Abstract
The primary objective of this work is to introduce a modified HACCP analysis route, for irradiated prepared meals that addresses not only health hazards but also sensorial failures, economic risks. Above all, this method aims at pinpointing failure modes specific to the radiation pasteurization aspect of the production and the product. The suggested modified analysis should serve all researchers in the CRP in their attempts to transfer their process and product from the laboratory-research type into an industrial one. While in the laboratory we can discard 'failure' samples or lots, or parts of a lot that are of inferior quality, an industrial process must be profitable and, hence, stable and reproducibly producing high quality products. The basic aspects of the HACCP route are: HACCP describes a system of control for assuring food safety and provides a more structured and critical approach to the control of identified hazards than that achievable by traditional inspection and quality control procedures; It has the potential to identify areas of concern where failure has not yet been experienced, making it particularly useful for new operations. The analysis route is exemplified in tables, that cover all the steps involved in the food production, from farm to
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Haruvy, Y F
[1]
- Soreq Nuclear Research Centre, Operations Division, QA Department, Yavne (Israel)
Citation Formats
Haruvy, Y F.
Hazard, sensorial and economic analysis critical control point (HACCP) check list for radiation sterilized ready-to-eat meals.
IAEA: N. p.,
2004.
Web.
Haruvy, Y F.
Hazard, sensorial and economic analysis critical control point (HACCP) check list for radiation sterilized ready-to-eat meals.
IAEA.
Haruvy, Y F.
2004.
"Hazard, sensorial and economic analysis critical control point (HACCP) check list for radiation sterilized ready-to-eat meals."
IAEA.
@misc{etde_20772065,
title = {Hazard, sensorial and economic analysis critical control point (HACCP) check list for radiation sterilized ready-to-eat meals}
author = {Haruvy, Y F}
abstractNote = {The primary objective of this work is to introduce a modified HACCP analysis route, for irradiated prepared meals that addresses not only health hazards but also sensorial failures, economic risks. Above all, this method aims at pinpointing failure modes specific to the radiation pasteurization aspect of the production and the product. The suggested modified analysis should serve all researchers in the CRP in their attempts to transfer their process and product from the laboratory-research type into an industrial one. While in the laboratory we can discard 'failure' samples or lots, or parts of a lot that are of inferior quality, an industrial process must be profitable and, hence, stable and reproducibly producing high quality products. The basic aspects of the HACCP route are: HACCP describes a system of control for assuring food safety and provides a more structured and critical approach to the control of identified hazards than that achievable by traditional inspection and quality control procedures; It has the potential to identify areas of concern where failure has not yet been experienced, making it particularly useful for new operations. The analysis route is exemplified in tables, that cover all the steps involved in the food production, from farm to fork.}
place = {IAEA}
year = {2004}
month = {Jul}
}
title = {Hazard, sensorial and economic analysis critical control point (HACCP) check list for radiation sterilized ready-to-eat meals}
author = {Haruvy, Y F}
abstractNote = {The primary objective of this work is to introduce a modified HACCP analysis route, for irradiated prepared meals that addresses not only health hazards but also sensorial failures, economic risks. Above all, this method aims at pinpointing failure modes specific to the radiation pasteurization aspect of the production and the product. The suggested modified analysis should serve all researchers in the CRP in their attempts to transfer their process and product from the laboratory-research type into an industrial one. While in the laboratory we can discard 'failure' samples or lots, or parts of a lot that are of inferior quality, an industrial process must be profitable and, hence, stable and reproducibly producing high quality products. The basic aspects of the HACCP route are: HACCP describes a system of control for assuring food safety and provides a more structured and critical approach to the control of identified hazards than that achievable by traditional inspection and quality control procedures; It has the potential to identify areas of concern where failure has not yet been experienced, making it particularly useful for new operations. The analysis route is exemplified in tables, that cover all the steps involved in the food production, from farm to fork.}
place = {IAEA}
year = {2004}
month = {Jul}
}