Arkadaşlar aşagıdaki yazıyı acil çevirmem lazım yardım edecek biri aranıyor

It is a fundamental requirement of any food process that the food produced should
be safe for consumption. Food safety is a basic need but there is a danger that it
may be overlooked in the development of effective and efficient processes.
There are three key elements to ensuring food safety is achieved in food manufacture:
1. safe design of the process, recipe and packaging format;
2. prerequisite programmes or good manufacturing practice to control the manufacturing
environment;
3. use of the HACCP system of food safety management.
This chapter will outline these current approaches to effective food safety management
and consider how they fit with the design and use of different food
processing technologies.
10.2
Safe Design
“When designing a new food product it is important to ask if it is possible to
manufacture it safely. Effective HACCP systems (and prerequisite programmes)
will manage and control food safety but what they cannot do is make safe a fundamentally
unsafe product” [1].
It is important, therefore, to understand the criteria involved in designing
and manufacturing a safe product. These include:

an understanding of the likely food safety hazards that may be presented
through the ingredients, processing and handling methods;

the intrinsic factors involved in developing a safe recipe;

a thorough knowledge of the chosen food processing and packaging technologies