Transcript
HACCP
By Ajit kumar Rowniyar
12PGDM03
IIPM.Bangalore
Quality and Safety
• Quality :deals mostly with texture, colour and taste.
• Safety: deals with nutritive value and free from contamination
Quality of Produce
• Industry practice is to wash and sanitize produce in cold water.
• Low temperatures slow respiration rate of fresh commodities.
• Retard the changes in texture & other quality parameters.
Safety of produce
• Warm produce in cool water results in pressure difference.
• Cause surface contaminants.
• Contaminants in the water drawn into the flesh.
Quality & Safety of Produce
• Maintaining the water temperature 5 deg above internal temperature.
Hazards can be:
• Biological
• Chemical
• Physical
Potato
Solonin
• Natural toxin
• Potato after harvesting immediately should be stored immediately.
• Do not expose to sunlight for 1 or 2 days
• Greening of Potato
Acralymide
• Carcogenic contaminant formation.
• Any starch based foods heated above particular temperature
• Acarlymide affects brain and nervous system
Potato Processing
• Potato if fired at >120 deg F leads to the formation of Acarlymide contamination
Chilli
• After drying chilli is heaped.
• Reason is to get good colour.
• Safety aspects is heaping leads to sweating
• Sweating favours microbial contamination
Aflatoxin contaminated chillies
Tea
• After tea is plucked, it is shifted to factory.
• While transportation, tea leaves are squeezed or pressed.
• Pressing leads to breakage of leaves and Initiates fermentation.
• Fermentation at 60-70 moisture level leads to microbial contamination .
Grapes
• Harvesting during raining.
• Grey mould growth will be high when harvested within 3 weeks of rain.
• Survive even at 0 to 1 deg in cold storage.
Conventional Coffee Drying
Safe Coffee Drying Process
Safe Coffee Drying Process
Operations Critical Control Points Critical Limits Remarks
Drying of Parchment Coffee
Controlling Moisture Content
< 10.5 – 11 %
High moisture leads to Ochrotoxin contamination
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