BIOL345 Lecture Notes - Preempt, Disinfectant, Competitive Exclusion Principle
9 Dec 2013
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Document Summary
Quality control in the food industry (mmk 3rd ed chpts 7, 29; 2nd ed chpts 6, 26; 1st ed chpts 6, Qc1 specifications set out by bodies such as usfda, health canada with regard to all aspects of manufacturing, processing, packing, or holding of food destined for human consumption: often derive from/include voluntary controls practiced by food industry. * codex alimentarius commission food code commission; global food regulatory group established in 1963 by world health organization & food. Hazard analysis and critical control point system (haccp: systematic, proactive, preventative approach viewed as superior to end product testing less reliance on inspection ; rely more on in house management of product quality. Ha: to identify or analyze the hazards associated with the production or processing of a specific type of food. Ccp: to identify critical control points - places during processing where proper control measures need to be implemented, to prevent any risk to consumers.
