HPRM-205 Lecture Notes - Lecture 14: Pascalization, Bioaccumulation, Foodborne Illness
22 Aug 2018
School
Department
Course
Professor
Document Summary
Farm - processing - transportation - retail - table. Example: pasteurization, which heats milk to kill most disease causing organisms. Usda inspect processors to ensure they meet us standards. Employ hazard analysis critical control point (haccp) plan. Identifies critical control points that pose risk of food contamination; devise plan to minimize risks. Batch numbering enables recall of contaminated food. Best if used by: after this date, food may be safe still. Expiration date: you should not consume it after the expiration date. Use microwaves to kill microbes on wet sponges. 2) separate war foods from cooked foods to prevent. 3) cook foods to appropriate internal temperature cross-contamination. Refrigerate foods more than 2 hours after cooking. Thaw frozen items in refrigerator or by submerging in cold water, not at room temperature. Raw meats in the refrigerator 1-2 days, raw sausages, raw fish, etc. What food are most likely to cause illness? bacteria growth.
