Hygienic Design of Food Factories 2nd Edition

Hygienic Design of Food Factories, 2nd Edition by John Holah, Huub L. M. Lelieveld, and Frank Moerman is an essential, practical guide for engineers, plant managers, regulators and food-safety professionals seeking to build and maintain safe, efficient food processing environments. Clear, authoritative and up-to-date, this edition translates scientific principles into actionable design choices that reduce contamination risk and simplify cleaning and maintenance.

Discover how strategic layout, material selection, equipment integration and airflow management combine to protect product integrity across dairy, meat, bakery and beverage operations. The text explains hygienic zoning, drainage, surface finishes and piping systems with a focus on real-world implementation—helpful whether you’re retrofitting an EU facility, expanding in North America, or designing a new plant in Asia-Pacific. Practical guidance aligns with international standards including GMP, HACCP and regulatory expectations from bodies such as the EU and FDA.

Engineers will appreciate the problem-solving approach to contamination control and maintainability; operations teams will find checklists and design criteria that reduce downtime and cleaning costs; procurement and compliance professionals will gain confidence in specifying equipment and materials that meet both safety and sustainability goals.

Readable, technically robust and globally relevant, this book empowers decision-makers to create hygienic, cost-effective food factories that stand up to inspection and deliver consistent product quality. Invest in a resource that bridges theory and practice—order your copy today to elevate safety and efficiency across your food processing operations.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.