Chapter 10. Safety in Food Processing

  1. James G. Brennan
  1. Carol A. Wallace Principal Lecturer

Published Online: 9 MAY 2006

DOI: 10.1002/3527607579.ch10

Book Title

Food Processing Handbook

Food Processing Handbook

Additional Information

How to Cite

Wallace, C. A. (2006) Safety in Food Processing, in Food Processing Handbook (ed J. G. Brennan), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG. doi: 10.1002/3527607579.ch10

Editor Information

  1. 16 Benning Way, Wokingham, Berkshire, RG40 1XX, UK

Author Information

  1. Food Safety Management, Lancashire School of Health & Postgraduate Medicine, University of Central Lancashire, Preston, PR1 2HE, UK

Publication History

  1. Published Online: 9 MAY 2006
  2. Published Print: 21 NOV 2005

ISBN Information

Print ISBN: 9783527307197

Online ISBN: 9783527607570

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CHAPTER TOOLS

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Keywords:

  • food processing;
  • safety in food processing;
  • safe design;
  • food safety hazards;
  • food packaging issues;
  • prerequisite good manufacturing practice programmes;
  • HACCP (hazard analysis and critical control point system)

Summary

This chapter contains sections titled:

  • Introduction

  • Safe Design

    • Food Safety Hazards

    • Intrinsic Factors

    • Food Processing Technologies

    • Food Packaging Issues

  • Prerequisite Good Manufacturing Practice Programmes

    • Prerequisite Programmes – The Essentials

    • Validation and Verification of Prerequisite Programmes

  • HACCP, the Hazard Analysis and Critical Control Point System

    • Developing a HACCP System

    • Implementing and Maintaining a HACCP System

    • Ongoing Control of Food Safety in Processing

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