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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

Shelf Life Practical Approach Intrinsic Factor Product Safety Optional Exercise 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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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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