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Homework answers / question archive / Subject: Food processing and food safety
Subject: Food processing and food safety. Question : You work for a food safety certification body. You are tasked with the responsibility of certifying food processing companies to the Safe Quality Food (SQF) food safety standard. You've been asked to conduct an audit and inspection of a facility that manufacturers shelf-stable cooked bacon. Upon reviewing the documentation you note that the HACCP plan identifies water activity as a Critical Control Point (CCP). During your inspection of the facility you interview the Quality Assurance Manager about the water activity CCP. When you ask how they monitor her response is "we sample product from every shift and determine moisture content using the air oven method" She goes on to say that, 'As long as the moisture content is 85% or below we consider the product to be within compliance". How would you respond? She also says that sometimes they do a lower salt version of their bacon product. For that product they increase the sugar (table sugar) content by the same amount they reduce salt. Finally, you note that the product is packed in a nylon bag which has a very high MVTR. What concerns, if any, would you have regarding the change in formulation and choice of packaging? Be sure to justify any position you take with clear scientific reasoning.
