Microbiological hazards and safe process design 295 Raw Material Precooked Components Reel Sealed packs Raw Material Preparation Intermediate HYGIENIC AREA CookIn Disinfection HIGH AREA Primary Packaging Secondary Packaging Distribution Retailing Physical and staff separation obligatory Fig. 11.3 Typical flow diagram for the production of pre-cooked chilled meals from cooked components( Class 3) HACCP The Hazard Analysis Critical Point Control System(HACCP)is a food management system using the approach of identifying hazards and contre the critical points in food handling and processing to prevent food safety problems. It is a system or approach that can be used to assure food safety in all scales and types of food manufacture and is an important element in the overall management of food quality and safety. The widespread introduction ofHACCP The Hazard Analysis Critical Point Control System (HACCP) is a food safety management system using the approach of identifying hazards and controlling the critical points in food handling and processing to prevent food safety problems. It is a system or approach that can be used to assure food safety in all scales and types of food manufacture and is an important element in the overall management of food quality and safety. The widespread introduction of
       
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        Fig. 11.3 Typical flow diagram for the production of pre-cooked chilled meals from cooked components. (Class 3) Microbiological hazards and safe process design 295