Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation.
Emerging technologies, such as ultrasound (US), used for food and drink production often cause hazards for product safety. Classical quality control methods are inadequate to control these hazards. Hazard analysis of critical control points (HACCP) is the most secure and cost-effective method for controlling possible product contamination or cross-contamination, due to physical or chemical hazard during production. The following case study on the application of HACCP to an US food-processing operation demonstrates how the hazards at the critical control points of the process are effectively controlled through the implementation of HACCP.
Chemat
Farid
F
DESS Ingénierie de la Production Agroalimentaire, Faculté des Sciences et Technologies, Université de la Réunion, 15 Avenue René Cassin, B.P. 7151, F-97715 Saint Denis messag cedex 9, La Réunion, France, DOM. chemat@univ-reunion.fr
Hoarau
Nicolas
N
D019649:Food Industry / Q000379:methods* / Q000592:standards*; D017751:Safety Management; D014465:Ultrasonics