FOOD TECH BLOG 2020.

 Cooking Oils Smoking Point & Use. Some fats & oils aren't suitable for deep frying. They frying. They includes vegetables oils that are high in polyunsaturated fatty acids, such as: Corn oil Safflower oil Rice bran oil Sunflower oil Sesame oil Soybean oil Grape seed oil Canola oil Cotton seed oil Using these oil for deep frying can result in large amount of oxidized fatty acid & harmful compounds. Avocado oil refined :  🔥520 ℃ High-temperature grilling, baking, sautéing, stir-frying, roasting, frying. Avocado oil unrefined virgin : 🔥480℃ Grilling, baking, sautéing, stir-frying, roasting, frying, searing. Sesame oil : 🔥350 ℃- 🔥400 ℃ Stir-frying, sautéing, for added flavor as a condiments.                                         Coconut oil refined :                                                                   🔥  450 ℃ High-temperature roasting, sautéing. Coconut oil unrefined virgin : 🔥350℃. Low-temperature baking & sautéing. Peanut oil refined : 🔥450 ℃.

 What is 5S System? 5S Methodology . 5S System is the practice to develop positive attitude among workers and cultivates an environment of efficiency, effectiveness and economy. 5s System is a responsibility of all not only of a concern person. 5S is a small group activity as part of the organization.   5S System : What:  The 5s method applies standard housekeeping practices in the workplace. It help improve efficiency by eliminating waste, improving flow and reducing the number of processes where possible. A visual workplace system that promotes safety, efficiency and teamwork. Where: Office Food Manufacturing Healthcare System Everywhere. 5S System: ( Japanese word ) & ( English ). 1S :  Seiri / Sort :  2S :  Seiton / Set in order : 3S :  Seiso / Shine : 4S :  Seiketsu / Standardize : 5S :  Shitsuku / Sustain : 5S Organization Cleanliness: Sort : Eliminate or Remove what is not needed & keep what is needed. Set in order : Arrange essential items in order for easy access. Shin

A Complete Guide To Cleaning and Sanitizing Chopping Board/Cutting Board.  This is the standard procedure of cleaning & sanitation of cutting boards additional steps are necessary to ensure effective cleaning & sanitation of cutting board. It's the best way to prevent contamination from chopping boards. Cutting board are by far the highest risk item in the kitchen because all foods coming into contact with these items. Therefore, the cutting boards need their own cleaning procedure.   Everybody needs to understand how to clean & maintain sanitation process in kitchen area, it's a key component of having a safe food. This is the standard procedure of cleaning & sanitation of cutting boars. Why Chopping Board Cleaning & Sanitation Is Necessary: Chopping board or cutting boards are one of the most commonly used tools during food preparation. It's necessary to clean & sanitize on regular basis to prevent cross-contamination. Procedure: Step : 1 Scrape  R

What Is The Difference Between A ' Hazard' & 'Risk'. The word 'Hazard' & 'Risk' both are used often to describe danger in workplace. Hazard: A hazard is something that can cause harm to health & environment. ex: physical, chemical & biological. Risk: A risk is the chance, high or low that any hazard will actually cause somebody harm.

 Bird Flu H5N1: Symptoms & Precaution 2021.

  F o o d c o l o r s ,  Types, Purpose & E Numbers. Food Coloring : Food Coloring is a substance that impart color when it is added into the food or drink.                                                                     or Food Coloring is a dye, pigment when added or applied to a food, is capable of imparting color. Now a days customers seeking food or food products that contain safe ingredients. Food Coloring is available in the form of Liquid, powder, gels and paste etc. Food coloring can be used at commercially and domestically food processing. Color is also play an important ingredient in food safety . Purpose Of Food Color: Color also important parameter on which can judge the quality of food. Color restore color loss during processing. Color ensure uniformity from batch to batch. Color is play an important role in customer acceptability. Color improve taste, texture & appearance. Improve nutritional value, Color can provide color to colorless & fun foods. Colo

E Numbers (European Numbers). E number are stands for Europe, E number are codes given to food additives  that have been assessed for use within the Europe union, E numbers used as a food additives within the Europe union (EU) & European Free Trade Association  (EFTA). E numbers can be found on food labels. E numbers accurately describes additives used in the food preparations. These numbers are also used in the Australia & New Zealand without E. E numbers are used as a antioxidants,  color, sweeteners, preservatives, thickeners, stabilizers etc. Classification By Numeric Range: E  100  -  E 199    Colors E  200  -  E 299    Preservatives E  300  -  E 399    Antioxidants & Acidity regulators E  400  -  E 499    Thickeners, Stabilizers & Emulsifiers E  500  -  E 599    Acidity regulators & Anti cackling agents E  600  -  E 699    Flavor enhancers E  700  -  E 799    Antibiotics E  900  -  E 999    Glazing agents, Gases & Sweeteners. E1100  -  E 1599 Additional ad

HACCP ( Hazard Analysis Critical Control Point) Preliminary steps & Principles 2020. HACCP  HACCP Stands for Hazard Analysis Critical Control Point. Hazard analysis critical control point is a preventative food safety system in which every step in the manufacture, storage, & distribution of a food products is scientifically analyzed for microbiological, physical, and chemical hazards. Hazard Analysis Hazards a biological, chemical, or physical agents or condition of food with potential to cause an adverse health effects. Critical Control Point  It is a point, step or procedure at which control can be applied and a food hazard can be prevented, eliminated or reduced to acceptable limits.

 7 Color-Coded Chopping Boards (Cutting Boards) and Knives :To Prevent Cross Contamination 2020. Cross Contamination : The process by which bacteria, microorganisms or other contaminants are unintentionally transferred from one substance to other substances with harmful effect .  Contaminant: Contaminants means substance, whether added or not added to food, but which is present in such food as a result of the production, manufacturing, processing, preparation, packing, transport of such foods & cause harm to consumers. How to protect food from cross contamination ? It's a big question generally arises in everyone's mind but it can be prevented by using color code chopping boards. It's one of the good method of preventing cross contamination. The recommended guidelines from the Food Standard Agency that use color code chopping board for  different food groups. Different food group having different color code which can be as follows :

 Six Sigma: Principles, Objective, Challenges, Methodology & Calculation of sigma 2020. Six Sigma : 6Sigma Definition/Six Sigma Definition: At the most basic definition, 6sigma is a statistical representation for what many experts call a "perfect" process. Technically in a six sigma process there are only 3.4 defects per million opportunities. In 5 that means 99.99966% accuracy process experience 233 errors per million opportunities.   Six Sigma is a set of techniques, & tools for process improvement. It was developed by Motorola in 1986. Mr. Bill Smith the "Father of six sigma " introduce this quality improvement Methodology to Motorola company. Six sigma is now an enormous 'brand' in the world of corporate development. Six Sigma is an important and popular development in the quality field. It has saved huge amounts of money & improvement the customer experience for a lager no. of  organization across the world, yet it is applied in consistent &

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 Gluten, Who Should Avoid Gluten & Who Should Not Avoid Gluten?2020. Gluten/ Gluten Meaning : Gluten is a protein naturally found in wheat, barley, & rye .Gluten contain mixture of two protein glutenin & gliadin when flour made from grinding these grain is mixed with water the two proteins combine & form gluten. Gluten acts like a binder, holding food together and adding a "stretchiness". Gluten helps food to maintain their shape, acting as a glue that holds food together. Gluten free-diet becoming too much popular or trending these day. Gluten is a controversial topic these days most sources claim that it is safe for everyone except those people who have celiac disease. On other hand some health experts believe that gluten is harmful to most people. Vast majority of people avoiding gluten is not necessary. Make sure that choose healthful foods & go for complete food.

What is Food Frauds(VACCP), Types of Food Fraud,  How Does Food Frauds Affect Consumers 2020. . A collective term used to encompass the deliberate and intentional substitution, addition, tempering or misrepresentation of food, food ingredients or food packaging or false or misleading statements made about a product, for economic gain . Food fraud for economic reasons is also increasing -requirement for a food fraud mitigation plan like melamine added to dairy products in china. VACCP PROCESS:- 1. Establish an  Vulnerability Assessment Team. 2.Use SSAFE's Food Fraud Vulnerability           Assessment Tools. Use Decision Tree to identify exposure to risk (ingredients, supplier, customers, product lines, brand, region, company-wide). Summaries information resulting from Decisions Tree analysis. Complete questionnaire to identify risk. Review main spider webs and certainty (opportunities/motivation and control). Review detailed spider web(opportunities/motivation vs controls). Review r