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Woodhead Publishing Series in Food Science, Technology and Nutrition

Dedication

Preface

Chapter 1: Business case assessment and design essentials for food factory building projects

Abstract:

1.1 Introduction

1.2 The need for a new or refurbished food factory

1.3 A new product: generation, approval, specification and business plan

1.4 Determine process and mass flow

1.5 Conclusion

Chapter 2: Determining equipment and process needs and how these affect food factory design

Abstract:

2.1 Introduction

2.2 Brownfield projects: processes and equipment

2.3 Greenfield projects: processes and equipment

2.4 Future trends

Part I: Regulatory issues and retailer requirements

Chapter 3: EU food hygiene law and implications for food factory design

Abstract:

3.1 The relevance of EU food hygiene law for the design of food factories

3.2 The objectives of EU food hygiene law

3.3 The EU General Food Law (GFL)

3.4 EU food hygiene law

3.5 Four types of EU food hygiene law

3.6 The combination of EU food hygiene law and other law on the design of food factories

3.7 Conclusions

Chapter 4: Regulations on the hygienic design of food processing factories in the United States

Abstract:

4.1 Introduction

4.2 Regulatory requirements in the United States

4.3 Guidance documents

4.4 Other agencies and considerations

4.5 Case study: a milk processing plant

4.6 Conclusion

Chapter 5: Regulation relevant to the design and construction of food factories in Japan

Abstract:

5.1 Introduction

5.2 Contents of regulatory requirements

5.3 Legal regulations concerning the Food Sanitation Act

5.4 Legal regulations other than those concerning the Food Sanitation Act

5.5 Industrial Safety and Health Act

5.6 Legal regulations concerning the environment

5.7 Case study

5.8 Future trends

Chapter 6: Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design

Abstract:

6.1 Introduction

6.2 Food regulatory requirements in Australia and New Zealand

6.3 Trade regulations and requirements

6.4 Building requirements

6.5 Case study: food safety in meat processing

6.6 Future trends

6.7 Conclusion

6.9 Appendix 1: Australasian standards for building and construction

6.10 Appendix 2: Relevant food acts and regulations

Chapter 7: Regulatory requirements for food factory buildings in South Africa and other Southern African countries

Abstract:

7.1 Introduction

7.2 South African regulations and standards

7.3 Regulations and standards in other Southern African Development Community (SADC) countries

7.4 Future trends

7.5 Sources of further information

Chapter 8: Retailer requirements for hygienic design of food factory buildings

Abstract:

8.1 Introduction: private labels and retailers' responsibility

8.2 Background to the British Retail Consortium (BRC Food) and the International Food Standard (IFS Food)

8.3 Global Food Safety Initiative

8.4 Retailers' requirements

8.5 Future trends

8.6 Sources of further information and advice

Chapter 9: Food factory design to prevent deliberate product contamination

Abstract:

9.1 Introduction

9.2 Historical incidences of intentional food contamination

9.3 Food fraud versus intentional contamination

9.4 Prevention of intentional contamination

9.5 Future trends

9.6 Conclusions

Chapter 10: Minimum hygienic design requirements for food processing factories

Abstract:

10.1 Introduction

10.2 Site

10.3 Building design