Handbook of Hygiene Control in the Food Industry

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8.6 References

ANON(1997)Guidelinesfor goodhygienicpracticesin the manufactureof chilledfoods.
ChilledFoodAssociation,London.
ANON(2001)Bestpracticeguidelineson air flowsin high-careand high-riskareas.
SilsoeResearchInstitute,Silsoe,Bedford.
ANON (2003) BRC Global Food Standard. British Retail Consortium, London,
http://www.brc.org.uk
BS EN 779(1979)Particulateair filtersfor generalventilation.Requirements,testing,
marking.BritishStandardsInstitute,London.
BROWN,K.L. (2000)Guidance on achievingreasonableworking temperatures and
conditionsduringproductionof chilledfoods. GuidelineNo. 26, Campden&
ChorleywoodFoodResearchAssociation,ChippingCampden.
BROWN,K. L.(2005)Guidelineson air qualityfor the foodindustry2nd edn. GuidelineNo.
12, Campden& ChorleywoodFoodResearchAssociation,ChippingCampden.
BURFOOT, D., BROWN,K., REAVELL,S.andXU,Y.(2001)Improvingfoodhygienethrough
localisedair flows.ProceedingsInternationalCongresson Engineeringand Food,
Volume 2 , April2000,Puebla,Mexico.TechnomicPublishingCo. Inc.,Lancaster,
Pennsylvania,pp. 1777±1781.
HOLAH,J. T.(2003)Guidelinesfor the hygienicdesign,constructionand layoutof food
processingfactories. GuidelineNo. 39, Campden& ChorleywoodFoodResearch
Association,ChippingCampden.
HOLAH,J.T.andTHORPE, R. H.(2000)Hygienicdesignconsiderationsfor chilledfood
plants.InChilledFoods:a comprehensiveguide, 2nd edn.Eds.MikeStringer&
ColinDennis,WoodheadPublishingLimited,Cambridge,pp. 397±428.
SHAPTON,D. A.andSHAPTON,N. F.(eds)(1991)Principlesand practicesfor the safe
processingof foods. ButterworthHeinemann,Oxford.
TAYLOR,J.H.,HOLAH,J.T.,WALKER,H.andKAUR,M.(2000) Handand footwearhygiene:an
investigation to define best practice. R&D Report No. 110, Campden &
ChorleywoodFoodResearchAssociation,ChippingCampden.


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