Abstract
When designing a new food product it is important to ask if it is possible to manufacture it safely. Effective HACCP Systems will manage and control food safety issues on an ongoing basis but what they cannot do is make safe a fundamentally unsafe product.
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© 1998 Springer Science+Business Media Dordrecht
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Mortimore, S., Wallace, C. (1998). Designing safety into products and processes. In: HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5781-4_5
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DOI: https://doi.org/10.1007/978-1-4615-5781-4_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7648-4
Online ISBN: 978-1-4615-5781-4
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