Hygienic Design of Food Factories

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John Holah (Technical Director, Holchem Laboratories; Visiting Professor, Food Safety Cardiff Metropolitan University, UK) Huub L. M. Lelieveld (President of the Global Harmonization Initiative (www.globalharmonization.net))

Hygienic Design of Food Factories

John Holah (Technical Director, Holchem Laboratories; Visiting Professor, Food Safety Cardiff Metropolitan University, UK), Huub L. M. Lelieveld (President of the Global Harmonization Initiative (www.globalharmonization.net)), Frank Moerman (Catholic University of Leuven/KU Leuven, Belgium)

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English

Woodhead Publishing
12 June 2023

Medical microbiology & virology; Medical toxicology; Food & beverage technology

Series: Woodhead Publishing Series in Food Science, Technology and Nutrition

Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such as cold storage and the control of air in food refrigeration facilities. Additionally, chapters explore the prevention of food contamination when building during production, the risk assessment of which is becoming important globally, and hygienic building design regulations in Russia and Brazil.

Divided into 6 parts, the book is now thoroughly updated and expanded. Part one reviews the implications of hygiene and construction regulation in various countries on food factory design, while taking into account retailer requirements as well. Part two describes site selection, factory layout and the associated issue of airflow. Parts three through four and five then address the hygienic design of the essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.

With its distinguished editors and international team of contributors, Hygienic Design of Food Factories, 2nd edition, continues to be an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.

Edited by: John Holah (Technical Director Holchem Laboratories; Visiting Professor Food Safety Cardiff Metropolitan University UK), Huub L. M. Lelieveld (President of the Global Harmonization Initiative (www.globalharmonization.net)), Frank Moerman (Catholic University of Leuven/KU Leuven, Belgium)
Imprint: Woodhead Publishing
Country of Publication: United States
Edition: 2nd edition
Dimensions: Height: 235mm, Width: 191mm,
Weight: 1.000kg
ISBN: 9780128226186
ISBN 10: 0128226188
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages: 992
Publication Date: 12 June 2023
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design. Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine. Frank Moerman graduated with an MSc. in Bioengineering from the University of Ghent (1991), and a BSc. in Education from Artevelde University College Ghent (2006). He worked as a fine chemical production engineer for Aji-no-moto, Co. and as a food technologist/quality manager for Kerry Ingredients. Currently he is a doctoral researcher in food/phyto-chemistry at the Catholic University of Leuven/KU Leuven. In 2002, he became a member of the European Hygienic Engineering and Design Group (EHEDG), acting as chairman of the Belgium regional section until 2005 and received an achievement award for his services in 2013. He participated in the European 5th framework project “HYFOMA (2002-2004) on the Steering Committee. He is an active member of several EHEDG working groups, is author of a number of articles and book chapters on hygienic engineering & design and is an active trainer in hygienic design and cleaning technologies.