Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry, Third Edition continues to be an authoritative reference for anyone in the food industry needing to have hands on practical information to improve best practices to further food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, as well as allergenic residues, pest management and more. The book provides a comprehensive account of risk analysis and management solutions to minimize risks and hazards in the industry and will guide professionals and students towards a safe food supply, farm to fork. It is book is completely updated to address new issues and concerns and addresses the latest technologies.

• Includes the most update information on industry GMPs (Good Manufacturing Practices)
• Discusses recent best practices of HACCP (Hazard Analysis Critical Control Points) to improve hazard analysis skills
• Present strategies of managing hazards and risks and creating a food safety culture