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

摘要: Emerging technologies, such as ultrasound (US), used for food and drink production often cause hazards product safety. Classical quality control methods are inadequate to these hazards. Hazard analysis of critical points (HACCP) is the most secure cost-effective method controlling possible contamination or cross-contamination, due physical chemical hazard during production. The following case study on application HACCP an US food-processing operation demonstrates how at process effectively controlled through implementation HACCP.