Pioneered in 1960s by nut-and-bolt maker to minimize the number of non-conforming products
The food and drug administration adopted a food safety program. Developed 40 years ago By Dr. Howard Bauman of Pillsbury Company For astronauts. FDA now applying it to seafood
Management tool used to protect food against: –Biological hazards –Chemical hazards –Physical hazards
Designed to minimize the risk of food safety hazards : NOT a zero-risk system
Adopted by: –Codex Alimentariusof the U.N. –European union –Canada
FDA has incorporated HACCP into the food code for food service operations
Seven Principles
Conduct Hazard Analysis
Determine Critical Control Points(CCPs)
Establish Critical Limits(CLs)
Monitor CLs at each CCP
Establish Corrective Actions
Establish Verification Procedures
Establish Record-Keeping and Documentation Procedures
A critical control point (CCP) is a point, step, or procedure in a food process at which control can be applied. As a result, a food safety hazard can be Prevented, Eliminated, or Reduced to an acceptable level
Critical Limits - The maximum or minimum value, to which a physical, biological or chemical hazard
Represents the boundaries that are used to ensure that an operation produces safe products. If the process moves outside the critical limit, it means the process is out of control
CCP verification activities –Calibration of monitoring devices –Calibration record review –Targeted sampling and testing –CCP record review
Four records are REQUIRED by 21 CFR part 123: –HACCP plan and supporting documentation used to develop plan –Records of CCP monitoring –Corrective action records –Verification records
Import from countries with a memorandum of understanding (MOU) or Implement verification procedures–Have and implement written verification procedures that ensure products offered for sale are not adulterated
FDA recommends adopting a Sanitation Standard Operating Procedures (SSOP) plan
Eight Key Sanitation Conditions and Practices:
Safety of water
Condition and cleanliness of food-contact surfaces
Prevention of cross-contamination
Maintenance of hand-washing, hand-sanitizing and toilet facilities
- When doing bench experiments, look ahead to how the product will be made in an industrial manufacturing operation - Make sure ingredients properly measured - Record order of mixing and all process conditions - After a prototype is developed, review process and determin how product may be produced on an industrial scale - Consult with in-house engineers or pilot plant personnel - Always make plans for scale-up
Importance of order of mixing
- Ingredient functionality altered by milleu at time of addition - Proteins may precipitate under acid conditions - Hydrocolloids disperse poorly when there is inadequate moisture available for hydration - Hydrocolloids are best dispersed if mixed with sugar before addition to a wet mixture - Sugar and salt affect hydration characteristics of dry ingredients
Scale-up Definition Production of an identical product at a scale larger than that which was used previously Process result must be same regardless of the scale of the operation.
Requirements for Successful Scale-up
1. Initial small scale process should simulate the anticipated production process 2. Understand mechanisms which govern the attainment of the desired results 3. Measure quantitatively all processing parameters 4. If possible, use fundamental calculations to appropriately size larger scale equipment
Food Science and Food Safety (Woodroof Lecture - April 8, 2010)
- David R. Lineback (Senior Fellow) Joint Institute for Food Safely and Applied Nutrition
About Dr. Jasper G. Woodroof
Born May 23, 1900 in Meriwether County, GA
Education: UGA > B.S.A. - 1922; M.S.A - 1926
University of California, Berkley and Michigan State University > Ph.D. - 1932
Organized Department of Food Science at the Georgia Experiment Station (Griffin); HOD for 26 yrs
First Chairman - The Division of Food Science (1950-67);
Oversaw establishment of B.S., M.S. and Ph.D. programs
Autobiography – Dreams of a Food Scientist (1987)
Awards : Outstanding Alumni Award – MSU Nicholas Appert Award - IFT Donald K. Tressler Award- IFT
1981 – Endowment Fund established for Woodroof Lecture
Dr. Jasper Guy Woodroof 1900 - 1998
About David R. Lineback
Senior Fellow - JIFSAN (University of Maryland)
Carbohydrate Chemist and Food Scientist
B.S. Chemistry - Purdue University Ph.D. Carbohydrate Chemistry - Ohio State University
President of IFT : 1992-93 Fellow of IFT
President of AACC : 1983-84
Awards > CFSAN Director’s Special Citation Award ‘02 > Geddes Memorial Award (AACC, 1998) > “Old Master” (Purdue University, 1986) > Special Award of Merit (Japanese Society of Starch Science, 1985)
The Seminar
Inspired by Martin Luther King Jr. “I have a dream” speech
He talks about dreams and how to achieve them
Careers not necessarily linear
Unexpected can occur and does occur
His own career has been diverse, interesting, rewarding, sometimes frustrating and enjoyable
Food Forecast
Organically grown foods
Bio-engineered foods
Convenience will hold prominence Example- microwavable foods
1991 – Your computer will determine your nutritional requirements. Now happening
Fergus Clydesdale (University of Massachusetts) in 2004 – Envisioned appearance of functional foods in stores; now we see them
Current State
Poor don’t know from where their food is going to come tomorrow
See newspapers for policies
Whom do they benefit?
Projection:- World Population to increase by 40% by 2050 from 6.5 billion to 9.1 billion
By 2050, world food requirement will double
1.3 Billion people live on $1 a day 2 Billion more people live on $2 a day
Food technologists and scientists will play a key role in meeting the demand
It is our onus to ensure food security for the underprivileged
Target 2015: The World Food Summit … a reaffirmation of the right of everyone to have adequate, safe and nutritious food
What is The World Food Summit (WFS)? - 1996: 180 nations met at FAO HQs (now in Rome) - Discussed ways to end hunger - Commitment – reducing number of undernourishedpeople by half by 2015
This should be our goal too as a food scientist
Mission of a Food Science and Technologist: To create new knowledge and to develop processes
Food Safety
It means more than consuming food that doesn’t harm us Includes accidents, environmental effects & terrorism
Integration of toxicology, nutrition, microbiology, genetics, environmental sciences
In US, not too much stress on ‘authenticity’ Example – Honey may not be 100% honey, but still sold as honey. Potential for Metabolmics
Food Scientists’ Task
Food Scientists – Need to be involved in generating new knowledge for advances related to food technology; address food safety issues
Consumers have concerns regarding new technologies:- -- Citizens request USFDA to stop the use of nano-tech in food packaging until laws were formulated -- Apprehension regarding food irradiation
Role of food scientists to educate the consumer
Too much variation between individuals; one recommendation doesn’t apply to all
Increase in incidences of microbial food-borne disease outbreaks
Food microbiologists will play important role
Give attention to identification and characterization of microbes
There is a bigger challenge still-
To identify incidences before their occurrence.
Lookout for symptoms
Example –the cause for outbreak may lie outside the manufacturing facility (the transportation)
Interesting
Increased sensitivities of analytical methods
Now able to detect analytes at extremely low concentrations
Some substances can have potential adverse human effects Example: acryl-amide
Again Food Scientists have to reassure consumers about Food Safety
Other Food Safety Concerns
Increasing incidence of food allergies
Food Irradiation and acceptance
Attracting more students into the field
REITERATION!!!
Collaborative efforts required
Food Scientists will have to play a big role
Conclusions
21st Century – time of rapid change
Many challenges (for Food Industry)
Many Opportunities (for Food Scientists)
Much responsibility (of Food Scientists)
The Excitement of a challenging future
The demanding task of providing citizens of the world with safe and nutritious food
A project management is a temporary endeavor undertaken to create a unique product or service. Project management provides a framework for working amidst persistent change. The process of combining systems, techniques, and people to complete a projectwith a limited resources, time, and expected quality.
It implies
–a specific timeframe –a budget –unique specifications –working across organizational boundaries
Unofficial Definition: Project management is about organization, changing people’s behavior, decision making, creating an environment conducive to getting critical projects done!
PM role: Supervisor of many, but manager of none.
Project Requirements: SMART
–Specific, Measurable, Agreed to, Reachable, Timely
Project: a problem scheduled for solution. A sequence of tasks with a beginning and an ending dates. Limited resources and time, but with expected results. A specific, expected outcome, a deadline and a budget.
Phases of project management
Definition - Clarifying the project’s goal and specifying the resources needed Planning - Scheduling the project and assigning responsibility for completing the activities Implementation - Undertaking the project, modifying the plan Evaluation - Determining the success
A document that includes strategic goal, problem statement, project objective statement, constraint priority matrix, scope, assumptions, high-level responsibility matrix, risk factors, schedule and major milestones, and signatures of project manager, project sponsor and client
Work Breakdown Structure (WBS) •Identify the major task categories •Identify sub-tasks, and sub-sub-tasks •Use verb-noun to imply action to something
Gantt Chart •A horizontal barchartthat graphically display the relationship of the steps in a project
Critical Paths •Milestones that impact downstream milestones and the overall timeline of project •If you miss a Critical Path, the entire project is delayed, or •You have to make up ground on downstream critical paths
Pert Chart –Program Evaluation and Review Technique •Task, duration, dependency, team [leader]
Control point identification chart –What is likely to go wrong? –How and when will you know? –What will you do about it?
Project control chart –Comparing actual plan –Calculating variances in time and cost
Milestone chart –Listing key events –Providing a concise summary of progress
Budget control chart –Using different colored lines to express the budgeted allocation and actually spent part
Project Plan Document •Communication plan •Risks/risk matrix •Task/WBS •Schedule/Gantt Chart •Quality/project requirements •Cost/budget •Resources/skills
Laws of Project Management •No major project is ever installed on time, within budget, or with the same staff that started it. Yours will not be the first. •Projects progress quickly until they become 90% complete, then they remain at 90% complete forever. •When things are going well, something will go wrong. •When things just cannot get any worse, they will. •When things appear to be going better, you have overlooked something. •No system is ever completely debugged. Attempts to debug a system inevitably introduce new bugs that are even harder to find. •A carelessly planned project will take three times longer to complete than expected •A carefully planned project will take only twice as long. •Project teams detest progress reporting because it vividly manifests their lack of progress.
Why Projects Fail? •Failure to align project with organizational objectives •Poor scope •Unrealistic expectations •Lack of executive sponsorship •Lack of project management •Inability to move beyond individual and personality conflicts •Politics
Why Projects Succeed? •Project Sponsorship at executive level •Good project charter •Strong project management •The right mix of team players •Good decision making structure •Good communication •Team members are working toward common goals
Monday, April 26, 2010
NUTRITIONAL LABELING
40 cal is low 100 is moderate 400 is high
5% DV or less is low 20% DV or more is high
Stay below 100% DV for fat, cholesterol, sodium Try to get 100% Fiber, Vitamin A, C, Calcium, Iron
Reference Amount Customarily Consumed (RACC)
Estb for 27 red meats and 26 poultry Basis for labeling serving size
What's Needed?
Serving size, servings per container, mandatory nutrients, estb format
Formats: full vertical format, side-by-side, full tabular, tabular, shortened vertical, simplified vertical, simplified tabular, single-serving, prepared foods, combined foods, variety pack, linear, bilingual, food for children (<2 yrs), (2-4 yrs), very small.
Labeling Exceptions and Special -Small businesses based on number of employees (<500) -Low volume food products (<100,000 lbs) -Products for further processing - " not for sale to consumers - " in small packages, less than half ounce - " custom slaughter - " for export
Differences Between FSIS and FDA * FSIS is not under NLEA
* Small business exemption & no approval/notification for the exemption
* No required “visual” for serving size declared in ounces
* Use of simplified format with one nutrient, other than core, declared as “0”
* FSIS Permits voluntary declaration of “stearic acid” indented under sat fat
* FSIS has no Class 1 nutrients since we do not permit fortification.
