- 3 Biofilm risks
- 3.1 Introduction:biofilmformation and detection
- 3.2 Pathogensin biofilms
- 3.3 Biofilms and microbial contaminationin foodprocessing.
- 3.4 Preventionof biofilmformationand biofilmremoval..
- 3.5 Future trends
- 3.6 Sourcesof furtherinformation and advice
- 3.7 References
- 4 Pathogenresistanceto sanitisers...
- 4.1 Introduction:disinfectionmethods The Netherlands
- disinfection 4.2 Factors influencingthe effectivenessof cleaning and
- 4.3 Strategiesfor optimisationof cleaning and disinfection
- 4.4 Types of pathogenresponse....
- 4.5 Predictingmicrobial resistance
- 4.6 Future trends
- 4.7 Sourcesof furtherinformation and advice
- 4.8 References
- 5 Aerosolsas a contaminationrisk
- 5.1 Introduction D. Burfoot,SilsoeResearch Institute, UK
- 5.2 Factors affecting aerosolcontamination
- 5.3 Aerosolgeneration
- 5.4 Aerosoldispersal
- 5.5 Waysto reducethe risk fromairborne contamination
- 5.6 Future trends
- 5.7 Sourcesof furtherinformation and advice
- 5.8 References
- 6 Consumerperceptions of risks fromfood
- 6.1 Introduction Netherlands
- assessments 6.2 Riskperceptionsof consumers are not the sameas technicalrisk
- 6.3 Riskperception and barriers to effective risk communication
- 6.4 Developingan effectiverisk communication strategy
- studies 6.5 Applicationof combined consumer behaviour± foodsafety
- socialscientists 6.6 The needfor moreintensivecooperationbetweennaturaland
- 6.7 Conclusions
- 6.8 References
- 7 Improvingbuildingdesign PartII Improvingdesign
- 7.1 Introduction:sanitation and design D. J. Graham, GrahamSanitaryDesign Consulting Limited,USA
- 7.2 Applying the HACCP concept to building design
- 7.3 Site selectionand plantlayout
- 7.4 Watersupply and wastedisposal..
- 7.5 Landscapingand the surroundingarea
- 7.6 Roofareas
- 7.7 Loading bays
- 7.8 Entry/exit pointsand externallighting
- 7.9 Insidethe plant
- 7.10 Futuretrends
- 7.11 Bibliography
- 8 Improvingzoningwithinfoodprocessingplants...
- 8.1 Introduction J. Holah, Campden and ChorleywoodFoodResearchAssociation, UK
- 8.2 Barrier1: Site
- 8.3 Barrier2: Factory building
- 8.4 Barrier3: High-care/riskareas
- 8.5 Barrier4: Finishedproduct enclosure
- 8.6 References
- 9 Improvingthe designof floors
- 9.1 Introduction France
- 9.2 Whatare floorsmade of?
- 9.3 Requirementsfor flooringmaterials
- 9.4 Testmethods.
- 9.5 Constructionof floors
- 9.6 Futuretrends
- 9.7 Sources of furtherinformationand advice
- 9.8 References
- 10 Improvingthe designof walls
- 10.1 Introduction D. J. Graham, GrahamSanitaryDesignConsultingLimited,USA
- 10.2 Exteriorwalls
- 10.3 Interiorwalls..
- 10.4 Bibliography
- 11 Improvingthe hygienic designof closed equipment
- 11.1 Introduction:the hygienicperformanceof closedequipment A. Friisand B. B. B. Jensen,TechnicalUniversityof Denmark
- 11.2 The importance of flowparametersin hygienicperformance
- 11.3 Computationalfluiddynamics modelsfor optimisinghygiene
- hygienicdesign 11.4 Applicationsof computationalfluiddynamics in improved
- 11.5 Future trends
- 11.6 Sourcesof furtherinformation and advice
- 11.7 References
- 12 Improvingthe hygienic designof heating equipment
- 12.1 Introduction A. P. M. Hasting,Tony Hasting Consulting,UK
- 12.2 Heat exchanger design
- 12.3 Developments in heatexchangerdesign
- 12.4 Future trends
- 12.5 Conclusions
- 12.6 References
- materials 13 Improvingthe hygienic designof equipmentin handling dry
- 13.1 Introduction:principles of hygienic design... K. Mager, QuestInternational,The Netherlands
- 13.2 Dry particulatematerials and hygienicprocessing
- 13.3 Cleaning regimes
- 13.4 Design principles
- 13.5 Types of equipmentin dry material handlingareas
- 13.6 Conclusions: improving hygienein powderprocessing
- 13.7 References
- 14 Improvingthe hygienic designof packagingequipment
- 14.1 Introduction C. J. de Koning, CFSb.v.,The Netherlands
- 14.2 Requirements for hygienic design
- 14.3 Applicationof ISO 14159..
- 14.4 Other standards and guidelines.
- 14.5 Conclusion
- 15 Improvingthe hygienicdesign of electrical equipment
- 15.1 Introduction.. A. Griffin,Unilever± PortSunlight, UK
- 15.2 Hygienic zoning
- 15.3 Hygienic electricaldesignprinciples
- 15.4 Installation requirements for mediumhygieneareas
- 15.5 Installation requirements for high-hygiene areas
- 15.6 General requirementsfor construction materials
- 15.7 Futuretrends
- 15.8 Bibliography
- 15.9 Appendix: abbreviations
- 16 Improvingthe hygienicdesign of valves
- 16.1 Introduction F. T. Schonrock, 3-A Sanitary Standards Inc.,USA
- 16.2 Valvetypes
- 16.3 Hygienic aspectsof valvedesign
- 16.4 Current guidelines, standards, and references
- 17 Improvingthe hygienicdesign of pipes
- 17.1 Introduction H. Hoogland,Unilever R&DVlaardingen,The Netherlands
- 17.2 Pipingdesign:goodpractice
- 17.3 Materials of construction
- 17.4 Product recovery
- 17.5 Microbial growthin pipingsystems
- 17.6 Plantdesign
- 17.7 References
- 18 Improvingthe hygienicdesign of pumps
- 18.1 Introduction:types of pumpusedin foodprocessing R. Stahlkopf, TuchenhagenGmbH, Germany
- 18.2 Components usedin pumps
- 18.3 Cleanability,surface finishand other requirements
- 18.4 Materials and motordesign
- 18.5 Summary
- 18.6 Bibliography
- 19 Improvinghygienic control by sensors
- 19.1 Introduction Norway
- 19.2 Sensortypes
- 19.3 Common industrial applications and futuretrends
- 19.4 References
- 20 Risk assessmentin hygiene management Part III Improvinghygiene managementand methods
- 20.1 Introduction UnileverR&DVlaardingen,The Netherlands
- 20.2 Quality management and risk assessment
- 20.3 Examplesof risk assessments
- 20.4 Future trends
- 20.5 Sourcesof furtherinformation and advice
- 20.6 References
- 21 Goodmanufacturingpractice(GMP) in the foodindustry
- 21.1 Introduction J. R. Blanchfield,Consultant,UK
- 21.2 Effectivemanufacturingoperationsand foodcontrol
- 21.3 Personneland training
- 21.4 Documentation...
- 21.5 Premises,equipment,productand processdesign
- 21.6 Manufacturingand operatingprocedures
- 21.7 Ingredientsand packagingmaterials
- products 21.8 Managingproduction operations:intermediate and finished
- 21.9 Storage and movement of product
- 21.10 Specialrequirementsfor certainfoods
- 21.11 Rejectionof product and complaintshandling
- 21.12 Product recall and otheremergencyprocedures
- 21.13 `Own label'and other contract manufacture
- 21.14 Goodcontrollaboratorypractice(GLP)..
- 21.15 Future trends
- 21.16 References
- 22 Theuse of standard operating procedures (SOPs).
- 22.1 Introduction:definingstandard operating procedures (SOPs) US ArmyVeterinary Corps
- 22.2 The key components of SOPsand SOPprograms
- 22.3 SOPrequirementsunderregulatory HACCP programs
- 22.4 Common problemsin implementingSOPseffectively
- 22.5 Sourcesof furtherinformation
- 22.6 References
- 23 Managing risksfromallergenic residues
- 23.1 Introduction R. W. R. Crevel,UnileverColworth,UK
- 23.2 Foodallergyand productsafety
- 23.3 Managementof foodallergyrisks
- 23.4 Roleof allergendetectionand otherconsiderations
- 23.5 Futuretrends
- 23.6 References
- 24 Managing contaminationrisksfromfoodpackagingmaterials
- 24.1 Introduction L. Raaska,VTTBiotechnology, Finland
- 24.2 Potential microbiological problems withpackaging
- 24.3 Improving hygienic productionand management
- 24.4 Futuretrends
- 24.5 Sources of furtherinformationand advice
- 24.6 References
- 25 Improvinghygiene in foodtransportation
- 25.1 Introduction and Research Centre, The Netherlands
- 25.2 Legislation
- 25.3 Implementation of the current legislation
- 25.4 Examples
- 25.5 Temperaturemanagement
- 25.6 Avoiding cross-contamination.
- 25.7 Futuretrends
- 25.8 Acknowledgements
- 25.9 References and notes
- 26 Improvingthe control of insectsin foodprocessing
- 26.1 Introduction United StatesDepartment of Agriculture
- 26.2 The grainbulkas an ecosystem...
- 26.3 Moisture migration in the grain bulk
- 26.4 Dry-and wet-grain heating
- 26.5 Insectsin stored products
- 26.6 Measures of control
- 26.7 Futuretrends
- 26.8 Acknowledgement
- 26.9 Bibliography
- 27 Improvingcleaning-in-place(CIP)
- 27.1 Introduction:limitationsin currentCIP systems K. Lorenzen,TuchenhagenGmbH, Germany
- 27.2 Cleaning and disinfection parameters
- 27.3 Factors determiningthe effectivenessof a CIP system
- 27.4 ImprovingCIP systems
- 27.5 Future trends
- 27.6 References and furtherreading
- 28 Improvingcleaning-out-of-place(COP)
- 28.1 Introduction L. Keener, InternationalProductSafety Consultants,USA
- 28.2 Best practicesin developingan effectiveCOPprocess
- 28.3 Definingthe process
- 28.4 Elaborationof processparameters
- 28.5 Validation
- 28.6 Recordsand process documentation
- 28.7 Summary..
- 28.8 Bibliography
- 29 Improvingthe cleaningof heatexchangers
- 29.1 Introduction P. J. Fryerand G. K. Christian,University of Birmingham, UK
- 29.2 Processingeffectson foulingand cleaning...
- 29.3 Investigationsinto cleaning process parameters
- 29.4 Waysof improving cleaning
- 29.5 Conclusions
- 29.6 Acknowledgements
- 29.7 References
- 30 Improvingthe cleaningof tanks
- 30.1 Introductionto cleaning tanks Denmarkand G. Wirtanen,VTTBiotechnology, Finland
- 30.2 Factors affecting cleaningefficacy
- 30.3 Hygienicdesign test methods
- 30.4 Detecting the cleanliness of tanks
- cleanability of closed process lines 30.5 Usingcomputationalfluiddynamics (CFD)to assess
- 30.6 Future trends
- 30.7 References
- 31 Ozone decontaminationin hygienemanagement...
- 31.1 Introduction L. Fielding and R. Bailey,University of WalesInstituteCardiff, UK
- 31.2 Historical usesof ozone
- 31.3 The effectof ozoneon microorganisms
- 31.4 Undesirableeffects of ozone
- 31.5 Practical applicationsof ozone
- 31.6 Futurepotential
- 31.7 Conclusion
- 31.8 Sources of furtherinformationand advice
- 31.9 References
- 32 Enzymaticcleaningin foodprocessing
- 32.1 Introduction A. Grasshoff, Federal DairyResearch Centre,Germany
- 32.2 Enzyme-basedcleaningprocedures
- 32.3 Laboratory trialsof enzyme-basedcleaning
- 32.4 Fieldtrials
- 32.5 Risks..
- 32.6 Futuretrends
- 32.7 References
- environments 33 Contaminationroutes and analysis in foodprocessing
- 33.1 Introduction to contaminationanalysisin the foodindustry Finland
- 33.2 Different typesof contamination analyses
- environments 33.3 Listeriamonocytogenescontamination in foodprocessing
- processing environments 33.4 Psychrotrophic lacticacidbacteriumcontaminationin meat
- hygienic foodmanufacturing.. 33.5 Applying knowledgefromcontamination analysis to improve
- 33.6 Futuretrends
- 33.7 Sources of furtherinformationand advice
- 33.8 References
- 34 Testing surface cleanabilityin foodprocessing
- 34.1 Introduction J. Verran,ManchesterMetropolitanUniversity,UK
- 34.2 Microorganisms
- 34.3 Hygienic surfaces
- 34.4 Organic soil
- 34.5 Futuretrends
- 34.6 Sources of furtherinformationand advice
- 34.7 Acknowledgements
- 34.8 References
- closed processplant 35 Improvingthe monitoring of fouling,cleaningand disinfectionin
- 35.1 Introduction A. P. M. Hasting,Tony Hasting Consulting,UK
- 35.2 Background
- 35.3 Current approachesto monitoring
- 35.4 Laboratory/pilot-scalestudies
- 35.5 Industry requirementsand potentialbenefits
- 35.6 Future trends
- 35.7 Conclusions
- 35.8 References
- 36 Improvingsurfacesampling and detectionof contamination...
- 36.1 Introduction C. Griffith, University of WalesInstituteCardiff, UK
- 36.2 Microbiologicalsurfacesampling
- 36.3 Non-microbiologicalsurfacesampling
- 36.4 Monitoring/sampling protocolsand strategies
- 36.5 Future trends
- 36.6 References
- 37 Improvingair sampling
- 37.1 Introduction H. Miettinen,VTTBiotechnology, Finland
- 37.2 Microbialviabilityin the air
- 37.3 Why,howand whatto sample
- 37.4 Bioaerosolsand bioaerosolsamplers
- 37.5 Air samplingmethods...
- 37.6 Bioaerosolassaymethods
- 37.7 Interpretationof bioaerosolresults
- 37.8 Future trends
- 37.9 References and furtherreading
- 38 Testingthe effectivenessof disinfectantsand sanitisers
- 38.1 Introduction J.-Y.Maillard,CardiffUniversity, UK
- 38.2 Types of biocidal products
- 38.3 Criteria for testingbiocidal action
- 38.4 Tests for disinfectants and sanitisers
- 38.5 Testlimitationsand scopefor improvement
- 38.6 Future trends
- 38.7 Sourcesof furtherinformation and advice
- 38.8 References
- 39 Traceability of cleaningagentsand disinfectants
- 39.1 Introduction.. D. Rosner, Ecolab GmbH& Co.,Germany
- products 39.2 General issuesin tracingof cleaning solutionsand hygiene
- 39.3 Particular issues in tracing of hygieneproducts
- 39.4 Conclusion
- 39.5 Futuretrends
- 40 Improvinghygiene auditing....
- 40.1 Introduction P. Overbosch, Kraft Foods, Germany
- 40.2 Whyhavea hygiene improvement auditin the first place?
- 40.3 Auditing and the hierarchy of a controlledsystem
- 40.4 Purposes of an auditingsystem
- 40.5 Designing a system for improvementaudits
- 40.6 Performing the audit
- 40.7 References
- Index
