Cook Chill Its not for Dills
|
|
- Geoffrey Fletcher
- 6 years ago
- Views:
Transcription
1 Cook Chill Its not for Dills EHA National Conference - Oct 2017 Karen Ferres Manager, Food Safety & Audit, SA Health Bradley Prosser EHO, Eastern Health Authority Surinder Singh Scientific Officer, SA Health
2 Aim To highlight the risks associated with > The food service sector expansion to the realm of extended life cook chill processing > Further expanding the service to include sale of extended shelf life meals in supermarkets 2
3 Presentation Overview 1. Technical overview of cook chill process 2. Investigation of two food service businesses conducting extended shelf life cook chill processing an EHOs perspective 3. SA Health initiatives and outcomes 3
4 Cook-Chill Technical Overview 4
5 5 Cook Chill Humour
6 When should you be concerned? > Does the business Cook and chill potentially hazardous food (PHF) And Vacuum package (VP)/modified atmosphere package (MAP) and store refrigerated And Do they have more than 10 days shelf life? > Does the process comply with Cook Chill for Foodservice and Manufacturing Guidelines (The Blue Book)? 6
7 Risks from VP and MAP Foods > Thought to increase the shelf life of chilled foods Removes oxygen so spoilage M/O can t grow > Removing oxygen creates additional hazards Anaerobic M/O can grow without competition Clostridium botulinum - Toxin Listeria monocytogenes > Critical for vulnerable populations > Controls required throughout shelf life Cook and storage temp or ph < 5, water activity<0.97, NaCl >5.0% 7
8 Introduction > Target organisms > Cook chill classifications > Types of processes > Key parameters 8
9 Listeria monocytogenes > Environmental survivor forms biofilms > Grows at refrigeration temperatures 1 C and above (Psychrotrophic) > Facultative anaerobe Vacuum or modified atmosphere packaging creates ideal growth conditions > Broad ph range > Serious illness Vulnerable population > Not all foods are a risk if not supporting growth FSANZ criteria Std
10 10
11 Clostridium botulinum > Commonly found in the environment > C. botulinum cannot grow <3 C > Anaerobe Grow in low acid food in the absence of oxygen or anaerobic pockets with low oxygen > Produces a potent neurotoxin 3ng/g food > Toxin is heat sensitive Can be destroyed by boiling for 10 minutes > 2 types Non proteolytic C. botulinum Proteolytic C. botulinum 11
12 Clostridium botulinum > Non proteolytic C. botulinum Uses sugar breakdown as source of energy Psychrotrophic (grows in fridge >3 C) Toxin formed slowly, 10 days at 8 C, 20 days at 6 C, 36 days at 3.3. Minimal growth required for toxin formation Less heat resistant and won t survive 90 C for 10 mins Main hazard for extended shelf life cook chill foods (HTRF) > Proteolytic C. botulinum Uses protein breakdown as source of energy Not Psychrotrophic (grows at >=10 C) More heat resistant and survives 90 C for 10 mins Widespread in the environment Not main hazard if refrigeration controlled 12
13 Cook Chill Classifications > Two classifications cook chill processes (packaged only) 1. Short Shelf Life SSL 2. Heat Treated Refrigerated Food HTRF Extended shelf life > Two typical processes 6D for L.monocytogenes 6D for C.botulinum 13
14 14 What is 6D Processing
15 Cook Chill Processes > 6D for L.monocytogenes SSL (short) 75 C (time/temp equivalent) Vegetative pathogens destroyed Pre-formed toxins and spores not destroyed Potential germination of spore forming bacteria during chilling and storage > 6D for C.botulinum HTRF (extended) 90 C for 10 mins (time/temp equivalent) Vegetative pathogens destroyed Kills sufficient no s of non proteolytic C. botulinum spores Pre-formed toxins of C.botulinum destroyed 15
16 Cook Chill Processes Short Short Shelf Shelf Life Cook Life Cook Chill Chill 10 days 10 days refrigerated refrigerated shelf shelf life life Extended Shelf Life Cook Chill 10 days refrigerated shelf life Receival of raw materials and ingredients Receival of raw materials and ingredients Pre-cook/Batching/Thawing/ Preparation Pre-cook/Batching/Thawing/ Preparation Cooking Cooking/ Pasteurisation Filling Cooking/ Pasteurisation Rapid Cooling Non-aseptic filing/gas addition Sealing Non-aseptic filing Sealing Cooking/ Pasteurisation Aseptic filling Sealing Rapid cooling Rapid cooling Sealing Labelling Labelling Labelling Labelling Chill Storage & distribution Chill Storage & distribution Chill Storage & distribution Chill Storage & distribution Conventional Cook chill MAP Cook chill Tank Cooking & Sous Vide Kettle cooking & Hot Filling 16
17 Cook Chill - SSL > Cooked to 75 C or equivalent (Lm cook) > Can be Cooked, chilled & packaged Cooked, packaged & chilled > Cooled 60 C 21 in 2 hrs & 21 5 in another 4 hrs > Stored at 5 C > Shelf life <10 days Unless aseptic packaging, stored at 3 C, & validated 17
18 18 Time - Temp Equivalence - Lm
19 Cook Chill - HTRF > Cooked 90 C for 10 mins or equivalent > Kettle cooked, cook tank, or MAP Aseptic filling Packaged hot (80-90 C) to prevent microbial recontamination during filling Cooked in pouch/bag > Cooled in 2 hrs & 21 5 in another 4 hrs (can be stricter) > Stored at 5 C > Shelf life can be validated > 10 days NB if only cooked to 75 C must be stored at <3 C 19
20 20 Time - Temp Equivalence - Cb
21 Cook Chill - HTRF Alternative methods (whole of shelf life) > ph ph 5 + Lm Cook + Aseptic Packing or ph 4.4 (if post cook non aseptic packaging) > aw (water activity) 0.97 (salt) 0.94 (glycerol) > NaCl (Salt concentration) 5.0% > Lysozyme Eggs, crab meat, broccoli, cauliflower) Need to consider extra heat process 21
22 22 Skills & Knowledge
23 Cook Chill Processes - Overview > Types of cook chill processes 1. Cook chill serve - Food service Not considered cook/chill manufacturing 2. Cook chill package - SSL Not likely to have shelf life greater than 10 days 3. Cook package chill - SSL/HTRF Can validate a shelf life greater than 10 days if > Hot fill or chill/store <3 C 4. Package cook chill HTRF Can validate a shelf life greater than 10 days if > Lm cook & chill/store <3 C > Cb cook & chill/store <5 C *Refer to Blue book pg. 40 for flow diagram 23
24 Cook Chill Key Parameters > Shelf life Practical/validated (SSL or HTRF) > Cook process What temp/time target M/O Process tank, sous vide, kettle > Chill process FSS requirements or <3 C > Storage temperature 3 C or 5 C > Type of packaging Prior to cook/ Aseptic After cook > Hurdles ph, aw, Salt 24
25 Cook-chill - an EHOs perspective local councils working together to protect the health of the community local councils working together to protect the health of the community
26 Cook-chill manufacturing local councils working together to protect the health of the community
27 Case Study 1 - Continental Deli - Seafood - Catering - Hot foods - Ready to heat meals - Delivery service - Butcher - accredited by Primary Industries (PIRSA) - Food Safety Program in place for this activity. local councils working together to protect the health of the community
28 Case Study 1 local councils working together to protect the health of the community
29 Background 6-12 month inspection frequency Initially, ready to heat meals sold in-house only In 2015, expanded ready to heat meals into supermarkets and service stations Product range Salmon and steamed vegetables Char-grilled chicken with spinach and rice Chicken cacciatore Beef fillet Lamb roast with vegetables Yellow Chicken curry Chicken and mushroom risotto Gnocchi Lasagne Various pasta dishes (approx. 10 others) local councils working together to protect the health of the community
30 Routine inspection Identified the processing of ready-to-heat meals at routine inspection Warning signs Extended shelf life (14-21 days) Products vacuum packed Packaged after food is cooled local councils working together to protect the health of the community
31 Floorplan Continental Deli Seafood Butcher Cook-chill Chilling and packing Cooking and preparation Scullery local councils working together to protect the health of the community
32 What we found Preparation Business could expand to ready to heat meals within the scope of the existing facility Premises layout, design and work flow inappropriate. Limited space for preparation. local councils working together to protect the health of the community
33 What we found Cooking Food is cooked to 75 C The type of extended shelf life processing required 90 C for 10 min cook local councils working together to protect the health of the community
34 What we found Cooling Roast Pork Blast chiller available. Cooling temperature did not always achieve 60 C to 21 C or 21 C to 5 C. 60 C 21 C 3 hours 21 C 5 C 5 hours local councils working together to protect the health of the community
35 What we found Packing Food is assembled by hand to enhance presentation Filling technique non-aseptic. Post-processing contamination Sealing Prevents growth of spoilage organism. Improved freshness, presentation Favourable environment for anaerobic bacteria such as Listeria and Clostridium local councils working together to protect the health of the community
36 5 C or below stops growth of spoilage organisms Listeria and Clostridium can grow at 3 C What we found Storage Distribution Display Fraudulent labelling identified Unable to rely on consumers and supermarkets strictly to maintain 3 C. local councils working together to protect the health of the community
37 Microbiological testing Product name Retail store Temp ( o C) ph Standard Plate Count (org/g) Satisfactory <10 3 Marginal Unsatisfactory >10 5 E.coli (org/g) Satisfactory <3 Marginal 3 - <10 2 Unsatisfactory >10 2 Bacillus Cereus (org/g) Satisfactory <10 2 Marginal 10 2 <10 3 Unsatisfactory <10 5 Scotch Fillet & Veg Supermarket >30,000,000 <3 500 Cannelloni Supermarket ,000,000 <3 <100 Scotch Fillet & Veg Supermarket >30,000,000 <3 <100 Cannelloni Supermarket >30,000,000 <3 <100 Barramundi & Veg Supermarket ,900, <100 Cannelloni Supermarket , <100 Yellow Chicken Curry In-store n/a ,400, <100 Spaghetti and Meatballs In-store n/a ,300 <3 <100 Yellow Chicken Curry In-store n/a ,400, <100 Alla panna sauce (ingredient) In-store n/a ,200,000 <3 31,000 local councils working together to protect the health of the community
38 Further Investigation Post-processing contamination Ingredients added after cooking (ie. Frozen spinach) Inadequate cooking temperatures Poor workflow and layout Food handlers not applying correct shelf life local councils working together to protect the health of the community
39 Outcomes Further controls implemented: Shelf life changed to 10 days ph testing Hot filling techniques trialled Clostridium cook (90 C/10min) Process flow diagram and procedures developed. Validation required local councils working together to protect the health of the community
40 Learnings Business did not understand the risks or process controls Assumed cook chill process was audited by PIRSA and recognised in their HACCP Plan Not aware of Clostridium or associated cases Failure to follow the process in the cook-chill guidelines Business believed that microbiological testing alone assured safety of their product. Business took the approach of focusing on competitors Difficultly in requiring business to change shelf life local councils working together to protect the health of the community
41 Learnings No requirements in Food Safety Standards to keep ongoing records or documentation relating to food safety. Limitations of the notification system in the SA Food Act 2001 Somewhat invisible process in the facility. Thorough investigation required. Interviewing different staff and using open-ended questions. local councils working together to protect the health of the community
42 Learnings Clostridium cook time/temperature was expanded Business was able to demonstrate 100 C for 1 min, instead of 90 C for 10 mins When hot-filling isn t very hot! local councils working together to protect the health of the community
43 Case Study 2 Restaurant turned manufacturer Central kitchen supplying food to an additional 4-5 popular Adelaide restaurants Sous vide cooking then applying extended shelf life local councils working together to protect the health of the community
44 How did the investigation begin? Initial routine inspection Business had not notified Established the business was manufacturing for other restaurants through discussion with the chefs. Produces 105 different foods ranging from: Marinated raw meats Raw egg mayo Sous vide meats Prepared salads/slaws Spice mixes and seasonings local councils working together to protect the health of the community
45 Warning signs - Extended shelf life to many of the products - Vacuum packed foods PLUS sous vide cooking techniques - No use of standard procedures or recipes - No validation through microbiological testing - Shelf life based on general feeling local councils working together to protect the health of the community
46 ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? local councils working together to protect the health of the community
47 Guess the food! Hogao? Strawberry Morita? Ropa? Traffic Mince? Pea Pepita? Guajillo Sauce? Achiote? Queso Fundido? local councils working together to protect the health of the community
48 Types of processing 1. Boiled, hot filled at 70 C, cooled in ice water and refrigerated. (Shelf life between days) 2. Vacuum packed then sous vide, cooled and refrigerated. (Shelf life between days) 3. Smoked/fried, vacuum packed hot, cooled and refrigerated. (Shelf life between 7-30 days) 4. RTE foods vacuum packed. (Shelf life between days) local councils working together to protect the health of the community
49 Examples Product name Process used Shelf life Traffic Mince Boil, then hot fill into bags > 70 C, ice water, refrigerate 180 days Poached chicken breast VP 70 C for min 24 hours, ice water, refrigerate 14 days Smoked salmon pieces 175 C for 1.5 hours, refrigerate and vacuum pack 21 days Elote Mayo Ingredients processed in Robot coupe, then vacuum packed 30 days local councils working together to protect the health of the community
50 Outcomes Business quickly changed practices following a suspected food poisoning investigation. Shelf life of all cook-chill foods changed to 10 days. Closed cell tape and data logger used to check temperature of sous vide products Selected products to be validated for extended shelf life. Closed cell tape local councils working together to protect the health of the community
51 Challenges Business did not understand the risks or process controls. Large number of items produced with widely different shelf life. Staff overlapped between restaurant and manufacturing. Unwilling to provide information about recipes or processing techniques Lack of requirements for records. Reheating of sous vide foods multiple times with slow heat up. local councils working together to protect the health of the community
52 Key tools and resources to undertake the investigation Inspections Technical expertise from SA Health Letters Request response to management of Clostridium risks Meetings Improvement Notices Expiations local councils working together to protect the health of the community
53 Moving forward at EHA Improved officer awareness Educating businesses looking at expanding into cookchill Using formal instruction through a Notice to require reduction in shelf life Section 44 - Improvement Notice, Food Act 2001 Presentations at Food SIG and 2016 State Conference local councils working together to protect the health of the community
54 54 Where to From Here?
55 Cook Chill Products Survey Background > Council identification of potentially unsafe Ready to Heat meals prepared in food service environment and sold in supermarkets. Purpose > Verify that manufacturing process is controlled Telephone interview and site visit > Assess microbiological integrity of extended shelf life (>10 days) packaged convenience meal and prioritise the visits to manufacturers. Scope > Only SA based manufacturers or food service involved in manufacturing of convenience meal products with extended shelf life. 55
56 Cook Chill Products Survey Microbiological Testing > Spoilers Standard Plate Count (SPC) > Indicators E.coli > Pathogens Spore Former B. cereus, S. aureus, C. perfringens Listeria Salmonella > Process Hurdles ph water activity 56
57 Summary of Results Microbiological Test No. of Samples Microbiological Quality (%age) Satisfactory Marginal Unsatisfactory Potentially Hazardous Standard Plate Count (57.14%) 16 (16.33%) 26 (26.53%) - Escherichia coli (96.93%) 3(3.06%) - - Bacillus cereus (95.9%) 3 (3.06%) 1 (1.02%) - Salmonella (100%) Coagulasepositive Staphylococci Clostridium perfringens (100%) (98.97%) 1(1.02%) - - Listeria monocytogenes 98 98(100%) 57
58 58 Bacteria with and without reduced Oxygen
59 Spoilers - Main Highlights Standard Plate count 26 samples unsatisfactory in total 11 samples unsuitable because SPC >10 7 8/15 cook chill producers (over 50%) had unsatisfactory levels of SPC in their products 59
60 Indicators - Main Highlights Escherichia Coli (E.coli) Non-pathogenic 3 samples from same producer had high E.coli counts. 60
61 Spore Formers- Main Highlights Bacillus cereus Two cook chill producers had high counts of B. cereus One of them had marginal levels and another had Unsatisfactory levels (31000cfu/g) 61
62 Spore Formers- Main Highlights Clostridium perfringens One producer had high Clostridium perfringens counts (marginal as per compendium). Interestingly same sample also had high E.coli and high SPC counts. 62
63 Survey Outcomes > 3 businesses improved their process controls By working collaboratively with SA Health & LG > 1 producer changed their process recipes Reduced the ph below 5 to ensure extended shelf life product safety > 1 business was shutdown and facility was served a prohibition notice by Council. They relocated to another premises with improved infrastructure and reduced shelf life 63
64 Survey Conclusion > Small operators of convenience meal products in SA have gaps in skills and knowledge. > Shelf life validation is inadequate. > Market trend of convenience meals is expected to grow more rapidly and, so is the potential risk. It is intended to continue to monitor and educate the businesses producing extended shelf life meals by continuing the survey for the next year. 64
65 Future Plans > Prepare HR Food Communication Cook chill meal processing > Survey results published in Food Act Report > Continued identification of businesses by EHOs Producing RTH meals (shelf life > 10 days) > Continued SA Health technical support > Review the risk classification of cook chill manufacturers 65
66 66 Questions
67 67
Cook Chill Its not for Dills
Cook Chill Its not for Dills EHPA 2018 Food Forum Karen Ferres Manager, Food Safety & Audit, SA Health Aim To highlight the risks associated with > The food service sector expansion to the realm of extended
More informationGuidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods. January 2004 (DRAFT)
Guidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods January 2004 (DRAFT) Introduction This document provides advice on vacuum and modified atmosphere packaged (VP/MAP)
More informationGuidance for Reduced Oxygen Packaging
Consumer Protection Division Policy, Standards, And Quality Assurance Section Public Sanitation And Retail Food Safety Unit INTRODUCTION Guidance for Reduced Oxygen Packaging While reduced oxygen packaging
More informationReduced Oxygen Packaging
What is Reduced Oxygen Packaging and What are the Food Safety Concerns & Controls? By Shirley B. Bohm, MPH Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration NEHA 2006 1 Reduced
More informationInspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan
Inspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan FDA Food Code References: 3-502.11, 3-502.12, 8-201.13, 8-201.14 Special Processes
More informationOctober 2018 Important Update: MUST READ
October 2018 Important Update: MUST READ The U.S. Food and Drug Administration updated the FDA Food Code in 2018. The Food Code update has changed information critical to your training and examination.
More informationFood2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs. Food2Market. The Idea
Food2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs Kimberly A. Baker, MS, RD, LD Food Safety Associate Food2Market A food entrepreneur assistance program Coordinates
More informationGCSE Food Technology (AQA) Food safety and hygiene
GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,
More information7th Edition FDA Food Code updates. SERVSAFE Manager. Includes. 7th Edition ES S. Wacker Drive, Suite 3600 Chicago, IL
Includes 2017 FDA Food Code updates SERVSAFE Manager 233 S. Wacker Drive, Suite 3600 Chicago, IL 60606-6383 2018 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and
More informationDate Marking. User Guide. Standard Date Marking of Food. December 2013
Date Marking User Guide to Standard 1.2.5 Date Marking of Food December 2013 Contents Contents... ii Background... 1 Food Standards in Australia and New Zealand... 1 Responsibility of food businesses...
More informationREVISED SEPTEMBER 2017 Commercial Processing Example: Hot Smoked Salmon, Reduced-Oxygen Packed
National Seafood HACCP Alliance for Training and Education REVISED SEPTEMBER 2017 Commercial Processing Example: Hot Smoked Salmon, Reduced-Oxygen Packed Example: Narrative This is a Special Training Model
More informationLearning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point
Babcock International Group www.babcock.co.uk/theknowledge Learning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point Food businesses have a legal obligation under the
More informationControlling Clostridium botulinum. Using challenge testing to create safe chilled foods. Dr Peter Wareing. A Leatherhead Food Research white paper
Controlling Clostridium botulinum A Leatherhead Food Research white paper Using challenge testing to create safe chilled foods 45 Dr Peter Wareing Controlling Clostridium botulinum Using challenge testing
More informationDate Marking User Guide Standard Date Marking of Packaged Food September 2010
Date Marking User Guide to Standard 1.2.5 Date Marking of Packaged Food September 2010 Background Food Standards in Australia and New Zealand The Australia New Zealand food standards system is a cooperative
More informationFACTORS AFFECTING THE GROWTH OF MICRO-ORGANISMS IN FOODS
FACTORS AFFECTING THE GROWTH OF MICRO-ORGANISMS IN FOODS FACTORS AFFECTING THE GROWH OF MICRO-ORGANISMS IN FOODS Several factors related to the environment and the conditions in which food is stored influence
More informationTEXAS DEPARTMENT OF STATE HEALTH SERVICES
TEXAS DEPARTMENT OF STATE HEALTH SERVICES DIVISION FOR REGULATORY SERVICES ENVIRONMENTAL AND CONSUMER SAFETY SECTION POLICY, STANDARDS, AND QUALITY ASSURANCE UNIT PUBLIC SANITATION AND RETAIL FOOD SAFETY
More informationListeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies. Presented by Rebecca Robertson January 19, 2009
Listeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies Presented by Rebecca Robertson January 19, 2009 Introduction Why are we so concerned with Listeria monocytogenes?
More informationCook Chill Method for Retail and Restaurants Jayne Stratton, Ph.D. Andreia Bianchini, Ph.D.
Cook Chill Method for Retail and Restaurants Jayne Stratton, Ph.D. Andreia Bianchini, Ph.D. Outline History Cook Chill Defined Definitions and Terms Cook chill Process Steps and Safety Regulations Processing
More informationReduced Oxygen Packaging in the 2013 US FDA Food Code. Brian A. Nummer, Ph.D. Reduced Oxygen Packaging (ROP) is considered a.
November 18, 2013 Reduced Oxygen Packaging in the 2013 US FDA Food Code Brian A. Nummer, Ph.D Reduced Oxygen Packaging (ROP) is considered a specialized process under the US FDA model Food Code. It includes
More informationPasteurization & Cook-Chill Processing Methods
Application Note FEB 2019 Pasteurization & Cook-Chill Processing Methods EBRO FOOD APPLICATION NOTE While commercial Food preservation in general has been known to serve the main purpose of slowing down
More informationBusiness Compliance with the Requirements of Regulation 2073/ Shelf Life Studies Training Workshop. Dr. Karl McDonald Dr.
Business Compliance with the Requirements of Regulation 2073/2005 - Shelf Life Studies Training Workshop Dr. Karl McDonald Dr. Mary Friel Under Article 3.2 of the Regulation... There is a requirement for
More informationFood Hygiene Guidance For Childminders
Food Hygiene Guidance For Childminders Produced by the Food Safety Team, Public Health Services, Bristol City Council First Published January 2011 Revised February 2018 Food Law and you If you are a registered
More informationnamib la U n IVERS ITY OF SCIEnCE AnD TECHnOLOGY
namib la U n IVERS ITY OF SCIEnCE AnD TECHnOLOGY Faculty of Health and Applied Sciences Department of Health Sciences QUALIFICATION: BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES QUALIFICATION CODE: 08 BEHS
More informationLevel 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)
Qualification title: 6100-33 Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder) Version: April 2017 Base mark: 60 Duration: 90 minutes 1 6100-33 Level 3 Advanced Technical Diploma
More informationInstitute of Food Research. Predicting bacterial growth in reduced salt foods
Institute of Food Research Predicting bacterial growth in reduced salt foods Dr Sandra Stringer Institute of Food Research, Norwich Nofima, Oslo, Norway 3 rd March 2011 Effects of salt on foods Texture
More informationGERMANY Population 1999: Population 2000: Area: km 2
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Country Reports: Germany BfR GERMANY Population 1999: 82 163 5 Population 2: 82 259 5 Area: 357 21 km 2 1. General
More informationImpact of Overcrowding Sous Vide Water Baths on the Thermal Process of Pork Loins
Impact of Overcrowding Sous Vide Water Baths on the Thermal Process of Pork Loins June 28, 2018 Jessica Wu Overview Literature Review Sous Vide Public Health Significance Methods Statistics & Results Discussion
More informationHAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM
The HACCP Inspection/Food Audit HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM The HACCP system was originally designed by the National Aeronautics and Space Administration (NASA) and is used by
More information2009 FDA Food Code Supplement for the ServSafe Fifth Edition
2009 FDA Food Code Supplement for the ServSafe Fifth Edition The 2009 FDA Food Code includes several updates and new topics that are important parts of the ServSafe training program. Instructors and students
More informationVIOLATIONS AND POTENTIAL SOLUTIONS
VIOLATIONS AND POTENTIAL SOLUTIONS Food Safety Forum Tuesday, July 17, 2018 FOODBORNE ILLNESS RISK FACTORS While the food supply in the United States is one of the safest in the world, the Centers for
More informationAPPENDIX A - Potentially Hazardous Foods
APPENDIX A - Potentially Hazardous Foods Potentially hazardous food ( food) is defined in terms of whether or not it requires time/temperature control for safety to limit pathogen growth or toxin formation.
More informationCommercial Processing Example: Pickled Herring
Commercial Processing Example: Pickled Herring National Seafood HACCP Alliance for Training and Education Example: For Illustrative Purposes Only. Models are based in current guidance contained in FDA
More informationROP Committee Supporting Documents
1 ROP Committee Supporting Documents Appendix 1 Table 1: Summary of code and Annex changes proposed by 2009-2012 ROP committee and the rationale for each change. Table 1A. Section 1-201.10 changes Table
More informationCountry of Origin Food Labelling Information Standard Is your business prepared for the food product labelling changes?
Country of Origin Food Labelling Information Standard 2016 Is your business prepared for the food product labelling changes? 1 What has Changed? The Country of Origin Food Labelling Information Standard
More informationFDA Foodborne Illness Risk Factor Study Data Collection Form
APPENDIX O 2105 Data Collection Wake County Facility ID# Sample # QA FDA Foodborne Illness Risk Factor Study Data Collection Form Date: Time In: Time Out: Inspector: Establishment: Manager: Physical Address:
More informationGlen Pinna General Manager, Biotech Laboratories. Session A1 Food Safety
Session A1 Food Safety Using a Biological Testing Laboratory Water and surface testing Validating the quality of water used to wash produce or incorporate into food Monitoring of food surface cleaning
More informationFood Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits
Food Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits Foodborne illness causes an estimated 7.8 million sicknesses and about 3,000 deaths in the U.S. annually. In
More informationFood Microbiology 101
Food Microbiology 101 Nina G. Parkinson NGP Consulting November 6, 2018 Food Safety and Sanitation Conference Summary Microbiological contamination of food Routes of contamination by pathogens Overview
More informationSafety & Sanitation. In your Kitchen. Presented by: Alex Shortsleeve, MBA
Safety & Sanitation In your Kitchen Presented by: Alex Shortsleeve, MBA In the News!! 36 illnesses per catering outbreak; 13 at restaurants: Between 1998 and 2008, there were 833 outbreaks of foodborne
More information1 HOUR SAN CE CBDM Approved
Food Protection Connection 1 HOUR SAN CE CBDM Approved by Melissa Vaccaro, MS, CHO The Cold Facts on Cooling The Center for Food Safety and Applied Nutrition (CFSAN) continues to report improper cooling
More information2. To determine the risk status of all meat processing plants in RSA.
SOP: RISK PROFILING SUPPORTING DOCUMENT INTRODUCTION 1. Risk profiling of food processing plants must be completed in order to determine the risk associated to various processing plants. The category will
More informationThe National Food Centre. The Microbiological Safety and Quality of Foods Processed by the Sous Vide System as a Method of Commercial Catering
FINAL REPORT Project Armis No. 4031 The Microbiological Safety and Quality of Foods Processed by the Sous Vide System as a Method of Commercial Catering The National Food Centre RESEARCH & TRAINING FOR
More informationWriting Food Safety Plans
Writing Food Safety Plans What is a Food Safety Plan? A Food Safety Plan, also often referred to as a HA Plan (Hazard Analysis Critical Control Point) is a set of written procedures that will help to eliminate,
More informationThe Effects of High Hydrostatic Pressure on Meats
The Effects of High Hydrostatic Pressure on Meats Errol V. Raghubeer Avure Technologies Inc. Kent, WA 98032 September, 2007 Introduction High hydrostatic pressure is an innovative technology that has become
More informationFORMULATING FOODS TO CONTROL BACTERIAL PATHOGENS
FORMULATING FOODS TO CONTROL BACTERIAL PATHOGENS Kathleen Glass, Ph.D. 1550 Linden Drive, Madison, WI 53706 Email: kglass@wisc.edu Wisconsin Association for Food Protection Food Safety Workshop June 13,
More informationFood Safety: Basic Overview of Safely Handling Food
Food Safety: Basic Overview of Safely Handling Food Food Safety Training The Nevada County Environmental Health Department requires that one person be in the food booth at any given time with a working
More informationFood Borne Illnesses. Foods & Nutrition Sci
Food Borne Illnesses Foods & Nutrition Sci Evaluate your BACTERIA EVERYWHERE LAB Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens that cause illness Chemical Cleaners,
More informationSample Certification Test 2
1 Sample Certification Test 2 1. Which of the following are examples of a foodborne hazard: a) physical contaminants b) biological hazards c) chemical hazards d) All of the above. 2. Which of the following
More informationCompendium of Microbiological Criteria for Food. (January 2018)
Compendium of Microbiological Criteria for Food (January 2018) 1 Food Standards Australia New Zealand 2016 ISBN: 978-0-642-34594-3 Published October 2016 Food Standards Australia New Zealand (FSANZ) supports
More informationBacteria. Major Food Poisoning Caused by Bacteria. Most Important Prevention Measure. Controlling time. Preventing cross-contamination
Bacteria Major Food Poisoning Caused by Bacteria Most Important Prevention Measure Controlling time and temperature Preventing crosscontamination Practising personal hygiene Bacillus cereus gastroenteritis
More informationFood technologies to render and keep foods safe
Module 02 - lecture 04, short Food technologies to render and keep foods safe Foodtecshort 1 Introduction (1) Historically, objectives of food technologies have been : preservation of food rendering food
More informationFOOD BORNE DISEASES Lectures
FOOD BORNE DISEASES Lectures Nur Hidayat Jur TIP FTP UB http://nurhidayat.lecture.ub.ac.id/mikrobiolologi-bioproses/ FOOD BORNE INTOXICATIONS These are diseases caused by consumption of food containing:
More informationThe Importance of Hygiene
The Importance of Hygiene Kaarin Goodburn MBE Chilled Food Association cfa@chilledfood.org Appetite for Engineering, 29/4/10 1 Content The unique UK chilled prepared food sector and CFA Hygiene enforcement:
More informationIndustry Uses of Microbiological Criteria and Testing for Raw Food Products. R. B. Tompkin Food Safety Consultant
Industry Uses of Microbiological Criteria and Testing for Raw Food Products R. B. Tompkin Food Safety Consultant October 31-November 1, 2005 Washington, DC This presentation is limited to food safety,
More informationMA PHIT- Food Certificate Program
105 CMR 590.010(G) Inspector Training (1) Any person conducting food inspections for the board of health shall be knowledgeable in foodborne disease prevention, application of the hazard analysis critical
More informationAssess Ingredient Risk. How to. Supplier Approval Program
How to Assess Ingredient Risk Supplier Approval Program About This Program In the Supplier Approval Series, we will take you through all of the steps necessary to identify a supplier/manufacturer that
More informationSupervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN
Supervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN 978-1-909749-73-3 This briefing document sets out the changes that have been made in the 16 th edition of the aforementioned publication.
More informationFood Entrepreneurs Series: Science Basics
Food Entrepreneurs Series: Science Basics How Microorganisms Affect Food Safety and Quality All raw food items contain microorganisms. These microorganisms can eventually lead to food spoilage or even
More informationProduct Development and Food Safety
Product Development and Food Safety Issues For Farms U.S.U. Extension Food Quality & Entrepreneurship Karin Allen, Ph.D. May 3, 2016 Ag in Uncertain Times Value-Added Foods Local, organic, vine-ripened,
More informationChecklist of issues to be considered by food business operators when implementing Commission Regulation (EC) No 2073/2005
Checklist of issues to be considered by food business operators when implementing Commission Regulation 1. General requirements 2. Sampling foodstuffs and testing against the relevant criteria 2.1 Validation
More informationEpidemiology of Food Poisoning. Dr Varun malhotra Dept of Community Medicine
Epidemiology of Food Poisoning Dr Varun malhotra Dept of Community Medicine Definition Public Health Importance Epidemiology of Food poisoning Investigation of an Outbreak Prevention & Control Measures
More informationPreservation of Food. H4.2: Applies principles of food preservation to extend the life of food and maintain safety.
Preservation of Food H4.2: Applies principles of food preservation to extend the life of food and maintain safety. Syllabus Link: What is Food Preservation? Food Preservation is the process of treating
More informationPrepared by Wake County Environmental Services, Environmental Health & Safety Division
Wake County, North Carolina Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types 2015 Prepared by Wake County
More informationTime Temperature Indicators (TTIs) a Historical Perspective, Current Applications and Usage
Time Temperature Indicators (TTIs) a Historical Perspective, Current Applications and Usage Peter Rönnow Ph.D. Vitsab International AB 1 From Producer to Consumer Producer Supermarket Chain with distribution
More informationQuality of Meat Products Using Bioprotective Cultures"
"E h i Th S f t d "Enhancing The Safety and Quality of Meat Products Using Bioprotective Cultures" Market Trends Food Safety Increased consumer awareness and demand for microbial safety of foods (2007
More informationFOODBALT 2014 MICROBIOLOGICAL QUALITY OF MEAT PREPARATIONS AND MEAT PRODUCTS
MICROBIOLOGICAL QUALITY OF MEAT PREPARATIONS AND MEAT PRODUCTS Aija Melngaile, Elina Ciekure, Olga Valcina Institute of Food Safety, Animal Health and Environment BIOR, Lejupes Street 3, Riga, Latvia,
More informationFood Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
More informationOn shelf life of foods
On shelf life of foods What does best before date and use by date mean? Jens Kirk Andersen REG-no. DK 30 06 09 46 Technical University of Denmark Mørkhøj Bygade 19 Tel 45 35 88 70 00 jkia@food.dtu.dk National
More informationLevel 2 Award in Food Safety. Course notes
Level 2 Award in Food Safety Every chefs for Supper must ensure that the food they produce is safe to eat. There will be food safety hazards but they can be controlled in your kitchen if you understand
More informationLevel 3 Award in Supervising Food Safety and Hygiene (Catering)
Level 3 Award in Supervising Food Safety and Hygiene (Catering) Ofqual Qualification Number 603/2396/6 Paper Number: Specimen IMPORTANT: READ THE FOLLOWING INSTRUCTIONS CAREFULLY 1. This paper must be
More informationThe Public Health Rationale Behind FDA s Model Food Code and Its Application to the Classroom
LIVE INTERACTIVE LEARNING @ YOUR DESKTOP The Public Health Rationale Behind FDA s Model Food Code and Its Application to the Classroom Presented by: Alan Tart Tuesday, April 27, 2010 6:30 p.m. - 8:00 p.m.
More informationSanitary Conditions Overview
Handout #1 Sanitary Conditions Overview Sanitary conditions encourage safe food handling systems to prevent, reduce or eliminate potential hazards associated with food handling. Unsafe food handling poses
More informationReasons. Storage options Buying and storing food. Activity: Where food should be stored and why
1 Activity: Where food should be stored and why 6a Study the images of the foods in the table, then choose the best method of storage. Identify the reasons why you chose that method. Storage options Refrigerator
More informationFOOD SAFETY GUIDELINES FOR THE PREPARATION OF RAW EGG PRODUCTS
FOOD SAFETY GUIDELINES FOR THE PREPARATION OF RAW EGG PRODUCTS MAY 2015 2 Contents Introduction... 3 Purpose and scope... 4 Acknowledgements... 5 Definitions... 5 Receiving and storing eggs... 7 Supplier
More informationFood Technology 2011 HIGHER SCHOOL CERTIFICATE SPECIMEN EXAMINATION. Total marks 100
2011 HIGHER SCHOOL CERTIFICATE SPECIMEN EXAMINATION Food Technology Total marks 100 Section I Pages 2 6 20 marks Attempt Questions 1 20 Allow about 35 minutes for this section General Instructions Reading
More informationfor a germ-free environment
for a germ-free environment the universal ecological germ-killer Effectivity 99,999% not chemical not toxic effective for a routine and targeted disinfection at home, in the gastronomy and food market
More informationRegulation (EC) No 2073/2005 on Microbiological Criteria for Foodstuffs Information for Manufacturers/Processors
ISSUE NO. 1 OCTOBER 2011 This factsheet outlines the main issues to be considered by manufacturers/processors to ensure compliance with Regulation (EC) No 2073/2005. It should be read in conjunction with
More informationCALVERT COUNTY HEALTH DEPARTMENT DIVISION OF ENVIRONMENTAL HEALTH P.O. Box 980 Prince Frederick, Maryland 20678
CALVERT COUNTY HEALTH DEPARTMENT DIVISION OF ENVIRONMENTAL HEALTH P.O. Box 980 Prince Frederick, Maryland 20678 Health Officer William E. Haygood, LEHS Director Phone (410) 535-3922 Washington Area (301)
More informationCanadian Regulations and Guidelines for Listeria. Terry Peters Microbiology Program Specialist Canadian Food Inspection Agency
Canadian Regulations and Guidelines for Listeria Terry Peters Microbiology Program Specialist Canadian Food Inspection Agency OUTLINE Canadian Regulations Field Compliance Guide for Foods Contaminated
More informationMicrobiological examination of salad served with takeaway meals
Microbiological examination of salad served with takeaway meals K Williamson, G Allen, F J Bolton FEMS, North West, Preston Date of report: September 2006 Survey Code: 604006 Introduction Mixed salad is
More informationRisk Based Food Safety Inspection
Risk Based Food Safety Inspection Presented by: Karen Ferres Food & Controlled Drugs Branch Introduction How a Risk-Based focus can impact on Food Safety outcomes Recognising Food Safety Hazards Risk Based
More informationFood Borne Diseases Complete List: Symptoms & Preventions
Food Borne Diseases Complete List: Symptoms & Preventions Food borne diseases are acute illnesses caused by harmful bacteria or toxins that usually develop within hours of consuming contaminated or poisonous
More informationSurvival of Aerobic and Anaerobic Bacteria in
APPLIED MICROBIOLOGY, Mar. 1968, p. 445-449 Copyright 1968 American Society for Microbiology Vol. 16, No. 3 Printed in U.S.A. Survival of Aerobic and Anaerobic Bacteria in Chicken Meat During Freeze-Dehydration,
More informationComplementary Medicine or Food. Peter Kissane Chief Operating Officer Sphere Healthcare
Complementary Medicine or Food Peter Kissane Chief Operating Officer Sphere Healthcare Therapeutic Goods Act (1990) defines what are Medicines Rx, OTC & Complementary Medicines Complementary Medicines
More informationEffective use of performance criteria for individual plants
Effective use of performance criteria for individual plants Dane Bernard Keystone Foods LLC Performance Criteria (standards)! Sanitation performance standards! Salmonella performance standards! Performance
More informationThe Application of the Celsius System in the food industry
Temperature in the food industry and Celsius The Application of the Celsius System in the food industry Summary The McQueen-Cairns Technology Celsius System can become an integral part of quantified quality
More informationHACCP temperature monitoring requirements FOOD E-BOOK
HACCP temperature monitoring requirements FOOD E-BOOK for Food Processing Environments HACCP and the temperature monitoring technology available to assist with it s compliance requirements High risk food
More informationWhat is ph? Storage Conditions Extrinsic - temperature, atmosphere, relative humidity
Outline Good Growing Practices Good Harvesting Practices Food Preservation and Food Microbiology Food Safety: Growing, Harvesting, and Using Olives Curing Olives Basic Principles Water, brine Dry Salt
More informationNorth Shore Cities & Towns 2016 Cindy Rice, RS, MSPH, CPFS
ADOPTION OF THE FDA 2013 FOOD CODE North Shore Cities & Towns 2016 Cindy Rice, RS, MSPH, CPFS 13 CITIES AND TOWNS. NORTH SHORE FDA FUNDED PROJECT Peabody. Salem Danvers. Swampscott Gloucester. Topsfield
More informationCLOSTRIDIUM BOTULINUM
CLOSTRIDIUM BOTULINUM THE ORGANISM/TOXIN Clostridium botulinum will only grow at low Eh values which are normally correlated with the absence of oxygen. There are a number of neurotoxin types which differ
More informationCuring as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form)
Single Hazard Special Process HACCP Template for Curing as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form) Date Submitted Date Approved Valid until A. General Information This
More informationCompendium of Microbiological Criteria for Food. (October 2016)
Compendium of Microbiological Criteria for Food (October 2016) Food Standards Australia New Zealand 2016 ISBN: 978-0-642-34594-3 Published October 2016 Food Standards Australia New Zealand (FSANZ) supports
More informationFood Safety & Hygiene
الصحة البيي ية السلامة و معالجة المخاطر ENVIRONMENTAL HEALTH, SAFETY & RISK MANAGEMENT Food Safety & Hygiene Talal Abou Mjahed Sanitarian & Biosafety Officer A scientific discipline describing handling,
More informationGuidelines for restaurant sous vide cooking safety in British Columbia
Environmental Health Services 655 12 th Ave W Vancouver BC V5Z 4R4 Tel 604.707.2443 Fax 607.707.2441 www.bccdc.ca Guidelines for restaurant sous vide cooking safety in British Columbia July 2017 Prepared
More informationAppendix C. Meet the Culprits. 1.1 Bacteria 1.2 Viruses 1.3 Parasites 1.4 Yeasts, Moulds, and Other Fungi
Appendix C Appendix C Basic Food Microbiology 1.0 2.0 3.0 Meet the Culprits 1.1 Bacteria 1.2 Viruses 1.3 Parasites 1.4 Yeasts, Moulds, and Other Fungi Factors affecting growth 2.1 Food 2.2 Acidity 2.3
More informationCatering Safety 101. Thursday 3:15 pm 4:45 pm. PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire
Catering Safety 101 Thursday 3:15 pm 4:45 pm PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire Schedulers & Dispatchers Conference New Orleans, LA January 14-17, 2014
More information27 GUIDANCE NOTE. Guidance Note on the Enforcement. Regulation (EC) No 2073/2005 on Microbiological Criteria for Foodstuffs
27 GUIDANCE NOTE Guidance te on the Enforcement of Commission Regulation (EC) 2073/2005 on Microbiological Criteria for Foodstuffs Guidance te. 27: Guidance te on the Enforcement of Commission Regulation
More informationMicrobial Problems, Causes, and Solutions in Meat and Poultry Processing Operations. Helen G. Brown, PhD Research Specialist Tyson Foods, Inc
Microbial Problems, Causes, and Solutions in Meat and Poultry Processing Operations Helen G. Brown, PhD Research Specialist Tyson Foods, Inc NR Non-Compliance Record Plant Process SSOP HACCP Description
More informationReport to the Technical Consultative Committee (TCC) Recommended Product Safety Limits for the NZ Dairy Industry
Report to the Technical Consultative Committee (TCC) Recommended Product Safety Limits for the NZ Dairy Industry TCC SubGroup 1 Microbial Product Safety Limits (PSLs) Bruce Hill, Fonterra Research Centre.
More informationFood Safety in Older Adults: Disease Prevention Strategies and Educational Resources. Adam Ghering Public Affairs Specialist USDA - FSIS
Food Safety in Older Adults: Disease Prevention Strategies and Educational Resources Adam Ghering Public Affairs Specialist USDA - FSIS Outline Foodborne illness in the United States Why older adults at
More information