cleaning in food plant
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This document discusses cleaning and sanitizing procedures for food plant equipment. It outlines the fundamentals of cleaning including pre-rinsing, cleaning cycles using alkaline and acid solutions, and sanitizing. Factors that influence the cleaning process like contact time, temperature, detergent concentration, mechanical force, and water quality are explained. Clean-in-place (CIP) procedures for still beverage plants are provided as an example. Methods to evaluate cleaning like visual inspection, chemical analysis, microbiological testing, electron spectroscopy, and ATP bioluminescence monitoring are also summarized.
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HACCP ;Definition, and principles
Hazard Analysis and Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production to consumption. It identifies hazards and applies controls to ensure food safety at all stages of production. The seven principles of HACCP include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. Implementing HACCP benefits consumers through reduced foodborne illness, and benefits industry through increased market access and reduced costs from waste and recalls.
Sanitation in food premises
http://www.fao.org/good-hygiene-practices-toolbox
This presentation is from the course “Sanitation in food premises” of the FAO Good Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full learning experience.
© FAO: http://www.fao.org
Cleaning and sanitation
This document discusses cleaning and sanitation procedures for food processing plants and machinery. It defines key terms like cleaning, disinfection, sanitization, and sterilization. It explains that cleaning removes visible dirt while sanitization reduces microbes to safe levels. Various factors that influence effective cleaning and sanitation programs are outlined. Food contact surfaces that require washing, rinsing, and sanitizing are identified. Recommended cleaning materials and procedures for different surfaces are provided. The importance of routine cleaning and sanitation to food safety is highlighted.
Thawing
Thaw frozen foods safely in the refrigerator or cool room which takes 1-2 days to completely thaw. When thawing below ready-to-eat foods, place juices from thawing food below to prevent cross contamination. Use microwaved food immediately after thawing and never re-freeze food that has been thawed.
PROCESSING OF SAUSAGES
This document provides information on sausage making equipment, processes, safety considerations and sanitation. Key points:
1) Thermometers and scales are critical for ensuring meat and finished product temperatures and ingredient ratios are safe. Sausage is fully cooked at 160°F internally.
2) Grinders, choppers, stuffers and casings are used to grind, mix, fill and link sausages. Proper grinding plates and sharp blades are important for quality.
3) Processing involves grinding, mixing spices, stuffing into casings, potential fermentation, drying, smoking and cooking sausages to 160°F. Temperature control and sanitation are essential for safety.
Control of microorganisms in food
This document discusses various methods used to control microorganisms in food, including controlling access through cleaning and sanitation, physically removing microorganisms, using heat, low temperatures, reducing water activity, lowering pH with organic acids, modified atmospheres, antimicrobial preservatives, and irradiation. The objective is to encourage growth of desirable microorganisms while minimizing or eliminating spoilage and pathogenic microorganisms to produce safe food and extend shelf life.
Defects in canned foods
This document discusses defects in canned foods. It begins by introducing canning as a food preservation method using heat and airtight containers. Foods are categorized as low acid, acid, or high acid based on pH. Spoilage can occur if spores survive heating or from recontamination. Types of spoilage include swelling, flippers, and leakages. Spoilage is caused by thermophilic bacteria, anaerobes, or chemical reactions producing gases. The type of spoilage depends on the food's acidity and common spoilage microorganisms for each category are identified. Yeasts and molds can also cause spoilage if underprocessing or leaks occur.
Bread Processing
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Recommended
HACCP ;Definition, and principles
Hazard Analysis and Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production to consumption. It identifies hazards and applies controls to ensure food safety at all stages of production. The seven principles of HACCP include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. Implementing HACCP benefits consumers through reduced foodborne illness, and benefits industry through increased market access and reduced costs from waste and recalls.
Sanitation in food premises
http://www.fao.org/good-hygiene-practices-toolbox
This presentation is from the course “Sanitation in food premises” of the FAO Good Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full learning experience.
© FAO: http://www.fao.org
Cleaning and sanitation
This document discusses cleaning and sanitation procedures for food processing plants and machinery. It defines key terms like cleaning, disinfection, sanitization, and sterilization. It explains that cleaning removes visible dirt while sanitization reduces microbes to safe levels. Various factors that influence effective cleaning and sanitation programs are outlined. Food contact surfaces that require washing, rinsing, and sanitizing are identified. Recommended cleaning materials and procedures for different surfaces are provided. The importance of routine cleaning and sanitation to food safety is highlighted.
Thawing
Thaw frozen foods safely in the refrigerator or cool room which takes 1-2 days to completely thaw. When thawing below ready-to-eat foods, place juices from thawing food below to prevent cross contamination. Use microwaved food immediately after thawing and never re-freeze food that has been thawed.
PROCESSING OF SAUSAGES
This document provides information on sausage making equipment, processes, safety considerations and sanitation. Key points:
1) Thermometers and scales are critical for ensuring meat and finished product temperatures and ingredient ratios are safe. Sausage is fully cooked at 160°F internally.
2) Grinders, choppers, stuffers and casings are used to grind, mix, fill and link sausages. Proper grinding plates and sharp blades are important for quality.
3) Processing involves grinding, mixing spices, stuffing into casings, potential fermentation, drying, smoking and cooking sausages to 160°F. Temperature control and sanitation are essential for safety.
Control of microorganisms in food
This document discusses various methods used to control microorganisms in food, including controlling access through cleaning and sanitation, physically removing microorganisms, using heat, low temperatures, reducing water activity, lowering pH with organic acids, modified atmospheres, antimicrobial preservatives, and irradiation. The objective is to encourage growth of desirable microorganisms while minimizing or eliminating spoilage and pathogenic microorganisms to produce safe food and extend shelf life.
Defects in canned foods
This document discusses defects in canned foods. It begins by introducing canning as a food preservation method using heat and airtight containers. Foods are categorized as low acid, acid, or high acid based on pH. Spoilage can occur if spores survive heating or from recontamination. Types of spoilage include swelling, flippers, and leakages. Spoilage is caused by thermophilic bacteria, anaerobes, or chemical reactions producing gases. The type of spoilage depends on the food's acidity and common spoilage microorganisms for each category are identified. Yeasts and molds can also cause spoilage if underprocessing or leaks occur.
Bread Processing
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Contamination, preservation, and spoilage of fruits and vegetables
This document discusses the microbiology of fruits and vegetables from harvesting through processing and preservation. It notes that fruits and vegetables can become contaminated during harvesting from various sources like soil, water, handling etc. and that proper cooling, washing, sorting and sanitization can reduce microbial loads. It describes how different preservation methods like canning, freezing, drying use processes like heating, chilling and addition of preservatives to control microbial growth. Overall, the key points are that proper handling and use of techniques like cooling, washing, heating and addition of preservatives are important to control microbes during processing and preservation of fruits and vegetables.
Bread spoilage and staling
This document discusses different types of bread spoilage including moldiness, ropiness, and chalky bread. It describes the causes and methods to prevent each type of spoilage. The document also covers theories of bread staling including starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Prevention methods for bread staling include using enzymes, shortenings, emulsifiers, reheating, packaging, soy addition, malting, fermentation, and high fiber flour.
Food Spoilage
This document discusses factors that affect food spoilage. It defines food spoilage as a change in a food's normal state that makes it unacceptable for consumption. The main causes of spoilage are physical, biological, and chemical/biochemical factors. Microorganisms like bacteria, yeasts and molds are the most common biological cause. Intrinsic food factors like water activity, pH, and composition, as well as extrinsic factors like temperature, humidity and atmosphere composition influence the growth of spoilage microorganisms. Maintaining proper storage conditions and hygiene are important to prevent or slow down spoilage.
Concentration and Dehydration
This document discusses concentration and dehydration of foods. It provides methods for concentrating foods like fruit jelly and candied fruits by partially removing moisture. Dehydration removes almost all water from foods down to 5% moisture. Methods for dehydrating foods include sun drying, hot air drying, microwave vacuum drying and osmotic dehydration. Water activity is defined as the ratio of water vapor pressure in a food to pure water vapor pressure and influences microbial spoilage and texture. Moisture sorption isotherms relate water content to water activity and may exhibit hysteresis.
Cleaning and sanitation
Sanitation in the food industry is important to destroy microorganisms and prevent human contact with hazards while not negatively impacting products. Cleaning is a prerequisite to sanitation by removing oils, greases and proteins. Sanitizers are then used to reduce microorganisms to a safe level and include steam, hot water, and chemical sanitizers like chlorine compounds. Proper sanitation methods and the difference between manual and mechanical dishwashing processes are outlined to promote hygiene.
thermal processing of food
This document provides information on food preservation through thermal processing. It discusses microbial contamination of food and the types of bacteria that can cause food poisoning. It then describes various thermal processing techniques used for food preservation including blanching, pasteurization, and sterilization. For each technique, it outlines the purpose, common temperature and time parameters used, and examples of equipment involved. Key factors that affect the heat resistance of microorganisms are also summarized. The document serves as an introduction to the topic of food preservation through thermal processing.
Physical and chemical hazards in food
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
Dehydration
Dehydration is a method of food preservation that involves removing water from food to prevent spoilage. It works by lowering the water activity level of foods, which inhibits the growth of microorganisms. There are several types of drying methods that work through evaporation of water, including direct convective drying, indirect drying, and radiation drying. The drying process can impact the physical, chemical, and sensory properties of foods through effects like protein denaturation, loss of structure, and browning reactions. By removing moisture, dehydration allows foods to be stored longer while retaining important qualities like flavor and nutrition.
HACCP Plan in Meat Industry
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in the meat industry. It covers the 7 principles of HACCP and provides examples of how to apply it in meat processing plants. Specifically, it analyzes the processing steps for cured cooked ham and identifies potential biological, chemical and physical hazards at each step. It then outlines the HACCP plan for cured cooked ham production, identifying critical control points and establishing critical limits and monitoring procedures. Finally, it provides recommended microbiological criteria for fresh meat.
Blanching of Food
Blanching is a heat treatment of fruits and vegetables that inactivates enzymes and microorganisms. It involves rapidly heating produce to a specified temperature for a short time period, then rapidly cooling it. This helps prevent quality degradation during further processing like freezing, canning, or drying by stopping enzymatic and microbial activity. Blanching also softens tissues, removes gases, and helps with peeling or packaging of produce. However, it can result in some nutrient and texture loss depending on the time-temperature combination used.
Shortening agents and Mayonnaise
Shortening agents such as butter, lard, and vegetable oils are used in baking to create tenderness and improve workability. Shortening provides benefits like flavor, lack of odor, and ability to weaken dough structure. Different shortenings produce different textures, with firm fats making flaky pastry and oils more compact pastry. Mayonnaise is an emulsion of oil, egg yolk, and vinegar or lemon juice stabilized by emulsifiers in the yolk. It can be made by hand or machine and varies in fat content. Common uses include as a condiment and in dishes like potato salad.
Butter
Butter is made by churning cream to separate the butterfat globules. The document discusses the definition, history, properties, classification, manufacturing process, packaging and storage of butter. It defines butter as a concentrate containing at least 80% milk fat obtained by churning cream. The manufacturing process involves receiving milk, separating cream, standardizing, pasteurizing, churning, ripening, packaging and storage. Butter can be classified based on storage, manufacturing practice, acidity of cream and salt content.
Vinegar
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
biological hazards in food processing
This document discusses biological hazards in food processing. It defines biological hazards as organisms or organic matter from organisms that can harm human health, such as parasites, viruses, bacteria, and fungi. These hazards can contaminate raw materials or foods during processing. Major biological hazards from bacteria include Salmonella, Listeria monocytogenes, and Clostridium botulinum, which can cause illnesses through infection or toxin ingestion. Viruses like hepatitis A and norovirus, as well as parasites like Giardia and Ascaris, can also infect people through food. Contamination sources include animal feces, contaminated soil and water, and poor hygiene practices. The HACCP food safety system and proper handling/processing through techniques
GMP and GHP
The document discusses Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP). It provides background on the development of international food safety standards by organizations like Codex Alimentarius and ISO. GMP covers all aspects of food production to ensure quality and safety, including facilities, equipment, employee training, sanitation, and process controls. GHP focuses on minimum hygiene requirements throughout the food chain from production to consumption. Both are important frameworks to protect consumer health.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
Food Safety Management Systems (FSMS)
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Class 1 Preservatives vs. Class 2 Preservatives
It so happens, that no matter whatever “healthy” packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
Canning - A Preservation process
Canning is the process of sealing foods in containers and sterilizing them through heat to allow for long storage. It was invented in France in 1804 by Appert and involves selecting high quality fresh fruits and vegetables, washing, cutting, blanching, filling containers, exhausting air, sealing, heat processing, cooling, and storing in a cool, dry place. The multi-step process preserves foods by killing microorganisms and preventing recontamination.
MAP
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
Utilizing Online TOC Monitoring to Control Industrial Water Quality
Online TOC monitoring can help control water quality in industrial processes. It provides real-time, accurate measurements to drive operational decisions. Conventional TOC analyzers require frequent maintenance and calibration, resulting in low reliability and lack of trust in results. A new two-stage advanced oxidation TOC monitor requires only semi-annual maintenance, has high reliability, and can handle samples with particulates without filtering to provide trusted measurements for process control and compliance.
Dipti cleaning ppt
This document provides standard operating procedures for cleaning equipment, facilities, and cleaning-in-place (CIP) at a pharmaceutical company. It outlines two types of equipment cleaning - Type A which requires dismantling equipment parts for cleaning, and Type B which is surface cleaning without dismantling. Critical areas for cleaning facilities are also identified. CIP is described as a method for cleaning pipes and vessels internally without disassembly using circulation of cleaning solutions. A typical CIP cycle involves pre-rinse, caustic wash, intermediate rinse, acid wash, and final rinse steps. Factors like temperature, concentration, contact time and pressure/turbulence are noted to impact cleaning effectiveness.
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Contamination, preservation, and spoilage of fruits and vegetables
This document discusses the microbiology of fruits and vegetables from harvesting through processing and preservation. It notes that fruits and vegetables can become contaminated during harvesting from various sources like soil, water, handling etc. and that proper cooling, washing, sorting and sanitization can reduce microbial loads. It describes how different preservation methods like canning, freezing, drying use processes like heating, chilling and addition of preservatives to control microbial growth. Overall, the key points are that proper handling and use of techniques like cooling, washing, heating and addition of preservatives are important to control microbes during processing and preservation of fruits and vegetables.
Bread spoilage and staling
This document discusses different types of bread spoilage including moldiness, ropiness, and chalky bread. It describes the causes and methods to prevent each type of spoilage. The document also covers theories of bread staling including starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Prevention methods for bread staling include using enzymes, shortenings, emulsifiers, reheating, packaging, soy addition, malting, fermentation, and high fiber flour.
Food Spoilage
This document discusses factors that affect food spoilage. It defines food spoilage as a change in a food's normal state that makes it unacceptable for consumption. The main causes of spoilage are physical, biological, and chemical/biochemical factors. Microorganisms like bacteria, yeasts and molds are the most common biological cause. Intrinsic food factors like water activity, pH, and composition, as well as extrinsic factors like temperature, humidity and atmosphere composition influence the growth of spoilage microorganisms. Maintaining proper storage conditions and hygiene are important to prevent or slow down spoilage.
Concentration and Dehydration
This document discusses concentration and dehydration of foods. It provides methods for concentrating foods like fruit jelly and candied fruits by partially removing moisture. Dehydration removes almost all water from foods down to 5% moisture. Methods for dehydrating foods include sun drying, hot air drying, microwave vacuum drying and osmotic dehydration. Water activity is defined as the ratio of water vapor pressure in a food to pure water vapor pressure and influences microbial spoilage and texture. Moisture sorption isotherms relate water content to water activity and may exhibit hysteresis.
Cleaning and sanitation
Sanitation in the food industry is important to destroy microorganisms and prevent human contact with hazards while not negatively impacting products. Cleaning is a prerequisite to sanitation by removing oils, greases and proteins. Sanitizers are then used to reduce microorganisms to a safe level and include steam, hot water, and chemical sanitizers like chlorine compounds. Proper sanitation methods and the difference between manual and mechanical dishwashing processes are outlined to promote hygiene.
thermal processing of food
This document provides information on food preservation through thermal processing. It discusses microbial contamination of food and the types of bacteria that can cause food poisoning. It then describes various thermal processing techniques used for food preservation including blanching, pasteurization, and sterilization. For each technique, it outlines the purpose, common temperature and time parameters used, and examples of equipment involved. Key factors that affect the heat resistance of microorganisms are also summarized. The document serves as an introduction to the topic of food preservation through thermal processing.
Physical and chemical hazards in food
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
Dehydration
Dehydration is a method of food preservation that involves removing water from food to prevent spoilage. It works by lowering the water activity level of foods, which inhibits the growth of microorganisms. There are several types of drying methods that work through evaporation of water, including direct convective drying, indirect drying, and radiation drying. The drying process can impact the physical, chemical, and sensory properties of foods through effects like protein denaturation, loss of structure, and browning reactions. By removing moisture, dehydration allows foods to be stored longer while retaining important qualities like flavor and nutrition.
HACCP Plan in Meat Industry
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in the meat industry. It covers the 7 principles of HACCP and provides examples of how to apply it in meat processing plants. Specifically, it analyzes the processing steps for cured cooked ham and identifies potential biological, chemical and physical hazards at each step. It then outlines the HACCP plan for cured cooked ham production, identifying critical control points and establishing critical limits and monitoring procedures. Finally, it provides recommended microbiological criteria for fresh meat.
Blanching of Food
Blanching is a heat treatment of fruits and vegetables that inactivates enzymes and microorganisms. It involves rapidly heating produce to a specified temperature for a short time period, then rapidly cooling it. This helps prevent quality degradation during further processing like freezing, canning, or drying by stopping enzymatic and microbial activity. Blanching also softens tissues, removes gases, and helps with peeling or packaging of produce. However, it can result in some nutrient and texture loss depending on the time-temperature combination used.
Shortening agents and Mayonnaise
Shortening agents such as butter, lard, and vegetable oils are used in baking to create tenderness and improve workability. Shortening provides benefits like flavor, lack of odor, and ability to weaken dough structure. Different shortenings produce different textures, with firm fats making flaky pastry and oils more compact pastry. Mayonnaise is an emulsion of oil, egg yolk, and vinegar or lemon juice stabilized by emulsifiers in the yolk. It can be made by hand or machine and varies in fat content. Common uses include as a condiment and in dishes like potato salad.
Butter
Butter is made by churning cream to separate the butterfat globules. The document discusses the definition, history, properties, classification, manufacturing process, packaging and storage of butter. It defines butter as a concentrate containing at least 80% milk fat obtained by churning cream. The manufacturing process involves receiving milk, separating cream, standardizing, pasteurizing, churning, ripening, packaging and storage. Butter can be classified based on storage, manufacturing practice, acidity of cream and salt content.
Vinegar
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
biological hazards in food processing
This document discusses biological hazards in food processing. It defines biological hazards as organisms or organic matter from organisms that can harm human health, such as parasites, viruses, bacteria, and fungi. These hazards can contaminate raw materials or foods during processing. Major biological hazards from bacteria include Salmonella, Listeria monocytogenes, and Clostridium botulinum, which can cause illnesses through infection or toxin ingestion. Viruses like hepatitis A and norovirus, as well as parasites like Giardia and Ascaris, can also infect people through food. Contamination sources include animal feces, contaminated soil and water, and poor hygiene practices. The HACCP food safety system and proper handling/processing through techniques
GMP and GHP
The document discusses Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP). It provides background on the development of international food safety standards by organizations like Codex Alimentarius and ISO. GMP covers all aspects of food production to ensure quality and safety, including facilities, equipment, employee training, sanitation, and process controls. GHP focuses on minimum hygiene requirements throughout the food chain from production to consumption. Both are important frameworks to protect consumer health.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
Food Safety Management Systems (FSMS)
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Class 1 Preservatives vs. Class 2 Preservatives
It so happens, that no matter whatever “healthy” packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
Canning - A Preservation process
Canning is the process of sealing foods in containers and sterilizing them through heat to allow for long storage. It was invented in France in 1804 by Appert and involves selecting high quality fresh fruits and vegetables, washing, cutting, blanching, filling containers, exhausting air, sealing, heat processing, cooling, and storing in a cool, dry place. The multi-step process preserves foods by killing microorganisms and preventing recontamination.
MAP
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
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Contamination, preservation, and spoilage of fruits and vegetables
Contamination, preservation, and spoilage of fruits and vegetables
Similar to cleaning in food plant
Utilizing Online TOC Monitoring to Control Industrial Water Quality
Online TOC monitoring can help control water quality in industrial processes. It provides real-time, accurate measurements to drive operational decisions. Conventional TOC analyzers require frequent maintenance and calibration, resulting in low reliability and lack of trust in results. A new two-stage advanced oxidation TOC monitor requires only semi-annual maintenance, has high reliability, and can handle samples with particulates without filtering to provide trusted measurements for process control and compliance.
Dipti cleaning ppt
This document provides standard operating procedures for cleaning equipment, facilities, and cleaning-in-place (CIP) at a pharmaceutical company. It outlines two types of equipment cleaning - Type A which requires dismantling equipment parts for cleaning, and Type B which is surface cleaning without dismantling. Critical areas for cleaning facilities are also identified. CIP is described as a method for cleaning pipes and vessels internally without disassembly using circulation of cleaning solutions. A typical CIP cycle involves pre-rinse, caustic wash, intermediate rinse, acid wash, and final rinse steps. Factors like temperature, concentration, contact time and pressure/turbulence are noted to impact cleaning effectiveness.
Current cleaning techniques in dairy processing industry
Current cleaning techniques in the dairy processing industry are outlined. Cleaning involves removing unwanted matter like microorganisms to prevent product contamination, while sanitization reduces the microbial load on cleaned surfaces. Together, cleaning and sanitization are complementary processes. Common cleaning methods include CIP (cleaning-in-place) systems using a cleaning cycle of pre-rinsing, cleaning with detergents, rinsing, and disinfection. Centralized and decentralized CIP systems are used. Chemicals like alkaline detergents and acids are selected based on their properties. Proper handling and safety procedures must be followed for chemicals. Manual and mechanical washers are used to clean milk cans and tankers. Effectiveness of cleaning is assessed visually
Sterilization validation
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Africa training int (1).pptx
This document provides information about cleaning-in-place (CIP) systems and bottle washers. It discusses the key components of a CIP system including storage tanks, pumps, heat exchangers, and instrumentation. It explains the importance of mechanical action, chemistry, time, and temperature in effective cleaning. It also discusses sequences for CIP including caustic, acid, disinfectant, and rinse steps. For bottle washers, it covers factors like mechanical action, temperature, time, chemical concentration and components of cleaning chemicals.
project report on quality control in PEPSICO HAJIPUR
This document provides an overview of quality control processes at Lumbini Beverage Pvt Ltd beverage plant in India. It discusses the water treatment process that purifies water through various stages including coagulation, sedimentation, sand filtration, activated carbon, and UV filtration. It also describes microbial testing of water and syrup, the bottle washing process, product manufacturing including syrup preparation and bottling, product testing, effluent treatment, and various quality tests conducted.
Basics of Sterilization
This document provides an overview of sterilization basics including cleaning, disinfection, and sterilization processes. It discusses:
- The importance of cleaning instruments before disinfection or sterilization.
- Types of cleaning including decontamination to remove microorganisms and disinfection to reduce bioburden.
- Proper preparation, inspection, packaging and storage of instruments for sterilization.
- Common sterilization methods like steam sterilization which uses high temperatures and moisture to destroy all microbes.
- The use of chemical and biological monitors to validate the sterilization process worked as intended.
Waste water treatment
waste water generation has become a big issue all over the world. Therefore understanding sewage treatment principles is necessary to plan a waste water treatment plant and resource recovery. This presentation discusses, what is waste water, composition of waste water and major functional units of a treatment plant
Sewage treatment Disposal
The document discusses various methods of sewage treatment and disposal. It describes preliminary treatment processes like screening and grit removal to remove large solids and sand. Primary treatment involves sedimentation to remove settleable solids. Secondary treatment may use biological processes like aeration tanks, trickling filters, and oxidation ponds to reduce organic matter using microorganisms. Sludge digestion is also discussed to reduce the volume of sludge produced. Other topics covered include factors affecting treatment processes, limitations of BOD/COD testing, and prevention of sewage sickness in soils.
5.1st GNM Community H Nsg - unit- 2 - Environmental Hygiene - Environmental F...
Community Health Nursing I Environmental Factors Contributing to Health
By,
Thiru murugan
Environmental Hygiene:
Unit II: Environmental Factors Contributing to Health
a)Water: Sources and characteristics of safe and wholesome water, Uses of water, Rain water harvesting, Water pollution, Water borne diseases & Water purification-small and large scale
b)Air: Composition of air, Airborne diseases, Air pollution and its effect on health & Control of air pollution and use of safety measures.
c)Waste: Refuse, garbage, excreta and sewage, Health hazards, Waste management: collection, transportation and disposal.
d)Housing: Location, Type , Characteristics of good housing, Basic amenities, Town planning
e)Ventilation: Types and standards of ventilation
f)Lighting: Requirements of good lighting, Natural and artificial lighting & Use of solar energy
g)Noise: Sources of noise, Community noise levels, Effects of noise pollution & Noise Control measures
h)Arthropods: Mosquitoes, housefly, sand fly, human louse, rat fleas, rodents, ticks etc. and Control measures
a)Water:
Water is a essential basic need of human and all living things
Water is made of hydrogen and oxygen.
The water is very important for life, because it is vital.
The animals or humans drink water because the body needs 75% water
Pure water has no colour, no taste and doesn’t smell of anything and absence of micro organism
Sources:
Rain water
Surface water
Ground water:
Rain water: Natural source & pure
Surface water:
Lakes
Ponds
Streams
Rivers
Storage reservoir
Characteristics of safe and wholesome water: Safe and wholesome water is defined as that which is
free from pathogenic agents
free from harmful chemical substances
pleasant to taste, colorless and odorless
usable for domestic purposes
Uses of water:
Household or domestic(drinking, preparing food, bathing, washing clothes and dishes, brushing your teeth, watering the yard and garden)
Agricultural (farming gardening fisheries)
Industrial (manufacturing)
Recreational (swimming, water shows, boating)
Environmental activities (park, street cleaning)
Fire extinction (control & stoppage of fire disaster)
Hydro power generation (production of electricity)
Rain water harvesting:
Rainwater harvesting is the simple process or technology used to conserve rainwater by collecting, storing, conveying and purifying of rainwater that runs off from rooftops, parks, roads, open grounds, etc. for later use.
Components: Rainwater harvesting systems consists of the following components:
Catchment (Collection): Used to collect and store
Conveyance system (transport): It is used to transport the harvested water from the catchment to the recharge zone.
Flush: It is used to flush out the first spell of rain.
Filter: Used for filtering the collected rainwater and removing pollutants.
Tanks and the recharge structures: Used to store the filtered water which is ready to use.
The process of rainwater harvesting involves the collection and the
2. part two.pptx
The document discusses various types of laboratory equipment used for water purification and sterilization. It describes distillation systems that purify water through boiling and condensation. It also discusses different water types (I, II, III) and their recommended uses. The document outlines methods for sterilization including autoclaves, which use high pressure steam to kill microbes. Autoclaves achieve sterilization through precise control of temperature, pressure, and timing in the sterilization cycle.
Optimizing the Sterilization Process in compliance with standards
Sterilization optimization involves improving the process of sterilization to ensure it is efficient, effective, and safe123. Sterilization itself is a process that destroys or eliminates all forms of microbial life and is carried out in healthcare facilities by physical or chemical methods.
ard-food-safty-training-cleaning-and-sanitation-presentation.ppt
This document discusses the importance of cleaning and sanitation in preventing pest infestation, bacteria growth, and cross contamination. It defines different types of dirt and outlines the difference between cleaning and sanitation. The document details different cleaning tools and chemicals, and explains the steps in proper cleaning and sanitation which includes removing waste, scraping debris, cleaning, sanitizing, and protecting cleaned surfaces. Wet and dry cleaning methods are described along with standard operating sanitation procedures, monitoring, documentation, and verification processes.
ard-food-safty-training-cleaning-and-sanitation-presentation.ppt
This document discusses the importance of cleaning and sanitation in preventing pest infestation, bacteria growth, and cross contamination. It defines different types of dirt and outlines the difference between cleaning and sanitation. The document describes various cleaning tools and chemicals, and outlines the steps for proper cleaning and sanitation which includes removing waste, scraping debris, cleaning, sanitizing, and protecting cleaned surfaces. It also discusses standard sanitation operating procedures, monitoring programs, and documentation.
Lecture 9 -_centralized_water_treatment_(treatment_and_disinfection)[1]
This document provides an overview of water treatment processes for a town water supply. It discusses various stages of treatment including preliminary treatment (screening, sedimentation, aeration), primary sedimentation, and monitoring water quality. Key points made include that town water supplies require treatment due to the larger scale, that a single source of pollution could cause an epidemic, and that treatment must be applied continuously and reliably. Diagrams are also included showing sample water treatment plant layout and processes.
Waste water treatment technologies
This document provides an overview of various wastewater treatment technologies. It begins with initial screening and primary treatment techniques like sedimentation and filtration to remove solids. It then discusses secondary biological treatment using aerobic and anaerobic processes. Finally, it covers tertiary treatment techniques like disinfection using chlorination, ozonation, and UV irradiation. The document serves as a comprehensive introduction to the different stages and methods involved in wastewater treatment.
Pepsico QUALITY CONTROL TRAINING
PepsiCo is a major producer of carbonated soft drink, other beverage, and snack food. It is sold in stores and restaurant, retail outlet and through a vending machine. Its beverage division including Pepsi cola drink, water bottles, and markets several popular drinks
Water purification methods
This document discusses various methods for purifying water at small and large scales. At a small scale, domestic filters like cloth, ceramic, and ultraviolet filters can be used. Boiling is also effective but uses a lot of fuel. Chemical processes involve using bleach, chlorine solutions, chlorine tablets, alum, or iodine to purify water. At a large scale, purification methods include aeration, oxidation, filtration through soil layers, and evaporation.
hemodialysis water treatment.pptx
This document discusses the treatment of reverse osmosis (RO) water for a hemodialysis unit. It outlines the various stages of pre-treatment, primary treatment, and disinfection required to produce ultrapure dialysis water. The pre-treatment process removes particles, chlorine, and hardness. Primary treatment includes softening, carbon filtration, and RO to remove inorganic contaminants. Disinfection is done through chemical methods like peracetic acid or non-chemical UV light and hot water to kill bacteria and prevent endotoxins from entering the dialysate. Proper water treatment and disinfection is crucial to reduce inflammation and improve patient outcomes on hemodialysis.
ww01_intro_to_ww_treatment_slides.ppt
The document provides an overview of wastewater treatment plant operator roles and responsibilities. It discusses the typical duties of an operator which include planning, design, construction, administration, public relations, operations, maintenance, safety, and continuing education. It emphasizes the importance of safety, record keeping, process control decisions, and maintaining certification through ongoing training. The key responsibilities of a wastewater treatment plant operator are to safely operate and maintain the treatment facility and ensure the treated water meets regulatory standards before being discharged or reused.
Similar to cleaning in food plant (20)
Utilizing Online TOC Monitoring to Control Industrial Water Quality
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Current cleaning techniques in dairy processing industry
Current cleaning techniques in dairy processing industry
project report on quality control in PEPSICO HAJIPUR
project report on quality control in PEPSICO HAJIPUR
5.1st GNM Community H Nsg - unit- 2 - Environmental Hygiene - Environmental F...
5.1st GNM Community H Nsg - unit- 2 - Environmental Hygiene - Environmental F...
Optimizing the Sterilization Process in compliance with standards
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ard-food-safty-training-cleaning-and-sanitation-presentation.ppt
ard-food-safty-training-cleaning-and-sanitation-presentation.ppt
ard-food-safty-training-cleaning-and-sanitation-presentation.ppt
ard-food-safty-training-cleaning-and-sanitation-presentation.ppt
Lecture 9 -_centralized_water_treatment_(treatment_and_disinfection)[1]
Lecture 9 -_centralized_water_treatment_(treatment_and_disinfection)[1]
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Water, Carbohydrates, Proteins, and Fats and Oils are major constituents of food. Different foods have different percentages of these constituents. Water is the major constituent although it provides no energy. It plays a very important role in food spoilage as it provides a medium for many chemical, biochemical and microbial reactions. Carbohydrate and Proteins though same amount of energy they have very different role in human body. Carbohydrates provide energy to body and brain and good for GUT. Proteins on the other hand make muscles, skin, hairs, nails. In short supportive and protective structure, enzymes, antibodies, blood, etc are made up of protein. Fats provide double the amount of energy as compared to carbs or protein. They make our food delicious and form an adipose layer beneath the skin. Video of this presentation is available at
https://youtu.be/z9XC0Y-DoZM
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For more understanding please check out video of this presentation
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https://youtu.be/nIlGxnqMh3k
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Heathrow Expansion Plan.pptx
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merits and demerits of thawing of fish
Thawing fish involves increasing its temperature so that ice crystals melt back into water at around -10C. There are various methods of thawing fish, including refrigeration, cold water, and microwaves. Thawing has merits like increased yield, shorter cooking times, and tenderized texture from ice crystal formation disrupting muscle fibers. However, thawing also has demerits such as weight loss from water leeching out, reduced water holding capacity, and possible color and texture changes from oxidation and rigor mortis. Care must be taken to thaw fish slowly at low temperatures to minimize quality impacts.
low carbohydrate diet
A low carbohydrate diet limits carbohydrates from grains, starchy vegetables, fruits, and emphasizes foods high in protein and fat. It is used for weight loss, health benefits, and reducing disease risks. While it can help with weight loss, there are risks like headaches, weakness, and fatigue. Long term, it may increase the risk of gastrointestinal issues, chronic diseases, and vitamin/mineral deficiencies. Ketosis occurs when the body breaks down stored fat for energy due to a lack of carbohydrates, producing ketones. However, the American Heart Association says there is not enough evidence that low carb diets provide heart healthy benefits.
food borne illnesses and its global impact
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cleaning in food plant
- 1. Cleaning and Sanitizing Procedure - II Course Title: Food Plant Layout Presented by: Group-II Department of Food Science and Technology FST-502
- 2. Fundamentals Of Cleaning Factors Influencing Cleaning Process CIP Cleaning In Still Beverages Plant Evaluation Of Cleaning Process Over View CONTENTS
- 3. Fundamentals of cleaning • 1. Pre Rinse Rinsing with warm water to loosen and remove soil • 2. Cleaning Cycle
- 4. Use of alkaline chemical solution • Remove organic solvent Rinsing with water • Cold to hot water rinse • remove chemical solution And food soil residues Mild acid rinse • Neutralize & remove alkaline residues, • remove mineral deposit Sanitising • sanitising agent • time and concentration are critical
- 5. Time Mechanics Temperature Concentration Factors Influencing Cleaning • Sinner Cycle
- 6. 1. Contact Time • Longer the contact time, greater amount of food soil removed • Increasing time reduces concentration 2. Temperature Of Detergent Solution • Higher temperature, greater solubility of cleaning solution • Increasing temperature reduces time
- 7. 3. Nature And Chemical Concentration Of Detergent Solution • Depends upon: Chemical Type of food soil Type of equipment • Concentration is reduced as temperature and time increases
- 8. 4. Mechanical Force • Depends upon Nature and thickness of soil film • Can be done by: 1. Hand scrubbing with brush 2. Turbulent flow and pressure in pipelines • Typically reduces time, temperature and concentration
- 9. Quality of water • Chemically and bacteriologically acceptable • Soft water • Use of water conditioning in case of hard water: Prevent precipitation on pipelines and equipment • Cleaning and sterilizing solution can be mixed together
- 10. Detergent • Nature and composition • Should be Selected after laboratory trials
- 11. Flow System CIP promotes • Degree of turbulence: Irregular atmospheric motion especially when characterized by up-and-down currents • Circulation time Influence scouring effect produced by flowing liquid stream
- 12. • Piping system should be designed to produce high Reynolds number Reynolds number the ratio of inertial forces to viscous forces predicting if a flow will be laminar or turbulent • Flow velocities for pipelines should not be less than 1.5m/s or 5ft/s.
- 13. Flushing • Normal water followed by warm water Dilute NaOH • Conc.: 1-1.5% • Temperature: 90 C • Time 20 min Flushing • Simple water CIP In Still Beverage Plant:
- 14. Dil. HNO3 • Conc. : 0.75% • Temperature: 70-80 C • Time: 15 minutes Rinsing • water Sterilization • Hot water sterilization at 92° C • Hot air sterilization at 120° C • Used for tetra pack machines
- 15. Evaluation Of The Cleaning Process: OBJECTIVE: • removing physical, chemical and microbiological contaminants from equipment Physical cleanliness • Visual product wastes, foreign matter, slime, etc.
- 16. Chemical Cleanliness • Undesirable chemicals—cleaning compounds, germicide, pesticides • Easily removed by proper washing and rinsing Microbiological Cleanliness • Most dominant factor • Microbes present on product, equipment, building and people • Must be controlled through proper sanitation
- 17. Electron Spectroscopy For Chemical Analysis (ESCA) • Evaluate cleaning processes • Quantify the concentration of elemental species(except hydrogen and helium) • Monitor the efficiency of contamination removal
- 18. ATP Bioluminescence Monitoring • Emerging technology • Detection of compound ATP • ATP detected by standard bioluminescence assay • ATP reacts with luciferase enzyme and oxygen to emit a photon of yellow-green light • Detects the presence of food soil or bacteria on plant surfaces
- 19. Over View: Fundamentals of cleaning • Pre rinse • Cleaning cycle Factors influencing cleaning process • Time • Temperature • Nature & concentration • Mechanical force • Quality of water • Detergent • Flow System
- 20. CIP in still beverage plant Evaluation of Cleaning process • Physical Cleanliness • Chemical Cleanliness • Microbiological Cleanlinesss • ESCA • ATP bioluminescence monitoring Cont.: