Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead's best-selling "Hygiene in the Food Industry", which reviews current best practice in hygienic design and operation, "Handbook of Hygiene Control in the Food Industry" provides a comprehensive summary of the key trends and issues in food hygiene research. Part I reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part II discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in Part III, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques....

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