Handbook 1998: Refrigeration. Chapter 26 - Processed, precooked and prepared foods. (27 of 51)
Publication Year
1998
Document Status
Withdrawn
Abstract
To ensure the safety of food products, the Hazard Analysis and Critical Control Point (HACCP) system is now accepted by food manufacturers and regulators. It is a preventive system that builds safety control features into the food product’s design and the process by which it is produced. The HACCP system is used to manage physical and chemical hazards as well as biological hazards. Each food manufacturing site should have a HACCP team to develop and implement its HACCP plan. HVAC&R practioners are a part of that team. Areas of concern include HVAC&R equipment and the associated air distribution system, sanitation equipment and procedures, and processing (automation, heating, cooling, temperature control). Chapter 11 includes additional information on HACCP.
Document History
This document is part of a larger document, Handbook 1998: Refrigeration, which has been split into parts for ease of use.
ISBN
9781883413545
Publisher Information
American Society of Heating, Refrigerating and Air-Conditioning Engineers
Founded in 1894, the American Society of Heating, Refrigerating and Air-Conditioning Engineers is an international organisation who provide technical and educational information on the industry. The most commonly known are the ASHRAE Handbooks covering refrigeration, fundamentals and HVAC systems and applications.
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