1-produce

PRODUCE
 Technical Plan

State Regulatory Agencies

•  Public Health Department –  Local food safety regulations –  Food Handlers Card –  Inspects processing facility –  Examines production procedures –  Licenses needed for producing and selling

•  Department of Agriculture –  Licenses/inspects processing facilities –  Other inspections handed to by FDA

Regulatory Definitions •  Oregon Administrative Rule (OAR)

Chapter 603 – Oregon Department of Agriculture http://arcweb.sos.state.or.us/rules/OARS_600/OAR_603/603_tofc.html

Food Safety Division –  Division 21

BAKERIES

–  Division 25

FOOD ESTABLISHMENT STANDARDS AND
 STANDARDS FOR RETAIL FOOD SERVICE ACTIVITIES

Regulatory Definitions

"Food Processing" means the cooking, baking, heating, drying, mixing, grinding, churning, separating, extracting, cutting, freezing or otherwise manufacturing a food or changing the physical characteristics of a food, and the packaging, canning or otherwise enclosing of such food in a container, but does not mean the sorting, cleaning or waterrinsing of a food. OAR 603-025-0010

Regulatory Definitions

"Potentially Hazardous Food" means any food that consists whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacia or other ingredients, including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms, but does not include food which has a pH level of 4.6 or below or a water activity (Aw) value of 0.85 or less . OAR 603-025-0010

Regulatory Definitions

•  "Wholesome" means food found in sound condition, clean, free from adulteration and otherwise suitable for human consumption. •  "Hermetically Sealed Container" means a container which is designed and intended to be secure against the entry of microorganisms and to maintain the commercial sterility of its contents after processing. OAR 603-025-0010

Federal Regulatory Agencies •  USDA –  Regulates meat and poultry products, & agricultural commodities

•  FDA –  Guides and regulates nutrition labeling and the safe preparation, manufacture, and distribution of food products. –  Regulates manufactured foods without meat and poultry. Usually delegated to State Department of Ag.

•  Commerce –  Regulates seafood and shellfish

•  Code of Federal Regulations

Title 7 – Agriculture

Subtitle B – Regulations of the Department of Agriculture http://www.access.gpo.gov/cgi-bin/cfrassemble.cgi?title=200507

Part Agricultural Commodities Part 205

National Organic Program

Food Safety •  Characteristics of Microorganisms –  You canʼt see them (microscopic) –  They are everywhere (ubiquitous) –  They live under extreme conditions •  Aerobic (live in presence of oxygen) •  Anaerobic (live in absence of oxygen) •  Facultative (live by adapting to what is available)

–  They might KILL YOU!

Food Safety before Food Quality

Food Safety •  Spoilage Microorganisms –  No impact on human health (quality change) •  Slime, Mold, Yeast (undesirable sensory experience) •  Beneficial Microorganisms (fermented foods)

•  Pathogenic Bacteria –  Significant impact on human health (foodborne illness) •  Microflora Ingestion (active growth) •  Toxins Production (results of past growth) •  Heat Resistant Spores (opportunity for future growth)

Food Safety before Food Quality

Food Preservation •  pH Control - measurement of the acidity or alkalinity of a solution (pH meter) •  Aw Control - measurement of the amount of water available to microorganisms and chemical reactions

(water activity) •  Temperature Control –  Heating – elevated temperature to kill selected microorganisms (thermal processing – heating followed by cooling) –  Refrigeration – lowering temperature to slow microbial growth (cooling) –  Freezing – lowering of temperature to create biologically inert water (formation of ice crystals)

Food Safety before Food Quality

Food Preservation •  Combination Techniques –  Multiple microbial hurdles

Controls on one or more pH + Aw + temperature

–  Package microenvironment •  Moisture barriers to maintain correct Aw •  Headspace gas composition to suppress microbes

Modified atmosphere packaging (MAP)

Food Safety before Food Quality

Food Safety Management System
 Hazards and Controls Hazards Biological Risks

Controls Reduce Hazard Sanitation Plan (GMP, SSOP, etc.)

Microbial Contamination (naturally occurring)

Chemical Risks Chemical Adulteration (anything not on the ingredient label)

Physical Risks

Avoid Hazard Process Control (Measure, record, etc.)

Eliminate Hazard

Foreign Matter (glass shards, equipment parts, etc.)

Corrective Action (Change and verify)

Perceptions of Quality
 Science of Food Quality •  Food quality is a complex topic –  –  –  –  –  –  –  – 

Consumptive safety Product composition Physical properties Chemical reactions Enzymatic activity Microbial interaction/growth Nutritional value Aesthetic appeal

Quality has no SCIENTIFIC REFERENCE

Perceptions of Quality
 Perishable Nature of Food

•  Quality is an individual consumerʼs expectations or preferences toward –  Specific characteristics –  Predominate attributes

Product Qualities (Quality Attributes)

•  Foods perish by developing undesirable combinations of quality attribute –  All foods perish – shelf-life expectation

Perceptions of Quality
 Sensory Quality Attributes

•  Food quality is context and experience –  Quality can be expressed as a sensation •  Presence of desirable quality attributes •  Absence of undesirable quality attributes

–  Quality can be expressed as an intensity •  Greater degree of desirable attribute is perceived as higher quality •  Lesser degree of the desirable attribute is perceived as lower quality

Sensory Experience of Quality


•  Sensory Process –  –  –  –  – 

Taste Smell Vision Touch Hearing

•  Quality Perception –  –  –  – 

Flavor Aroma Appearance Texture

Process Scale-up
 Process Formulation

•  A formula (i.e. recipe) that is ready for scale-up is no good without a corresponding process (i.e. instructions) that can also scale-up •  Scale-up is the task of producing an identical process result at a larger production rate than previously accomplished

Process Scale-up
 Process Formulation

•  Must establish a characteristic set of processing parameters that bring about the desired process result independent of the ultimate scale of the process •  Process results should be expressed in measurable product characteristics (quality control points)

Process Scale-up
 Process Planning

•  Scale-up in NOT choosing a larger piece of equipment •  Scale-up IS defining processing parameters that are independent of scale •  Scale-up REQUIRES experimentation at different levels of scale and application of common (engineering) sense

Purposes of Food Packaging

•  Product Protection

Micro-environment - Careful attention to materials selection can help to preserve the product

O 2 CO 2 H 2 O Gas Atmosphere O 2 Product

CO 2

Microbial Growth Biochemical Activity Chemical Reaction

Purposes of Food Packaging

•  Product Protection

Macro-environment - Careful attention to container design can help to prevent physical, microbial and chemical damage/intrusion

O 2 CO 2 N 2

Purposes of Food Packaging

•  Consumer Convenience Act as the serving dish and control serving sizes

Purposes of Food Packaging

•  Marketing Tool Can help with advertising, or market identity

Other Purposes of Food Packaging

•  •  •  • 

Product Protection Consumer Convenience Marketing Tool Materials Handling Tool

Other Purposes of Food Packaging

•  •  •  •  • 

Product Protection Consumer Convenience Marketing Tool Materials Handling Tool Storage Device

Other Purposes of Food Packaging

•  •  •  •  •  • 

Product Protection Consumer Convenience Marketing Tool Materials Handling Tool Storage Device Processing Aid

Method for Packaging Perishable Products US Patent 4,919,955

Packaging Materials Wood Glass

Paper Metal

Plastics

Packaging Systems
 Containers and Cartons •  Primary Containers –  Encloses the product –  Direct food contact

•  Secondary Cartons –  Encloses the primary container –  Serves marketing function •  Shape, size, etc.

–  Serves transportation function •  Boxes, cases, etc.

Packaging System Design –  –  –  –  –  –  –  –  –  – 

What is the form and function of your package? How does your package add value to the product? Does the package add cost without added value? What primary and secondary containers are needed? What type of materials are suited for the package? Do you want to avoid particular materials? How will the product be stored and displayed? How will the product be shipped? What are the conditions of the distribution environment? How can packaging system success be improved?

Universal Product Code (UPC)

•  Uniform Code Council http://www.uc-council.org

•  UPC needed for each unique product –  Product type –  Package size

Label Statement Placement Principal Display Panel (PDP) Portion of the package label that the consumer will see at the time of purchase •  Name of Product •  Statement of Identity •  Common product name

•  Quantity •  Net Contents •  Accurate statement of how much edible product is inside the package •  Metric and U.S. Units

Label Statement Placement Information Panel (IP) Information panel immediately to the right of the PDP as product faces the consumer •  Ingredient Statement –  Must appear in descending order of ingredient by weight •  Responsibility Information –  Name of manufacturer, packer or distributor who is responsible for the product •  Nutrition Facts Label

PDP

Label Statement Placement

Ingredient Statement

Responsibility Information

Label Statement Placement

Nutrition Facts Label

Other Label Information

•  Sell by Use by Dates •  Handling Instructions •  Preparation Directions

•  Consumer Education •  Placement Advertising •  Certification Trademarks

Small Business Food Labeling Exemption •  Exemption on Nutrition Facts Label Only –  Fewer than 100 employees –  Fewer than 100,000 units –  Retailer with annual gross sales <$500,000 –  Retailers with annual gross food sales <$50,000

Must file annual notice with FDA to claim exemption based on number of employees and units of product

Important Web Resources Kansas State University – Food Safety A-Z http://www.oznet.k-state.edu/pr%5Ffsaf/fsac.htm USDA Fact Sheets (Food Labeling) http://www.fsis.usda.gov/Fact_Sheets/index.asp FDA Starting a Food Business http://www.cfsan.fda.gov/~comm/foodbiz.html

Produce – Class Activity •  Describe the “Food Preservation” method –  How are has the manufacturer insured food safety?

•  Describe the “Food Quality” characteristics –  How are consumersʼ needs, wants, and/or values considered to quality-differentiate the food?

•  Describe the “Food Package” features

10 minutes!