NU FS100 Final: NUFS 100-Glossary

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Document Summary

The food industry looks mostly to prevention through good manufacturing practice (gmp) and standard operating procedures (sop) are used as well as hazard analysis. Critical control points (haccp) are also used: steps of food production are identified, potential hazards at each point are identified, limits and monitoring procedures are developed. 4)record-keeping and plans of corrective action are established other factors that are watched for safety reasons are: 1)temperature management: avoidance of cross-contamination (a) raw to raw (b) raw to cooked, enforcement of personal hygiene among food handlers, inspection and enforcement (in-house and government) Starter cultures (supplied by industrial companies) used to fermentate foods. Live bacteria consumed from foods that benefit health, especially digestive health: usually delivered in dairy products, i. e. lactobacillus sp. and bifidobacter sp. Factors to consider in how much heat is required: microbial heat resistance. Food preservation goals: minimize food spoilage, maximize safety and stability, maintain nutritional value and acceptability 4)goals may be short or long term.