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Practical Design Construction and Operation of Food Facilities

Practical Design  Construction and Operation of Food Facilities
  • Author : J. Peter Clark
  • Publsiher : Elsevier
  • Release : 12 September 2008
  • ISBN : 9780080557779
  • Pages : 328 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKPractical Design Construction and Operation of Food Facilities

Summary:
Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume. Included are: A summary of lessons on understanding how management evaluates potential investments and how they can contribute to ultimate shareholder value, and checklists to help accurately estimate capital and operating costs Important, and in some cases unique, features of a food plant including focus on food safety. Addresses not only consumer products, but ingredients for consumer products and the concerns of distribution and flexibility that must be considered. Also considered are the support facilities that are equally essential to the safe production of food An effective approach to understanding production lines and optimizing operations during expansion by briefly introducing Goldratt's Theory of Constraints. The book explores the challenges of construction while maintaining safe and sanitary operations An approach and methodology that can be extended beyond the case studies presented in order to effectively plan development processes and make correct equipment selections Project management and plant operations guidance to assist engineers who find themselves in the role of managing a design or construction process project, or of supervising a portion of a plant. Includes suggestions for effectively troubleshooting an unsatisfactory operation Provides real-world insights including guides for proper project estimation, understanding the role and importance of support facilities, maintaining standards while under construction and other vital considerations Includes checklists and proven approaches to guide the reader through the wide range of necessary planning and implementation steps Considers factors for both new plant construction and expansion of existing plants


Practical Design, Construction and Operation of Food Facilities

Practical Design, Construction and Operation of Food Facilities
  • Author : J. Peter Clark
  • Publisher : Elsevier
  • Release : 12 September 2008
GET THIS BOOKPractical Design, Construction and Operation of Food Facilities

Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume. Included are: A summary of lessons on understanding


Hygienic Design of Food Factories

Hygienic Design of Food Factories
  • Author : John Holah,H. L. M. Lelieveld
  • Publisher : Elsevier
  • Release : 26 October 2011
GET THIS BOOKHygienic Design of Food Factories

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and


Handbook of Farm, Dairy and Food Machinery Engineering

Handbook of Farm, Dairy and Food Machinery Engineering
  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release : 10 June 2013
GET THIS BOOKHandbook of Farm, Dairy and Food Machinery Engineering

Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that



Hygiene in Food Processing

Hygiene in Food Processing
  • Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
  • Publisher : Elsevier
  • Release : 25 July 2003
GET THIS BOOKHygiene in Food Processing

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on



Emerging Information Technologies for Facilities Owners

Emerging Information Technologies for Facilities Owners
  • Author : National Research Council,Division on Engineering and Physical Sciences,Federal Facilities Council,Federal Facilities Council Technical Report No. 144
  • Publisher : National Academies Press
  • Release : 25 November 2001
GET THIS BOOKEmerging Information Technologies for Facilities Owners

Available and emerging information technologies hold the promise of enhancing the quality of federal workplaces; supporting worker productivity; improving capital asset management, programming, and decision making; reducing project delivery time; and changing how buildings are constructed and operated. Federal agencies, however, face a significant challenge in identifying technologies that will justify the investment of time, dollars, and resources, will have the flexibility to adapt to changing circumstances over the longer term, and will not be obsolete before they are deployed.


Value Engineering

Value Engineering
  • Author : Alphonse Dell'Isola
  • Publisher : RSMeans
  • Release : 30 September 1997
GET THIS BOOKValue Engineering

Written by the design and construction industry's most celebrated Value Engineering Practitioner, here is a a complete system for understanding and conducting Value Engineering and Life Cycle Costing Studies--for design, construction, and facilities operation. Along with step-by-step instructional chapters, readers get seven case studies on major facility types, with currently applicable data and examples.






Hands on Food, Water and Finance

Hands on Food, Water and Finance
  • Author : Emma Judge
  • Publisher : Intermediate Technology
  • Release : 25 February 2021
GET THIS BOOKHands on Food, Water and Finance

Appropriate 'green' technologies are sometimes regarded as a second-rate solution but this series challenges this concept by presenting real-life examples of successful appropriate technology stories. Hands On - Food, Water and Finance looks at innovations in agriculture, food processing, water and sanitation and small business development.