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Quality and Safety Assurance in Food Processing



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ISBN 9781439823934
February 15, 2023 Forthcoming by CRC Press
624 Pages 65 B/W Illustrations

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Book Description

Emphasizing the dual importance of food safety and quality throughout the food chain, this book highlights the system of Good Practices that are applied on the farm and during shipping and delineates the Hazard Analysis Critical Control Points (HACCP), a specialized system for safety assurance that is implemented during food processing and manufacturing operations. The HACCP system defines seven principles that identify potential hazards (microbiological, chemical, physical) and determines Critical Control Points (CCP) along the production stages to be monitored and controlled. Food quality parameters include nutritional value, sensorial characteristics, price, shelf life, and brand identification.

Table of Contents

Foods: Quality - Hygiene and Safety. Application of HACCP - Safety and Quality Assurance in food processing.

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Author(s)

Biography

Constantina Tzia, School of Chemical Engineering, National Technical University of Athens, Greece