Infodoc : Sciences, Techniques et Culture

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1 Introduction
Part 1 Hygiene regulation
2 The regulation of hygiene in food processing: an introduction
2.1 Introduction
2.2 Risk management and HACCP
2.3 International hygiene regulation
2.4 European hygiene regulation
2.5 National hygiene regulation: the case of Scandinavia
3 Hygiene regulation in the EU
3.1 Introduction
3.2 Hygiene regulation in the EU: key themes
3.3 Enforcem[...]

Contributor contact details
1 Introduction
Part 1 Hygiene regulation
2 The regulation of hygiene in food processing: an introduction
2.1 Introduction
2.2 Risk management and HACCP
2.3 International hygiene regulation
2.4 European hygiene regulation
2.5 National hygiene regulation: the case of Scandinavia
3 Hygiene regulation in the EU
3.1 Introduction
3.2 Hygiene regulation in the EU: key themes
3.3 Enforcement of hygiene regulations
3.4 The General Food Hygiene Directive (93/43/EEC)
3.5 Specific (vertical) hygiene directives applicable to particular foodstuffs
3.6 Case study: controversy over minced meat (and meat preparations)
3.7 Future trends
3.8 Sources of further information and advice
3.9 References and bibliography
4 Hygiene regulation in the United States
4.1 Introduction
4.2 The Food and Drug Administration (FDA)
4.3 Regulation in practice: the case of dairy processing
4.4 Inspection in the dairy industry
4.5 Regulation of particular processes
4.6 Regulation of equipment: the 3-A Sanitary Standards
4.7 Regulation of the meat and seafood industries
4.8 Trends in US regulation
4.9 Sources of further information and advice
4.10 Acknowledgement
Part Il Hygienic design
5 Sources of contamination
5.1 Introduction
5.2 Physical contaminants
5.3 Chemical contaminants
5.4 Microbiological contamination
5.5 Controlling contamination: the case of E. coli
6 Hygienic plant design
6.1 Introduction
6.2 The factory site
6.3 The factory building
6.4 General design issues for the factory interior
6.5 Walls
6.6 Ceilings
6.7 Floors
6.8 Drainage
6.9 Services
6.10 Internai barriers separating manufacturing processes
6.11 High-risk areas
6.12 References
7 Control of airborne contamination
7.1 Introduction: why control of airborne contamination is important in food production
7.2 Sources of airborne contaminants
7.3 Dust control
7.4 Environmental air quality control
7.5 Process air control
7.6 Air disinfection systems
7.7 Future trends
7.8 Sources of further information and advice
7.9 References
8 Hygienic equipment design
8.1 Introduction: key criteria in hygienic design
8.2 Risk assessment in equipment design
8.3 Regulatory requirements for hygienic equipment design: the EU
8.4 Drainability
8.5 Materials of construction
8.6 Surface finish
8.7 Corners, crevices and dead spaces
8.8 Welds and joints
8.9 Fasteners
8.10 Seals
8.11 Shaft ends
8.12 Doors, covers and panels
8.13 Rims
8.14 Conveyor belts
8.15 Equipment controls and instrumentation
8.16 Equipment installation
8.17 Insulation and cladding
8.18 References
9 Equipment construction materials and lubricants
9.1 Introduction
9.2 Metals
9.3 Passivation of stainless steel
9.4 Plastics and composites
9.5 Elastomers
9.6 Lubricants
9.7 Other materials
9.8 References
10 Piping systems, seals and valves
10.1 Introduction
10.2 Materials
10.3 Surfaces
10.4 Welding
10.5 Pipe couplings
10.6 Seals
10.7 Valves
10.8 Mixproof valves
10.9 Further reading
Appendix A: Determination factors for water flow velocity (c) and frictional resistance (h) in straight pipelines per 100 m
Appendix B: Pressure drop values for fittings in metre equivalent pipe lengths
11 Cleaning in place
11.1 Introduction
11.2 Principles of CIP systems
11.3 Cleaning tanks
11.4 A voiding product contamination
11.5 Types of CIP system
11.6 Centralised/decentralised CIP systems and automation
11.7 References
12 Verification and certification of hygieniC design
12.1 Introduction
12.2 Testing pasteurisability, sterilisability and bacterial tightness
12.3 Testing cleanability
12.4 Particular tests for cleanability
12.5 Certification of equipment in Europe: the EHEDG
12.6 Certification of equipment in the United States: the 3-A Symbol Council
12.7 References
Part III Hygiene practices
13 Cleaning and disinfection
13.1 Introduction: principles
13.2 Cleaning chemicals
13.3 Disinfectants
13.4 Testing disinfectants
13.5 Water quality
13.6 Applying detergents and disinfectants
13.7 Other disinfection techniques
13.8 Sanitation programmes
13.9 Managing sanitation programmes
13.10 Assessing the effectiveness of a sanitation programme
13.11 References
14 Detecting taints from cIeaning and disinfecting agents
14.1 Introduction
14.2 Cleaning and disinfecting agents
14.3 Testing the safety of cleaning and disinfecting agents
14.4 Testing cleaning and disinfecting agents for their capacity to cause taints
14.5 Detecting cleaning and disinfecting agents in rinse water
14.6 Detecting cleaning and disinfecting agents in food
14.7 Measurement of chloroform
14.8 Future trends
14.9 References
15 Personal hygiene
15.1 Introduction: sources of contamination
15.2 Direct and indirect routes of contamination
15.3 Controlling contamination: medical screening
15.4 Personal hygiene practices
15.5 Hand hygiene
15.6 Training
15.7 Control of indirect contamination from people
15.8 References
16 Hygiene and foreign bodies
16.1 Introduction
16.2 Management systems for preventing foreign body hazard
16.3 General methods for preventing the occurrence of foreign bodies
16.4 Detection systems for foreign bodies
16.5 Equipment for separation of foreign bodies
16.6 Future trends
16.7 Sources of further information and advice
16.8 Conclusion
16.9 References
17 Pest control: insects and mites
17.1 Introduction
17.2 The spread of pests
17.3 Physical control of pests
17.4 Chemical control of pests
17.5 Biological control of pests
17.6 Threats to successful control
17.7 Conclusion
17.8 References