Hygienic Design Of Food Factories

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow

Food safety is vital for consumer confidence and the sanitary design of food processing facilities is central to the manufacture of safe products. This book provides an essential overview of hygiene control in the design, construction and renovation of food processing factories. Opening chapters consider the business case for hygienic facilities design and the requirements of different stakeholders. Following parts then focus on site selection and plant layout, external and internal sanitary plant design, considerations for high hygiene zones and cleanrooms and the management of building work. Table of Contents Business case assessment and design essentials for food factory building projects Determining equipment and process needs and how this affects food factory design PART 1 REGULATORY ISSUES AND RETAILER REQUIREMENTS: EU food hygiene law and implications for food factory design; Regulations on the hygienic design of food processing factories in the United States; Regulation relevant to the design and construction of food factories in Japan; Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design; Regulatory requirements for food factory buildings in South Africa and other Southern African countries; Retailer requirements for hygienic design of food factory buildings; Food factory design to prevent deliberate product contamination; Minimum hygienic design requirements for food processing factories PART 2 SITE SELECTION AND FACTORY LAYOUT: Aspects to be considered when selecting a site for a food factory; The impact of factory layout on hygiene in food factories; Hazard control by segregation in food factories; Managing airflow and air filtration to improve hygiene in food factories PART 3 HYGIENIC DESIGN OF WALLS, CEILINGS AND FLOORS: Hygienic wall finishes for food processing factories; Hygienic design of ceilings for food factories; Hygienic floor finishes for food processing areas; Hygienic design of floor drains in food processing areas PART 4 HYGIENIC DESIGN OF SELECTED FIXTURES, UTILITY SYSTEMS AND PROCESS SUPPORT SYSTEMS: Hygienic supply of electricity in food factories; Hygienic design of lighting in food factories; Hygienic design of piping for food processing support systems in food factories; Hygienic design of exhaust and dust control systems in food factories; Managing steam quality in food and beverage processing; Hygienic design of walkways, stairways and other installations in food factories PART 5 HYGIENIC DESIGN OF SPECIFIC FACTORY AREAS: Hygienic design of entries, exits, other openings in the building envelope and dry warehousing areas in food factories; Effluents from the food industry; Design of food storage facilities; Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories; Design of food factory changing rooms PART 6 MANAGING BUILDING WORK AND ADDITIONAL FACTORY DESIGN CONSIDERATIONS: Managing a factory building project: from development of a construction brief to commissioning and handover; Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory; An insurance industry perspective on property protection and liability issues in food factory design

Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such as cold storage and the control of air in food refrigeration facilities. Additionally, chapters explore the prevention of food contamination when building during production, the risk assessment of which is becoming important globally, and hygienic building design regulations in Russia and Brazil. Divided into 6 parts, the book is now thoroughly updated and expanded. Part one reviews the implications of hygiene and construction regulation in various countries on food factory design, while taking into account retailer requirements as well. Part two describes site selection, factory layout and the associated issue of airflow. Parts three through four and five then address the hygienic design of the essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic Design of Food Factories, 2nd edition, continues to be an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. Presents an authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and associated issues of service provision

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field

Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored