HACCP and HAZOP in ultrasound food processing #45

Abstract

In the past few years, much interest has focused on the applications of ultrasound in food processing and technology. Many reports suggest effective benefits from combining ultrasound with classical techniques. Applications of ultrasound generally involve processes that can enhance rates, improve quality and/or safety, and reduce processing time. Ultrasound assistance has now become of significant importance when scaling up laboratory processes and can play a key role in implementing sustainable "green" technology. Here we look at the concepts of hazard analysis and critical control points (HACCP) and hazard and operability (HAZOP) in the design of an ultrasonic food processing operation. These concepts are currently used as total quality management tools for the improvement of industrial operations. The HACCP program ensures the processing and production of safe foods by analyzing health hazards associated with processing, distribution, and consumption of foods, and in which the critical control points of the process are identified. The HAZOP analysis is used to identify hazardous working conditions in specific steps of a processing operation, taking into account the health effects of both contact and airborne ultrasound exposure.