Professional Documents
Culture Documents
► Biological treatment.
1. Chemical treatment
► Screening out of large particles,
► Floating off of fatty and other floating
materials,
► Sedimentation of other solid wastes,
► Hydrolysis, fermentation, and putrefaction
of complex organic compounds,
► Oxidation of the remaining solids in the
water to a point where they can enter a
municipal sewage and other disposal
system.
► During this treatment, a chemical or
mixture of chemicals is added to form
a flocculent precipitate.
► Dilution,
► Irrigation,
► Lagooning,
► Use of trickling filters,
► Use of activated-sludge method,
► Use of anaerobic tanks.
Types of food Wastes…
► Dairy Wastes.
► Wastes from fruit canneries.
► Malthouse, brewery, distillery, sweet-
corn cannery and corn-products plant
wastes.
► Pea or fish-cannery and packing-plant
wastes.
► Sulfite in waste sulfite liquors from
paper mills.
Food Products Sanitation…
► The ingredients,
► Packaging materials,
► The Equipments…
1. Cleaning.
2. Sanitizing.
3.Cleaned-in-space systems.
Good Manufacturing Practices
(GMPs)
► Promulgated by the Dept. of Health, Education, and
Welfare, Public Health Service, Food and Drug
Administration (FDA).
► Applied in the manufacturing, packing, or holding of
human foods.
► They are represented in the form of CODES.
► Specific GMP codes written for
1. fish and seafood products;
2. cacao products and confectionery;
3. bottled water;
4. bakery foods;
5. tree nuts and peanuts;
6. pickled, fermented, acidified; and
7. other low-acid foods.
HACCP
► HACCP – Hazard Analysis: Critical Control
Points.
► It is a preventive system of controls based on
hazard analysis and critical control points.
► Hazard Analysis: It involves the identification of
ingredients and products without any
implication as the source of pathogens.
► Critical Control Points (CCPs): As the sensitivity
of the ingredients is known, CCPs can be
identified.
► This concept was originally proposed for the
food processing industries.