Hygiene in food processing

It is a pleasure to know that the fi rst edition of this book, published in 2003,
is still very much in demand. After many reprints, the publisher and editors
agreed that it was time to develop a second edition. Although the principles
of hygienic processing are still the same, in the past 10 years much has
happened that has justifi ed a thorough update of the book. Application of
the principles of hygienic processing has clearly increased, as witnessed by
the increase in hygienically designed processing facilities and equipment
that are now offered. However, the lack of application by some companies
has regrettably contributed to continued food safety incidents, often with
dramatic and fatal consequences. That these incidents continue to occur
despite the wealth of available literature on the subject, including Woodhead
Publishing ’ s Handbook of hygiene control in the food industry and Hygienic
design of food factories as well as more than 40 guidelines (all available in
several languages) on hygienic design produced by EHEDG, shows that
there is still insuffi cient awareness of what may go wrong during processing
and how to prevent this.