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HACCP pp 101-124 | Cite as

Designing safety into products and processes

Chapter
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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.

Keywords

Intrinsic Factor Modify Atmosphere Packaging Sodium Benzoate Sorbic Acid Designing Safety 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1998

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