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Antonio - Long Exam 4
Antonio - Long Exam 4
BS Biology 4-2 MB
Prof. Ace Bryan S. Cabal Food Microbiology
1. With the product that you developed for the long exam 2 or long exam 3. Device an
environmental monitoring plant that you will perform to assure that the environment where
you are manufacturing the food product is well sanitized, clean, and safe from microbiological
contamination that may cause the spoilage or degradation of the product quality. Show your
plan using a schematic diagram and explain it.
GARLIC-HONEY PRESERVE MANUFACTURING CONSIDERATIONS
Introduction
The manufacture of a Garlic-Honey Preserve on a large scale cannot be divorced
from the environment where the preserve is produced. Many factors affect the operation
which, although simple in manufacturing steps, may affect the final product quality. From the
initial arrival of the garlic and honey from external sources to the actual manufacturing
process and the bottling of the finish product meticul0ous care must be observed and
exercised to ensure absence of contamination. Microbiological tests at critical stages in the
manufacturing process are essential particularly at the initial stages of the operation to
minimize contamination.
Although both garlic and honey have characteristics which deter the growth of
microorganisms it is still essential that good manufacturing practices be observed to minimize
or eliminate entirely microbial contamination.
There are 7 steps that can be followed to ensure a clean and sanitized food processing
facility (Steps to Clean and Sanitize a Food Processing Facility, n.d.):
1. Remove Debris
Garlic coming from the farm may still contain debris such as soils, leaves, and roots
which must be removed beforehand during the initial stage of manufacture, Fresh honey
coming from suppliers must contain no suspended particles, solids, and dirt so it must be
subjected to a filtration operation upon arrival.
2. Rinse all Residues
Both garlic and honey are not amenable to wet clearing methods particularly
honey. Garlic can be cleaned using brushes, lint-free towels and using a cleaning solution
suitable to food content surfaces such as alcohol-based detergents which evaporate
quickly.
3. Apply Detergent and a Good Scrubbing
The use of cleaning detergent of the proper dilution on all contact surfaces such
as equipment and manual scrubbing is recommended. For food contact surfaces that
must be thoroughly dry then alcohol –based cleaning solutions must be used which dry
quickly. For equipment that require disassembly, periodic cleaning schedule must be
implemented using a recommended detergent on all food contact surfaces prior to being
reassembled and then subjected to further sanitization.
4. Give a Thorough Rinse
For disassembled machine parts give a thorough rinse with clean potable water to
remove entirely all detergents. This step is necessary before sanitizing and reassembly.
Surfaces of parts of equipment that require only dry surfaces used alcohol-based
detergents and sanitizers must be used which must be dry before being reassembled.
5. Take a Closer Look
Inspect closely all surfaces and equipment. Some equipment is certified to be
CLEAN IN PLACE (CIP) and cannot be cleaned manually. Instructions on how to clean the
equipment must be secured from the manufacturer of the equipment.
6. Sanitized or Disinfect
Use sanitizers or disinfectants suitable for food processing as recommended by
the Environmental Protection Agency (EPA). Read closely the label of the sanitizer or
disinfectant.
For facilities requiring dry cleaning, use an alcohol-based sanitizer or disinfectant
that is certified to be suitable for food contact surfaces. The dry sanitizer or disinfectant
must be quick drying and requires no rinsing.
7. Dry
For surfaces that require rinsing with potable water the surfaces must be dried
thoroughly, preferably Air drying, as wiping with a clean cloth may reintroduce microbial
contamination.
References
Steps to Clean and Sanitize a Food Processing Facility. (n.d.). NSF. Retrieved June 8, 2023, from
https://www.nsf.org/knowledge-library/clean-food-processing-facilities
Bowser, T. (2017, July 1). Planning the Engineering Design of a Food Processing Facility -
engineering-design-of-a-food-processing-facility.html