever - Port Sunlight, UKIntroduction. Hygienic zoning. Hygienic electrical design principles. Installation requirements for medium hygienic areas. Installation requirements for high hygienic areas. General requirements for construction materials. Future trends. References. Appendix: abbreviations.Improving the hygienic design of valvesF Schonrock, 3-A Sanitary Standards Inc., USAIntroduction. Valve types. Hygienic aspects of valve design. Current guidelines, standards and references.Improving the hygienic design of pipesH Hoogland, Unilever R&D Vlaardingen, The NetherlandsIntroduction. Piping design: good practice. Materials of construction. Product recovery. Microbial growth in piping systems. Plant design. References.Improving the hygienic design of pumpsR Stahlkopf, Tuchenhagen GmbH, GermanyIntroduction: types of pumps used in food processing. Components used in pumps. Cleanability, surface finish and other requirements. Materials and motor design. Summary. References.Improving the hygienic design of sensorsM B?cking, Fraunhofer IME, Germany and J E Haugen, Matforsk AS, NorwayIntroduction. Sensor types. Common industrial applications and future trends. References.PART 3 RISK ASSESSMENT IN HYGIENE MANAGEMENTRisk assessment in hygiene managementI H Huisman, Nalco Europe BV, and E Espada Avent?n, Unilever R&D Vlaardingen, The NetherlandsIntroduction. Quality management and risk assessment. Examples of risk assessments. Future trends. Sources of further information and advice. References.Good Manufacturing Practice (GMP) in the food industryR Blanchfield, Consultant, UKIntroduction. Effective manufacturing operations and food control. Personnel and training. Documentation. Premises, equipment, product and process design. Manufacturing and operating procedures. Ingredients and packaging materials. Managing production operations: intermediate and finished products. Storage and movement of product. Special requirements for certain foods. Rejection of product and complaints handling. Product recall and other emergency procedures. 'Own label' and other contract manufacture. Good control laboratory practice (GLP). Future trends. References.The use of Standard Operating Procedures (SOPs)R H Schmidt, University of Florida, USA and P D Pierce, Jr, US Army Veterinary CorpSIntroduction: defining Standard Operating Procedures (SOPs). The key components of SOPs and SOP programs. SOP requirements under regulatory HACCP programs. Common problems in implementing SOPs effectively. Sources of further information. References.Managing risks from allergenic residuesR Crevel, Unilever R&D Colworth, UKIntroduction. Food allergy and product safety. Management of food allergy risks. Role of allergen detection and other considerations. Future trends. References.Managing contamination risks from food packaging materialsL Raaska, VTT Biotechnology, FinlandIntroduction. Potential microbiological problems with packaging. Improving hygienic production and management. Future trends. Sources of further information and advice. References.Improving hygiene in food transportationE U Thoden van Velzen and L J S Lukasse, Wageningen University, The NetherlandsIntroduction. Legislation. Implementation of the current legislation. Examples. Temperature management. Avoiding cross-contamination. Future trends. Acknowledgements. References and notes.Improving the control of insects in food processingE Shaaya, The Volcani Center, Israel, R Maller, Pepsi Co., The Netherlands, M Kostyukovsky, The Volcani Center, Israel, and L Maller, United States Department of AgricultureIntroduction. The grain bulk as an ecosystem. Moisture migration in the grain bulk. Dry- and wet-grain heating. Insects in stored products. Measures of control. Future trends. Acknowledgement. References.Improving cleaning in place (CIP)K Lorenzen, Tuchenhagen GmbH, GermanyIntroduction: limitations in current CIP systems. Cleaning and disinfection parameters. Factors determining the effectiveness of a CIP system. Improving CIP systems. Future trends. References and further reading.Improving cleaning out of place (COP)L Keener, International Product Safety Consultants, USAIntroduction. Best practices in developing an effective COP process. Validation. Records and process documentation. Summary. References.Improving the cleaning of heat exchangersP J Fryer and G K Christian, Centre University of Birmingham, UKIntroduction. Processing effects on fouling and cleaning. Investigations into cleaning process parameters. Ways of improving cleaning. Conclusions. Acknowledgements. References.Improving the cleaning of tanksS Salo, VTT Biotechnology, Finland, A Friis, Technical University of Denmark, and G Wirtanen, VTT Biotechnology, FinlandIntroduction. Problems with cleaning tanks. Factors affecting cleaning efficacy. Hygienic design test methods. Detecting the cleanliness of tanks. Using computational fluid dynamics (CFD) to assess cleanability. Future trends. References.Ozone decontamination in hygiene managementL Fielding and R Bailey, University of Wales Institute - Cardiff, UKIntroduction. Historical uses of ozone. The effect of ozone on microorganisms. Undesirable effects of ozone. Practical applications of ozone. Future potential. Sources of further information and advice. Conclusion. References.Enzymatic cleaning in food processingA Grasshoff, Federal Dairy Research Centre, GermanyIntroduction. Enzyme-based cleaning procedures. Laboratory trials of enzyme-based cleaning. Field trials. Risks. Future trends. References.Contamination routes and analysis in food processing environmentsJ Lund?n, J Bj?rkroth, and H Korkeala, University of Helsinki, FinlandIntroduction to contamination analysis in the food industry. Different types of contamination analyses. Listeria monocytogenes contamination in food processing environments. Psychrotrophic lactic acid bacterium contamination in meat processing. Environments. Applying knowledge from contamination analysis to improve hygienic food manufacturing. Future trends. Sources of further information and advice. References.Testing surface cleanability in food processingJ Verran, Manchester Metropolitan University, UKIntroduction. Microorganisms. Hygienic surfaces. Organic soil. Future trends. Sources of further information and advice. Acknowledgements. References.Improving the monitoring of fouling, cleaning and disinfection in closed process plantA P M Hasting, Tony Hasting Consulting, UKIntroduction. Background. Current approaches to monitoring. Laboratory/pilot scale studies. Industry requirements and potential benefits. Future trends. Conclusions. References.Improving surface sampling and detection of contaminationC Griffith, University of Wales Institute, Cardiff, UKIntroduction. Microbiological surface sampling. Non-microbiological surface sampling. Monitoring/sampling protocols and strategies. Future trends. References.Improving air samplingH Miettinen, VTT Biotechnology, FinlandIntroduction. Microbial viability in the air. Why, how and what to sample. Bioaerosols and bioaerosol samplers. Air sampling methods. Bioaerosol assay methods. Interpretation of bioaerosol results. Future trends. References and further reading.Testing the effectiveness of disinfectants and sanitisersJ-Y Maillard, Cardiff University, UKIntroduction. Types of biocidal products. Criteria for testing biocidal action. Tests for disinfectants and sanitisers. Test limitations and scope for Improvement. Future trends. Sources of further information and advice. References.Traceability of disinfectants and sanitisersD Rosner, Ecolab GmbH, GermanyIntroduction. General issues in tracing of cleaning solutions and hygiene products. Particular issues in tracing of hygiene products. Conclusion. Future trends.Improving hygiene auditingP Overbosch, Kraft Foods, The NetherlandsIntroduction. Why have a hygiene improvement audit in the first place? Auditing and the hierarchy of a controlled system. Purposes of an auditing system. Designing a system for improvement audits. Performing the audit.