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What is Food Safety Hazard,Types of Food Hazards & Prevention of Food Hazards 2020.

What is Food Safety Hazard, Types of Food Hazards & Prevention of Food Hazards 2020. Food Safety Hazard:- A food safety hazards refers to any agent with the potential to cause adverse health consequences for consumer. Food hazards may be physical, biological, chemical and allergic known as a food hazards. There are Four Type of Food Hazards: - 1)Physical Hazards 2)Chemical Hazards 3)Biological Hazards 4)Allergens. 1)Physical Hazards:- "Physical hazards includes foreign objects in food that can cause harm when eaten known as a physical hazards". Common Physical Hazards Include:- Glass or Metal Hair Finger nails. Jewelry piece. Lint & Threads Band-aids. Plastic or piece of disposable. Staples pins. Prevention of Physical Hazards:- Inspect raw material & equipment. Avoid jewelry, nail polishing, pinning(personal hygiene). By wearing proper attire. Avoiding use of stables. 2)Chemical Hazards:- "A chemical hazard is naturally  occurring and process induced chemica

TACCP ( Threat Assessment Critical Control Point ) 2020.

TACCP ( Threat Assessment Critical Control Point ) 2020. TACCP is a management process to designed to defend a food supply chain from the threat of intentional adulteration. TACCP aligns with HACCP, but has a different focus . TACCP needs input from different areas of an organization. TACCP & VACCP both are different .

What is Humectants? Definition, Common Examples & Functions 2020.

What is Humectants in Foods? Definition, common Examples & Functions 2020. Humectant Meaning: Humectants are moisture retention agents. Their functions in foods include control of viscosity and texture, bulking, retention of moisture, reduction of water activity, control of crystallization, and improvement or retention of softness. They also help improve the rehydration of dehydrated food and solubilization of flavor compounds.                                OR A humectant is a hygroscopic substance used to keep things moist, it is the opposite of a desiccant because it is wet. It is often a molecule with several hydrophilic group, most often hydroxyl groups; however, amines and carboxyl groups, sometimes esterified can be encountered as well. Humectant can also be defined as a food additives, used to reduce the loss of moisture and increase it's retentivity. Polyhydroxy alcohols are water soluble, hygroscopic materials which exhibit moderate viscosities at high concentrations