Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation

被引：13
|
作者：
Chemat, F
Hoarau, N
机构：
[1] Univ La Reunion, Fac Sci & Technol, Lab Chim Subst Nat & Sci Aliments, F-97715 La Reunion 9, France
[2] Univ La Reunion, Fac Sci & Technol, DESS Ingn Prod Agroalimentaire, F-97715 La Reunion, France
来源：
ULTRASONICS SONOCHEMISTRY | 2004年 / 11卷 / 3-4期
关键词：
ultrasound; preservative processing; HACCP; hazard; critical control points;
D O I：
10.1016/j.ultsonch.2004.01.016
中图分类号：
O42 [声学];
学科分类号：
070206 ; 082403 ;
摘要：
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. (C) 2004 Elsevier B.V. All rights reserved.
引用
收藏
页码：257 / 260
页数：4
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