Designing Safety into Products and Processes

  • Sara Mortimore
  • Carol Wallace

Abstract

Topics covered:
  • Can the product be made safely?

  • Intrinsic control factors

  • Raw materials assessment

  • Process technologies

  • Shelf-life considerations

  • Product safety assessment tool

Keywords

Fermentation Europe Acidity Carol MicroModel 

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Reference

  1. Chapter 5, HACCP: A Practical Approach, 2nd ed.Google Scholar

Reference

  1. Chapter 5, HACCP: A Practical Approach, 2nd ed. (5.1 Intrinsic factors)Google Scholar

Reference

  1. Chapter 5, HACCP: A Practical Approach, 2nd ed. (5.2 Raw materials; Table 2.1 for examples of incidents involving raw materials)Google Scholar

Reference

  1. Chapter 5, HACCP: A Practical Guide Approach, 2nd ed. (5.2 Raw materials)Google Scholar

Reference

  1. Modern Food Microbiology, 6th ed.Google Scholar
  2. HACCP: A Practical Approach, 2nd ed. (5.3 Process technologies)Google Scholar

Reference

  1. Chapter 5, HACCP: A Practical Approach, 2nd ed. (5.4 Establishing a safe and achievable shelf-life)Google Scholar

Reference

  1. HACCP: A Practical Approach, 2nd ed. (5.5 Product safety assessment)Google Scholar

Reference

  1. HACCP: A Practical Approach,2nd ed. (5.5 Product safety assessment)Google Scholar

Copyright information

© Sara Mortimore and Carol Wallace 2001

Authors and Affiliations

  • Sara Mortimore
  • Carol Wallace

There are no affiliations available

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