ANFS102 Lecture Notes - Lecture 16: Hazard Analysis And Critical Control Points, Standard Operating Procedure, Hazard Analysis
15 Mar 2017
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Document Summary
Hypochlorite sanitizers are usually between a ph of 6. 5-7. 0. Sodium hypochlorite, naocl initially separates into two fractions. Ocl or hypochlorite ion is approximately 80 times less effective than hypochlorous acid. More chlorine is needed to get rid of higher amounts of biofilms. Used within a food safety management system. Ie quality systems, document control, pest management, water and hygiene, chemical handling, allergen controls, weight control, sanitation, food defense, calibration etc. Usually you are required to have one. Customer requirement to verify a vendor"s program. Looking for a third set of eyes. The rationale for the development of retailer brand standards. Used on meat, poultry meat, juice, food service and seafood. This is so people don"t have food born illness in outer space, army etc. Identification and assessment of hazards associated with growing, harvesting, processing-manufacturing, marketing, preparation, and use of a given raw material or food product. Determination of ccps at which identified hazards could be controlled.
