Details

Subject(s)

• Food processing plants—Design—Handbooks, manuals, etc [Browse]
• Manufacturing processes—Design—Handbooks, manuals, etc [Browse]

Related name

• Holah, J. T. [Browse]
• Lelieveld, H. L. M. [Browse]

Series

• Woodhead Publishing in food science, technology, and nutrition ; no. 216. [More in this series]
• Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; no. 216

Summary note

Annotation 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.

Bibliographic references

Includes bibliographical references and index.

Contents

• Machine generated contents note: 1. Business case assessment and design essentials for food factory building projects / J. Holah
• 1.1. Introduction
• 1.2. need for a new or refurbished food factory
• 1.3. new product: generation, approval, specification and business plan
• 1.4. Determine process and mass flow
• 1.5. Conclusion
• 1.6. References
• 2. Determining equipment and process needs and how these affect food factory design / Hauser Messtechnik
• 2.1. Introduction
• 2.2. Brownfield projects: processes and equipment
• 2.3. Greenfield projects: processes and equipment
• 2.4. Future trends
• 2.5. Reference
• pt. I Regulatory issues and retailer requirements
• 3. EU food hygiene law and implications for food factory design / B. van der Menlen
• 3.1. relevance of EU food hygiene law for the design of food factories
• 3.2. objectives of EU food hygiene law
• 3.3. EU General Food Law (GFL)
• 3.4. EU food hygiene law
• 3.5. Fourtypes of EU food hygiene law
• 3.6. combination of EU food hygiene law and other law on the design of food factories
• 3.7. Conclusions
• 3.8. References and further reading
• 4. Regulations on the hygienic design of food processing factories in the United States / N. D. Fortin
• 4.1. Introduction
• 4.2. Regulatory requirements in the United States
• 4.3. Guidance documents
• 4.4. Other agencies and considerations
• 4.5. Case study: a milk processing plant
• 4.6. Conclusion
• 4.7. References
• 5. Regulation relevant to the design and construction of food factories in Japan / H. Omura
• 5.1. Introduction
• 5.2. Contents of regulatory requirements
• 5.3. Legal regulations concerning the Food Sanitation Act
• 5.4. Legal regulations other than those concerning the Food Sanitation Act
• 5.5. Industrial Safety and Health Act
• 5.6. Legal regulations concerning the environment
• Note continued: 5.7. Case study
• 5.8. Future trends
• 5.9. References
• 6. Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design / I. Thomas
• 6.1. Introduction
• 6.2. Food regulatory requirements in Australia and New Zealand
• 6.3. Trade regulations and requirements
• 6.4. Building requirements
• 6.5. Case study: food safety in meat processing
• 6.6. Future trends
• 6.7. Conclusion
• 6.8. Sources of further information
• 6.9. Appendix 1: Australasian standards for building and construction
• 6.10. Appendix 2: Relevant food acts and regulations
• 7. Regulatory requirements for food factory buildings in South Africa and other Southern African countries / A. Murray
• 7.1. Introduction
• 7.2. South African regulations and standards
• 7.3. Regulations and standards in other Southern African Development Community (SADC) countries
• 7.4. Future trends
• 7.5. Sources of further information
• 7.6. References
• 8. Retailer requirements for hygienic design of food factory buildings / S. Pfaff
• 8.1. Introduction: private labels and retailers' responsibility
• 8.2. Background to the British Retail Consortium (BRC Food) and the International Food Standard (IFS Food)
• 8.3. Global Food Safety Initiative
• 8.4. Retailers' requirements
• 8.5. Future trends
• 8.6. Sources of further information and advice
• 8.7. References
• 9. Food factory design to prevent deliberate product contamination / J. Spink
• 9.1. Introduction
• 9.2. Historical incidences of intentional food contamination
• 9.3. Food fraud versus intentional contamination
• 9.4. Prevention of intentional contamination
• 9.5. Future trends
• 9.6. Conclusions
• 9.7. References
• 10. Minimum hygienic design requirements for food processing factories / J. Holah
• 10.1. Introduction
• Note continued: 10.2. Site
• 10.3. Building design
• 10.4. Internal divisions
• 10.5. Building fabric
• 10.6. Services
• 10.7. Sources of further information and advice
• pt. II Site selection and factory layout
• 11. Aspects to be considered when selecting a site for a food factory / H.L.M. Lelieveld
• 11.1. Introduction
• 11.2. Product
• 11.3. Utilities
• 11.4. Sources of contamination
• 11.5. Regulations
• 11.6. Protection of the environment
• 11.7. Industrial zoning
• 11.8. Financial aspects
• 11.9. Personnel
• 11.10. Security
• 11.11. Access
• 11.12. Climate
• 11.13. Research and development
• 11.14. Conclusions
• 11.15. Sources of further information and advice
• 11.16. References
• 12. impact of factory layout on hygiene in food factories / R. R. Maller Jr.
• 12.1. Introduction
• 12.2. Layout of plant grounds and outer perimeter
• 12.3. Layout of the outer plant building
• 12.4. General interior building layout requirements
• 12.5. Manufacturing layout
• 12.6. Future trends
• 12.7. Sources of further information
• 12.8. References
• 13. Hazard control by segregation in food factories / J. Holah
• 13.1. Introduction
• 13.2. Barrier 1: site
• 13.3. Barrier 2: factory building
• 13.4. Barrier 3: high care/risk areas
• 13.5. Barrier 4: product enclosure
• 13.6. Future trends
• 13.7. References
• 14. Managing airflow and air filtration to improve hygiene in food factories / S. Wray
• 14.1. Introduction
• 14.2. Airflow
• 14.3. Air handling equipment
• 14.4. Air filtration
• 14.5. Air handling system monitoring and maintenance
• 14.6. Future trends
• 14.7. Sources of further information and advice
• 14.8. Further reading
• ^ pt. III Hygienic design of walls, ceilings and floors
• Note continued: 15. Hygienic wall finishes for food processing factories / D. Cattell
• 15.1. Introduction
• 15.2. High performance paint coatings
• 15.3. Thermoplastic wall cladding systems
• 15.4. Stainless steel cladding
• 15.5. Reinforced resin laminates
• 15.6. Insulated panel walls and ceilings
• 15.7. Wall tiling
• 15.8. Future trends
• 16. Hygienic design of ceilings for food factories / F. Wessels
• 16.1. Introduction
• 16.2. Hygiene levels in food processing factories
• 16.3. Other factors affecting the type of ceiling system used in a food factory
• 16.4. Types of hygienic suspended ceiling systems
• 16.5. Walk-on type ceiling consisting of sandwich panels
• 16.6. Selection of the type and make of sandwich panels
• 16.7. Non-walk-on acoustical lay-in hygienic tiling systems
• 16.8. Hygienic coatings for production facilities without suspended ceilings
• 16.9. Hygienic coatings
• 16.10. Lighting
• 16.11. Heating, ventilation and air conditioning (HVAC)
• 17. Hygienic floor finishes for food processing areas / K. Cook
• 17.1. Introduction
• 17.2. Establishing requirements for floor finishes in food processing factories
• 17.3. Selection of floor finish materials
• 17.4. Substrate requirements
• 17.5. Detailing within the design
• 17.6. Hygiene control during the renovation of existing floor finishes
• 17.7. Cleaning and maintenance
• 17.8. Future trends
• 17.9. Sources of further information and advice
• 17.10. References
• 18. Hygienic design of floor drains in food processing areas / M. Fairley
• 18.1. Introduction
• 18.2. Channel and gully system functional overview
• 18.3. Floor drains as a point of contamination
• 18.4. Material choice for floor drainage
• 18.5. Modelling flow in drainage channels
• 18.6. Incorporating hygienic design principles in drain design
• Note continued: 18.7. Layout and zoning areas
• 18.8. Load capacity
• 18.9. Slip resistance
• 18.10. Fire prevention
• 18.11. References
• pt. IV Hygienic design of selected fixtures, utility systems and process support systems
• 19. Hygienic supply of electricity in food factories / F. Moerman
• 19.1. Introduction
• 19.2. Standards and regulations with which electrical equipment has to comply
• 19.3. Use of electrical equipment in the food industry
• 19.4. Materials of construction
• 19.5. Hygienic supply of electricity
• 19.6. Electrical cabinets and field boxes
• 19.7. Hygienic design and installation of electrical equipment
• 19.8. Data/telecommunication and control systems
• 19.9. References
• 20. Hygienic design of lighting in food factories / F. Moerman
• 20.1. Introduction
• 20.2. Electric lighting standards
• 20.3. Use of daylight
• 20.4. Light intensity and uniformity of illumination
• 20.5. Functional lighting
• 20.6. Application of the appropriate lighting in warehouses
• 20.7. Lamps
• 20.8. Selection of armatures
• 20.9. Cleaning and maintenance of lamps and armatures
• 20.10. Innovative energy-saving lighting technologies and strategies
• 20.11. Hygienic recommendations with respect to electric lighting
• 20.12. Special duty lighting
• 20.13. References
• 21. Hygienic design of piping for food processing support systems in food factories / F. Moerman
• 21.1. Introduction
• 21.2. Location of support systems and building services within the food factory
• 21.3. General hygienic requirements for food processing support piping within the factory
• 21.4. Specific hygienic design requirements for food processing support piping in rooms of different hygienic class
• 21.5. References
• 22. Hygienic design of exhaust and dust control systems in food factories / F. Moerman
• Note continued: 22.1. Introduction
• 22.2. Mechanical ventilation
• 22.3. Hygienic design of exhaust systems for the removal of steam, heat, odours and grease-contaminated vapour outside the food factory
• 22.4. Hygienic design of specific exhaust systems used to handle effluents produced during the processing of food by means of heat
• 22.5. Installation of exhaust systems within the food factory
• 22.6. Cleaning of exhaust systems
• 22.7. Inspection and maintenance of exhaust systems
• 22.8. Hygienic design of exhaust facilities applied to extract heat, aerosols, bio-burden, odours and toxic vapours out of process rooms and technical areas
• 22.9. Hygienic design of dust control systems
• 22.10. Influence of the exhaust system on the air flow and air quality
• 22.11. References
• 23. Managing steam quality in food and beverage processing / F. Pedrosa
• 23.1. Introduction
• 23.2. Steam grade definitions
• 23.3. Plant steam
• 23.4. Filtered steam
• 23.5. Clean steam
• 23.6. Pure steam
• 23.7. Installation, operation and maintenance
• 23.8. Boiler installation
• 23.9. Steam pipe insulation
• 23.10. References
• 23.11. Appendix 1: Typical applications where steam is used in direct contact with the product/process
• 23.12. Appendix 2: Typical chemicals, which are generally added to the feedwater as part of a water treatment programme
• 23.13. Appendix 3: Chemicals that are approved by the Food and Drink Administration (FDA) in the USA for use with food and beverage products with acceptable concentration for each chemical
• 24. Hygienic design of walkways, stairways and other installations in food factories / Hauser Messtechnik
• 24.1. Introduction
• 24.2. Determining the equipment needs
• 24.3. Future trends
• 24.4. Sources of further information and advice
• ^ 24.5. Acknowledgement
• Note continued: pt. V Hygienic design of specific factory areas
• 25. Hygienic design of entries, exits, other openings in the building envelope and dry warehousing areas in food factories / D. Graham
• 25.1. Hygienic design of foundations, support structures, external walls and roofs
• 25.2. Hygienic design of entry, exit and storage points
• 25.3. Entry doors
• visitors and employees
• 25.4. Truck docks (loading, unloading)
• 25.5. Storage
• dry warehousing
• 25.6. Cold storage (including freezer storage)
• 25.7. Sanitary design of openings in the building envelope
• 25.8. Future trends
• 25.9. References
• 26. Effluents from the food industry / G. Tommaso
• 26.1. Introduction
• 26.2. Effluent characterisation
• 26.3. Sequence of processes and operations
• 26.4. Microbiological hazards for the food factory
• 26.5. Sources of further information
• 26.6. References
• 27. Design of food storage facilities / J. Hofmann
• 27.1. Introduction and definitions
• 27.2. General design requirements
• 27.3. Storage facilities for dry products and dry cleaning requirements
• 27.4. Wet cleaning of storage facilities and storage of liquid products
• 27.5. Future trends
• 27.6. References
• 28. Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories / P. Brougham
• 28.1. Introduction
• 28.2. Storage of industrial detergents, disinfectants and associated products
• 28.3. Hygiene chemical distribution and point of use location within production areas
• 28.4. Dose, control and application of hygiene chemicals
• 28.5. Dry cleaning and goods area
• 28.6. Cleaning rooms and utensil washing
• 28.7. Maintenance and cleaning of the cleaning systems
• 28.8. Requirements for transition to operation
• 28.9. Future trends
• 28.10. References
• Note continued: 29. Design of food factory changing rooms / J. Holah
• 29.1. Introduction
• 29.2. Legislation
• 29.3. Facilities design
• 29.4. Low risk/high risk barriers
• 29.5. Cross-contamination risks
• 29.6. Future trends
• 29.7. References
• pt. VI Managing building work and additional factory design considerations
• 30. Managing a factory building project: from development of a construction brief to commissioning and handover / K. England Morgan
• 30.1. Introduction
• 30.2. Business case justification
• 30.3. Project definition
• 30.4. Construction brief
• 30.5. Contractual arrangements
• 30.6. Model contracts
• 30.7. Selecting a contractor
• 30.8. Overview
• 30.9. Managing construction
• 30.10. Equipment procurement, testing and installation
• 30.11. Commissioning and handover
• 30.12. Future trends
• 30.13. Sources for further information and advice
• 31. Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory / M. Freund
• 31.1. Inspecting for commissioning of manufacturing sites for hygienic design and practice
• 31.2. site that has been newly designed and built for food manufacture
• 31.3. existing manufacturing site that is being acquired by another company
• 31.4. existing site that has no history of food production is to be adapted for food purposes
• 31.5. Preparing the team
• 31.6. Conclusion
• 31.7. References
• 32. insurance industry perspective on property protection and liability issues in food factory design / H. Haymerle
• 32.1. Introduction
• 32.2. Hazard analysis
• 32.3. Requirements for property insurance (fire, natural hazards, business interruption)
• 32.4. Requirements for liability insurance (occupational safety, third party, product and environmental liability)
• 32.5. Prevention and protection
• 32.6. Future trends
• Note continued: 32.7. Checklist for easy reference
• 32.8. Sources of further information and advice.

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ISBN

• 9781845695644
• 184569564X

OCLC

761823938

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