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By H. L. M. Lelieveld, John Holah, Domagoj Gabric

Advancements comparable to the call for for minimally-processed meals have put a renewed emphasis on strong hygienic practices within the nutrients undefined. accordingly there was a wealth of recent examine during this region. Complementing Woodhead’s best-selling Hygiene within the nutrition undefined, which studies present top perform in hygienic layout and operation, instruction manual of hygiene keep an eye on within the nutrients offers a accomplished precis of the most important developments and matters in meals hygiene study. advancements move quick: result of the R&D in the meantime were utilized or are being carried out as this publication is going to print.

Part one reports learn at the variety of illness dangers confronted via nutrition processors. construction in this beginning, half discusses present traits within the layout either one of constructions and kinds of nutrition processing apparatus, from heating and packaging apparatus to valves, pipes and sensors. Key matters in potent hygiene administration are then lined partially 3, from chance research, strong production perform and conventional working techniques (SOPs) to bettering cleansing and decontamination options. the ultimate a part of the ebook reports advancements in methods of tracking the effectiveness of hygiene operations, from checking out floor cleanability to sampling concepts and hygiene auditing.

Like Hygiene within the meals undefined, this publication is a typical reference for the foodstuff in making sure the top criteria of hygiene in meals production.

  • Standard reference on excessive hygiene criteria for the foodstuff industry
  • Provides a accomplished precis of the most important traits in meals hygiene research
  • Effective hygiene administration thoughts are explored

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Extra resources for Handbook of Hygiene Control in the Food Industry

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Guilford Press, New York. , 2011. Burger preparation: what consumers say and do in the home. J. Food Prot. 74, 1708–1716. , Slovic, P. ), 2003. The Social Amplification of Risk. Cambridge University Press, Cambridge. , 2003a. A comparison and evaluation of research methods used in consumer food safety studies. Int. J. Consum. Stud. 27, 17–33. , 2003b. Consumer food handling in the home: a review of food safety studies. J. Food Prot. 66, 130–161. , 2004. Consumer perceptions of food safety risk, control and responsibility.

The research combined insights from both risk perception and communication theories directed toward reducing risky behaviors. It was argued that optimistic bias, understanding the motivation of people to attend complex arguments about food safety, and the way in which people use emotion and experience as a cue to whether to attend information or not, all contributed to the extent to which people attended information about domestic food hygiene practices following risk communication. These psychological factors were taken into account when information was developed.

If sustainable, healthy food choices are needed (eg, simultaneously targeting reduced obesity rates and consumer food waste), risk–benefit-based decision-making becomes even more complicated. Both risk and benefit perceptions need to be considered across a range of short-term negative outcomes (eg, food-induced illness) and long-term consequences of food choices related to optimal nutrition and sustainable consumption (Hamm and Bellows, 2003). 1 Optimistic Bias In contrast to technological risks, where the public estimates the risks as higher than experts, lifestyle hazards are associated with high levels of optimistic bias or unrealistic optimism (Weinstein, 1980).

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