Temperature Control in Seafood
- Submitted by: parveen
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- Category: Science
- Date Submitted: 03/01/2011 10:53 AM
- Pages: 9
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CONTENTS
1. INTRODUCTION
2. TEMPERATURE CONTROL IN PROCESSING OF FROZEN COOKED AND CLEANED SHRIMP PRODUCTS.
3. MANAGEMENT IN MONITORING AND VERIFICATION OF TEMPERATURE CONTROL IN RELATION WITH FOOD SAFETY PROCEDURES IN FROZEN COOKED AND CLEANED SHRIMP PROCESSING.
4. CRITICAL ANALYSIS IN CASE OF AN INCIDENT WITH FAILURE OF TEMPERATURE CONTROLLING IN FROZEN COOKED AND CLEANED SHRIMP PROCESSING.
5. RECOMMENDATION.
6. CONCLUSION
7. REFERENCES
INTRODUCTION
All fish and shell fish deemed fit for human consumption should always handle properly with particular attention should pay on time and temperature control. The storage of food is important to ensure adequate provision throughout the year. Correct storage of food is fundamental to the hygienic and profitable operation of any food business .Failure to ensure satisfactory conditions of temperature, humidity stock rotation and the integrity of packaging can result in problems of unfit or spoiled food. Spoilage occurs due to three main causes , bacterial , enzymatic , and biochemical .Fresh shrimps constitute a highly perishable food commodity and spoil very fast if adequate precautions are not taken while fishing and further processing .Being the most perishable human foods , shrimps and other fishes start spoiling the moment they are taken out of water and die . Temperature being a very important factor accelerates the process of spoilage. The best to prevent spoilage is by means of refrigeration technique. The simplest method is addition of ice .So all these points leads to the point temperature control.
Heat and cold
Heat is a form of energy, its use causes chemical bonds to bend, extends and contract, and sometimes so much that they shake themselves apart or collide in unpredictable ways.
Cooling, by contrast causes the slowing down in chemical movements and therefore of chemical reactions .Cooling below freezing results in usable form; ice is water interacting with...
1. INTRODUCTION
2. TEMPERATURE CONTROL IN PROCESSING OF FROZEN COOKED AND CLEANED SHRIMP PRODUCTS.
3. MANAGEMENT IN MONITORING AND VERIFICATION OF TEMPERATURE CONTROL IN RELATION WITH FOOD SAFETY PROCEDURES IN FROZEN COOKED AND CLEANED SHRIMP PROCESSING.
4. CRITICAL ANALYSIS IN CASE OF AN INCIDENT WITH FAILURE OF TEMPERATURE CONTROLLING IN FROZEN COOKED AND CLEANED SHRIMP PROCESSING.
5. RECOMMENDATION.
6. CONCLUSION
7. REFERENCES
INTRODUCTION
All fish and shell fish deemed fit for human consumption should always handle properly with particular attention should pay on time and temperature control. The storage of food is important to ensure adequate provision throughout the year. Correct storage of food is fundamental to the hygienic and profitable operation of any food business .Failure to ensure satisfactory conditions of temperature, humidity stock rotation and the integrity of packaging can result in problems of unfit or spoiled food. Spoilage occurs due to three main causes , bacterial , enzymatic , and biochemical .Fresh shrimps constitute a highly perishable food commodity and spoil very fast if adequate precautions are not taken while fishing and further processing .Being the most perishable human foods , shrimps and other fishes start spoiling the moment they are taken out of water and die . Temperature being a very important factor accelerates the process of spoilage. The best to prevent spoilage is by means of refrigeration technique. The simplest method is addition of ice .So all these points leads to the point temperature control.
Heat and cold
Heat is a form of energy, its use causes chemical bonds to bend, extends and contract, and sometimes so much that they shake themselves apart or collide in unpredictable ways.
Cooling, by contrast causes the slowing down in chemical movements and therefore of chemical reactions .Cooling below freezing results in usable form; ice is water interacting with...