FOOD 4400 Lecture Notes - Aureus, Pasteurization, Hazard Analysis And Critical Control Points
16 Aug 2020
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Interactive exchange of info & opinions abt risk. -foaming walls= best way to sanitize as it keeps chlorine on the surfaces for longer period of time. - zero tolerance ( a single finding= recall= thorough inspection of facilities) -severe - as we can"t afford to have any present. -they make mostly fresh cheese that is rennet coagulated - little or no culture (can add culture as long as you modify the process to keep ph up to 6) more vulnerable- ph high and not much competition. Factors that affect pathogens: ph, aw, temp history, cultures competition, acidity = inhibitors. Works w. exposure - treat as a separate parameter as we kill most with heating but then cheese is handled especially artisan (would grow on the rind mostly) rind =smooth surface barrier to microbes. Health canada policy on l. mono in rte.
