15. Safety in Food Processing

  1. James G. Brennan MSc FIFST2 and
  2. Dr. Alistair S. Grandison3
  1. Carol A. Wallace

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch15

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Wallace, C. A. (2011) Safety in Food Processing, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch15

Editor Information

  1. 2

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 3

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. University of Central Lancashire, International Institute of Nutritional Sciences and Applied, Food Safety Studies, School of Sport, Tourism and the Outdoors, Preston, Lancashire PR1 2HE, UK

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361

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Keywords:

  • Codex logic sequence;
  • design control for safety;
  • food safety management;
  • HACCP;
  • intrinsic factors;
  • preserving factors;
  • prerequisite programmes (PRPs)

Summary

This chapter contains sections titled:

  • Introduction

  • Safe Design

  • Prerequisite Programs

  • HACCP, the Hazard Analysis and Critical Control Point System

  • Ongoing Control of Food Safety in Processing

  • References