Hygiene control in the food industry

• Other Authors: Ucar, Asli (Contributor), Valero, Antonio (Contributor)
• Format: Book
• Language: English
• Published: Delaware Scitus Academic LLC 2019
• Subjects: Food Handling; Foodborne Diseases
• Online Access: Click Here to View Status and Holdings.
• Physical Description: ix, 365 pages 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9781642241235; 1642241237

Industrialization and urbanization have augmented the demand for food establishments and food processing units. The contamination in food can happen anyplace in the food supply chain. Consumers have a right to expect that the foods they buy and consume will be safe and of high quality. They have a right to voice their opinions about the food control measures, standards and activities that governments and industry use to establish that the food supply has these characteristics. While consumers, governments and others play an important part in ensuring food safety and quality, in free-market societies the eventual responsibility for investing the physical and managerial resources that are necessary for implementing suitable controls lies with the food industry - the industry that constantly oversees the manufacture and processing of foods, from raw materials to finished product, day in and day out. Sometimes environmental factors like pollution lead to food contamination but more often it is inadequate knowledge on the part of food handlers that leads to food contamination in processing and packaging units. The managers of food processing and packaging units need to understand the importance of having a quality and safety system which is in keeping with the food safety and security Act, Rules & Regulations. This book "Hygiene Control in the Food Industry" is packed with the latest research and development in the field of hygiene, delivering a wide range of the microbiological risks connected with food processing. This volume provides practical hygiene related explanation in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease. An explanatory approach of risk factors influencing microbial contamination in food service and knowledge, attitude and practices of food hygiene among food handlers as well as innovative food safety strategies are also presented. In establishing food safety standards the role of government in order to monitor and enforce them is also discussed. The chapters are contributed by well-known experts in the field of food industry design & operations, and processes, contamination management methods. This includes the latest information for food safety and control of pathogens as well as pathogen resistance. It will be of valued for students and professionals as well as food practitioners giving a comprehensive explanation of food safety problems and solutions, they can use to minimize risks and hazards also procedures and best practices in order to provide a safe food