Ana içeriğe atla

Haccp & covid-19

Hi Everyone,
I would like to know if you are including in your HACCP as Biological critical control point the COVID-19 taking in account that you have some probabilities to contract it if you do not carry out or your disinfection protocol is not controlled as for example in the finished product outlet the exposure time of the disinfectant was insufficient.

Or it is not necessary to do it because you previously controlled that there are no positive workers and taking into account that there is no basis for transmission by food, well if only in packaging.

3 posts - 2 participants

Read full topic

https://fstdesk.com/t/haccp-covid-19/4899

Yorumlar

Yorum Gönder

Bu blogdaki popüler yayınlar

GAB Equation | Moisture Sorption Isotherm Modeling

Get to know how to use the Guggenheim-Anderson-de Boer (GAB) Equation for modeling of moisture sorption isotherms! The GAB Equation is suitable for modeling many food materials in a wide water activity range. Unlike BET, the workable range for the GAB model is from zero to 0.9. This is recommended by the European Project Group COST90 for the mathematical estimation of moisture content. I personally studied this lesson in my graduate class and I had a hard time learning this. I created this video so that you can easily learn how to calculate this equation. We’ll have a sample computation in this video. I’ve included the .xlsx file that I used in this video so that you can also learn this quickly. 3 posts - 2 participants Read full topic https://fstdesk.com/t/gab-equation-moisture-sorption-isotherm-modeling/4568
Yorum Gönder
Devamı

Phytochemistry of guava fruit

Guava ( Psidium guajava ) Fruit Phytochemistry and Nutritional Significance Economic Importance The fruit of guava is very rich in Vitamin C, which is substantially higher than what is found in citrus. It is also a good source of Vitamin A and other important elements. The fruit contains a large amount of citric, lactic, malic, oxalic and acetic acids and a trace amount of formic acid. The ripe fruit is usually eaten as a dessert. It can also be utilized in many ways for making jellies, jam, paste, juice, baby foods, puree, beverage base, syrup, wine and other processed products. It may be eaten sliced with cream and sugar and as ingredient in cakes and pies. It is also used in dishes like “sinigang”. Some parts of guava tree have medicinal and commercial usefulness. The bark and leaves are used in childbirth to expel the placenta. The leaves can be made into tea and astringent decoction can cure stomachache and act as vermifuge. When crushed or chewed, it is used for toothache t...
Yorum Gönder
Devamı

Water activity and Reaction Rates

I have three products with the following water activity & moisture content. Can you tell which reaction should I be more concerned with for each product? Please base all answers solely on this graph and disregard the possible effects of product formulation, etc. Blue - ? Gray - ? Orange - ? image 909×695 103 KB 3 posts - 3 participants Read full topic https://fstdesk.com/t/water-activity-and-reaction-rates/4648
Yorum Gönder
Devamı