Drawing from the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major new collection represents the standard on the issue of good hygiene practice in food processing. The work covers hygiene regulation in both the USA and Europe. It opens with an examination of the general principles of hygiene, then moves on to plant design and construction, as well as hygiene principles and methods. The book also provides a complete overview of the food supply chain, from farm to consumer.