Int J Food Microbiol. 1995 May;25(3):251-61. doi: 10.1016/0168-1605(95)00143-8.
International journal of food microbiology
D A Baker
PMID: 7654511 DOI: 10.1016/0168-1605(95)00143-8
Incorporating Hazard Analysis Critical Control Points (HACCP) in the initial stages of food product development allows for an assessment of the risk and severity of hazards, which may be associated with the raw materials used, their processing, the system of distribution, and the intended use. Implementation of a HACCP plan provides a mechanism to ensure that product safety is continuously achieved. Models developed to predict microbial survival and growth may become an integral tool to evaluate, control, document, and even defend the safety designed into a food product. This paper will examine some current uses of modelling to design critical control parameters and aid in regulatory decisions.
