1. The Starting Point: What Is Food Hygiene? 2. Consumer Perceptions of Risks From Food 3. HACCP 4. The Range of Microbial Risks in Food Processing 5. Biofilm Risks 6. Aerosols as a Contamination Risk 7. Chemical Hazards 8.
Food Safety Management: State of the Art 9. Risk Assessment in Hygiene Management 10. Managing Risks from Allergenic Residues 11. Managing Contamination Risks From Packaging Materials 12. Improving the Control of Insects in Food Processing 13. Managing the Risks of Food Intended for Consumption by Religious Consumers 14. Food Hygiene and Food Workers: From Complacency to Compliance 15. Hygiene Requirements in Food Service 16.
The Use of Standard Operating Procedures (SOPs) 17. Global Overview of Legislation, Statutes, Standards, and Guidelines Impacting Hygienic Design 18. The Hygienic Design of Closed Equipment 19. Hygienic Design of Heating Equipment 20. Hygienic Design of Air-Blast Freezing Systems 21. Hygienic Design of Equipment in Handling Dry Materials 22. Hygienic Design of Packaging Equipment 23. Improving the Hygienic Design of Valves 24.
Improving the Hygienic Design of Pipes 25. The Hygienic Design of Pumps 26. Hygienic Design of Fish Processing Equipment 27. Conveyors Used in the Food Industry 28. Improving Hygiene in Food Transportation 29. Specific Requirements for Equipment for Aseptic Processing 30. Novel Materials of Construction in the Food Industry 31. Cleaning of Surfaces 32.
Improving the Cleaning of Heat Exchangers 33. Ozone for Food Decontamination: Theory and Applications 34. Electrolyzed Oxidizing Water for Food and Equipment Decontamination 35. Cleaning and Disinfection in Dry Food Processing Facilities 36. Enzymatic Cleaning in Food Processing 37. Testing the Effectiveness of Disinfectants and Sanitizers 38. Validating Cleaning Systems 39. Bacterial Resistance to Biocides 40.
Traceability of Cleaning Agents and Disinfectants 41. Selection, Use, and Maintenance of Manual Cleaning Equipment 42. Testing Surface Cleanability in Food Processing 43. Monitoring of Fouling, Cleaning, and Disinfection in Closed Processing Plants 44. Surface Sampling and the Detection of Contamination 45. Air Sampling.