Lecture 3. Microbiology Control - HACCP and Hurdle Technology

Question 1

What is HACCP?

Answer 1

Hazard Analysis and Critical Control Points

Question 2

What are the seven principles of the HACCP?

Answer 2

List all potential hazards
Determine CCPs
Establish critical limits for each CCP
Establish a monitoring system
Establish corrective measures
Establish verification procedures
Establish documentation and record-keeping

Question 3

What are the three or four elements to consider regarding contamination?

Answer 3

Biological
Chemical
Physical
Allergen

Question 4

How do spiral blast chillers work?

Answer 4

Food goes in at bottom
Spirals up at a defined speed
Speed dictates time in unit
Food exits before further processing

Question 5

What are the three hurdles used in making jam?

Answer 5

Hurdle 1: Heat treatment and acidity
Hurdle 2: Addition of sugar
Hurdle 3: Vacuum formed

Question 6

What is the Maillard reaction?

Answer 6

Occurs during cooking, it is responsible for the non-enzymatic browning of foods when cooked. It consists of a number of reactions and occurs optimally at 140-165°C

Question 7

What is the shelf life of a ripe pineapple?

Answer 7

4-6 days

Question 8

How is pineapple shelf life extended?

Answer 8

Cut into slices
Dipped into sugar solution (osmotic drying) reduces water activity
Dippin in potassium metabisulfate solution inhibits enzymatic browning
Infrared drying reduces water activity