ENH 433 Study Guide - Midterm Guide: Process Design, Hazard Analysis And Critical Control Points, Immunodeficiency
14 Feb 2018
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Food hygiene: lecture 1&2 (process design & operation / food safety management) There will always be a compromise btw food safety/quality and cost. Considers the impact of anticipated shelf-life and storage conditions imposed by distributors, retailers and consumers. If product is cooked by consumer and this step is specifically anti-microbial, then consideration must be given to providing accurate and validated instructions. Safety: generally - through ingredient selection and process/packaging planning. Specifically, manufacturing should: eliminate biological pathogens (not always to zero, control microbial numbers (again not always to zero, control chemical & physical contamination, consider storage conditions, consider intrinsic and extrinsic parameters. They cover: hygienic design and construction of premises, hygienic design and construction of equipment/machinery, cleaning and disinfection procedures, general hygiene and safety practices in food processing (including raw material quality and hygiene of process steps) Preventative maintenance: water and air control, waste management, water safety.
