Product Quality and Shelf Life are significantly affected by environmental conditions in processing and packaging areas of packaged baked goods facilities. Particulates, mold spores, and product consistency are major sources of consumer complaints and product returns. Although various points of concern exist during the baking process, cooling exposed product post bake through to packaging is when finished goods are most at risk. The past several years have ushered in an increased emphasis on both creating and maintaining environments which promote superior Food Safety and consistent quality. This presentation will build on previous presentations with focus on the science of heat, humidity, pressurization, filtration, and airflow variations on final product temperatures, moisture loss, and unwanted particulates exposure. Additional discussion will include incorporating Monitoring and Verification control systems for finished product observing Food Safety and Quality parameters related to the environment – stressing the importance of notifications should parameters exceed Product Quality defined set points.
This presentation will focus on Product Quality and Food Safety for the following bakery processes:
- Ambient Coolers
- Enclosed Coolers
- Blast Freezers
- Packaging Areas
Learning Objectives:
- Understand the difference between an enclosed cooling room and a hygienic “clean room” zone for exposed product.
- Identify in their existing process potential methods for improving product consistency with environmental changes – small changes can make a big difference!
- Learn how to significantly reduce environmental exposure to molds and product moisture complaints.
Presenter
Scott Houtz
Air Management Technologies
