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Analysis Critical Control Point (HACCP) concept. This has improved on traditional practices by introducing a more systematic, ru ...

years however national and international bodies seem to have settled on an agreed definition based on seven essential principles ...

product’s physical and chemical characteristics and the way it is eventu- ally used by the consumer must provide the basis for s ...

those which are not,e.g.sugar, vinegar,etc. The use of quantitative tools such as predictive models to calculate the potential f ...

take the form of critical limits (with tolerances where appropriate) necessary to achieve control of the hazard. Criteria may in ...

tion, available chlorine in can cooling water, or level of preserv- ative; (iii)sensory informationsuch as texture, appearance, ...

11.6.6 Verification Verification is the process of checking that a HACCP plan is being applied correctly and working effectively ...

Here the microbiological safety hazards are the presence of pathogens or their toxins. The final product has a pH of 3.9–4.2 and ...

The possibility that the fruit or nut puree may contain pre-formed toxins is a matter which is under the control of the supplier ...

Figure 11.12 Generic HACCP for raw beef (Reproduced with permission from Food Microbiology, 1993, 10 , 449– Academic Press) Ch ...

to verify that prescribed procedures are understood and followed. Fol- lowing certification, regular follow-up visits are made t ...

foodborne hazards, known as the risk estimate. There are four steps in risk assessment. (1)Hazard identificationis similar to th ...

hazard. Dose–response models which relate the number of micro- organisms ingested and the likelihood and severity of clinical il ...

development of food microbiology to date. Management systems of the type described help ensure effective decision making and the ...

Chapter 12 Further Reading Information Sources on the Internet The Internet is a huge and valuable resource with many sites of i ...

The following is a selective list of further reading on topics covered in this volume. It is intended primarily to give guidance ...

S. Notermans, P. in’t Veld, T. Wijtzes and G.C. Mead, A user’s guide to microbial challenge testing for ensuring the safety and ...

M.H. Brown, (ed.), ‘Meat Microbiology’, Elsever Applied Science Publishers, London, 1982. ICMSF, ‘Micro-organisms in Foods. Vol. ...

K.K. Sinha and D. Bhatnagar, (eds) ‘Mycotoxins in Agriculture and Food Safety’, Marcel Dekker, New York, 1998, 511 pp. L.S. Jack ...

Chapter 10 Some of the references cited here give further details on techniques described in Chapter 10, while others illustrate ...