Main description:

Hygienic Design of Food Factories, Second Edition includes updates on existing chapters, along with new sections on cold storage, the control of air in food refrigeration facilities, and prevention of contamination when building during production and regulations in Asian countries (other than Japan). Sections cover the implications of hygiene and construction regulation in various countries on food factory design, describe site selection, factory layout and the associated issue of airflow, and address the hygienic design of essential parts of a food factory, including walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas, and more.

With its distinguished editors and international team of contributors, this book 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.

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