CFS 650: Exam 3

What is HACCP?

A preventative food safety control system. The focus is on food product and process. Stands for Hazard Analysis Critical Control Points. Deals mostly with food safety and not quality of the food.

What are the principles of HACCP

Conduct a hazard analysis, determine CCPs, Establish critical limits, establish a system to monitor CCPs, Establish corrective measures, establish verification procedures, establish an effective record keeping procedure. 

Biological hazards in cereals

Bacillus ceres (in pasta and rice most often), Campylobacter jejuni (common in poultry products but could still contaminate other cereal products like a chicken pot pie), Clostridium Botulinum, Clostridium perfringes (both common in canned foods could be in chicken noodle soup), E. coli and Salmonella are in products with cereal grains in them like cookie dough, Staphylococcus aureus (from a person that comes into contact with food and then contaminates it), Parasites: cryptosopridium parvum, cyclospora cayetanensis, giardia lamblia, trichinella spiralis. Virus: norovirus, hepatitus A, rotavirus.

Chemical hazards in cereals

presticide residues, heavy metals, drug residues, industrial chemicals, environmental contaminants, mycotoxins (common in cereals alfatoxin, ochratoxin, fumonisin, deoxynivalenol), allergens, unapproved colors and additives from processing, radionuclides (radium 226 and 228, uranium 235 and 238, strontium 90, cesium 137, iodine 131)

Physical hazards in cereals

metals, glass, hard plastic, stones, insects, any hard physical object.

What is FSMA?

food safety modernization act. established in 2011. Facilities need to evaluate the hazards that could affect food manufactured, processed, packed, and held by the facility, identify and implement preventative controls, monitor the performance of those controls, and maintain records of monitoring.

New in FSMA plans

Chemical hazards include: radiological hazards and consideration of economically motivated adulteration

Process CCPs and include other points. 

All parameters must have max and min points. 

Corrective actions or corrections as appropriate

verification as appropriate for all preventative controls, validation of process controls, supplier verfiication required when suppliers control a hazard. 

Records for appropriate for preventative controls

Recall plan is required when a hazard requiring a preventative control is identified. 

FSMA requires what type of plan?

HARPC - Hazard analysis and risk-based preventative controls. more in depth than a HACCP. It includes a written recall plan. 

What is included in Preventative Controls for Human Food (PCHF)

A written food safety plan: must establish and implement a food safety system that includes an analysis of hazards and risk-based preventative controls.

Hazard analysis: hazards that occur naturally, unintentionally introduced, intentionally introduced.

Preventative Controls: measures are required to ensure that hazards requiring a preventative control will be minimized or prevented. They include process, food allergen, sanitation controls, supply chain controls, and recall plan. 

Monitoring: for assurance that preventative controls are consistently performing. conducted as appropriate to the preventative control. 

Corrective actions: steps taken to timely identify and correct a minor, isolated problem that occurs during food production. Must be documented with records.

Verification: required to ensure that all preventative controls are consistently implemented and effective. Must be validated with scientific evidence, calibration of the instruments must be conducted. Product testing and environmental monitoring are possible to verify the activities, but only are required as appropriate to the food.  

Associated Records: maintain the records for all the data collected and analyzed. 

Supply chain program: manufacturing/processing facility have risk-based supply chain program for the raw materials and other ingredients for which it has identified a hazard requiring a supply-chain applied control. 

Why is rice important?

3rd most widely cultivated crop on the world

most widely consumed staple food for a large part of the world’s population, especially in Asia

top 3 exporting countries of rice

india, thailand, and vietnam

top 3 importing countries of rice

philipines, china, nigeria

Where is rice produced in the US?

Mostly in Arkansas. But also in California, Louisiana, Mississippi, Missouri, and texas

Where did rice originate?

China, domesticated 8,200-13,500 years ago. Called Oryza Sativa

Japonica rice

a subspecies of oryza sativa. short and roundish grained varieties of rice of the temperature zones of china, japan, and Korea. Called sticky rice. Mainly in California in US. There is temperate, tropical, and aromatic. higher amylopectin content which makes it waxy and glutinous or sticky.

Indica rice

tropical and sub-tropical varieties grown throughout south and southeast Asia and southern china. Long grain, non-sticky, mainly southern USA. Normal amylopectin to amylose ratio, less sticky.

Aromatic rice

nutty aroma from proline and ornithine. Jasmine and basmati rice (long grain) and Wehani rice (CA, trademarked)

Colored Rice

Black (purple) rice: color comes from anthrocyanins, glutinous or non-glutinous, higher nutritional value, black jasmine rice exists. 

Red rice: color is from anthrocyanins somtimes called weedy rice.

Rice composition

Has a hull with an apex and a lemma, bran, germ, endosperm with aleurone cell layer, endosperm cells with starch granules (protein and starch matrix). 70-80% of dry weight is carbohydrates. 5-12% of the dry weight is proteins

Quality of Rice

chalkiness, protein content, adhesive strength, amylose content

What is chalkiness?

the opaque portion found in an otherwise translucent white endosperm of rice. due to having a incomplete accumulation of starch and protein. It is undesirable because of the negative affects on appearance and milling quality.