Objectives - To protect food from potential contamination sources
- Protecting food from damage likely to render it unfit for consumption
- Provide an environment which effectively controls the growth of pathogenic or decomposition and production of toxins in food.
Food must be adequately protected during transport. The type of conveyances or containers required depends on the type of food and the conditions to be transported.
If necessary, transportation and bulk containers should be designed and constructed so that:
- not contaminate food or packaging
- can be effectively cleaned and, if necessary, disinfected
- permit effective separation of different foods or food and non-food items as needed during transport
- provide effective protection against pollution, including dust and fumes
- can effectively maintain the temperature, humidity, air and other conditions necessary to protect food against the growth of harmful microorganisms or undesirable and against the damage that may render it unsuitable for consumption
- permit control, as needed, temperature, humidity and other parameters.
Consider:
• The ingredients need to be refrigerated to be transported at 4 ° C or temperature, according to its nature. The temperature must be properly monitored. Frozen raw materials should be transported at temperatures that prevent them from thawing.
• Food products must be transported under conditions that prevent microbiological, physical and chemical. Mantenimineto
- The vehicles and containers for food should be kept in a proper state of cleanliness, repair and operation. When using the same means of transport or container for different foods or food products, it shall be thoroughly cleaned and, if necessary, disinfected between loads.
The manufacturer should verify that transportation unfit for food transportation. For example:
• The vehicles must be inspected at the time of discharge
and before a load, to ensure they are free from contamination and suitable for transporting food.
• The manufacturer must have a program to demonstrate the effectiveness of cleaning and sanitation. For example, have written guidance on cleaning procedures and sanitation of transport vehicles in bulk.
• When using the same vehicles for loads of food and other products (ie, multi-purpose vehicles), it is necessary that there are procedures to restrict the type of non-food loads to those that do not pose a risk for subsequent loads food, after having made an acceptable cleaning or for food cargoes are transported along with them. For example, the manufacturer may require a certificate of registry cleaning and material previously transported before loading or unloading a multi-purpose vehicles, or may establish a program to verify the effectiveness cleaning (such as vehicle inspection, sensory evaluation of ingredients and / or analysis as needed.)
• Vehicles must be loaded, unloaded and sorted according to procedures to prevent damage or contamination to food.
• Bulk tanks should be designed and constructed to allow complete drainage and prevent pollution.
• Where appropriate, the materials used in construction of transport vehicles should be suitable for contact with food. Transportation and Distribution
segments from transport and distribution are very different.
In many cases, transportation companies can be dedicated to a variety of products apart from food, which makes the situation more complex.
The first step is to identify circumstances that pose a significant health risk, such as improper handling of sensitive products or ineffective cleaning and sanitation of transport vehicles. In this connection it may be noted that inadequate control of temperatures during transportation and distribution may contribute to microbial growth, the formation of mycotoxins, rotting and / or deterioration of certain products. Storage
Objectives
- Ensure proper maintenance and cleaning and appropriate;
- Control pests;
- Manage waste, and
- Monitor the effectiveness of maintenance and sanitation procedures.
During the reception, storage and distribution of food products recorded substantial losses due to the deterioration or damage to food by different factors like: - Insufficient knowledge about the nature of food, inadequate local wineries-deficient practices handling and storage - Lack of measures to combat pests, poor transport means and improper packaging
Many of these losses produced food could be reduced through improved methods of handling and storage. - Keep foods according to their nutritional and health quality among other things of importance. Storage Site
are places where they are received, stored and delivered food, in order to ensure efficient management of food resources.
function of the storage charge
Manage warehouse and inventory to maintain food quality and to minimize losses or daños.Actividades the person responsible for the storage
- Maintenance and cleaning of the cellar
- Reception
food - Storage, storage and inspection
- Personnel Safety and food
- Pest Control
- Office and inventory of foodstuffs
- Management of stock.
- Reports
Food Category
storing foods are classified in relation to life
perecederosLos Food stable or not food is not altered during long periods of time, unless handled and store in a careless and can be stored for a period of approximately 3 to 6 months.
This group of foods containing low moisture content, less than 13%
Examples:
- generally
Flour - Milk powder
- dry Cereals, wheat, corn, rice, etc.
- the dry legumes: beans, lentils, chickpeas, peas
- Oils.
- Canned food.
- Sugar.
- Salt
- Cookies packed
Moderately perishable foods handled and stored properly can remain unchanged for a period of approximately 1 to 3 months.
Examples:
- Tubers: potato, cassava, yams.
- Panela
- Coffee
- ultrapasteurized milk (UHT)
perishable foods spoil quickly and should be distributed during its short life span that goes from one day to a month depending on the food. Must remain preserved in accordance with the recommendation of the producer, for example, refrigeration or freezing.
Examples:
-
pasteurized milk - beef, pork, chicken and its derivatives
-
Fruits and vegetables - Fresh
-
Eggs - Cheese Reception
Food
The actions that occur once the Food is received by the person who assumes the responsibility for conservation antes de la distribución al usuario final.
Condiciones durante el almacenamiento
Plan de Distribución
- Debe existir un espacio de acceso con una amplitud suficiente para cargar y descargar con facilidad.
- Debe dejarse un espacio entre arrumes y paredes mínimo de 70 cm. mínimo con el objeto de poder limpiar e inspeccionar el arrume por todos sus costados.
Proceso de Estibado
Todo alimento almacenado debe colocarse sobre estibas (soportes de madera
or plastic) taking into account the following observations:
• Before placing the pallets, the soil should be perfectly clear.
• Pallets should be distributed according to the river where they exist.
• Pallets should be completely covered with the load. Stowage must not exceed the bottom of the accumulations.
• Pallets must be clean, level so as not to drop the accumulations, free of splinters and nails that can break or tear the package.
• Must be on pallets priority for stowing bags and leave the second the food in cans or bottles.
· Foods should not be in contact with the floor.
Preventive Control
· Use of suitable storage sites
• Control the humidity and temperature
· Inspection and preventive maintenance of storage sites. And check for the presence of leaks and other physical damage as
· Suitable storage life of food. Fumigation Insect
·
• Control of rodents
· Disinfection against microorganisms
• Control inventory and expiration dates
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