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Hygienic Design of Food Factories最新文献

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Hazard control by segregation in food factories 食品工厂的隔离危害控制
Pub Date : 2011-12-31 DOI: 10.1533/9780857094933.2.227
J. Holah
Abstract: Factories are segregated primarily for protecting the product from the environment, segregation of raw materials and finished product, segregation of wet and dry materials, provision of mechanical and electrical services and health and safety issues (e.g. boiler rooms, chemical stores, fire hazards, noise limitation). Ready-to-eat (RTE) products factories have begun to further segregate or ‘zone’ production areas for food safety or hygiene reasons. A series of higher hygiene zones have been created to protect the product from microbiological cross-contamination events after it has been heat treated or decontaminated. There has also been the recognition that non-microbiological hazards, particularly allergens, and label declaration issues such as ‘suitable for vegetarians’, ‘organic’, ‘does not contain GM materials’ or ‘Kosher/Halal’ have to be controlled by segregating them from other product ingredients.
摘要:工厂隔离主要是为了保护产品不受环境影响,隔离原材料和成品,隔离湿料和干料,提供机械和电气服务以及健康和安全问题(例如锅炉房,化学品仓库,火灾危险,噪音限制)。即食(RTE)产品工厂已经开始进一步隔离或“区域”生产区域的食品安全或卫生的原因。在产品经过热处理或净化后,已经建立了一系列更高的卫生区,以保护产品免受微生物交叉污染事件。人们还认识到,非微生物危害,特别是过敏原,以及标签声明问题,如“适合素食者”、“有机”、“不含转基因材料”或“Kosher/Halal”,必须通过将它们与其他产品成分分开来控制。
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Hygienic Design of Food Factories
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