A systematic approach to analyzing food preservation - food preparation recipes for potential hazards is presented. The method is based on the Hazard Analysis Critical Control Point (HACCP) concept developed by the food processing industry for identifying potential hazards in processing. The Recipe Hazard Analysis System (RHAS) is used to identify potential hazards in several recipes. Worksheets and the method of analysis are given.

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1Paper No. 11427, Scientific; Journal Series, Minnesota Agricultural Experiment Station, St. Paul, MN 55108.