Food Safety Management System - Requirements for Food and Supply Chain Organizations 1 Scope This International Standard establishes the requirements for a food safety management system if an organization participating in a food production chain needs to demonstrate its ability to manage food hazard factors with a view to ensure that the food is safe for human consumption.
1.1 General: The organization should plan and develop the processes necessary to create safe products. The organization must implement, implement and ensure the effectiveness of the planned activities and any changes. This includes the BDP, as well as the operational BDP and / or HACCP plan. 1.2 Basic programs (BDP) .1.2.1 The organization shall establish, implement and implement basic programs (BDP) that provide management of: a) the probability of introducing factors, [...]
Long-term storage of fruits and juices can only be refrigerated or frozen.
Heat treatment. An insufficient heating temperature and insufficient holding of the product at this temperature slightly reduce the initial number of microorganisms, especially if their initial content is high. At the same time, the volumes to be processed should be taken into account, since for large volumes a longer exposure time is required for all layers of the product to reach the required temperature. Influence of the frying duration on the change in the number of bacteria in different [...]
The bacterial contamination of the side dishes and sauces studied at VNIHI is presented in table. 56 and 57. This type of product was made in a restaurant and in a kitchen factory.
Frozen culinary products are a relatively new branch of the food industry, which has recently become widespread in a number of foreign countries and especially in America. In the USA, frozen culinary products are sold in 93% of grocery stores.
GENERAL CHARACTERISTICS OF MICROORGANISMS Microflora of food products during cold storage can be represented by bacteria, actinomycetes, molds and yeast.
Quality control Although the general principles of quality control have remained unchanged for many years, now the concept of "security" is often used instead of the concept of "control". In dictionaries, the term “to assure” is associated with the meaning of “guarantee”, while “to control” means to control, to regulate within the framework of certain powers. In this regard, the term "provision" seems more appropriate, since management in [...]
Correct production methods Correct production methods imply occupational hygiene and food safety, and, of course, they are closely related to the HACCP system. Labor hygiene, strictly speaking, does not apply to the actual technology of MKI production, but since it is very important in their production, the technological department requires consultations on this issue, discussion of general hygiene principles, practices and [...]
(HACCP) An integral part of the production of MKI ... is to ensure the survival of the company by creating profit. Quality management system As a result of good management of a cookie manufacturing enterprise, we expect the following results: achieving high productivity with minimal production costs: maximum production speeds; minimum downtime; minimum labor costs; minimum prices for materials; minimum excess weight with [...]