BIOL345 Study Guide - Final Guide: Desulfotomaculum, Methanol, Pectin
16 Dec 2016
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Document Summary
Regard to all aspects of manufacturing, processing, packing, handling of foods. Fitness of raw materials ingredients, quality control programs. Can be specific to fish, poultry, confectionary, baked goods. Sanitation standard operating procedures (ssops): specific sequence of tasks to ensure sanitation. Law or administrative regulation designating the max acceptable # microorganisms in a food or near a food. Suggested max acceptable # microorganisms in a food. Max acceptable # microorganisms in or near a food for a firm or agencies own use. Codex (food code commission) of a microbiological criterion. Number of sample units that should conform to the limits. Sampling plan, including where the samples are to be taken. Traditional: examine portions of raw material to detect for. Microbial groups e. g. apc, thermoduric of psychrotolerant counts. Indicator bacteria/metabolites e. g. coliforms, flat sour spores in cans, tma content in fish. Hazard analysis and critical control point system: systematic, proactive, preventative, superior to traditional. Less inspection, more management of product quality.
