Following the publication of Hygiene in Food Processing, the editors have focused in this book on how current best practice in hygiene may be further improved. The food related illnesses reported daily in surveys of the European and American food safety authorities, for example, show that, in many instances, such improvements are highly desirable.
We hope therefore that this book will not only reach those who are now responsible for product quality and safety in food companies, and for the design, building and installation of food plants, but particularly also to those who will assume such responsibility in the future. Students in food science, food technology, food engineering, microbiology and food chemistry may benefit from using this handbook, since much of the information needed in practice in the food industry in its widest sense is, in most cases, not part of the courses they follow. The book starts with an introduction discussing the history of hygiene.
This chapter discusses the first origins of hygiene as a concept thousands of years ago. It demonstrates very clearly why hygiene is so important and why, even today, people die because of not complying with basic hygiene requirements. To be able to decide on measures to control product safety, it is essential to understand the risks associated with product safety. Part I therefore is devoted to the range of microbiological risks in food processing.
Risk perception is one of the most important determinants of consumer behavior in the hygienic handling and consumption of food. It is also important because factors influencing consumer behavior may be very similar to those affecting the behavior of employees in the food chain. Part I therefore includes a chapter discussing consumer risk perception since an understanding of such behavior may help to devise effective measures to reduce risks or eliminate undue hazards.
Part II is devoted to improving the design of production facilities: buildings, Preface equipment and equipment components. It covers areas not covered in previous books on the subject such as requirements for electrical installations and sensors. Understanding risks in food production and hygienic design requirements, however, will not guarantee hygienic production.
Inadequate management is
often a factor in food safety incidents. Part III therefore discusses risk
management and control, covering such areas as good manufacturing practice
(GMP) and standard operating procedures (SOPs) in relation to processing,
cleaning and sanitation. It also covers ways of monitoring the effectiveness of
hygiene in food processing.
