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    ozlemozturk - ait Kullanıcı Resmi (Avatar)
    ozlemozturk çevrimdışı Üyelik tarihi: 17.02.2007 Son online zamanı: 30.12.2012

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    Standart The Food Service Market

    FOOD SAFETY PRINCIPLES
    IN DEVELOPING PRODUCTS
    FOR THE FOODSERVICE MARKET
    Session 25: Enhancing product development success
    by combining food science and culinary arts
    PRESENTED AT
    IFT ANNUAL MEETING AND FOOD EXPO
    NEW ORLEANS, LOUISIANA, JULY 18, 2005
    RETAIL PROCESS INNOVATION
    The retail chef innovates new processes and products.
    However, today, the chef must adhere to FDA-dictated process controls whereby specified hazards associated with a process are not always identified; critical levels for safety are not identified; the Food Safety Objective is zero illnesses; and equipment selection is often limited to NSF.
    The FDA says, if a retail food operation implements HACCP and does its own scientifically correct process development, it can do any federal process. Unfortunately, the HACCP literature gives no specific food science principles for productinnovation.
    This symposium is intended to a provide a source of HACCP information that retail food operators can follow to develop new processes that meet specific Food Safety Objectives.
    USING AMC-HACCP, AN OPERATOR CAN DO
    ANY PROCESS VALIDATED AS SAFE BY THE OPERATOR.
    •Minimally processed, cook-store (for 45+ days) foods such as sous vide / vacuum-packed, chilled foods with shelf lives determined by the operator vs. cook-serve.
    •Processes modified to conserve cooking and refrigeration energy
    •Food holding 41ºF, 7 days; 45ºF, 4 days; 50ºF, 2.4 days; 55ºF, 1.7 days, etc.
    •Selling food prepared in a home if the home cook is trained.
    •Thawing on the counter at room temperature (USDA).
    •Simplified dish machine operation.
    •Simplified fruit and vegetable washing (modified dish machine).
    •Pasteurizing all food beginning at 130ºF.
    •Peking duck room-temperature skin drying, 12 hours.
    •Garlic-flavored oil for the table
    •Korean rice cakes, room-temperature display, 24 hours.
    •Cooling food in 15 hours to 40ºF.
    •Fingertip rinse procedure in 1 gallon of water.
    •Pumping roasts and turkey up to 20% (USDA).
    •Fermented foods: sausage, cheese, yogurt, sauerkraut,kimchee, beer, wine, vinegar.



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