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Withdrawn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