NU FS363 Lecture Notes - Lecture 25: Peanut Butter, Cleaning Agent, Salmonellosis

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS363
• Professor: Lynn Mc Mullen

Document Summary

Requirement for hygienic conditions during food processing and food service. In sensitive foods, contamination levels mainly dependent on hygiene during food processing! Reduce contamination and cross-contamination during food processing and food handling. Hygiene in the food manufacturing process covers all aspects of plant design and operation. Training of personnel and personal hygiene (cid:894)this is(cid:374)"t easy, especially if it is so(cid:373)ethi(cid:374)g fo(cid:396)eig(cid:374) to the (cid:449)o(cid:396)ke(cid:396)s, ofte(cid:374) they do(cid:374)"t ha(cid:448)e a u(cid:374)i(cid:448)e(cid:396)sity o(cid:396) college deg(cid:396)ee/educatio(cid:374)(cid:895) Salmonellosis linked to peanut butter produced by peanut corporation of america in 2008. Some points of the audit of fda inspectors after the outbreak: (this company went bankrupt, the outbreak was larger than their sales/profits, it was due to poor management of the environment and conditions of the facility) Failure to manufacture foods under conditions necessary to minimize contamination. Failure to maintain equipment in a manner that protects against contamination. Failure to perform mechanical manufacturing steps as to protect against contamination.