Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. An important new book from Woodhead Publishing, Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. It is co-edited by John Holah and Huub Lelieveld, who have worked together on several books in Woodhead's Food Science, Technology and Nutrition series, including Handbook of hygiene control in the food industry (2005) and Hygiene in food processing: Principles and practice (2003), and are currently working on a second edition of Hygiene in food processing (due 2013).
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We asked Huub Lelieveld a few questions about Hygienic design of food factories. He told us how it differs from his previous books, the challenges it addresses and what professionals can expect to learn from it:
Woodhead Publishing: Hygienic design of food factories was
published following requests from readers of Hygiene in food processing and Handbook
of hygiene control in the food industry. How does Hygienic design of food factories differ from/expand upon these two
bestselling books?
Huub Lelieveld: Hygiene in food processing and Handbook of hygiene control in the food industry pay limited attention to the processes involved in hygienically designing and building food factories, and there appear to be no other books on the market covering this either. This new book covers important aspects of the hygienic design of food factories that have not been treated to the full extent in the other two books.
WP: Which
professions do you believe will benefit from your book?
HL: In my opinion, food scientists, including food engineers, would benefit from this book, as well as those involved in production, inspection and consultation of food factories.
WP: What would you say is the biggest challenge that your book addresses?
HL: The biggest challenge the book addresses, as with the other two books, is how to ascertain that food products are protected from contamination; however Hygienic design of food factories also discusses how to prevent contamination in the earliest possible stages of factory design.
WP: What
can food factory designers learn from your book?
HL: Many important hygienic design aspects that impact on food safety are often forgotten during the planning stages of food factory construction, which results in problems surfacing in the first two years after production has started. This book discusses these problems and outlines how best to avoid them.
WP: A second edition of the popular Hygiene in food processing is scheduled for publication in 2013 - what can we expect it to cover?
HL: The second edition of Hygiene in food processing will expand upon and update the first edition. It will include 8 new chapters on areas that were not included in the first edition, such as contamination routes, hygiene regulation outside Europe and the US, and rodent and bird control.
WP: And finally, how would you describe your experience of publishing with Woodhead?
HL: Cooperation with the Woodhead staff and others involved is very good. They keep track of the progress of the authors, ensure proper formatting and, where needed, edit the English. This allows the editors to focus on the scientific and technical content.
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Hygienic design of food factories
| Quote 'BLOG15' at the checkout when you order |
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|This offer is only valid on print books purchased before 31st May 2012.|
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Hygienic design of food factories
| Quote 'BLOG15' at the checkout when you order |
via our website
or over the phone: +44 (0)1223 499140
|This offer is only valid on print books purchased before 31st May 2012.|
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|For more information on this book and other books|
by Huub Lelieveld, please visit:
by Huub Lelieveld, please visit:
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|This book is now available in e-book format on|
Woodhead Publishing Online. To view our range of innovative purchase options or to request a free trial, visit www.woodheadpublishingonline.com
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Woodhead Publishing Online. To view our range of innovative purchase options or to request a free trial, visit www.woodheadpublishingonline.com
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Huub Lelieveld was President of the European Federation of Food Science
and Technology for four years, and was President of the European Hygienic
Engineering and Design Group (EHEDG) for over 12 years. He has also been Chair
and Co-founder of the Nonthermal Processing Division and Chair of the
International Division of the Institute of Food Technologists, of which he is a
Fellow. Until his retirement he was with Unilever, responsible for novel food
preservation techniques and hygienic processing and plant design.In 2011, Huub was presented the 2011 EFFoST (European Federation of Food Science and Technology) Lifetime Achievement Award, as well as an IUFoST award for the Advancement of Food Science and Technology Worldwide.
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|Coming soon|
|An interview with John Holah, co-editor of|
Hygienic design of food factories
Hygienic design of food factories
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