17. The Hygienic Design of Food Processing Plant

  1. James G. Brennan MSc FIFST2 and
  2. Dr. Alistair S. Grandison3
  1. Tony Hasting

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch17

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Hasting, T. (2011) The Hygienic Design of Food Processing Plant, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch17

Editor Information

  1. 2

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 3

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. 37 Church Lane, Sharnbrook, Bedford, MK44 1HT, UK

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361

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Keywords:

  • CCPs;
  • cleanability;
  • disinfection;
  • peracetic acid;
  • sterilization;
  • stagnant zones

Summary

This chapter contains sections titled:

  • Introduction

  • Engineering Factors Influencing Hygiene

  • Hygienic Equipment Design

  • Process Design

  • Process Operation and Control

  • Future Trends

  • Conclusions

  • References