Food Safety and Security Issues (HACCP and HAZOP) with the New Postharvesting Technologies and Their Uses

The chapter explains how to identify and manage microbial dangers in novel postharvest technologies and their applications using a systematic, rule-based approach. The methodology, which is based on the Hazard and Operability Studies (HAZOP) concept that was first developed in the chemical industry, employs an artistic, collaborative approach to identify potential hazards and a diverse research group selected from inside the producer firm. It promotes a structured reflection on any deviations from procedures, which enables decision-makers to put preventive control measures in place. This chapter highlights the need of the Food Safety Management System (FSMS), Hazard Analysis Critical Control Points (HACCP), and Prerequisite Programs (PRPs), which form the foundation of HACCP, in order to prevent foodborne outbreaks. This chapter covers the use of the Food Safety Management System, Hazard Analysis Critical Control Points, and Prerequisite Programs, which form the basis of HACCP to manage foodborne disease outbreaks.