Homework answers / question archive / You work as the Technical Manager for a value added fish processing company

You work as the Technical Manager for a value added fish processing company

Biology

Share With

You work as the Technical Manager for a value added fish processing company.  Your company supplies frozen seafood quiche to retail customers.  It takes approximately 45 minutes for customers to fully cook the quiche from a frozen raw state.  The owner feels he can sell more product at a higher profit margin by supplying quiche that are fully cooked and then chilled (not frozen).  Preliminary testing has demonstrated that re-heating the quiche that has been already cooked and never frozen will cut consumer preparation time in half.  The owner has a limited understanding of requirements to establish a high risk processing zone.  He needs your advice and guidance. Finished Product Characteristics: pH: 4.7; aw:  0.91; salt: 2.8%; temperature after chilling, and maintained throughout distribution and retailing: 2 °C Advice needed in these areas: First of all, is the establishment of a high risk processing zone really required? (Provide justification for your response!) Which pathogen is of most concern after cooking and chilling? Is this necessarily the same pathogen the company should focus on when determining the most appropriate time-temperature parameters for cooking? Why? Your boss calls a meeting with you to discuss what establishing a high risk processing zone will mean in terms of operational and infrastructural changes (i.e., requirements).  Provide the notes you would make as you prepare for this meeting.  Explain and justify requirements for: Ventilation and air filtration Air pressure requirements Employee work clothing and measures to avoid cross contamination Changing facilities, order to apply garments, etc. (coats, hairnets and boots) and personal hygiene practices. Drains