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Lecture

Biol 345 Set 10 QA-QC.pdf

12 Pages
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Department
Biology
Course Code
BIOL 345
Professor
Barbara Butler

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Quality Control in the Food Industry QC1 (MMK 3rd ed chpts 7, 29; 2nd ed chpts 6, 26; 1st ed chpts 6, 25) Good Manufacturing Practices (GMPs) • specifications set out by bodies such as USFDA, Health Canada with regard to all aspects of manufacturing, processing, packing, or holding of food destined for human consumption • often derive from/include voluntary controls practiced by food industry GMPs can cover: • design of food processing plant, plant grounds • equipment, utensil design; maintenance • fitness of raw materials, ingredients; quality control programs • sanitary facilities; warehousing, distribution • personnel, education & training, work attire specific GMPs: seafood, poultry, confectionary, bakery goods, etc. sanitation standard operating procedures (SSOPs): detail specific sequence of tasks necessary to ensure sanitary conditions Microbiological criteria: QC2 standard: (ICMSF*: mandatory criterion) that part of law or administrative regulation designating the maximum acceptable number of microorganisms, or of a specific type of microorganism, as determined by prescribed methods, in a food produced, packed, stored or imported into the area of jurisdiction of an enforcement agency guideline: (ICMSF: advisory criterion) suggested maximum acceptable number of microorganisms, or of a specific type of microorganism, as determined by prescribed methods, in a food specification: maximum acceptable number of microorganisms, or of a type of microorganism, as determined by prescribed methods, in a food being purchased by a firm or agency for its own use • may be advisory or mandatory criterion *(ICMSF: International Commission for Microbiological Specifications for Foods) QC3 Codex* definition of a microbiological criterion includes: (a) statement describing identity of the food, of the organisms of concern and/or their toxins (ii)the analytical methods for their detection, enumeration or quantification (iii) a sampling plan, including when and where samples are to be taken (iv) microbiological limits considered appropriate to the food (v) the number of sample unLts oatshoduldconform. o these limits * Codex Alimentarius Commission – “food code” commission; global food regulatory group established in 1963 by World Health Organization & Food & Agriculture Organization (WHO & FAO) Traditional Food Inspection versus HACCP systems QC4 the “old way”: examine representative portions (samples) of raw material, final product for: • presence of certain pathogen(s) - e.g., Salmonella • number or level of certain pathogen(s) - e.g., Staphylococcus aureus • microbial groups - e.g., APC, psychrotolerant or thermoduric counts • indicator bacteria/metabolites - e.g., coliforms, flat sour spores in cans, TMA content of fish • reactive approach, rather than proactive and preventative • not possible to obtain high degree of assurance (100%) about safety, stability & sanitary quality of products Hazard Analysis and Critical Control Point System (HACCP) • systematic, proactive, preventative approach → viewed as superior to end product testing • less reliance on “inspection”; rely more on “in house” management of product quality HA: to identify or analyze the hazards associated with the production or processing of a specific type of food CCP: to identify critical control points - places during processing where proper control measures need to be implemented, to prevent any risk to consumers HACCP Concept: QC5 • if knowledge can be ascertained about how a product (food) may become unsafe for consumption, then control measures can be developed to prevent and/or detect such failures and keep food that presents an unacceptable risk from reaching consumers Goals of HACCP approach: (for biological hazards) • prevent/delay growth of pathogens occurring in foods • eliminate or reduce pathogen numbers • reduce foodborne pathogen initial load and minimize subsequent contamination Loading... food wholesale/ kitchen inputs retail (feed, food food food breeding (farm/sea) processing transportation consumer stock) food service surveillance and intervention points QC6 hazard: any biological, chemical, or physical property that may cause an unacceptable consumer health risk (unacceptable contamination, toxin levels, growth and/or survival
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