Hygienic plant design

Hygiene in Food Processing: Principles and Practice

Volumn , Issue , 2003, Pages 76-105

  Wierenga, G ^a   Holah, J T ^b  

^a Ingenieursbureau Het Noorden BV   (Netherlands)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 42149118490     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-466-1.50010-X     Document Type: Chapter

References (14)

1. ANON. (1997a), Guidelines for good hygienic practices in the manufacture of chilled foods, Chilled Food Association, 6 Catherine Street, London WC2B 5JJ.
2. ASHFORD M J 'Factory design principles in the food processing industry'. Preparation, Processing and Freezing in Frozen Food Production 1986, Institution of Mechanical Engineers, London.
3. BEAUCHNER F R, REINERT D G 'How to select sanitary flooring'. Food Engineering 1972, 44(10):120-122. 126.
4. CATTELL D Specialist Floor Finishes: Design and Installation 1988, Blackie, Glasgow and London.
5. IMHOLTE T J Engineering for Food Safety and Sanitation 1984, Technical Institute of Food Safety, Crystal, MN.
6. Principles of Food Processing Sanitation 1980, Food Processors Institute, Washington, DC. A. M. KATSUYAMA, J. P. STRACHAN (Eds.).
7. METTLER E, CARPENTER B 'Variations over time of microbial load and physicochemical properties of floor materials after cleaning in food industry premises'. Journal of Food Protection 1998, 61:57-65.
8. Principles and Practices for the Safe Processing of Foods 1991, Butterworth Heinemann, Oxford. D. A. SHAPTON, N. F. SHAPTON (Eds.).
9. TAYLOR J, HOLAH J 'A comparative evaluation with respect to bacterial cleanability of a range of wall and floor surface materials used in the food industry'. Journal of Applied Bacteriology 1996, 81:262-267.
10. TAYLOR J H, HOLAH J T Hand hygiene in the food industry: a review 2000, Campden and Chorleywood Food Research Association, Review No. 18.
11. TAYLOR J H, HOLAH J T, WALKER H and KAUR M (2000), Hand and footwear hygiene: an investigation to define best practice, Campden and Chorleywood Food Research Association, R & D Report No. 112.
12. TIMPERLEY D A Guidelines for the construction of floors for food production areas 2002, Campden and Chorleywood Food Research Association, Guideline No. 40. 2nd edn.
13. TIMPERLEY A W Guidelines for the construction of walls, ceilings and services for food production areas 2003, Campden and Chorleywood Food Research Association, Guideline No. 41. 2nd edn.
14. TROLLER J A Sanitation in Food Processing 1983, Academic Press, New York.