Article by Athini Amarasiri. What is a Chemical Contamination in Food? Chemical contamination refers to substances that are not a natural part of the food and may be poisonous. They may have contaminated the food through carelessness or poor handling, the environment, equipment, or from natural sources. They include toxins, […]
GMP | Food Processes
Original article from: FSANZ. The airtight sealing of foods in containers in association with heat and/or chemical treatments is a very effective method of preserving food. Foods such as fruit, vegetables, meat, fish, or a combination of these foods (e.g. meat and vegetable condensed soup, sauces and fruit salad) can […]
Canned Foods: Purchasing and Storing
Article adapted from Cherry’s Industrial Equipment While national frozen food trends show things like organic and all-natural ingredients, a variety of flavour and style, healthier options and pricing all playing a vital role in this growth, it doesn’t end there. There’s an entire frozen food warehousing facility behind the […]
Equipment Guide for… Frozen Food Storage
What temperature should the fridge or chiller be? What temperature should I cook eggs to? How about red meat? White meat? What, what, what…? Breathe. Below is a quick listing of what the critical temperatures should be to ensure food safety. Firstly, a little bit about the danger […]
Temperature Critical Limits
Cleaning and sanitation of your plant and equipment should be a standard continuation of your good manufacturing practices of your food processes. You make a mess – you clean the mess. You modify the operations – you re-set the operations for the next start up. Cleaning and sanitation […]
Cleaning and Sanitation
HACCP Status Normally a CCP | Critical Control Point Purpose To kill potentially pathogenic bacteria To reduce levels of potentially pathogenic bacteria to an acceptable level Care is required during the cooking process to ensure high risk items such as raw egg or raw meats are fully cooked […]
Cooking
Preparation Food preparation must be segregated from raw materials storage, finished product storage and chemical storage. It should be the responsibility of the Manager to ensure food processing is safe to commence, and that all staff have been fully trained in the correct processes of preparation. HACCP Status […]
Preparation
Stock rotation should be controlled throughout dry, chilled, and frozen storage for raw materials, rework, work in progress and finished product. HACCP Status Normally a CP | Control Point Purpose The purpose of the Stock Rotation policy is to: Check stock regularly to ensure FIFO is adhered […]
Stock Rotation
Good manufacturing practices must be adhered to at all times for items in storage: raw materials, work in progress, finished product, packaging, chemicals, staff hygiene items, etc. Storage of items is managed to prevent contamination or cross contamination of allergens, chemical, microbiological or physical matter. HACCP Status Normally a […]
Storage
The next few articles shall focus on process steps from the HACCP program. Today’s article has combined both ordering of raw materials and the receival of raw materials. Ordering HACCP Status Normally a CP | Control Point Purpose To ensure raw materials are ordered from approved suppliers that […]