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1.4 CHEMICAL SCIENCES
The critical feature to any food management system, be it safety or quality focused, is timely and accurate product and process data. The HACCP framework is one of a systematic preventive approach that addresses hazards as a means of prevention rather than finished product inspection. The PAT initiative is a framework which also aims to change product assurance from end-product testing to preventive control through timely measurements of critical product and process parameters. The continued emergence of sensitive yet affordable sensors capable of direct measurement of biological, chemical and physical risks associated with foods during production, processing or over their shelf-life undoubtedly will support a higher temporal and spatial profiling of foods.
Fintan Moran, Carl Sullivan, Kevin Keener, Patrick Cullen, Facilitating smart HACCP strategies with Process Analytical Technology, Current Opinion in Food Science, Volume 17, 2017, Pages 94-99, ISSN 2214-7993, DOI: 10.1016/j.cofs.2017.11.003.