Handbook Of Hygiene Control In The Food Industry by H. L. M. LelieveldHandbook Of Hygiene Control In The Food Industry by H. L. M. Lelieveld

Handbook Of Hygiene Control In The Food Industry

byH. L. M. LelieveldEditorJohn Holah, Domagoj Gabric

Hardcover | June 13, 2016

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Handbook of Hygiene Control in the Food Industry, Second Edition,continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.

The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more.

Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.



  • Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing
  • Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease
  • Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance
Huub Lelieveld is Co-founder and President of the Global Harmonization Initiative, Member of the Executive Committee and a Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is a fellow of IAFoST (the Internation...
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Title:Handbook Of Hygiene Control In The Food IndustryFormat:HardcoverDimensions:760 pages, 9.41 × 7.24 × 0.98 inPublished:June 13, 2016Publisher:Woodhead PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:008100155X

ISBN - 13:9780081001554

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Table of Contents

Part 1: Introduction Part 2: Hazards Part 3: Equipment Part 4: Good Manufacturing Practices Part 5: Cleaning and Disinfection Part 6: Environmental Sampling