Hazard analysis in hygienic engineering

摘要: Abstract Hygienic engineering is an essential part of any microbiological quality assurance system, designed to produce foods which will not cause foodborne diseases. Hazard analysis automatically lead the determination critical control points where growth of, survival or contamination with microorganisms can occur. should elimination these points, or, if this cannot be achieved, create conditions allow kept under control. For hazard analysis, some basic knowledge about behaviour needed in order understand general rules that apply most situations product safety has built in. More expertise may estimate severity and likelihood occurrence specific hazards a given production line. Teamwork between engineers, hygienists, food technologists microbiologists assure safety. carried out systematically for all new factory projects, line extensions, changes lines, products etc., effective. Some examples are illustrate HACCP concept how carry analysis.