2. Hazard analysis .
In order to establish the safety of sous
vide products, a hazard analysis must be
undertaken at each stage of a product’s
transition from raw ingredients to finished
product and distribution. Hazard
analysis has been defined as ‘any system
which analyses the significance of a
hazard to consumer safety or product
acceptability’ (Thorpe and Leaper 1988).
A hazard has been defined as a ‘potential
to cause harm to the consumer (safety) or
the product (spoilage)’ (Thorpe and
Leaper 1988). Since the hazard analysis
must cover the entire flow process dia