COOKING PROCEDURE:Connie’s Pepperoni Pizza Pan
It must be thaw in refrigeration at least 12 hours before cooking and once cooked, it allow pizza to stand one to two minutes before cutting.
Convection Oven Settings:Pre-heat oven to180˚C. Bake for approximately 10-12 minutes or until cheese and crust is golden brown.
It should be notify that All ovens vary in temperature, so cooking times may vary. Hot and cold spots may be present. Check pizza half way through cooking cycle, if browning is not even across pizza, rotate pizza ½ turn and finish baking.
Storage and Handling:
THe box should handle with care like handling eggs... making sure the box is not damage.
If outside damage is present, open the box to check the pizzas for any damage.
The receiver should check the expiration date on the box; a six-month shelf life is printed on the outside of the box. Place a received date on the box for rotation purposes.
When stacking pizzas in the freezer, they should not be stacked more than two cases high, to prevent crushing.
Check freezer to assure that temperature of (-18 to -24˚C) is being maintained.
Never store pizza on its side, as cheese and other toppings may be displaced.
FIFO: First In, First Out
Rotation of product is essential. Older product must be used first. This will insure the product is still fresh and will not over the expire date.
When thawing pizza for cooking, date the product with a four-day shelf life. (Today’s date + four = expiration date).
Pizza should be golden brown on top and bottom!
Pizza must reach an internal temperature of:
Meat 165°F (74˚C)
Other 140°F (60˚C)
Holding temperature should be (60˚C)
Fully cooked pizza has thirty-minute holding time.
http://www.nationpizza.com/pages/panpep.html
Friday, April 27, 2007
What are the survival microbes for high heat treatment?
Among the microorganisms, bacteria is the one that need to be taken care of as mold and yeasts are readily killed during high heat treatment.
Clostridium botulinum. (sometimes called "botch") is a spore-forming bacterium which grows only in the absence of oxygen. Because to this characteristic, and to its preferences for a protein diet, it is called a "putrefactive anaerobe". It grows best at temperatures between 86 and 98 *F, although growth can occur at any temperature between 50 F and 100 *F.
The spores are found everywhere in the soil and any food may be contaminated with them. The bacteria themselves are not poisonous and we eat them every day in our food. It is only the toxin which they liberate when they grow in a food, which is poisonous. The spores are very heat resistant and can survive from 5 to 10 hours in boiling water. Since Clostridium botulinum grows readily in vegetables (except tomatoes), meats, fish and poultry, all such foods must receive a process designed to kill the spores of this bacterium.
http://www.agen.ufl.edu/~chyn/age2062/modules/Sterilization/sterilization.htm
Clostridium botulinum. (sometimes called "botch") is a spore-forming bacterium which grows only in the absence of oxygen. Because to this characteristic, and to its preferences for a protein diet, it is called a "putrefactive anaerobe". It grows best at temperatures between 86 and 98 *F, although growth can occur at any temperature between 50 F and 100 *F.
The spores are found everywhere in the soil and any food may be contaminated with them. The bacteria themselves are not poisonous and we eat them every day in our food. It is only the toxin which they liberate when they grow in a food, which is poisonous. The spores are very heat resistant and can survive from 5 to 10 hours in boiling water. Since Clostridium botulinum grows readily in vegetables (except tomatoes), meats, fish and poultry, all such foods must receive a process designed to kill the spores of this bacterium.
http://www.agen.ufl.edu/~chyn/age2062/modules/Sterilization/sterilization.htm
Potential Hazards in EGG
Egg
While comparing egg to milk, both are perishable food product. However, this is only so when the egg is broken. This is because the egg in the shell has natural protection through the cuticle, shell, shell membranes and lysozyme.
Samonella is a constant concern to egg and egg products as well. Other bacteria found in eggs are Pseudomonas, Streptococcus, Alcaligenes, Staphylococcus, Bacillus, Flavobacterium, Proteus, Serratia, Arthobacter, and Micrococcus.
Molds and yeast can also be found in egg.
For dry eggs, once it is rehydrated, it have the same problems as that of liquid egg
A small number of these organism could cause the diseases , thus stringent control measures must be employed.
Potential Hazard
Samonella can be found in the intestinal tract of animals including humans. Food that commonly known to possess Samonella include eggs, poultry, meat and meat products.
How To Prevent
These heat-sensitive organisms can be destroyed by temperature of 140*F and above for over 30 minutes. They will not be able to grow at temperatures below 42*F but still able to persist in frozen or refrigerated seafood.
Symptoms
The symptoms of the disease are vomiting, diarrhea, nausea, abdominal pain and may even cause moderate fever.
Those who are ill, young and aged persons are of greater risk.
Among the ill and sick, some will result in death if large amount are ingested.
Critical limits
There Should be absence of Samonella to prevent the illness. [0cfu/ml]
The Egg Safety Act is an organization set up for consumer protection by calling for comprehensive testing and labeling provisions
http://www.cspinet.org/foodsafety/support_s1868.html
While comparing egg to milk, both are perishable food product. However, this is only so when the egg is broken. This is because the egg in the shell has natural protection through the cuticle, shell, shell membranes and lysozyme.
Samonella is a constant concern to egg and egg products as well. Other bacteria found in eggs are Pseudomonas, Streptococcus, Alcaligenes, Staphylococcus, Bacillus, Flavobacterium, Proteus, Serratia, Arthobacter, and Micrococcus.
Molds and yeast can also be found in egg.
For dry eggs, once it is rehydrated, it have the same problems as that of liquid egg
A small number of these organism could cause the diseases , thus stringent control measures must be employed.
Potential Hazard
Samonella can be found in the intestinal tract of animals including humans. Food that commonly known to possess Samonella include eggs, poultry, meat and meat products.
How To Prevent
These heat-sensitive organisms can be destroyed by temperature of 140*F and above for over 30 minutes. They will not be able to grow at temperatures below 42*F but still able to persist in frozen or refrigerated seafood.
Symptoms
The symptoms of the disease are vomiting, diarrhea, nausea, abdominal pain and may even cause moderate fever.
Those who are ill, young and aged persons are of greater risk.
Among the ill and sick, some will result in death if large amount are ingested.
Critical limits
There Should be absence of Samonella to prevent the illness. [0cfu/ml]
The Egg Safety Act is an organization set up for consumer protection by calling for comprehensive testing and labeling provisions
http://www.cspinet.org/foodsafety/support_s1868.html
EGGS - inidividual research - REGULATIONS in Singapore
What is AVA?
AVA refers to Agri-food and Veterinary Authority of Singapore. It Ensuring food safetyfor both primary and processed food. AVA ensures the safety of all food from production to just before retail. AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety
Import, Export and Transshipment of Eggs (fresh)
Eggs refer to fresh table eggs (Hen eggs).
Import requirements
The local legislation that require of egg is that 1) The traders are required to apply for a Central Registration Number from customs in Singapore and a AVA license.
2) The eggs are only to be imported from approved sources. One example would be Malaysia.
3) The eggs must be deprived from a single farm only.
4) Each consignment must also be accompanied by a Veterinary Health Certificate issued by the veterinary authority of the exporting country. The Veterinary Health Certificate must be dated within 7 days of import.
5) The eggs to be subjected to inspection by AVA. Samples may also be analyze in laboratory
Import procedures
The import procedures are 1) The applicant must obtain Health Certificate from veterinary authority of the exporting country. 2) The applicant must apply for an AVA import permit through TradeNet.
3) The applicant must present the Cargo Clearance Permit (CCP), AVA import permit, veterinary health certificate and the imported eggs for AVA inspection.
4) AVA may collect samples for laboratory analysis. .
THe above informations are from the website: http://www.ava.gov.sg/AVA/Templates/AVA-GenericContentTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fFoodSector%2fImportExportTransOfFood%2fEggsFresh%2f&NRNODEGUID=%7b25B7B5C4-36CA-4B6D-8486-56BD5FDFD3B2%7d&NRCACHEHINT=Guest#top
AVA refers to Agri-food and Veterinary Authority of Singapore. It Ensuring food safetyfor both primary and processed food. AVA ensures the safety of all food from production to just before retail. AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety
Import, Export and Transshipment of Eggs (fresh)
Eggs refer to fresh table eggs (Hen eggs).
Import requirements
The local legislation that require of egg is that 1) The traders are required to apply for a Central Registration Number from customs in Singapore and a AVA license.
2) The eggs are only to be imported from approved sources. One example would be Malaysia.
3) The eggs must be deprived from a single farm only.
4) Each consignment must also be accompanied by a Veterinary Health Certificate issued by the veterinary authority of the exporting country. The Veterinary Health Certificate must be dated within 7 days of import.
5) The eggs to be subjected to inspection by AVA. Samples may also be analyze in laboratory
Import procedures
The import procedures are 1) The applicant must obtain Health Certificate from veterinary authority of the exporting country. 2) The applicant must apply for an AVA import permit through TradeNet.
3) The applicant must present the Cargo Clearance Permit (CCP), AVA import permit, veterinary health certificate and the imported eggs for AVA inspection.
4) AVA may collect samples for laboratory analysis. .
THe above informations are from the website: http://www.ava.gov.sg/AVA/Templates/AVA-GenericContentTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fFoodSector%2fImportExportTransOfFood%2fEggsFresh%2f&NRNODEGUID=%7b25B7B5C4-36CA-4B6D-8486-56BD5FDFD3B2%7d&NRCACHEHINT=Guest#top
Tuesday, April 17, 2007
RECALL PLANs
Product Recall Procedures
. Identify who, what, when, where, and how for recalls
. Identify additional relevant points of contact
http://www.cpsc.gov/businfo/8002.html
1. What and Where to Report
The following information should be transmitted / report:
· Description of the product.
· Name and address of the company, and whether it is a manufacturer, distributor, importer or retailer.
· Nature and extent of the possible product defect or unreasonable risk of serious injury or death.
· Nature and extent of injury or possible injury associated with the product.
· Name, address and telephone number of the person informing the Commission.
· A timetable for providing information not immediately available.
2. When To Report
A company must report within 24 hours of obtaining reportable information. It was to report potential substantial product hazards even while their own investigations are continuing. However, if a company is uncertain whether information is reportable, the firm may spend a reasonable time investigating the matter. That investigation should not exceed ten working days unless the firm can demonstrate that a longer time is reasonable in the circumstances.
To determine whether the product creates a substantial hazard, the staff will applies hazard priority standards to classify the severity of the problem.
The hazard priority system allows the staff to rank defective products uniformly. An example would be a Class A hazard rating is reserved for product defects that present a strong likelihood of death or grievous injury or illness to the consumer.If it was said the product creates a substantial product hazard; the hazard priority system also provides a guide for selecting the level and intensity of corrective action.
Class A Hazard
Exists when a risk of death or serious injury or illness is likely to occur
Class A hazards warrant / requires the highest level of attention. They call for a company to take immediate, comprehensive, and imaginative corrective action measures to identify and notify consumers, retailers and distributors having the defective product and to remedy the defect through repair or replacement of the product, refunds, or other measures.
Class B Hazard
Exists when a risk of death or serious injury or illness is not likely to occur, but is possible
Class C Hazard
Exists when a risk of serious injury or illness is not likely to occur, but is possible
No matter if a product defect is classified as a Class A, B or C priority hazard, the common element is that each of these defects creates a substantial product hazard that requires corrective action to reduce that risk of injury.
http://www.cpsc.gov/businfo/8002.html
Putting Together a Corrective Action Plan
A. Preparing For A Product Recall
It is unlikely that any two recall programs will ever be identical.
Therefore, companies should be prepared to address issues that invariably arise. For example:
-What is the defect that causes the product hazard?
-What caused the product defect to occur in the first place?
-Where are the unsafe products? How many are there?
-Did the product fail to comply with government safety regulations? How?
-Was the government or the appropriate regulatory body informed about the defect or lack of compliance?
-Has the company discontinued production and shipments of these products to distributors?
-Has the company notified retailers to stop selling the product and asked them to help identify consumers who own the product?
--Has a press release been prepared announcing the recall? What other forms of public notice are needed?
-Has a toll-free telephone service been set up that will be able to handle the number of calls expected after the recall is announced?
. Identify who, what, when, where, and how for recalls
. Identify additional relevant points of contact
http://www.cpsc.gov/businfo/8002.html
1. What and Where to Report
The following information should be transmitted / report:
· Description of the product.
· Name and address of the company, and whether it is a manufacturer, distributor, importer or retailer.
· Nature and extent of the possible product defect or unreasonable risk of serious injury or death.
· Nature and extent of injury or possible injury associated with the product.
· Name, address and telephone number of the person informing the Commission.
· A timetable for providing information not immediately available.
2. When To Report
A company must report within 24 hours of obtaining reportable information. It was to report potential substantial product hazards even while their own investigations are continuing. However, if a company is uncertain whether information is reportable, the firm may spend a reasonable time investigating the matter. That investigation should not exceed ten working days unless the firm can demonstrate that a longer time is reasonable in the circumstances.
To determine whether the product creates a substantial hazard, the staff will applies hazard priority standards to classify the severity of the problem.
The hazard priority system allows the staff to rank defective products uniformly. An example would be a Class A hazard rating is reserved for product defects that present a strong likelihood of death or grievous injury or illness to the consumer.If it was said the product creates a substantial product hazard; the hazard priority system also provides a guide for selecting the level and intensity of corrective action.
Class A Hazard
Exists when a risk of death or serious injury or illness is likely to occur
Class A hazards warrant / requires the highest level of attention. They call for a company to take immediate, comprehensive, and imaginative corrective action measures to identify and notify consumers, retailers and distributors having the defective product and to remedy the defect through repair or replacement of the product, refunds, or other measures.
Class B Hazard
Exists when a risk of death or serious injury or illness is not likely to occur, but is possible
Class C Hazard
Exists when a risk of serious injury or illness is not likely to occur, but is possible
No matter if a product defect is classified as a Class A, B or C priority hazard, the common element is that each of these defects creates a substantial product hazard that requires corrective action to reduce that risk of injury.
http://www.cpsc.gov/businfo/8002.html
Putting Together a Corrective Action Plan
A. Preparing For A Product Recall
It is unlikely that any two recall programs will ever be identical.
Therefore, companies should be prepared to address issues that invariably arise. For example:
-What is the defect that causes the product hazard?
-What caused the product defect to occur in the first place?
-Where are the unsafe products? How many are there?
-Did the product fail to comply with government safety regulations? How?
-Was the government or the appropriate regulatory body informed about the defect or lack of compliance?
-Has the company discontinued production and shipments of these products to distributors?
-Has the company notified retailers to stop selling the product and asked them to help identify consumers who own the product?
--Has a press release been prepared announcing the recall? What other forms of public notice are needed?
-Has a toll-free telephone service been set up that will be able to handle the number of calls expected after the recall is announced?
B. Elements of a Recall
A company that undertakes a recall should develop a comprehensive plan that reaches throughout the entire distribution chain to consumers who have the product. The company must design each communication to motivate people to respond to the recall and take the action requested by the company.
A plan must include the company's agreement that the Commission may publicize the terms of the plan to the extent necessary to inform the public of the nature of the alleged substantial product hazard and the actions being undertaken to correct that hazard.
The objectives of a recall are:
-To locate all defective products as quickly as possible;
-To remove defective products from the distribution chain and from the possession of consumers; and
-To communicate accurate and understandable information in a timely manner to the public about the product defect, the hazard, and the corrective action. Companies should design all informational material to motivate retailers and media to get the word out and consumers to act on the recall.
In determining what forms of notice to use, the paramount consideration should be the level of hazard that the recalled product presents.
Class A hazards warrant the highest level of company and Commission attention. Other considerations include where and how the product was marketed, its user population, the estimated useful life of the product, and how the product is most likely to be maintained and repaired.
A company conducting a recall must take particular care to coordinate the notice portion of the recall so that all participating parties, including retailers, have sufficient advance notice so that they can carry out the actions agreed upon.
Following are some specific suggestions for communicating recall information:
A. News Releases
The Office of Information and Public Affairs sends the news releases to national wire services, major metropolitan daily newspapers, television and radio networks, and periodicals on the agency's news contact mailing list. News releases from the Commission receive wide media attention and generate a good response rate from consumers.
[Each recall news release should use the word "recall" in the heading]
Recall news releases must include the following:
· The name and location of the recalling firm
· The name of the product
· The number of products involved
· A description of the hazard
· The number of deaths, injuries, and incidents involving the product
· Detailed description of the product, including model numbers, colors, sizes, and labeling
· A line drawing or photograph of the product
· Major retailers and where and when the product was sold and retail cost
· Complete instructions for consumers on how to participate in the recall
B. Video News Releases
A VNR increases the chances that television news media will air information about a recall because it effectively provides news of the recall to television news producers in the form that they need.
C. Posters
Posters are an effective means of providing continuing notice of recalls to consumers at points of purchase or other locations that they visit. Guidelines for posters and counter cards:
· Keep them BRIEF and eye-catching; in general, a poster requires far fewer words than a news release.
· Describe the hazard and tell consumers what to do.
· The firm’s toll-free telephone number should be in large size type at the bottom
· of the poster.
The company should also:
Advise retailers or other firms to place the posters in several conspicuous locations in their stores or offices where customers will see them, e.g., the area where the product was originally displayed for sale, store entrances, waiting rooms in pediatric clinics, service counters at repair shops.
D. Other Forms of Notice
Like news releases and posters, letters, advertisements, bulletins, newsletters, and other communications about a recall need to provide sufficient information and motivation for the reader or listener to identify the product and to take the action you are requesting. They should be written in language targeted to the intended audience.
The words "Important Safety Notice" or "Safety Recall" should appear at the top of each notice and cover letter and should also be on the lower left corner of any mailing envelope.
Conclusion
Consumers no longer view product recalls negatively. Millions of products have been recalled over the years. In today world, consumers believe they enjoy a safer, better product as a result of a recall conducted responsibly by company. It is important a company conducts a timely, reasonable recall of a product because it can have a strong influence on consumers' attitude about the firm. Successful product recalls in the past have rewarded companies with continuing consumer support and demand for the firms' products. Some examples are NESTLE and KIT KAT which occurs some months ago.
Thursday, April 5, 2007
Foodborne pathogens and ways to prevent it
Some coomon foodborne pathogens that can be present in frozen cakes:
Staphylococcus aureus are found in humans, mainly caused by the food handlers during production.
It seldom linked to food poisoning outbreak from consumption of raw products.
High level of Staphylococcus must be present before it causes illness in human.
It survived well in foods stored at -20˚C and is resistant to freezing and thawing.
To prevent it: It can be readily killed by cooking; however, the toxins are heat stable and will survive. Thus, temperature and time of the process must be control properly
CRITCAl LIMITs: 10^5
Samonella can be found in food and some commonly identified one are EGGs, Poultry, Meat and Meat products. (our product consists of Egg)
It can survive for long periods in foods.
To prevent it: High temperature of cooking can killed
CRITICAL LIMITs: Absence ~ cannot be present
ACCeptable range for some of the microbes:
Bacillus Cereus <10^3
Escherichia coli Not detected ~ Absence
Samonella Not detected ~ Absence
Staphylococcus <10^5
Listeria mono. Not detected ~ Absence
TPC <10^5
Yeast and mold <10^3
Staphylococcus aureus are found in humans, mainly caused by the food handlers during production.
It seldom linked to food poisoning outbreak from consumption of raw products.
High level of Staphylococcus must be present before it causes illness in human.
It survived well in foods stored at -20˚C and is resistant to freezing and thawing.
To prevent it: It can be readily killed by cooking; however, the toxins are heat stable and will survive. Thus, temperature and time of the process must be control properly
CRITCAl LIMITs: 10^5
Samonella can be found in food and some commonly identified one are EGGs, Poultry, Meat and Meat products. (our product consists of Egg)
It can survive for long periods in foods.
To prevent it: High temperature of cooking can killed
CRITICAL LIMITs: Absence ~ cannot be present
ACCeptable range for some of the microbes:
Bacillus Cereus <10^3
Escherichia coli Not detected ~ Absence
Samonella Not detected ~ Absence
Staphylococcus <10^5
Listeria mono. Not detected ~ Absence
TPC <10^5
Yeast and mold <10^3
Wednesday, April 4, 2007
FOOD SAFETY
Why is food safety important?
Food safety is a major issue as food borne illness, cause many to be ill and even death each year. Food borne illness can be transmitted to the food through receiving, storing, processing and even after the product is completed.
Illnesses from pathogenic bacteria appear to be increasing each year.
What is food safety?
The definition of good quality can be varied depending upon the type of food and the individual's food preference. Some of the important characteristics of quality include wholesomeness, freshness, nutritional value, texture, color, aroma and flavor.
Eventhough quality of foods are important, food safety is also a main issue and a concern to many consumers. Safe food means that there will be no danger from pathogenic microorganisms, naturally occurring toxins and other potentially harmful chemicals which may be deliberately added to foods.
Where can Unsafe food be found?
There are two types of microorganisms: Fungi and Bacteria.
Food does not cause illness, only bacteria and pathogens do. Normally, raw foods of animal origin such as meat, poultry, eggs, fish, and shellfish are frequently contaminated with bacteria. In other cases, food handlers can also contaminate foods common in human body such as Staphylococcus.
Unsafe foods are normally caused by physical hazards, chemical hazards and biological hazards. Example of physical hazards is the unhygienic handling of foods by food handlers, while example of chemical hazards is the sanitizer or other chemicals not being removed thoroughly or accidentally added without noticing. Example of biological hazards is microorganisms growing and proliferating in the foods.
Who are responsible in FOOD Safety?
In Singapore, AVA is responsible in the food safety, providing Singaporean safe food all year.
In other country like USA, FDA are the one providing and responsible in food safety.
In Australia, (ANZFA) also known as Australia New Zealand Food Authority is responsible.
How can FOOD SAFETY be acheived?
Some common practices of food safety are:
1) To make sure chilled foods to be kept in the chiller at 4°C and below as temperature danger zone for foods are between temperatures of 5 to 60°C.
2) Foods should not be allowed to stay in this temperature zone for more than 2 hours.
3) Food handlers are not to wear accessories during food production and in the food processing area.
4) Fingernails are to be short and clean for every food handlers in the production area.
5) Hairnets should be on when food handlers are in the food production area.
6) Gloves must be on when food handlers are handling food products.
Hands must be washed before and after the food handlers’ deal with foods.
7) Food that are cold must be serve cold and eat immediately
8) Hot food must be served hold and to be ate immediately after it is cooked. It should not be left in covers for more than 4 hours as microorganism can be started growing on them.
9) It is advisable not to buy food that are "opened" or slightly unwrapped. Example is that canned food to be properly sealed and should not be bulge or dented.
10) Temperature should controlled and maintained suring cooling, heating and freezing of foods.
[NOTES*: These points are learnt from Fpqa and Fpqap... one or two are from website =) ]
Food safety is part of everyone's job. It should be taken seriously as every mistake committed through receiving of foods to cooking of foods can cause illness and in severe cases will even cause death.
Food safety is a major issue as food borne illness, cause many to be ill and even death each year. Food borne illness can be transmitted to the food through receiving, storing, processing and even after the product is completed.
Illnesses from pathogenic bacteria appear to be increasing each year.
What is food safety?
The definition of good quality can be varied depending upon the type of food and the individual's food preference. Some of the important characteristics of quality include wholesomeness, freshness, nutritional value, texture, color, aroma and flavor.
Eventhough quality of foods are important, food safety is also a main issue and a concern to many consumers. Safe food means that there will be no danger from pathogenic microorganisms, naturally occurring toxins and other potentially harmful chemicals which may be deliberately added to foods.
Where can Unsafe food be found?
There are two types of microorganisms: Fungi and Bacteria.
Food does not cause illness, only bacteria and pathogens do. Normally, raw foods of animal origin such as meat, poultry, eggs, fish, and shellfish are frequently contaminated with bacteria. In other cases, food handlers can also contaminate foods common in human body such as Staphylococcus.
Unsafe foods are normally caused by physical hazards, chemical hazards and biological hazards. Example of physical hazards is the unhygienic handling of foods by food handlers, while example of chemical hazards is the sanitizer or other chemicals not being removed thoroughly or accidentally added without noticing. Example of biological hazards is microorganisms growing and proliferating in the foods.
Who are responsible in FOOD Safety?
In Singapore, AVA is responsible in the food safety, providing Singaporean safe food all year.
In other country like USA, FDA are the one providing and responsible in food safety.
In Australia, (ANZFA) also known as Australia New Zealand Food Authority is responsible.
How can FOOD SAFETY be acheived?
Some common practices of food safety are:
1) To make sure chilled foods to be kept in the chiller at 4°C and below as temperature danger zone for foods are between temperatures of 5 to 60°C.
2) Foods should not be allowed to stay in this temperature zone for more than 2 hours.
3) Food handlers are not to wear accessories during food production and in the food processing area.
4) Fingernails are to be short and clean for every food handlers in the production area.
5) Hairnets should be on when food handlers are in the food production area.
6) Gloves must be on when food handlers are handling food products.
Hands must be washed before and after the food handlers’ deal with foods.
7) Food that are cold must be serve cold and eat immediately
8) Hot food must be served hold and to be ate immediately after it is cooked. It should not be left in covers for more than 4 hours as microorganism can be started growing on them.
9) It is advisable not to buy food that are "opened" or slightly unwrapped. Example is that canned food to be properly sealed and should not be bulge or dented.
10) Temperature should controlled and maintained suring cooling, heating and freezing of foods.
[NOTES*: These points are learnt from Fpqa and Fpqap... one or two are from website =) ]
Food safety is part of everyone's job. It should be taken seriously as every mistake committed through receiving of foods to cooking of foods can cause illness and in severe cases will even cause death.
Potential Hazards in raw materials of Mum's Pound Cake
Flour
Four is a concern when discussed on the potential hazard as the Spores of Bacillus in flour can survive for a long period. When flour is hydrated, these spores germinate and the organism grow and cause spoilage of products.
A moisture content of 13% and above can permit the growth of bacteria and molds.
Bacteria found in flour includes, Bacillus, Lactobacillus, Pseudomonas, Streptococcus, also Yeasts and molds.
In general, the bacterial number decreases, and mold number increases, the rate dependent on moisture content and storage temperature
MAny molds grown on flour produce a variety of observable spoilage symptoms, including "moldiness" - Black, Blue, and Gray spots and discoloration in the products.
It is advisable not to exposed flour to high humidity during storage and handling.
Egg
There is a say: "ONce the egg is broken, the liquid egg is as perishable as milk"
Samonella is a concern when eggs and egg products are used. For our products, we used whole egg and egg yolk!!!
Molds and yeasts can also be found. Liquid eggs should be properly refrigerated and used without delay, while dry egg products once rehydrated have the same problem as that of liquid egg.
Fat
As we know, fat can cause our baked product to rancid, creating undesirable smell. For our product, we used shortening and unsalted butter. They should be kept in chiller with appropriate temperature of 0 to 4 degree celsius. Rancid product does not cause one to die, but is still a concern as it leads to food spoilage and cause one to fall ill.
Water
Water is used as an ingredients and also for sanitation for food processing plants. The numbers and kinds of microorganism found in water are diverse, depending on the source. Usually, water used in bakery is from city water, in Singapore, is from PUB. Thus, such water does not pose a problem unless negligence occurs in the water treatment or during food processing.
Thus, it is best to get water from PUB if the product is made in Singapore.
These are the potential hazards in raw materials of Mum's Pound Cake... In the next post, i will be posting on the potential hazardous microorganisms and ways to prevent them...
Nice reading thru~ See u
Four is a concern when discussed on the potential hazard as the Spores of Bacillus in flour can survive for a long period. When flour is hydrated, these spores germinate and the organism grow and cause spoilage of products.
A moisture content of 13% and above can permit the growth of bacteria and molds.
Bacteria found in flour includes, Bacillus, Lactobacillus, Pseudomonas, Streptococcus, also Yeasts and molds.
In general, the bacterial number decreases, and mold number increases, the rate dependent on moisture content and storage temperature
MAny molds grown on flour produce a variety of observable spoilage symptoms, including "moldiness" - Black, Blue, and Gray spots and discoloration in the products.
It is advisable not to exposed flour to high humidity during storage and handling.
Egg
There is a say: "ONce the egg is broken, the liquid egg is as perishable as milk"
Samonella is a concern when eggs and egg products are used. For our products, we used whole egg and egg yolk!!!
Molds and yeasts can also be found. Liquid eggs should be properly refrigerated and used without delay, while dry egg products once rehydrated have the same problem as that of liquid egg.
Fat
As we know, fat can cause our baked product to rancid, creating undesirable smell. For our product, we used shortening and unsalted butter. They should be kept in chiller with appropriate temperature of 0 to 4 degree celsius. Rancid product does not cause one to die, but is still a concern as it leads to food spoilage and cause one to fall ill.
Water
Water is used as an ingredients and also for sanitation for food processing plants. The numbers and kinds of microorganism found in water are diverse, depending on the source. Usually, water used in bakery is from city water, in Singapore, is from PUB. Thus, such water does not pose a problem unless negligence occurs in the water treatment or during food processing.
Thus, it is best to get water from PUB if the product is made in Singapore.
These are the potential hazards in raw materials of Mum's Pound Cake... In the next post, i will be posting on the potential hazardous microorganisms and ways to prevent them...
Nice reading thru~ See u
Food Safety and Conditions for growth of microorganisms
Food Safety
Microbiology includes the study of two groups of micro-organisms, most of which can only be seen under a microscope:
Fungi (moulds, yeast and mushrooms)
Bacteria
Conditions for Growth
Food: They can grow by feeding off living matter such as parasite or feed off dead matter such as saporphytes.
Oxygen: Aerobic microbes require oxygen to grow such as listeria monocytogenes. Anaerobic microbes do not need oxygen to grow such as Clostridium botulinum. Faculative microbes can survive with or without oxygen such as yeast.
Moisture: all microorganisms need moisture for metabolism.
Suitable pH: most microorganisms like neutral pH. Some such as yeast, like slightly acid conditions.
Heat: growth is retarded at -18°C to -25°C; most microorganisms are killed above 70°C; most flourish at 30°C to 55°C.
Altering one or more of the above conditions causes the destruction of micro-organisms.
Since our products are frozen cakes, the two groups of microorganisms, Fungi and Bacteria will cause food safety issues. Thus, to prevent them, some of the conditions above can be altered to prevent their growth.
Microbiology includes the study of two groups of micro-organisms, most of which can only be seen under a microscope:
Fungi (moulds, yeast and mushrooms)
Bacteria
Conditions for Growth
Food: They can grow by feeding off living matter such as parasite or feed off dead matter such as saporphytes.
Oxygen: Aerobic microbes require oxygen to grow such as listeria monocytogenes. Anaerobic microbes do not need oxygen to grow such as Clostridium botulinum. Faculative microbes can survive with or without oxygen such as yeast.
Moisture: all microorganisms need moisture for metabolism.
Suitable pH: most microorganisms like neutral pH. Some such as yeast, like slightly acid conditions.
Heat: growth is retarded at -18°C to -25°C; most microorganisms are killed above 70°C; most flourish at 30°C to 55°C.
Altering one or more of the above conditions causes the destruction of micro-organisms.
Since our products are frozen cakes, the two groups of microorganisms, Fungi and Bacteria will cause food safety issues. Thus, to prevent them, some of the conditions above can be altered to prevent their growth.
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