FSHN 101 Lecture Notes - Lecture 35: Chemical Hazard, Adulterant, Pillsbury Company

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Lecture 35: current good manufacturing practices (cgmp) and hazard. Legal basis: published in title 21 of the code of federal regulations, part. Production and process controls: raw material handling, manufacturing operations, warehouse and distribution. Defect action levels: what is allowable and action beyond those levels. Quality control procedures for nutrient content of infant formula (21 cfr 106) Thermally processed low-acid canned foods in hermetically sealed containers (21 cfr 113) Voluntary food safety guideline (similar to a specific cgmp) for: fresh fruits and vegetables. What is haccp: hazard, analysis, critical, control, points. Haccp was developed for foods used in the space program through a cooperative effort among four groups: U. s. air force space laboratory project group. (cid:862)livi(cid:374)g orga(cid:374)is(cid:373)s, i(cid:374)cludi(cid:374)g (cid:373)icroorga(cid:374)is(cid:373)s, that can put human health at risk. 2 include bacteria, parasites, protozoa, viruses, and the like. (cid:863) (cid:894)u da 1999) Naturally occurring toxins (including those created by microorganisms)