FSN 436 Lecture Notes - Lecture 12: Food Contaminant, Automatic Control, Heat Treating
13 Jan 2017
School
Department
Course
Professor
• Equipment
• Equipment & Utensils
– Must be adequately cleanable
– Properly maintained
– Design, construction & use shall preclude the adulteration of food with
• lubricants contaminated water
• fuel any other contaminants
• metal fragments
• Equipment
• Equipment & Utensils
– Installed & maintained to facilitate cleaning of equipment & all adjacent spaces
– Food-contact surfaces shall be corrosion-resistant when in contact with food
– Made from non-toxic materials
– Food-contact surfaces shall be maintained to protect food from being contaminated
by any source - unlawful indirect additives
• Equipment
• Equipment & Utensils
– Seams on food contact surfaces shall be smoothly bonded or maintained so as to
minimize accumulation of food particles, dirt, etc.
– Equipment in processing or food-handling area not contacting food shall be
constructed so that it can be kept clean
• Equipment
• Equipment & Utensils
– Holding, conveying & manufacturing systems shall be designed and constructed so
that they can be maintained in a sanitary condition
– Each freezer & cold storage facility used for storage of food capable of supporting
growth of microorganisms shall have
• Equipment
• Equipment & Utensils
– Each freezer & cold storage facility used for storage of food capable of supporting
growth of microorganisms shall have
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• Indicating thermometer,
• Temperature measuring device or
• Temperature recording device
• Automatic control for regulating temperature or
• Automatic alarm system
• Equipment
• Equipment & Utensils
– Instruments & controls for measuring, regulating or recording temperatures, pH, aw or
other conditions that control or prevent growth of undesirable microorganisms in
food shall be
• accurate
• adequately maintained
• adequate in numbers for their designated use
• Equipment
• Equipment & Utensils
– Compressed air & other gases to be introduced into food or used to clean food-contact
surfaces or equipment shall be treated in such a way that food is not contaminated
with unlawful indirect food additives
– Can you give examples?
• Production & Process Controls
• Processes & Controls
– Adequate sanitation principles shall be employed at:
• Receiving Manufacturing
• Inspecting Packaging
• Transporting Sorting
• Segregating
• Preparing
• Production & Process Controls
• Processes & Controls
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– Appropriate QC shall be employed to ensure that food is suitable for human
consumption & food-packaging
materials safe & suitable
– Supervision of sanitation - one or
more competent individuals
– Chemical, microbial , or extraneous material testing procedures shall be used to
identify sanitation failures or possible food contamination
• Production & Process Controls
• Processes & Controls
– Food identified as adulterated within the meaning of the act shall be
• rejected
• treated or processed to eliminate contamination if permissible
• Production & Process Controls
• Processes & Controls
– Raw materials & other ingredients
• Inspected & segregated or other wise handled to ascertain that they are clean
& suitable for processing
• Stored to protect against contamination & to minimize deterioration
• Raw materials - washed and cleaned to remove soil & other contamination
• Production & Process Controls
• Processes & Controls
– Raw materials & other ingredients
• Water used shall be safe & of adequate sanitary quality
• Reuse of water - Is it permitted?
• Containers & carriers of raw materials - inspected to ensure they do not
contribute to contamination or deterioration of food
• Production & Process Controls
• Processes & Controls
– Raw material & other ingredients shall either not contain levels of microorganisms
that produce food poisoning or
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Document Summary
Design, construction & use shall preclude the adulteration of food with lubricants fuel: metal fragments contaminated water any other contaminants. Installed & maintained to facilitate cleaning of equipment & all adjacent spaces. Food-contact surfaces shall be corrosion-resistant when in contact with food. Food-contact surfaces shall be maintained to protect food from being contaminated by any source - unlawful indirect additives. Seams on food contact surfaces shall be smoothly bonded or maintained so as to minimize accumulation of food particles, dirt, etc. Equipment in processing or food-handling area not contacting food shall be constructed so that it can be kept clean. Holding, conveying & manufacturing systems shall be designed and constructed so that they can be maintained in a sanitary condition. Each freezer & cold storage facility used for storage of food capable of supporting growth of microorganisms shall have. Temperature recording device: automatic control for regulating temperature or, automatic alarm system.
