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.
1. Business case assessment and design essentials for food factory building projects 2. Determining equipment and process needs and how these affect food factory design Part I: Regulatory issues and retailer requirements 3. EU food hygiene law and implications for food factory design 4. Regulations on the hygienic design of food processing factories in the United States 5. Regulation relevant to the design and construction of food factories in Japan 6. Regulation relevant to the design and construction of food factories in Russia 7. Regulation relevant to the design and construction of food factories in Brazil 8. Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design 9. Regulatory requirements for food factory buildings in South Africa and other Southern African countries 10. Retailer requirements for hygienic design of food factory buildings 11. Food factory design to prevent deliberate product contamination 12. Minimum hygienic design requirements for food processing factories Part II: Site selection and factory layout 13. Aspects to be considered when selecting a site for a food factory 14. Hazard control by segregation in food factories 15. Managing airflow and air filtration to improve hygiene in food factories 16. Air infiltration control to reduce hygiene hazard in refrigerated food processing and storage facilities Part III: Hygienic design of walls, ceilings and floors 17. Hygienic wall finishes for food processing factories 18. Hygienic floor finishes for food processing areas 19. Hygienic design of ceilings for food factories 20. Hygienic design of floor drains in food processing areas Part IV: Hygienic design of selected fixtures, utility systems and process support systems 21. Hygienic installation of electrical cabling and equipment in food factories 22. Hygiene concepts for lighting in food factories 23. Hygienic design of exhaust and dust control systems in food factories 24. Hygienic design of piping for food processing support systems in food factories 25. Managing steam quality in food and beverage processing 26. Hygienic design of walkways, stairways and other installations in food factories 27. Hygienic design of foundations, support structures, external walls and roofs Part V: Hygienic design of specific factory areas 28. Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories 29. Design of food storage facilities 30. Design of food factory changing rooms Part VI: Managing building work and additional factory design considerations 31. Managing a factory building project: from development of a construction brief to commissioning and handover 32. Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory 33. Prevention of contamination of food products when production is continued during building activities 34. An insurance industry perspective on property protection and liability issues in food factory design
Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design. Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine. Frank Moerman graduated with an MSc. in Bioengineering from the University of Ghent (1991), and a BSc. in Education from Artevelde University College Ghent (2006). He worked as a fine chemical production engineer for Aji-no-moto, Co. and as a food technologist/quality manager for Kerry Ingredients. Currently he is a doctoral researcher in food/phyto-chemistry at the Catholic University of Leuven/KU Leuven. In 2002, he became a member of the European Hygienic Engineering and Design Group (EHEDG), acting as chairman of the Belgium regional section until 2005 and received an achievement award for his services in 2013. He participated in the European 5th framework project “HYFOMA (2002-2004) on the Steering Committee. He is an active member of several EHEDG working groups, is author of a number of articles and book chapters on hygienic engineering & design and is an active trainer in hygienic design and cleaning technologies.
