Many people do not think about food safety until a food-related illness affects them or a family member. While the food supply in the United States is one of the safest in the world, CDC estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness. Preventing foodborne illness and death remains a major public health challenge.
The World Health Organization (WHO) is established to provide the highest possible health of the people. Practices were made in every companies to maintain food quality and safety so that to reduce the risk of foodborned illnesses.
Food industries use hurdles such as temperature, pH etc to keep the microbial under legal limits.
With the microbes kept under limit, the food is kept safe at consumption.
http://www.who.int/about/en/
Tuesday, April 3, 2007
Physical and Chemical Hazards
To prevent physical and chemical hazards,
Good Manufacturing Practices (GMP)
GMPs are guidelines established to ensure a clean and safe working environment for all employees while eliminating the potential for contamination of the eggs, which includes issues like pest control, workers’ personal hygiene, and storage condition. Each company have set their own GMP based on their raw materials, in this case, eggs and their final product to ensure that the end product meets the quality assurance and food safety standards set by the local government.
Sanitation Standard Operating Procedures (SSOPs)
SSOP is the procedures that must be followed in order to ensure that cleaning and sanitation activities are performed correctly and effectively. SSOPs is one of the major components to ensure safety of the products.
Monday, April 2, 2007
Pound Cakes ingredients
How to optimise quality and safty of eggs, flour and water?
-Eggs
To avoid the possibility of foodborne illness, fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs—or foods that contain them—safely. The U.S. Food and Drug Administration (FDA) requires all cartons of shell eggs that have not been treated to destroy Salmonella must be kept refrigerated, cooked til egg yolks were firmed, or food that containing egg has to be cooked thoroughly.
This is to prevent everyone especially vunerable children and elderly from getting foodborne disease.
Here are some of the precautions we can take to prevent the growth of growth of samonella in the eggs:
-Cake flour
By inoculating a culture of of the LPP strain micro-organisms; allowing the mixture to ferment in order to produce anti-microbial substances including lactic acid, a peptide and possibly other presently unidentified anti-microbial substances
-Water
Water may be contaminated by E-coli originated from the rain water that may accidentally being washed into the wells at a time when the disinfection system is broken. E. coli comes from human and animal wastes. E. coli may be washed into creeks, rivers, streams, lakes, or ground water. When these waters are used as sources of drinking water and the water is not treated or inadequately treated, E. coli may end up in drinking water. However, the water can be treated using chlorine, ultra-violet light, or ozone, all of which act to kill or inactivate E. coli. Systems using surface water sources are required to disinfect to ensure that all bacterial contamination is inactivated, such as E. coli.
-Eggs
To avoid the possibility of foodborne illness, fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs—or foods that contain them—safely. The U.S. Food and Drug Administration (FDA) requires all cartons of shell eggs that have not been treated to destroy Salmonella must be kept refrigerated, cooked til egg yolks were firmed, or food that containing egg has to be cooked thoroughly.
This is to prevent everyone especially vunerable children and elderly from getting foodborne disease.
Here are some of the precautions we can take to prevent the growth of growth of samonella in the eggs:
- Open the carton and make sure that the eggs are clean and the shells are not cracked.
- Refrigerate promptly.
- Store eggs in their original carton and use them within 3 weeks for best quality.
- Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.
- Eggs should be cooked to 160°F (72°C).
- Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely. Egg related dishes maybe refrigerated for serving later and reheated till 75degree celcius before serving again.
-Cake flour
By inoculating a culture of of the LPP strain micro-organisms; allowing the mixture to ferment in order to produce anti-microbial substances including lactic acid, a peptide and possibly other presently unidentified anti-microbial substances
-Water
Water may be contaminated by E-coli originated from the rain water that may accidentally being washed into the wells at a time when the disinfection system is broken. E. coli comes from human and animal wastes. E. coli may be washed into creeks, rivers, streams, lakes, or ground water. When these waters are used as sources of drinking water and the water is not treated or inadequately treated, E. coli may end up in drinking water. However, the water can be treated using chlorine, ultra-violet light, or ozone, all of which act to kill or inactivate E. coli. Systems using surface water sources are required to disinfect to ensure that all bacterial contamination is inactivated, such as E. coli.
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