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.
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Table of Contents
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
