Principles and Practices for the Safe Processing of Foods

The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness producers must ensure that their processes are seen to conform to the very highest standards.

This volume takes a unique approach to this situation, combining analysis of management techniques and technical issues with the presentation of microbiological data.

Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LIGA) approaches it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and a discussion of microbiological data together with data tables.