date:Feb 04, 2016
Introduction
Hazard Analysis Critical Control Point (HACCP) system is based on the principle that food safety issues can be eliminated or minimised by prevention during production rather than detection in the finished product. The concept of Hazard and Operability (HAZOP) is used to identify hazardous working conditions in specific steps of a processing system that jeopardises the safety of employees. The design of a PEF facility based on the HACCP concepts is a preliminary step toward approval