Food safety and hygiene: Systematic layout planning of food processes

Chemical Engineering Research and Design

Volumn 82, Issue 11, 2004, Pages 1485-1493

  van Donk, D P ^a   Gaalman, G ^a  

^a UNIVERSITY OF GRONINGEN   (Netherlands)

Author keywords

Food processing; Hygiene; Hygienic design; Layout

Indexed keywords

FOOD PROCESSING; FOOD PRODUCTS; PRODUCT DESIGN; PRODUCTION ENGINEERING; SOCIETIES AND INSTITUTIONS;

FOOD SAFETY; HYGIENIC FACTORS; PRODUCTION MANAGEMENT;

FOOD PRESERVATION;

FOOD PROCESSING;

EID: 10344263932     PISSN: 02638762     EISSN: None     Source Type: Journal    
DOI: 10.1205/cerd.82.11.1485.52037     Document Type: Article

References (14)

1. Adams, M.R. and Moss, M.O., 2000, Food Microbiology (The Royal Society of Chemistry, Cambridge, UK).
2. Banwart, G.J., 1989, Basic Food Microbiology (Chapman & Hall, New York, USA).
3. De Smedt, J. and Easter, M., 1994, HACCP, Hazard Analysis Critical Control Point (Chapman & Hall, London, UK).
4. EHEDG, 2003, Hygienic Engineering of Plants for the Processing of Dry Particulate Materials (CCFRA Technology Ltd, Chipping Campden, UK).
5. Figee, E. and Oortwijn, M., 2004, High Pressure Cooking: European Foodservice Market Matures, While Value Dynamics Just Start (Cap Gemini Ernst & Young Nederland B.V., Utrecht, The Netherlands).
6. FIL-IDF, 1997, Hygienic Design and Maintenance of Dairy Buildings and Services, Bulletin no. 324 (FIL-IDF, Brussels, Belgium).
7. Forsyth, S.J. and Hayes, P.R., 1998, Food Hygiene, Microbiology and HACCP (Chapman & Hall, New York, USA).
8. Holah, J., 2000, Food Processing Equipment Design and Cleanability Flair-Flow Europe Technical Manual F-FE 377A/00 (Teagasc, The National Food Centre, Dublin, Ireland).
9. Jay, J.M., 1996, Modern Food Microbiology (Chapman & Hall, New York, USA).
10. Lelieveld, H.L.M, Mostert, M.A., Holah, J. and White, B. (eds), 2003, Hygiene in Food Processing (Woodhead, Cambridge, UK).
11. Meulenberg, M.T.G. and Viaene, J., 1998, Changing food marketing systems in western countries, in Innovation of Food Production Systems: Product Quality and Consumer Acceptance, Jongen, W.M.F. and Meulenberg, M.T.G. (eds) (Wageningen Press, Wageningen, The Netherlands), pp 8-36.
12. Muther, R. and Haganas, K., 1969, Systematic Handling Analysis (SHA (Management and Industrial Research Publications, Kansas City, MO, USA).
13. Potter, N.N. and Hotchkiss, J.H., 1995, Food Science (Chapman & Hall, New York, USA).
14. Van Donk, D.P., 2001, Make to stock or make to order: the decoupling point in the food processing industries, Intl J Prod Econ, 69(3): 297-306.