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Lecture 12

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Unformatted text preview: FST 1 – Main topics – Lecture 12 Clarence Birdseye (1886‐1956) is considered the father of the modern HACCP – Hazard Analysis and Critical Control Points frozen industry. Inventor of frozen‐food process; Birdseye developed a A systematic approach to the identification, evaluation, and control of food safety method for quick freezing. Birdseye recognized that the speed of hazards. Food Hazard: any biological, chemical, or physical agent that may cause illness freezing prevented frost damage. or injury in the absence of its control. Control of food contamination is effectively carried out by adopting proper guidelines Drying. There are many ways to remove water from foods, such as sun drying, use for processing and handling foods. of ovens, spray drying, freeze drying, etc. Food Processing Food Processing transforms raw food materials into products with extended shelf life. Dry milk (milk powder) is made using spray drying. Fluid milk is forced through a Food processing purposes are: ‐ preserve foods; ‐ reduce/eliminate mic...
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  • Winter '10
  • CharlesF.Shoemaker
  • Food processing, Food processing purposes, hazards. Food Hazard, life.  Dry milk, drying. Fluid milk

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