VPH mnemonics Flashcards
prerequisites of HACCP
Production
Facilities
Control - of operations, water, recall procedure, GHP
Maintenance and sanitation - clean working, inspected daily
Hygiene
Transport
Awareness - public can make informed decisions
Training
preliminary steps HACCP
Assemble the HACCP team
Distribution and description of product
Intentions - use of product
Flow diagram produced
Verification
principle of HACCP
Analysis - hazard
CCP
Limits - critical
Monitoring
Control
Verification
Documentation
pre conditions of HACCP
Commintment of management
Priniples of food saftey
Research scientific
Validation of method
Occurance of condition
Acceptible level
sausage fermentation
Raw - with fat
Mincing - increase SA
Mixing - salt, nitrate- supresses gram negative flora - growth of streptococci, micrococci, pediococci, lactobacilli, fermented carbs- produce lactic acid - decrease water binding capacity of meat protein
Flora lactobacillus plantarum
Casings - pack
Fermentation - lactic acid bacteria convert ferm carb to lactic acid
Drying and ripening- reduce water content, flavouring compounds produced by breakdown of fat and protein
cheese making
Raw
Pasteurisation
Starter - lactococcus
Incubation - fermentation - lactic acid
Rennant - coagulation
Scalding
Cheddaring - stretch curd
Milling - salting, prevents further starter activity
Moulding
Ripening
Packaging
yogurt making
Raw
Solids
Homogenisation
Heat treatment
Cooling + starter- steptococcus/ lactobacillus
Package first when your set
Set- packaging, incubation
Stirred - incubation - pH 4.-4.6 packaging
milk processing
Filtration
Clarifying - centrifugation - removes leuoccytes and epithelial cells
Homogenisation- forced through tiny hole- high pressure- break up fat globules
Pasterisatiom -71.4 for 15 seconds, check with alkaline phosphatase test
UHT- 2-5 seconds 140 degrees or higher - kills bacteria endospores
Sterilisation
