This is an interesting document from The International Commission on Microbiological Specifications for Foods (ICMSF).
click the image to view the paper
This is a short (12 page) document defining the different food safety concepts, such as HACCP, ALOP, FSOs and POs, from a conceptual and strategic perspective. Seems to be worthwhile to give the processor an overall understanding of “why” not just “what”.
Reputable equipment manufacturers, especially the multi national ones are repositories of the state of the art process and equipment technology in the areas in which the work. This information is available to their customers during the installation of plant and is sometimes published and available to the public.
A case in point is the APV White Paper on Long Life Dairy, Food and Beverage Products.
The white paper covers a wide range of information both from a theoretical, process and equipment viewpoint.
The outline below indicates the content of the paper but not the content which is broad including for instance 6 other process technologies with the tubular steriliser described above. While the information is of course in line with APV’s processes and equipment, it still gives a good overview of the Long Life Dairy sector.
Introduction to long life dairy, food and beverage products
Choosing the right process
Various aseptic UHT systems
The Pure-Lac process
Comparison between different systems
This is really worthwhile information and APV should be credited with sharing it.