FOOD MICROBIOLOGY AND HYGIENE ASSIGNMENT

Food Microbiology and Hygiene Assignment

Food Microbiology and Hygiene Assignment

Product 1

The BLT (bacon, lettuce, and tomato) is a kind of bacon sandwich. The BLT conventionally has some narrow pieces of well-cooked or even crispy bacon, departs of lettuce (traditionally iceberg or romaine), and pieces of tomato, layered between pieces of baked bread (often toasted). Mayonnaise is the customary condiment for the BLT

A well-established sandwich business makes a kind of sandwiches encompassing the classic BLT (bacon, lettuce and tomato). The business has an very good security record, and has good employees teaching and HACCP designs in place. All sandwiches are categorised as high risk nourishment due to the environment of the product. A sandwich is not prepared nourishment after the buyer has bought it, has short ledge life, and has a kind of components which may all have differing microbiological hygiene matters but due to being blended in one merchandise they require to be addressed as a whole.  A farther risk is how the buyer delicacies the merchandise after purchase.   This is conspicuously out of the producer's command but by double-checking the merchandise is as protected as likely when departing the manufacturer it decreases the dangers of nourishment conveyed sickness in a high risk nourishment product.

The bacon reaches at the sandwich manufacturer prepared prepared nourishment, the mayonnaise is pre-made, the reduced fat disperse conveyed in and the baked bread ovenbaked by a localized bakery, as there is no preparing nourishment amenities on the site. The salad components are consigned new, and cleaned in hypochlorite and arranged on location to double-check freshness.  The suppliers are all audited and HACCP methods are in place. The transport business is furthermore audited.

BLT sandwiches are accepted to have descended from late Victorian era tea sandwiches. Between 1930 and 1950, cookbooks normally recorded dairy cheese as an ingredient.

 The BLT became well liked after World War II because of the fast expansion of shopping centres that permitted for components to be accessible year-round. The initials, comprising "bacon, lettuce, tomato", probable started in the American bistro commerce as shorthand for the sandwich

Product specifications

These are sent to each supplier to ensure consistent product quality and are as follows:

Low Fat Spread

Ingredients

Vegetable oils, Buttermilk (5%), Water, Salt (1.5%), Emulsifiers: mono and di glycerides of fatty acids, sunflower lecithin, Preservative: potassium sorbate, Vitamin E, Citric acid, Flavouring, Colour: beta-carotene, Vitamins A & D

Storage

Refrigerated between 1-4(C

Water activity (aw)

0.87 (CSIRO, 2009)

pH

5.5 (Man, 2002)

Cooked Bacon

Ingredients

Pork (87%), Water, Salt, Preservative (Sodium Nitrite).

Packaging

Bulk vacuum packed. 24 rashers per pack

Storage

Refrigerated between 1-4(C.

Water activity (aw)

0.91 (CSIRO, 2009)

pH

5.6-6.6 (Man, 2002)

Tomato

Packaging

Loose packed

Storage

Chilled storage

Water activity (aw)

0.95 (CSIRO, 2009)

pH

4.0 (Man, 2002)

Microbial limits

Salmonella

Absence in 25g

Listeria monocytogenes

100cfu/g

Iceberg Lettuce

Packaging

Loose packed

Storage

Chilled storage

Water activity (aw)

0.95 CSIRO, 2009)

pH

5.2-5.4 (Man, 2002)

Microbial limits

Salmonella

Absence in 25g

Listeria monocytogenes

100 cfu/g

Multi grain Bread

Ingredients

Wholemeal Wheat Flour, Water, Multigrain & Seed Mix (9%) (Millet, Barley Flakes, Sunflower Seeds, Malted Wheat Flakes, Rye Flakes), Wheat Gluten, Malted Barley Flour, Salt, Vegetable Fat, Yeast, Spirit Vinegar, Emulsifier (Mono- and Di-Acetyltartaric Esters of Mono- and Di-Glycerides of Fatty Acids, Soya Lecithins), Wheat Flour, Flour ...