Safety Aspects of Thermal Processing

Part of the Food Engineering Series book series (FSES)

The aim of this text has been to consider some of the engineering aspects of the thermal processing of packaged foods. These have included the establishment of a thermal process through mathematical and experimental techniques, and the delivery of the thermal process, involving the correct operation and control of the process equipment. Many aspects of the complete process outlined in Figure 1.1 have not been dealt with, in particular the food preparation operations, filling and seaming or sealing, can-handling procedures and hygienic aspects of equipment design and operation. However, an attempt has been made to cover the main aspects of the thermal process and to review developments. In conclusion, it is necessary to consider some of the procedures used in what is today referred to as “good manufacturing practice” (GMP) in terms of legislation and processing guidelines.


Thermal Process Good Manufacturing Practice Process Deviation Safety Aspect Critical Control Point 
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Copyright information

© Springer Science+Business Media, LLC 2007

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