Contents

List of Part I Risk assessment and management in the food chain Dr Clive Blackburn and Dr Peter McClure, Unilever R& D Colworth, UK 1.1 Trends in foodborne 1.2 Incidence of foodborne 1.3 Foodborne disease 1.4 Emerging foodborne disease and changing patterns in 1.5 Control of foodborne disease 1.6 Rationale for this 2 Detecting pathogens in food Dr Roy Betts, Campden and Chorleywood Food Research Association, UK and Dr Clive Blackburn, Unilever R and D Colworth, UK 2.1 Introduction 2.2 A...

References and further reading

Anon, 1989 Council Directive 89 437 EEC on hygiene and health problems affecting the production and the placing on the market of egg products, Official Journal of the European Communities, 22.7.89 No. L212 87-100. anon, 1991a Council Directive 91 492 EEC laying down the health conditions for the production and placing on the market of live bivalve molluscs. Official Journal of the European Communities, 24.9.91 No. L268 1-15. anon, 1991b Council Directive 91 493 EEC laying down the health...

Level 3 internal barriers separating manufacturing processes

Food Factory Changing Room Designs

The final set of barriers to contamination are those within the factory itself. Two levels of barriers are required The first level to separate processing from non-processing areas. The second to separate 'high-risk' from 'low-risk' processing areas. The design of any food-processing area must allow for the accommodation of five basic requirement, i.e. Raw materials and ingredients. Staff concerned with the operation of such equipment. All other requirements should be considered as secondary to...