Nitrogen flushing in packaged foods improves the shelf life. The presence of nitrogen lowers the amount of oxygen, slowing down the growth of aerobic lifeforms and the speed of oxidation reactions.
Another inert gas that can be used to replace the oxygen is carbon dioxide. This gas can lower the pH or inhibit the growth of bacteria in the food.
Adapted from http://en.wikipedia.org/wiki/Modified_atmosphere
Friday, May 16, 2008
Wednesday, May 14, 2008
Product Recall
A food recall is the removal of products from sale, distribution and consumption. A recall is a precautionary measure that needs to be implemented when the product poses a possible public health and safety risk to consumers. Products that do not pose a potential risk to public health and safety may also be withdrawn from sale when it has a quality defect or has labelling irregularities.
Types of food recalls
The type of recall depends on the type of product, where it is sold and reason for the recall.
1. Trade Level - involves recovery of the product from distribution centres and wholesalers and may also involve hospitals, restaurants and other major catering establishments, and outlets that sell food manufactured for immediate consumption or food that is prepared on the premises.
2.Consumer Level - involves recovery of the product from all points in the production and distribution networks including any affected product in the possession of consumers.
3.Voluntary Recall - where the manufacturer or importer initiates a food recall
4.Mandatory Recall - where the Director General of NSW Food Authority directs the manufacturer/importer to recall a food product.
Adapted from
http://www.foodauthority.nsw.gov.au/industry/fb-recalls.asp
Types of food recalls
The type of recall depends on the type of product, where it is sold and reason for the recall.
1. Trade Level - involves recovery of the product from distribution centres and wholesalers and may also involve hospitals, restaurants and other major catering establishments, and outlets that sell food manufactured for immediate consumption or food that is prepared on the premises.
2.Consumer Level - involves recovery of the product from all points in the production and distribution networks including any affected product in the possession of consumers.
3.Voluntary Recall - where the manufacturer or importer initiates a food recall
4.Mandatory Recall - where the Director General of NSW Food Authority directs the manufacturer/importer to recall a food product.
Adapted from
http://www.foodauthority.nsw.gov.au/industry/fb-recalls.asp
Friday, April 18, 2008
Consequences of having food poisoning issue
-Monetary compensation for victims (medical and other costs)
-Legal fees
-Higher insurance costs
-Lost market share and profits
-Negative publicity
-Closure of food premises by local authorities
-Incurred costs from internal investigation
-Incurred costs from cleaning, decontamination and replacement of equipment
References:
-http://books.google.com/books?hl=en&lr=&id=kexwWKbS6b4C&oi=fnd&pg=PA121&dq=consequences+of+food+poisoning+on+company&ots=LqpZWpc9pp&sig=4l90c3YJHOHWsknZPcyjpfmFpSA#PPP1,M1
Interdisciplinary Food Safety Research By Neal H. Hooker, Elsa A. Murano
-Journal of Business Communication, Vol. 41, No. 2, 192-211 (2004)DOI: 10.1177/0021943603261748© 2004 Association for Business Communication
Consumer Reaction to Negative Publicity
Effects of Corporate Reputation, Response, and Responsibility for a Crisis Event by Dwane Hal Dean
-Hygiene for Management Richard A. Sprenger Highfield Publications 1993.
-Legal fees
-Higher insurance costs
-Lost market share and profits
-Negative publicity
-Closure of food premises by local authorities
-Incurred costs from internal investigation
-Incurred costs from cleaning, decontamination and replacement of equipment
References:
-http://books.google.com/books?hl=en&lr=&id=kexwWKbS6b4C&oi=fnd&pg=PA121&dq=consequences+of+food+poisoning+on+company&ots=LqpZWpc9pp&sig=4l90c3YJHOHWsknZPcyjpfmFpSA#PPP1,M1
Interdisciplinary Food Safety Research By Neal H. Hooker, Elsa A. Murano
-Journal of Business Communication, Vol. 41, No. 2, 192-211 (2004)DOI: 10.1177/0021943603261748© 2004 Association for Business Communication
Consumer Reaction to Negative Publicity
Effects of Corporate Reputation, Response, and Responsibility for a Crisis Event by Dwane Hal Dean
-Hygiene for Management Richard A. Sprenger Highfield Publications 1993.
Importance of QA and QC
Quality control includes the inspection, testing and monitoring of raw materials, process control and finished products control. Quality assurance is more elaborate. It describes control, evaluation and audit of a food processing system. Other than monitoring QA programs, it includes other actions that prevent food safety hazards and quality defects. It includes documents that describe operations and activities that pertain to food quality and safety. This documents include product-specific manufacturing (PSM) documents, general manufacturing operation (GMO documents, quality control analytical (QCA) documents, good manufacturing practices (GMP) documents etc.
Benefits of proper QA/QC includes: reduction in consumer complaints, consistency of product both within and across manufacturing locations, and cost savings with decreases in rejected product.
References:
-http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6T-45YG5P7-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=b4e9cf8f5e41536072004be1f7644ee7
-Quality Assurance for the Food Industry: A Practical Approach By J. Andres Vasconcellos CRC Press 2004
-Quality Control In The Food Industry Vol. 1 S.M. Herschdoerfer Academic Press 1989
-Total Quality Assurance For The Food Industries Second Edition Wilbur A. Gould and Ronald W. Gould CTI Publications, Inc 1993
-Food Quality Assurance Principles and Practices Inteaz Alli CRC Press 2004
Benefits of proper QA/QC includes: reduction in consumer complaints, consistency of product both within and across manufacturing locations, and cost savings with decreases in rejected product.
References:
-http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6T-45YG5P7-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=b4e9cf8f5e41536072004be1f7644ee7
-Quality Assurance for the Food Industry: A Practical Approach By J. Andres Vasconcellos CRC Press 2004
-Quality Control In The Food Industry Vol. 1 S.M. Herschdoerfer Academic Press 1989
-Total Quality Assurance For The Food Industries Second Edition Wilbur A. Gould and Ronald W. Gould CTI Publications, Inc 1993
-Food Quality Assurance Principles and Practices Inteaz Alli CRC Press 2004
Regulations on levels of preservatives, microbiological and chemical limits
From Singapore Sale of Food Act
1.E. coli or other pathogens------<20 cfu/ml
2.Total Plate Count--------------<100,000 cfu/ml
3.Pesticide residue---------------According to 9th Schedule
4.Heavy metals, arsenic , lead and copper---According to 10th Schedule
5.Mercury----------------------------------<0.05ppm
6.Tin---------------------------------------<250ppm
7.Cadmium---------------------------------<0.2ppm
8.Antimony---------------------------------<1ppm
9.Selenium----------------------------------<1ppm
10.Food additives---------According to JECFA
1.E. coli or other pathogens------<20 cfu/ml
2.Total Plate Count--------------<100,000 cfu/ml
3.Pesticide residue---------------According to 9th Schedule
4.Heavy metals, arsenic , lead and copper---According to 10th Schedule
5.Mercury----------------------------------<0.05ppm
6.Tin---------------------------------------<250ppm
7.Cadmium---------------------------------<0.2ppm
8.Antimony---------------------------------<1ppm
9.Selenium----------------------------------<1ppm
10.Food additives---------According to JECFA
Monday, March 31, 2008
purpose of MVP packaging
abstracted from: http://missourifamilies.org/quick/foodsafetyqa/qafs346.htm
Why is it important to package foods for freezing in moisture-vapor-proof or resistant materials?
Freezer packaging needs to be moisture-vapor-proof or resistant to keep food from drying out, and to preserve nutritive value, flavor, texture, and color.
What are moisture-vapor-proof materials and moisture-vapor- resistant materials?
Rigid plastic containers, heavy-duty aluminum foil and glass jars are moisture-vapor-proof.
Why is it important to package foods for freezing in moisture-vapor-proof or resistant materials?
Freezer packaging needs to be moisture-vapor-proof or resistant to keep food from drying out, and to preserve nutritive value, flavor, texture, and color.
What are moisture-vapor-proof materials and moisture-vapor- resistant materials?
Rigid plastic containers, heavy-duty aluminum foil and glass jars are moisture-vapor-proof.
Safe Food Storage Times
abstracted from: http://www.azdhs.gov/phs/oeh/fses/sfstt.htm
Shelf Storage
Store foods in the coolest cabinets or pantry and away from appliances which produce heat. Warm and humid climates shorten the shelf-life of foods.
Refrigerator Storage
Store food in the home refrigerator from 34 to 40°F (1 to 3°C). Foods spoil rapidly above 40°F (3°C).
Freezer Storage
The best temperature for frozen food storage is at 0°F (-17°C). The temperature should not reach higher than 5°F (-15°C). Check the temperature with a thermometer. Package frozen foods in moisture-vapor-proof (MVP) packages or freezer containers.
Shelf Storage
Store foods in the coolest cabinets or pantry and away from appliances which produce heat. Warm and humid climates shorten the shelf-life of foods.
Refrigerator Storage
Store food in the home refrigerator from 34 to 40°F (1 to 3°C). Foods spoil rapidly above 40°F (3°C).
Freezer Storage
The best temperature for frozen food storage is at 0°F (-17°C). The temperature should not reach higher than 5°F (-15°C). Check the temperature with a thermometer. Package frozen foods in moisture-vapor-proof (MVP) packages or freezer containers.
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