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High Pressure Processing of Foods

Thursday, 17 September 2015

High pressure processing is also called high hydrostatic pressure processing, ultra high pressure processing, pascalization or cold pasteurisation

It is a food processing technology which applies high pressure to solid or liquid foods to improve their safety and in some cases, organoleptic properties and quality. 

All food business operators proposing to use HPP as part of their production processes (even if the HPP step is carried out by another food business operators under contract) must document and implement procedures based on the principles of HACCP covering the use of HPP for all their products as part of their Food Safety Management System.