NU FS363 Lecture Notes - Lecture 5: Antibiotics, Process Flow Diagram, Hazard Analysis And Critical Control Points

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

Document Summary

Give examples of each: what are the hazards associated with my product. We look at each step in the process and identify where the hazards could happen: how do i control or eliminate these hazards to an acceptable level. First, we need to get a team together that includes people who understand the process and equipment. Then we need to describe the product and determine its intended use after production. From here we are able to make a list of the ingredients in the product and we can identify hazards with each. We will create and verify a process flow diagram and plant schematic that outlines the process. Each step will be associated with its hazards. After the hazards are identified we can determine the critical control points and set the critical limits. Furthermore, we will have to establish monitoring, deviation and verification procedures. The three classes are: biological includes bacterial pathogens, parasites and viruses, chemical ex.