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O. P. SNYDER, JR., Hospitality Institute of Technology & Management, 670 Transfer Rd., Suite 21-A, Saint Paul, MN 55114 When developing a new menu item or food product, the food scientist's / chef's first responsibility is to assure that hazards are controlled and that it provides an acceptable level of protection (ALOP). This presentation will show how this is done. HACCP and risk analysis are the tools for food process safety design. The first step is to develop a new, creative food item and then, document it in a HACCP recipe. The recipe is the basic control document. It specifies the item in terms of ingredients and production steps. The ingredient information alerts the designer to biological, chemical, and physical hazards that must be controlled in the process. The designer determines process parameters for cooking, etc., that will produce a food that the customer likes, but there is no assurance of safety. So, the next step is to do a HACCP flow chart of the process. This flow chart becomes the first column of the internationally accepted NACMCF HACCP plan form. For each recipe, the developer answers the hazard and control questions and fills in the columns. If there are hazards at a step, what are they? The developer does risk assessment. If the hazard is significant, the designer must assure that the step process performance standard will control the hazard to an ALOP. If the developer finds that the necessary control is so severe that it changes the characteristics of the product, the designer chooses other control methods. Once an acceptable control is selected, the designer specifies monitoring, corrective action, and process verification to finish step control. Today, there are many commonly used values for process control. The presentation will discuss the common process controls and show examples of how product developers can use HACCP to assure that a new product has an ALOP.
Session 25, Enhancing product development success by combining food science and culinary arts
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |