hygiene and control Flashcards
what is zoning?
keeping the raw material away from the final product
food handeling
any operation in the growing and harvesting, preparation, processing, packaging, storage, transport, distribution and sale of food
food hygiene
all conditions and measures necessary to ensure the safety and suitability of food at all the stages of the food chain
how to prevent access to the factory by rodents
- fencing
- wire mesh screens
- seal holes
- prevent water and food access
what is the difference between hygienic equipment class 1 and 2
class 1: equipment can be cleaned in place
class 2: equipment is cleanable after dismanteling
what does the transmission depend on?
- contact time
- pressure
- type of organism
how to prevent cross contamination
- work clean
- work as dry as possible
why are food residues dangerous?
- the food can form a layer around the MO and it will protect them against the disinfectant
what is good cleaning?
- <1 log reduction
- 50-90% removed
- removes dirt and nutrients
- prevents growth
what is disinfection?
- 5 log reduction
- 99,99% killed
- removes MO to desired level
- not sterile
what is alkaline the best detergent for?
- soil rich in :
- protein
- fats/ oil
- carbohydrates
what is acid the best detergent for?
- rich in mineral salts
name 3 disinfection methods
- heat
- uv radiation
- chemical
name the principal of disinfectants
- oxidizers
- alcohols
- aldehydes
- phenols and derivatives
- quaternary ammonium compounds
- ampholytes
- oxidation
- membrane leakage
- disturbes the cell
- disturbs enzyme activity
- change in permeability in the cell membrame
- protein synthesis is desturbed
bacteriostatic
inactivates on temporarily basis
