ANFS102 Study Guide - Midterm Guide: Fda Food Safety Modernization Act, Good Manufacturing Practice, Hypochlorite
27 Mar 2019
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Document Summary
Development of a wholesome, safe food supply. Food fraud and economic adulteration (products, standards, analytical testing) (what products are more likely to be involved in economic adulteration) Development of the usda and fda, roles of wiley squad and desire for food quality and food safety. Food safety modernization act (~70 years later, 2011) Usda regulates meats and poultry and multi-ingredient products that have >2% meat and poultry, also regulates out of shell egg products. Code of federal regulations (standard of identity used to reduce adulteration and misbranding. Importance of cleaning, use of cleaning to remove different types of soils. Importance of sanitation and must clean before sanitizing. Specific sanitizers (chlorine, others; benefits of one over the other) Broad spectrum activity (including viruses and fungi) No rinsing of equipment if <200 ppm used. Unstable to heat and presence of organic matter. Traditionally thought to be less effective at higher ph. Chlorine byproduct produces potential problems with export.
