1. FOOD DETERIORATION AND FOOD SAFETY
1. CHEMICAL
2. ENZYMATIC
3. PHYSICAL
4. MICROBIOLOGICAL
A. THE GOOD
B. THE BAD
C. AND THE UGLY

2. FOOD SPOILAGE – PROCESS THAT MAKES FOOD INEDIBLE
FOOD FERMENTATION – PROCESS THAT CHANGES THE FOOD’S SENSORY CHARACTERISTICS AND INCREASES THE SHELF–LIFE OF THE ORIGINAL FOOD

3. FOOD BORNE ILLNESS – INFECTIONS OR POISONING DUE TO THESE MICROORGANISMS
MICROORGANISMS – SMALL ORGANISMS INVISIBLE TO THE NAKED EYE.

4. MICROBIOLOGICAL GROWTH IS DEPENDENT UPON SEVERAL FACTORS.
1. pH – MEASURE OF ACIDITY
ACIDIC < 7.0 > ALKALINE
GROWTH BETTER NEAR NEUTRALITY

5. 2. MOISTURE CONTENT – Aw MEASURE OF FREE WATER. MORE DRY <1.00(MAX)
GROW BETTER NEAR 1.00
3. TEMPERATURE – MOST ORGANISMS GROW BEST AT AMBIENT TEMPERATURES (600 – 800 F)

6. 4. PRESENCE OR ABSENCE OF OXYGEN
WITH O2 – AEROBIC.
WITHOUT O2 – ANAEROBIC.

7. TYPES
1. BACTERIA – A VARIETY OF UNICELLULAR ORGANISMS THAT GROW UNDER A VARIETY OF CONDITIONS
TYPICALLY FAST GROWERS UNDER THE RIGHT CONDITIONS.

8. NOT ALL ARE SPOILAGE AND DISEASE ORGANISMS i.e. FERMENTATION
DISEASE PRODUCING ORGANISMS TYPICALLY MORE SENSITIVE TO ADVERSE GROWTH CONDITIONS

9. WIDE VARIETY 1. SOME BACTERIA GROW AT:
REFRIGERATOR TEMPERATURES (PSYCHROPHILES) 450 F (7.20 C) TO 860 F (300 C); PSYCHROTROPHS

10. SOME BACTERIA GROW AT (cont.):
ROOM TEMPERATURE (MESOPHILES); 680 F (200 C) – 1100 F (43.30 C)
HIGHER TEMPERATURES (THERMOPHILES;1130 C – 1550 C)

11. 2. SOME FORM SPORES THAT CAN SURVIVE ADVERSE CONDITIONS
3. SOME CAN GROW IN HIGH ACID FOODS

12. FOOD INFECTIONS
INGESTED BACTERIA CAUSING ILLNESS

13. FOOD INFECTIONS
1. CLOSTRIDIUM PERFRINGENS – FORMS SPORES AND ANAEROBIC.
SYMPTOMS: DIARRHEA, ABDOMINAL PAIN, HEADACHE, 8 TO 24 HRS INCUBATION.
SOURCES: MEATS AND GRAVIES.
PREVENTION: PROPER COOLING OF FOOD.

14. 2. E. COLI – ALL TYPES OF FOOD
2. E.COLI – ALL TYPES OF FOOD. AVOID PRACTICES WHICH CAN CONTAMINATE FOOD.
DIARRHEA, VOMITING. 18–24 HRS. RENAL FAILURE IN CHILDREN (0157:H7).
PROPER COOKING OF GROUND BEEF, APPLE CIDER, PREVENTION OF CROSS CONTAMINATION (RAW FOOD AND FOOD HANDLERS).

15. 3. SALMONELLA – SALMONELLOSIS
SYMPTOMS: DIARRHEA, ABDOMINAL CRAMPS, VOMITING, FEVER. CAN LAST TWO OR THREE DAYS. INCUBATION, 12 TO 36 HRS.
SOURCES: EGGS (2.6–7%) AND MEATS (30% POULTRY ESTIMATED). MILK. CARRIERS (REMEMBER TYPHOID MARY).

16. PREVENTION: REFRIGERATION, PROPER FOOD HANDLING PRACTICES, AVOID FOOD CONTACT WITH PESTS. HEATING FOODS (POULTRY, STUFFING, ETC.) TO AT LEAST 1650 F (65.50 C). PASTEURIZE EGGS 1400 F (600 C) FOR 3–4 MIN. PRIOR TO FREEZING OR DRYING. COOK ALL EGGS (WHITES AND YOLKS SHOULD BE SOLID: USDA). SALMONELLA–FREE PETS. GOOD PERSONAL HYGIENE.

17. 4. LISTERIA – (LISTERIA MONOCYTOGENES)
WIDELY DISTRIBUTED IN NATURE. GROWS AT REFRIGERATOR TEMPERATURES ONLY 100 TO 1000 CELLS REQUIRED.

18. (LISTERIA cont.)
SYMPTOMS: WIDE VARIETY OF ILLNESSES, 1 DAY TO WEEKS AFTER INGESTION. MILD FLU–LIKE FOR HEALTHY PEOPLE. ELDERLY, PREGNANT WOMEN, INFANTS, IMMUNOCOMPRIOMISED: MENINGITIS, MISCARRIAGE, PERINATAL SEPTICEMIA.

19. (LISTERIA cont.)
SOURCES: COLESLAW, RAW MILK, SOFT CHEESE ($66 MILLION), SEAFOOD, MEATS.
PREVENTION: ENVIRONMENTAL SANITATION, PROPER PASTEURIZATION, CHLORINATED WATER, CONTROL AIRFLOW THROUGH PLANTS. USDA INSPECTION/REPORTING PROGRAM.

20. 5. CAMPYLOBACTER JEJUNI.
SYMPTOMS: IN 2–5 DAYS NAUSEA, CRAMS, HEADACHE, DIARRHEA FEVER: COMPLICATIONS MENINGITIS, SYSTEMIC INFECTION

21. (CAMPYLOBACTER JEJUNI cont.)
SOURCES: FECAL MATERIAL, RAW MILK, EGGS, POULTRY, MEAT, CAKE ICING.
PREVENTION: THROUGH COOKING AND PROPER HANDLING OF RAW PRODUCTS. CAN'T GROW <300 C

22. 6. YERSINIA ENTEROCOLITIA. - GROWS AT REFRIGERATOR TEMPERATURES.
SYMPTOMS: 1–2 DAYS DIARRHEA, FEVER, and SEVERE ABDOMINAL PAIN IN LOWER RIGHT QUADRANT (SIMILAR TO APPENDICITIS)

23. SOURCES: WIDELY DISTRIBUTED IN NATURE
SOURCES: WIDELY DISTRIBUTED IN NATURE. MILK CONTAMINATED BY CHOCOLATE SYRUP AFTER PASTEURIZATION, CONTAMINATED SPRING WATER, AND MEAT.
PREVENTION: PASTEURIZATION, WATER TREATMENT (CHLORINATE), ACIDIFY FOODS <4.6, SALT>5%.

24. FOOD POISONINGS (INTOXICATIONS)
INGESTED TOXIN LEFT IN FOOD BY ORGANISM.

25. BOTULISM – CLOSTRIDIUM BOTULINUM. FORMS SPORES AND ANAEROBIC
BOTULISM – CLOSTRIDIUM BOTULINUM. FORMS SPORES AND ANAEROBIC. TYPE A, B, AND E AFFECT HUMANS. TYPE E CAN GROW AT REFRIGERATOR TEMPERATURES [380 F (3.30 C)] ANTITOXIN TREATMENT AVAILABLE.
INFANT BOTULISM NOT CONSIDERED A FOODBORNE DISEASE.

26. SYMPTOMS: NEUROTOXIN CAUSING MUSCLE PARALYSIS AND DEATH
SYMPTOMS: NEUROTOXIN CAUSING MUSCLE PARALYSIS AND DEATH. INABILITY TO TALK, DIFFICULTY IN SWALLOWING, DOUBLE VISION, NAUSEA, VOMITING, DIARRHEA, CONSTIPATION IN EARLY STAGES. SYMPTOMS START 12 – 36 HRS AFTER EATING. DEATH IN AROUND 7 DAYS (20% NOW; TURN OF THE CENTURY – 50 TO 60%).

27. SOURCE: SEEN TYPICALLY IN LOW ACID (LOW ACID) HOME CANNED FOODS (pH > 4.5), SALMON, TUNA, MUSHROOMS, POTATO SOUP, BEEF STEW, UNREFRIGERATED BAKED POTATOES, GARLIC IN OIL, AND SOME SMOKED FISH.

28. PREVENTION: CAN LOW ACID FOODS PROPERLY (HIGH TEMPERATURE, PRESSURE), ACIDIFY, COOK SUSPECTED FOODS PROPERLY [2120F(1000 C)]. STORE FISH BELOW 380 F.

29. 2. STAPHYLOCCOCAL – STAPHYLOCOCCUS AUREUS
TOXIN IS HEAT STABLE (WITHSTANDS BOILING 20–60 MINUTES. GROWS 440 F (6.70 C) 1120 F (44.40 C)

30. SYMPTOMS: VOMITING AND DIARRHEA FROM 1 TO 6 HRS AFTER EATING.
SOURCES: HAM (SALT TOLERANT –10%; HAMS USUALLY 2–3% SALT), CREAM OR CUSTARD FILLED BAKED PRODUCTS, POTATO SALAD, HUMANS (40%) NASAL PASSAGES, WOUNDS, COWS WITH MASTITIS, 1989 CHINESE CANNED MUSHROOMS.

31. PREVENTION: PROPER HANDLING PRACTICES, REFRIGERATION BELOW 40 F (4
PREVENTION: PROPER HANDLING PRACTICES, REFRIGERATION BELOW 40 F (4.40 C), ELIMINATE MILK FROM COWS WITH MASTITIS FROM HUMAN CONSUMPTION.

32. 3. BACILLUS CEREUS – SPORE FORMER
SYMPTOMS: ABDOMINAL CRAMPS, WATERY DIARRHEA, SOME VOMITING.
SOURCES: IMPROPERLY COOLED FOODS, HOLDING TEMPERATURES AND IMPROPERLY REHEATED FOODS (RICE)
PREVENTION: PROPER COOLING AND RE-HEATING [1650 F (73.90 C)].

33. MISCELLANEOUS OTHERS:
TUBERCULOSIS –CORYNEBACTERIUM TUBERCULOSIS AND BRUCELLOSIS (UNDULANT FEVER) RAW MILK.
VIBRIO PARAHAEMOLYTICUS – FOUND IN OCEANS. REQUIRES 24% SALT. WITH OR WITHOUT OXYGEN OPTIMUM 86–1040 F ( C)

34. SYMPTOMS: 15–17 HOURS AFTER INGESTION
SYMPTOMS: 15–17 HOURS AFTER INGESTION. DURATION 1–2 DAYS ABDOMINAL PAIN, NAUSEA, VOMITING WITH DIARRHEA, OCCASIONAL BLOOD AND MUCUS IN FECES. FEVER (1–20 F IN 60-70% OF THE CASES).

35. SOURCES: RAW FISH, MOLLUSKS AND SHELLFISH.
PREVENTION: COOKING, SANITATION, ABSTAIN FROM EATING RAW SQUID, OCTOPUS, CLAMS AND OYSTERS IN JULY, AUGUST, SEPTEMBER OR TIMES THAT COASTAL WATERS ARE WARM.

36. DISEASES FROM OTHER MICROORGANISMS
TRICHINOSIS – ROUNDWORM
SYMPTOMS: NAUSEA, VOMITING, DIARRHEA IN 1–4 DAYS IF HIGH DOSE. IF LOW DOSE NO SYMPTOMS UNTIL 7TH DAY. LARVAE CAN MIGRATE FROM THE INTESTINES INTO MUSCLES CAUSING HIGH FEVER [1040 F(400 C] AND SWELLING.

37. SOURCE: TYPICALLY TRANSMITTED THROUGH EATING PORK,(BEAR, PORK/DEER, UNDER COOKED SAUSAGE)
PREVENTION: COOK PORK TO INTERNAL TEMPERATURE OF AT LEAST 137 F (58.30 C), NO PINK COLOR,(NATIONAL LIVESTOCK AND MEAT BOARD – 770 C (1700 F), FRESH FROZEN PORK 520 F (–15 TO 28.90C) FOR A PERIOD OF 6–30 DAYS, ETC., CONTROL AND COOK FEED GIVEN TO HOGS.

38. 2. HEPATITIS TYPE A – VIRUS.
CONTROL BY PROPER HANDLING PRACTICES.
NORWALK VIRUS – VOMITING

39. YEAST 1. LARGER THAN BACTERIA 2. MORE ADVANCED PHYSIOLOGICALLY
2. MORE ADVANCED PHYSIOLOGICALLY
3. CAN GROW UNDER MORE ADVERSE CONDITIONS
4. TYPICALLY SPOILAGE OR
FERMENTATIVE ORGANISMS
5. VERY HEAT SENSITIVE

40. MOLDS 1. ADVANCED PHYSIOLOGICALLY – CAN BE MULTICELLULAR
2. PRODUCE SPORES THAT ARE LESS HEAT RESISTANT THAN BACTERIAL SPORES
3. NEED OXYGEN TO GROW

41. MOLDS (cont.) 4. CAN GROW UNDER THE MOST ADVERSE CONDITIONS
– SLOW GROWTH
5. CAN BE SPOILAGE OR PATHOGENIC OR DESIRABLE (BLUE CHEESE)
– TOXIN PRODUCTION (MYCOTOXINS)

42. AFLATOXIN – MOLD POISONING PRODUCED BY ASPERGILLUS FLAVUS
PRODUCED BY ASPERGILLUS FLAVUS
TYPICALLY FOUND ON CEREAL GRAINS AT THE PROPER MOISTURE AND TEMPERATURE
– CORN
– PEANUTS

43. FATAL AT LARGE DOSES, TYPICALLY LIVER DAMAGE.
AFLATOXIN (cont.)
FATAL AT LARGE DOSES, TYPICALLY LIVER DAMAGE.
CARCINOGENIC AT LOW DOSES
YEAST AND MOLD INHIBITORS
PROPIONATES, PHOSPHATES, SORBATES

44. MICROBIOLOGICAL PROCESS CONTROL
1. PERSONNEL STANDARDS
– HAND WASHING
– HEALTHY
– HAIR COVERING, GLOVES
– CLOTHING

45. 2. INGREDIENT CONTROL (SENSITIVE)
– PRODUCTS FROM ANIMALS
– SPICES
– PRODUCTS THAT ARE IN CONTACT WITH THE SOIL

46. 3. PLANT CLEANNESS
CLEAN: REMOVE POTENTIAL FOOD AND HIDING PLACES FOR MICROORGANISMS AND PLACES FOR VECTORS
SANITIZE: KILL MOST OR ALL OF THE ORGANISMS ON SURFACES

47. 4. PLANT AND EQUIPMENT DESIGN
– PREVENT POTENTIAL PLACES FOR MICROBIAL GROWTH AND MICROBIAL VECTORS.
5. FOODS MUST BE PROPERLY REFRIGERATED.

48. 6. FOODS MUST BE ADEQUATELY PROCESSED AND PROTECTED FROM RECONTAMINATION (CROSS–CONTAMINATION).
7. THE MANAGEMENT MUST STRESS PRODUCT SAFETY AND QUALITY.

49. Potentially Hazardous Foods (PHFs)
Foods that contains in whole or in part of the following:
Milk or milk products
Shell eggs
Meats
Poultry
Fish

50. Potentially Hazardous Foods (PHFs)
Shellfish
Edible crustaceans (shrimp, lobster, etc.)
Baked or boiled potatoes
Tofu or other soy products including textured soy proteins
Plant foods that have been treated (beans)

51. Potentially Hazardous Foods (PHFs)
Raw seed sprouts
Sliced melons
Unpasteurized fruit juices (apple)

52. FOOD SAFETY – YOU DON’T WANT A RECALL
Regulatory agencies can issue public warnings.
Recalls and seizures are not uncommon. They occur at a rate of about 400/year.
It is one of the major responsibilities of all food processors to produce safe and wholesome food for the consuming public.

53. Procedures to Help Reduce Food-borne Illnesses
Good Manufacturing Practices (GMPs)
Standard Operating Procedures (SOPs)
Sanitary Standard Operating Procedures (SSOPs)
Hazard Analysis Critical Control Points (HACCPs)
Management Support

54. Code of Federal Regulations Title 21 Part 110
Current Good Manufacturing Practice in Manufacturing, Processing, Packing, or Holding Human Food (CGMP or GMP)
See Appendix 1 for more detailed examples.

55. Good Manufacturing Practices
Personal Hygiene
Quality Raw ingredients
Sanitary Storage
Processing
Packaging Areas

56. Outside the Plant Parking and roads paved and graded to drain.
Building constructed to prevent pest entry.

57. Receiving
Truck dock entries constructed to prevent bird nests other pests from entering plant.
Trucks clean inside, good condition, and tightly constructed and refrigerated if appropriate.

58. Processing
Time-temperature, pH, aw processing controls maintained in good condition and calibrated regularly with records retained.
Proper cleaning and sanitizing of equipment and surrounding areas.
Cleaning supplies stored in a separate area.

59. Packaging Good sanitation and housekeeping in the area.
Cleanliness of packaging equipment.
Packaging materials protected from contamination.
Metal detectors in place.

60. FOOD SAFETY – YOU DON’T WANT A RECALL
Regulatory agencies can issue public warnings.
Recalls and seizures are not uncommon. They occur at a rate of about 400/year.
It is one of the major responsibilities of all food processors to produce safe and wholesome food for the consuming public.

61. Procedures to Help Reduce Food-borne Illnesses
Good Manufacturing Practices (GMPs)
Standard Operating Procedures (SOPs)
Sanitary Standard Operating Procedures (SSOPs)
Hazard Analysis Critical Control Points (HACCPs)
Management Support

62. Code of Federal Regulations Title 21 Part 110
Current Good Manufacturing Practice in Manufacturing, Processing, Packing, or Holding Human Food (CGMP or GMP)
See Appendix 1 for more detailed examples.

63. Good Manufacturing Practices
Personal Hygiene
Quality Raw ingredients
Sanitary Storage
Processing
Packaging Areas

64. Outside the Plant Parking and roads paved and graded to drain.
Building constructed to prevent pest entry.

65. Receiving
Truck dock entries constructed to prevent bird nests other pests from entering plant.
Trucks clean inside, good condition, and tightly constructed and refrigerated if appropriate.

66. Processing
Time-temperature, pH, aw processing controls maintained in good condition and calibrated regularly with records retained.
Proper cleaning and sanitizing of equipment and surrounding areas.
Cleaning supplies stored in a separate area.

67. Packaging Good sanitation and housekeeping in the area.
Cleanliness of packaging equipment.
Packaging materials protected from contamination.
Metal detectors in place.

68. Food Product Storage Clean storage area with good housekeeping.
Rotation control (First In First Out)
Temperature and humidity control.
Rodent and insect control.
Protect food packages against physical, chemical and microbial contamination and package deterioration.

69. Personnel and Training
A worker with a health problem that could contaminate food or food equipment shall be excluded from working with food.
Wash hand thoroughly prior to contact with food or sanitized equipment.
Protect food against contamination from hair, perspiration, objects, cosmetics, tobacco, chemicals and medicines applied to the skin.
Appropriate training and evaluation

70. Sanitation Standard Operating Procedures (SSOPs)
Sanitation SOPs are important and useful for the following reasons:
Outline proper procedures.
Train personnel.
Provide consistency.
Document what is being done.

71. HACCP & FOOD SAFETY
Hazard Analysis and Critical Control Points (HACCP)
Prevention Programs
Consists of seven steps
Application to the Soyfood Industry (encouraged)
Soymilk
Tofu

72. HACCP & FOOD SAFETY
The Basis of Hazard Analysis and Critical Control Points (HACCP)
Current Good Manufacturing Practices (CGMPs)
Standard Operating Procedure (SOPs)
Sanitation Standard Operating Procedure (SSOPs)

73. Hazard Analysis & Critical Control Points Systems (HACCP)
Assessing the hazards
Sensitive ingredients (products from animals, spices, products that are in contact with the soil)
Determine the critical control points (CCPs)

74. Hazard Analysis & Critical Control Points Systems (HACCP)
Establish procedures to monitor CCPS.
Establish the control limits for each CCP
Establish corrective action to be taken if a deviation is identified at a CCP.

75. Hazard Analysis & Critical Control Points Systems (HACCP)
Establish effective record-keeping systems that document the HACCP plan.
Establish procedures for verification that the HACCP system is working correctly.

76. Fitting HACCP into the Company QA System
Specifications - Very complete all safety, quality criteria and the CCPs.
Safety analysis - Hazard Analysis - Basis for establishing CCPs
Purchase requirements - Approved suppliers – ingredients and equipment.
H. Bauman
Cereal Foods World 36:

77. Application of HACCP to Soymilk and Tofu Manufacturing
Raw Materials
Heat Processes
Packaging
Storage

78. Application of HACCP HACCP systems should focus on particulars
Each production line for each product in each plant
Developing and validating a HACCP plan must be at the plant site.
Generic HACCP systems can not be mandated by Federal Agencies and be expected to be effective.

80. HACCP & FOOD SAFETY Food Safety
Recalls and Loss of Consumer Confidence
Recent Interest in Food Safety
Soyfoods and Food Safety

81. HACCP & FOOD SAFETY
The Basis of Hazard Analysis and Critical Control Points (HACCP)
Current Good Manufacturing Practices (CGMPs)
Standard Operating Procedure (SOPs)
Sanitation Standard Operating Procedure (SSOPs)

82. HACCP & FOOD SAFETY
Hazard Analysis and Critical Control Points (HACCP)
What it can or can not do
The seven steps (general)
Application to the Soyfood Industry
Soymilk
Tofu

83. FOOD SAFETY – YOU DON’T WANT A RECALL
Regulatory agencies can issue public warnings.
Recalls and seizures are not uncommon. They occur at a rate of about 400 / year.
It is one of the major responsibilities of all food processors to produce safe and wholesome food for the consuming public.

84. Code of Federal Regulations Title 21 Part 110
CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PROCESSING, PACKING, OR HOLDING HUMAN FOOD (CGMP or GMP)
Outside the Plant
Receiving
Storage
Processing
Packaging
Food Product Storage
Personnel and Training

85. Good Manufacturing Practices
Personal Hygiene
Quality Raw Ingredients
Sanitary Storage, Processing and Packaging Areas
Sanitary Processing and Packaging Equipment
Food Quality Equipment
Process Control

86. MICROBIOLOGICAL PROCESS CONTROL
Personnel Standards
Hand Washing
Healthy
Hair Covering, Gloves
Clothing
Ingredient Control (Sensitive)
Products from the Soil or Animals
Spices
Geographic Locations

87. MICROBIOLOGICAL PROCESS CONTROL
Plant Cleanliness
Clean: Remove Potential Food And Hiding Places for Microorganisms, and Places for Vectors to Hide.
Sanitize: Kill Most or All of the Organisms on Surfaces.

88. MICROBIOLOGICAL PROCESS CONTROL
Plant and Equipment Design
Prevent Potential Places for Microbial Growth and Microbial Vectors
Foods Must Be Properly Refrigerated, Temperature, Small Containers

89. MICROBIOLOGICAL PROCESS CONTROL
Foods Must Be Adequately Processed and Protected from Recontamination (Cross- Contamination).
The Management Must Stress Product Safety and Quality.

90. Sanitation Standard Operating Procedures (SSOPs)
Sanitation SOPs are important and useful for the following reasons:
Outline proper procedures.
Train personnel.
Provide consistency.
Document what is being done.

91. HAZARD ANALYSIS & CRITICAL CONTROL POINTS SYSTEMS (HACCP)
ASSESSING THE HAZARDS
DETERMINE THE CRITICAL CONTROL POINTS (CCPs)
ESTABLISH THE CONTROL LIMITS FOR EACH CCP.
ESTABLISH PROCEDURES TO MONITOR CCPs

92. HAZARD ANALYSIS & CRITICAL CONTROL POINTS SYSTEMS (HACCP)
ESTABLISH CORRECTIVE ACTION TO BE TAKEN IF A DEVIATION IS IDENTIFIED AT A CCP.
ESTABLISH EFFECTIVE RECORD-KEEPING SYSTEMS THAT DOCUMENTTHE HACCP PLAN
ESTABLISH PROCEDURES FOR VERIFICATION THAT THE HACCP SYSTEM ISWORKING CORRECTLY.

93. FITTING HACCP INTO THE COMPANY QA SYSTEM
SPECIFICATIONS - Very complete all safety, quality criteria and the CCPs.
SAFETY ANALYSIS - Hazard Analysis - Basis for establishing CCPs
PURCHASE REQUIREMENTS -Approved suppliers – ingredients and equipment.
H. Bauman
Cereal Foods World 36:

94. FITTING HACCP INTO THE COMPANY QA SYSTEM
GOOD MANUFACTURING PRACTICES (GMPs) - INCORPORATED
PHYSICAL SYSTEMS HAZARD CONTROL (PSHC)
RECALL SYSTEM

95. FITTING HACCP INTO THE COMPANY QA SYSTEM
FACILITY AUDITING - PERIODIC BASIS.
CUSTOMER COMPLAINTS
INCIDENT REPORTING

96. OVERVIEW OF MONITORING ACTIVITIES
LOT TESTING
PRECERTIFICATION AND SPOT TESTING (VERIFICATION)
CONTINUOUS RECORDING OF CRITICAL FACTORS

97. OVERVIEW OF MONITORING ACTIVITIES
VISUAL INSPECTION OF CCP'S WHERE THIS IS EFFECTIVE
MICROBIOLOGICAL, CHEMICAL, OR PHYSICAL TESTING FOR DIRECTOR INDIRECT MONITORING OF CCP