NU FS363 Lecture Notes - Lecture 5: Process Flow Diagram, Raw Milk, Pascalization

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS363
• Professor: Lynn Mc Mullen

Document Summary

First question to ask is where are the hazards. People (how much handling is going on with the food) For raw milk, every tank of milk is tested before they are used (for presence of any antibiotics) Eg. hamburger burger raw beef, people handling the raw beef (chance of contamination) Eg. chocolate milk flavour, raw milk (need to pasteurize it and package it, there is a chance of contamination) Eg. for ground beef, you receive the raw beef. Eg. for chocolate milk, you receive the raw milk. In the development of a haccp, you can control a hazard with a prerequisite program. Sanitation can induce a hazard, contamination, what if the pasteurization process goes wrong (the microorganisms will still be there) 12 steps to developing a haccp plan: assemble your haccp team. Need someone who knows the process well and understands what is going on in the plant and how equipment works.