Abstract

The application of microwave technologies has been scaled up in the food and cosmetic industries because of its economic and environmental advantages, which have been increasingly proved by plentiful laboratory-scale successes. However, this kind of emerging technology often causes hazards for product safety and risks in manual operation. Because conventional quality control methods are insufficient to control these hazards and risks, Hazard Analysis Critical Control Points (HACCP) and Hazard and Operability (HAZOP) study, which are considered effective analyses of respective controlling potential hazards and operator security, must be taken into account in the design of microwave application in production processing chain. HACCP is the most secure and cost-effective method for controlling possible contamination caused by physical or chemical hazard during production, whereas HAZOP is a structured and systematic technique for identifying potential hazards and operability problems in a system, so as to further guarantee the security of operators. This chapter on the application of HACCP and HAZOP to a microwave-assisted extraction used from laboratory to industry demonstrates how the hazards at the critical control points (CCPs) of the process are effectively controlled through the implementation of HACCP and how to secure operator safety through the adoption of HAZOP.

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