Thesis......Final

Title of the Thesis: HACCP and ISO 22000 implementation in cookiesmanufacturing industry and assessment of its shelf life. BAKING Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and dough’s into baked goods with a firm dry crust and a softer centre”. Baking can be combined with grilling to produce a hybrid barbecue variant, by using both methods simultaneously or one before the other, cooking twice. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Baking has been traditionally done at home by women for domestic consumption, by men in bakeries and restaurants for local consumption and when production was industrialized, by machines in large factories. The art and skill of baking remains a fundamental one and important for nutrition, as baked goods, especially breads, are a common food, economically and culturally important. A person who prepares baked goods as a profession is called a baker. HISTORY OF BAKING The first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made any time fire was created. The Ancient Egyptians baked bread using yeast, which they had previously been using to brew beer. Bread baking began in Ancient Greece around 600 BC, leading to the invention of enclosed ovens. "Ovens and worktables have been discovered in archaeological digs from Turkey (Hacilar) to Palestine (Jericho) and these dates from about 5600 BCE." Baking flourished in the Roman Empire. In about 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium). This became a respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they created all sorts of diverse foods, and flourished because of those foods. Cato speaks of an enormous number of breads; included amongst these are the libum (sacrificial cakes made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum (sweet cake), and globus apherica (fritters). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A bakers' guild was established in 168 BC in Rome. Eventually, the Roman art of baking became known throughout Europe, and eventually spread to the eastern parts of Asia. From the 19th century, alternative leavening agents became more common, such as baking soda. Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt, among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a system of delivery of baked goods to households, and demand increased greatly as a result. In Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world. Commercial baking Baking developed into an industry using machinery that enabled more goods to be produced and which then had to be distributed more widely. In the United States the baking industry "was built on marketing methods used during feudal times and production techniques developed by the Romans." Some makers of snacks such as potato chips or crisps have produced baked versions of their snack items as an alternative to the usual cooking method of deep-frying in an attempt to reduce the calorie or fat content of their snack products. Baking has opened up doors to businesses such as cake making factories and private cake shops where the baking process is done with larger amounts in bigger and open furnaces. The aroma and texture of baked goods as they come out of the oven is strongly appealing but it is a quality that is quickly lost. Since the flavor and appeal largely depend on this freshness, commercial producers have had to compensate by using food additives as well as imaginative labeling. As baked goods are more and more purchased from commercial suppliers, producers try to capture that original appeal by adding the label "home-baked". Such a usage seeks to make an emotional link to the remembered freshness of baked goods and seeks also to attach any positive associations the purchaser has with the idea of "home" to the bought product. Freshness is such an important quality that restaurants, although they are commercial (and not domestic) preparers of food, bake their own products for their customers. For example, scones at The Ritz London Hotel "are not baked until early afternoon on the day they are to be served, to make sure they are as fresh as possible." Foods and techniques All types of food can be baked but some require special care and protection from direct heat. Various techniques have been developed to provide this protection. As well as bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers and pretzels. These popular items are known collectively as "baked goods," and are sold at a bakery. Meat, including cured meats, such as ham can also be baked, but baking is usually reserved for meatloaf, smaller cuts of whole meats, and whole meats that contain stuffing or coating such as bread crumbs or buttermilk batter. Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of a closed pan, and letting it steam up around the food, a method commonly known as braising or slow baking. Larger cuts prepared without stuffing or coating are more often roasted, which is a similar process, using higher temperatures and shorter cooking times. Roasting, however, is only suitable for the finer cuts of meat, so other methods have been developed to make the tougher meat cuts palatable after baking. One of these is the method known as en croûte (French for "in a crust"), which protects the food from direct heat and seals the natural juices inside. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte. Wellknown examples include Beef Wellington, where the beef is encased in pastry before baking; pâté en croûte, where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called pâté chaud. The en croûte method also allows meat to be baked by burying it in the embers of a fire – a favourite method of cooking venison. In this case, the protective case (or crust) is made from a paste of flour and water and is discarded before eating. Salt can also be used to make a protective crust that is not eaten. Another method of protecting food from the heat while it is baking, is to cook it en papillote (French for "in parchment"). In this method, the food is covered by baking paper (or aluminium foil) to protect it while it is being baked. The cooked parcel of food can be served unopened, with an element of surprise, allowing diners to discover the contents for themselves. Eggs can be baked to produce savoury or sweet dishes. In combination with dairy products and/or cheese, they are often prepared to serve as a dessert. Although a baked custard, for example, can be made using starch (in the form of flour, corn flour, arrowroot or potato flour), the flavour of the dish is much more delicate if eggs are used as the thickening agent. Baked custards, such as crème caramel, are among the items that need protection from an oven's direct heat, and the bain-marie method serves this purpose. The cooking container is half submerged in water in another, larger one, so that the heat in the oven is more gently applied during the baking process. Baking a successful soufflé requires that the baking process be carefully controlled – the oven temperature must be absolutely even and the oven space not shared with another dish. These factors, along with the theatrical effect of an air-filled dessert, have given this baked food a reputation for being a culinary achievement. Similarly, good baking techniques (and a good oven) are also needed to create a baked Alaska because of the difficulty of baking hot meringue and cold ice cream at the same time. Baking can also be used to prepare various other foods, such as for example, baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagna. Equipment Baking bread at the Roscheider Hof Open Air Museum Baking needs an enclosed space for heating - an oven. The fuel can be supplied by wood or coal; gas or electricity. Adding and removing items from an oven may be done by a long handled tool called a peel. Many commercial ovens are provided with two heating elements: one for baking, using convection and thermal conduction to heat the food, and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used in the 21st century for baking is the Dutch oven. "Also called a bake kettle, bastable, bread oven, Sugar dissolves 5." combining "the convenience of pot-oven and hangover oven." Process There are eleven events that occur concurrently during baking. such as starch glutenization. Microorganisms die 4.fire pan. doufeu (French: "gentle fire") or feu de compagne (French: "country oven") [it] originally replaced the cooking jack as the latest fireside cooking technology. Fats melt. bake oven kail pot. would not occur at room temperature. Gases form and expand 3. Gases evaporate 8. 1. roasting kitchen. Caramelization and Maillard browning occur on crust 9. 2. Egg and gluten proteins coagulate 6. tin kitchen. Enzymes are inactivated . and some of them. Starches gelatinise 7. 8. The browning is caused by caramelization of sugars and the Maillard reaction. 6. Maillard browning contributes to the flavour of a wide range of foods. This is often an advantage. retail. The National Standards Authority of Ireland (NSAI) has produced sector specific Irish Standards (I. but more a reorganization of the way in which the water and starch are associated over time. Higher levels of fat such as margarine. Prerequisite Hygiene Requirements Before implementing HACCP. With the passage of time breads harden. such as in a domestic refrigerator.g. over time. When baking. 3. especially in situations where drying is the desired outcome. consideration must be given to the amount of fat that is contained in the food item. This is not primarily due to moisture being lost from the baked products. Distribution and Transport . Prerequisites include where appropriate: 1. This process is similar to recrystallization." [12] The moisture is never entirely "sealed in". and is promoted by storage at cool temperatures. 5. HACCP can then be used to control steps in the business which are critical in ensuring the preparation of safe food. roast beef and baked bread. butter or vegetable shortening will cause an item to spread out during the baking process. Changes occur to nutrients 11. including nuts. 4. ice.) to good hygienic practice. like drying herbs or roasting certain types of vegetables. The baking process does not require any fat to be used to cook in an oven.S. Because foods contain many different types of sugars and proteins.[11] The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown. Maillard browning occurs when "sugars break down in the presence of proteins". ventilation. they become stale. basic good hygiene conditions and practices called prerequisites must be in place.10. All food businesses are advised to use the appropriate standard for their sector (e.) Storage. steam. 2. giving it an attractive appearance and taste. water etc. an item being baked will become dry. Cleaning and Sanitation Maintenance Personnel Hygiene and Training Pest Control Plant and Equipment Premises and Structure Services (compressed air. Pectin breaks down. processing). catering. 7. As well as enhancing food safety. implementation of HACCP can provide other significant benefits. Any HACCP system is capable of accommodating change. processing procedures or technological developments. the concept can be applied to other aspects of food quality. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. identifies specific hazards and measures for their control to ensure the safety of food. Waste Management 10. according to the particular study. medicine. The HACCP system. this multidisciplinary approach should include. Zoning (physical separation of activities to prevent potential food contamination) HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION Annex to CAC/RCP 1-1969. . environmental health. such as the ISO 9000 series. and is the system of choice in the management of food safety within such systems. public health. The successful application of HACCP requires the full commitment and involvement of management and the work force. HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. In addition. 3 (1997) PREAMBLE The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentations Commission. The second section provides general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the food operation. such as advances in equipment design. food technology. microbiology. production. It also requires a multidisciplinary approach. chemistry and engineering. Rev.9. the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. While the application of HACCP to food safety was considered here. The application of HACCP is compatible with the implementation of quality management systems. when appropriate. which is science based and systematic. veterinary health. expertise in agronomy. . operation or stage in the food chain including raw materials. Control measure: Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Critical Control Point (CCP): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. evaluates. Critical limit: A criterion which separates acceptability from unacceptability. Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan. procedure. chemical or physical agent in. or condition of. Step: A point. Hazard: A biological. Corrective action: Any action to be taken when the results of monitoring at the CCP indicate a loss of control. HACCP: A system which identifies. Control (noun): The state wherein correct procedures are being followed and criteria are being met. Monitor: The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control. Flow diagram: A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item. food with the potential to cause an adverse health effect. Deviation: Failure to meet a critical limit. HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration. from primary production to final consumption.DEFINITIONS Control (verb): To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan. and controls hazards which are significant for food safety. Validation: Obtaining evidence that the elements of the HACCP plan are effective. PRINCIPLE 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. PRINCIPLE 4 Establish a system to monitor control of the CCP. PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application.Verification: The application of methods. PRINCIPLE 3 Establish critical limit(s). procedures. that sector should be operating according to the Codex General Principles of Food Hygiene. PRINCIPLE 6 Establish procedures for verification to confirm that the HACCP system is working effectively. PRINCIPLE 2 Determine the Critical Control Points (CCPs). GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM Prior to application of HACCP to any sector of the food chain. in addition to monitoring to determine compliance with the HACCP plan. During . Management commitment is necessary for implementation of an effective HACCP system. and appropriate food safety legislation. tests and other evaluations. PRINCIPLES OF THE HACCP SYSTEM The HACCP system consists of the following seven principles: PRINCIPLE 1 Conduct a hazard analysis. the appropriate Codex Codes of Practice. etc. freezing. Identify intended use . 1. durability and storage conditions and method of distribution. 2. microbial/static treatments (heat-treatment. or any step. Optimally. and epidemiological evidence relative to food safety. APPLICATION The application of HACCP principles consists of the following tasks as identified in the Logic Sequence for Application of HACCP (Diagram 1). etc. process. Assemble HACCP team The food operation should assure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan. categories of consumers of concern.g. CCPs identified in any given example in any Codex Code of Hygienic Practice might not be the only ones identified for a specific application or might be of a different nature. food manufacturing practices. 3. packaging. physical/chemical structure (including Aw. The HACCP application should be reviewed and necessary changes made when any modification is made in the product. Redesign of the operation should be considered if a hazard which must be controlled is identified but no CCPs are found. The intent of the HACCP system is to focus control at CCPs.). It is important when applying HACCP to be flexible where appropriate. Where such expertise is not available on site. smoking. pH. evaluation. likely end-use of the product. this may be accomplished by assembling a multidisciplinary team. and subsequent operations in designing and applying HACCP systems. consideration must be given to the impact of raw materials. The scope of the HACCP plan should be identified. role of manufacturing processes to control hazards.hazard identification. given the context of the application taking into account the nature and the size of the operation. including relevant safety information such as: composition.). brining. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed (e. expert advice should be obtained from other sources. HACCP should be applied to each specific operation separately. ingredients. does it cover all classes of hazards or only selected classes). Describe product A full description of the product should be drawn up. When applying HACCP to a given operation. manufacture.  the qualitative and/or quantitative evaluation of the presence of hazards. wherever possible the following should be included:  the likely occurrence of hazards and severity of their adverse health effects. and. In conducting the hazard analysis. institutional feeding. consideration should be given to steps preceding and following the specified operation.  production or persistence in foods of toxins.  survival or multiplication of microorganisms of concern. The HACCP team must then consider what control measures. 6. Construct flow diagram The flow diagram should be constructed by the HACCP team. In specific cases. if any. More than one control measure may be required to control a specific hazard(s) and more than one hazard may be controlled by a specified control measure. may have to be considered. vulnerable groups of the population. processing.  Conditions leading to the above. conduct a hazard analysis. . On-site confirmation of flow diagram The HACCP team should confirm the processing operation against the flow diagram during all stages and hours of operation and amend the flow diagram where appropriate. 4. and consider any measures to control identified hazards (SEE PRINCIPLE 1) The HACCP team should list all of the hazards that may be reasonably expected to occur at each step from primary production. chemicals or physical agents.The intended use should be based on the expected uses of the product by the end user or consumer. 5. and distribution until the point of consumption. The flow diagram should cover all steps in the operation. The HACCP team should next conduct a hazard analysis to identify for the HACCP plan which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food.g. List all potential hazards associated with each step. e. exist which can be applied for each hazard. 7. Determine Critical Control Points (SEE PRINCIPLE 2) There may be more than one CCP at which control is applied to address the same hazard. If monitoring is not continuous. All records and documents associated with monitoring CCPs must be signed by the person(s) doing the monitoring and by a responsible reviewing official(s) of the company. If a hazard has been identified at a step where control is necessary for safety. process adjustments should be made when monitoring results indicate a trend towards loss of control at a CCP. The monitoring procedures must be able to detect loss of control at the CCP. 9.g. Further. Most monitoring procedures for CCPs will need to be done rapidly because they relate to on-line processes and there will not be time for lengthy analytical testing. 8. The adjustments should be taken before a deviation occurs. Data derived from monitoring must be evaluated by a designated person with knowledge and authority to carry out corrective actions when indicated. Criteria often used include measurements of temperature. then the amount or frequency of monitoring must be sufficient to guarantee the CCP is in control. pH. or at any earlier or later stage. processing. which indicates a logic reasoning approach. to include a control measure. distribution or other. Establish critical limits for each CCP (SEE PRINCIPLE 3) Critical limits must be specified and validated if possible for each Critical Control Point. available chlorine. Where possible. This example of a decision tree may not be applicable to all situations. slaughter. given whether the operation is for production. Establish corrective actions . monitoring should ideally provide this information in time to make adjustments to ensure control of the process to prevent violating the critical limits. Establish a monitoring system for each CCP (SEE PRINCIPLE 4) Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits. In some cases more than one critical limit will be elaborated at a particular step. moisture level. or any other. Other approaches may be used. and no control measure exists at that step. 10. Application of a decision tree should be flexible. time. Training in the application of the decision tree is recommended. and sensory parameters such as visual appearance and texture. It should be used for guidance when determining CCPs. Aw. then the product or process should be modified at that step. Diagram 2). storage. The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree (e. Physical and chemical measurements are often preferred to microbiological testing because they may be done rapidly and can often indicate the microbiological control of the product. Verification and auditing methods. can be used to determine if the HACCP system is working correctly.  Review of deviations and product dispositions. Deviation and product disposition procedures must be documented in the HACCP record keeping. Where possible. Establish verification procedures (SEE PRINCIPLE 6) Establish procedures for verification.(SEE PRINCIPLE 5) Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with deviations when they occur.  Confirmation that CCPs are kept under control. . 11. The actions must ensure that the CCP has been brought under control. procedures and tests. Documentation and record keeping should be appropriate to the nature and size of the operation. The frequency of verification should be sufficient to confirm that the HACCP system is working effectively. Actions taken must also include proper disposition of the affected product.  CCP determination.  Critical limit determination. Documentation examples are:  Hazard analysis. HACCP procedures should be documented. including random sampling and analysis. 12. Establish Documentation and Record Keeping (SEE PRINCIPLE 7) Efficient and accurate record keeping is essential to the application of a HACCP system. validation activities should include actions to confirm the efficacy of all elements of the HACCP plan. Examples of verification activities include:  Review of the HACCP system and its records. Record examples are:  CCP monitoring activities. and responsible authorities is of vital importance. working instructions and procedures should be developed which define the tasks of the operating personnel to be stationed at each Critical Control Point. Opportunities should be provided for the joint training of industry and control authorities to encourage and maintain a continuous dialogue and create a climate of understanding in the practical application of HACCP. The main benefits of HACCP are:  Saves your business money in the long run  Avoids you poisoning your customers  Food safety standards increase  Ensures you are compliant with the law  Food quality standards increase  Organizes your process to produce safe food  Organizes your staff promoting teamwork and efficiency  Due diligence defense in court. An example of a HACCP worksheet is attached as Diagram 3. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems.  Modifications to the HACCP system. and increasing awareness of consumers are essential elements for the effective implementation of HACCP. Cooperation between primary producer. industry. As an aid in developing specific training to support a HACCP plan. Deviations and associated corrective actions. storage and distribution to sale and service of the final consumer. consumer organizations. Benefits of HACCP HACCP provides businesses with a cost effective system for control of food safety. . government and academia in HACCP principles and applications. TRAINING Training of personnel in industry. trade groups. from ingredients right through to production. LOGIC SEQUENCE FOR THE APPLICATION OF HACCP .DIAGRAM 1. DIAGRAM 2. EXAMPLE OF DECISION TREE TO IDENTIFY CCPS (answer questions in sequence) . . EXAMPLE OF A HACCP WORKSHEET INTRODUCTION These Principles are intended to give guidance on the establishment and application of microbiological criteria for foods at any point in the food chain from primary production to final consumption.DIAGRAM 3. storage. 1999). 1.  The number of analytical units that should conform to these limits. or number of microorganisms including parasites. volume. DEFINITION OF MICROBIOLOGICAL CRITERION A microbiological criterion for food defines the acceptability of a product or a food lot. and. based on the absence or presence. in conjunction with the application of the HACCP system. area or lot. preparation and use. handling.The safety of foods is principally assured by control at the source. and the application of Good Hygienic Practices during production. Microbiological criteria should be established according to these principles and be based on scientific analysis and advice. where sufficient data are available. They should be reviewed periodically for relevance with respect to emerging pathogens. per unit(s) of mass. a risk analysis appropriate to the foodstuff and its use.1). Microbiological criteria should be developed in a transparent fashion and meet the requirements of fair trade. . A microbiological criterion should also state:  the food to which the criterion applies.  a plan defining the number of field samples to be taken and the size of the analytical unit (see § 6). and new understandings of science. sale.  microbiological limits considered appropriate to the food at the specified point(s) of the food chain (see § 5. distribution.  the analytical methods for their detection and/or quantification (see § 5. Rev.3). product design and process control. COMPONENTS OF MICROBIOLOGICAL CRITERIA FOR FOODS A microbiological criterion consists of:  a statement of the microorganisms of concern and/or their toxins/metabolites and the reason for that concern (see § 5.2). 3-1997. This preventive approach offers more control than microbiological testing because the effectiveness of microbiological examination to assess the safety of foods is limited. changing technologies. Guidance for the establishment of HACCP based systems is detailed in Hazard Analysis and Critical Control Point System and Guidelines for its Application (Annex to CAC/RCP 1-1969. processing (including labeling). Amd. and/or quantity of their toxins/metabolites. 2. 1 Application by regulatory authorities 3.2 Application by a food business operator Microbiological criteria may be used to formulate design requirements and to indicate the required microbiological status of raw materials. and/or further investigation to determine appropriate actions to be taken. depending on the assessment of the risk to the consumer. rejection or destruction of product. and where they are expected to improve the degree of protection offered to the consumer. including raw materials and ingredients. microbiological criteria may be applied to define the distinction between acceptable and unacceptable raw materials. and  Any actions to be taken when the criterion is not met. Microbiological criteria may also be used to determine that processes are consistent with the General Principles of Food Hygiene. Where these are appropriate they shall be product-type specific and only applied at the point of the food chain as specified in the regulation.1 Application by regulatory authorities Microbiological criteria can be used to define and check compliance with the microbiological requirements. 3. ingredients. reprocessing. that only appropriate tests be applied (see § 5) to those foods and at those points in the food chain that offer maximum benefit in providing the consumer with a food that is safe and suitable for consumption. PURPOSES AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS 3. Generally. in order to make the best use of money and manpower. the point in the food chain and the product-type specified. it is essential. ingredients and end-products at any stage of the food chain as appropriate. . the point(s) in the food chain where the criterion applies. the regulatory control actions may be sorting. In situations of non-compliance with microbiological criteria. Mandatory microbiological criteria shall apply to those products and/or points of the food chain where no other more effective tools are available. lots. 3. by regulatory authorities and/or food business operators. products. of unknown or uncertain origin or when other means of verifying the efficacy of HACCP-based systems and Good Hygienic Practices are not available. When applying a microbiological criterion for assessing products. They may be relevant to the examination of foods. Moreover. To fulfill the purposes of a microbiological criterion.2 Application by a food business operator In addition to checking compliance with regulatory provisions (see § 3. GENERAL CONSIDERATIONS CONCERNING PRINCIPLES FOR ESTABLISHING AND APPLYING MICROBIOLOGICAL CRITERIA A microbiological criterion should be established and applied only where there is a definite need and where its application is practical. storage and use. They may be stricter than the criteria used for regulatory purposes and should.3. Such need is demonstrated. 4. Monitoring procedures must be able to detect loss of control at a Critical Control Point (CCP). for example. . Monitoring should provide this information in time for corrective actions to be taken to regain control before there is a need to reject the product.1.1) microbiological criteria may be applied by food business operators to formulate design requirements and to examine end-products as one of the measures to verify and/or validate the efficacy of the HACCP plan.  the microbiological status of the raw material(s).  the likelihood and consequences of microbial contamination and/or growth during subsequent handling. not be used for legal action. on-line measurements of physical and chemical parameters are often preferred to microbiological testing because results are often available more rapidly and at the production site. as such. by epidemiological evidence that the food under consideration may represent a public health risk and that a criterion is meaningful for consumer protection. or as the result of a risk assessment.  the effect of processing on the microbiological status of the food. The criterion should be technically attainable by applying Good Manufacturing Practices (Codes of Practice). Microbiological criteria are not normally suitable for monitoring Critical Limits as defined in Hazard Analysis and Critical Control Point System and Guidelines for its Application (Annex to CAC/RCP 1-1969. consideration should be given to:  the evidence of actual or potential hazards to health. Rev. Consequently. Such criteria will be specific for the product and the stage in the food chain at which they will apply. the establishment of Critical Limits may need other considerations than those described in this document. 3-1997). 5. If a test for an indicator .  parasitic protozoa and helminthes. Organisms whose significance in the specified food is doubtful should not be included in a criterion.  Their toxins/metabolites. with a presence-absence test.  the cost/benefit ratio associated with the application of the criterion. a lot should not be subjected to repeat testing in order to bring the lot into compliance. However. parasites and their toxins/metabolites of importance in a particular food For the purpose of this document these include:  bacteria. Where pathogens can be detected directly and reliably.as pathogens. of certain organisms known to cause food borne illness (e. The microorganisms included in a criterion should be widely accepted as relevant . The number and size of analytical units per lot tested should be as stated in the sampling plan and should not be modified.3 Microbiological limits 5. yeasts. and algae. and  the intended use of the food. parasites and their toxins/metabolites of importance in a particular food 5. the category(s) of consumers concerned. The mere finding.g. moulds. MICROBIOLOGICAL ASPECTS OF CRITERIA 5. consideration should be given to testing for them in preference to testing for indicator organisms.1 Microorganisms.2 Microbiological methods 5.to the particular food and technology. Staphylococcus aureus andVibrio parahaemolyticus) does not necessarily indicate a threat to public health. Clostridium perfringens.1 Microorganisms. as indicator organisms or as spoilage organisms . viruses. availability of media. however. inter. any changes in the micro flora likely to occur during storage and distribution (e. In the establishment of microbiological limits. .and intra-laboratory variation) has been statistically established in comparative or collaborative studies in several laboratories should be used. reproducibility. They should. only methods for which the reliability (accuracy. The microbiological methods specified should be reasonable with regard to complexity. have been proved to give a sufficiently reliable estimate of the information needed. Moreover. decrease or increase in numbers) should be taken into account. 5. Microbiological limits should take into consideration the risk associated with the microorganisms. time required and costs. While methods should be the most sensitive and reproducible for the purpose. ease of interpretation.g. should be chosen wherever possible so that the results of microbiological examinations are available before the foods are consumed or exceed their shelf-life. equipment etc. methods to be used for in-plant testing might often sacrifice to some degree sensitivity and reproducibility in the interest of speed and simplicity. preference should be given to methods which have been validated for the commodity concerned preferably in relation to reference methods elaborated by international organizations. and the conditions under which the food is expected to be handled and consumed. Methods used to determine the suitability for consumption of highly perishable foods. They should therefore be based on data gathered at various production establishments operating under Good Hygienic Practices and applying the HACCP system. there should be a clear statement whether the test is used to indicate unsatisfactory hygienic practices or a health hazard. or foods with a short shelf-life.. Microbiological limits should also take account of the likelihood of uneven distribution of microorganisms in the food and the inherent variability of the analytical procedure.3 Microbiological limits Limits used in criteria should be based on microbiological data appropriate to the food and should be applicable to a variety of similar products.2 Microbiological methods Whenever possible. 5.organism is applied. 2-or 3-class attribute plans may prove useful. The time between taking the field samples and analysis should be as short as reasonably possible.g.  the heterogeneity of distribution of microorganisms where variables sampling plans are employed. . Performance characteristics provide specific information to estimate the probability of accepting a non-conforming lot.If a criterion requires the absence of a particular microorganism. In particular. based on examination of a prescribed number of sample units and subsequent analytical units of a stated size by defined methods. the test method. but it should be borne in mind that no sampling plan can ensure the absence of a particular organism. For many applications. Sampling plans should be administratively and economically feasible. and  The Acceptable Quality Level[3] and the desired statistical probability of accepting a non-conforming lot. The statistical performance characteristics or operating characteristics curve should be provided in the sampling plan. the size and number of the analytical unit (as well as the number of analytical sample units) should be indicated. if appropriate.within the limitations given by the sampling plan . REPORTING The test report shall give the information needed for complete identification of the sample.  the susceptibility of the target group of consumers. METHODS AND HANDLING A sampling plan includes the sampling procedure and the decision criteria to be applied to a lot. 7. and during transport to the laboratory the conditions (e. SAMPLING PLANS. The sampling method should be defined in the sampling plan. the choice of sampling plans should take into account:  risks to public health associated with the hazard. their interpretation.the microbiological conditions of the lot. temperature) should not allow increase or decrease of the numbers of the target organism. the results and. A well-designed sampling plan defines the probability of detecting microorganisms in a lot. 6. the sampling plan. so that the results reflect . risk management. 1. Since microbiological risk assessment is a developing science. which has the overall objective to ensure public health protection. biological or physical agent and the severity and/or frequency of associated adverse health effects (response). 2. and risk communication. risk management and risk communication on an interim basis at the 22nd Session of the Codex Alimentarius Commission. A microbiological risk assessment should be conducted using a structured approach such as that described in this document. The microbiological risk assessment process should include quantitative information to the greatest extent possible in the estimation of risk. the method can also be applied to certain other classes of biological hazards. Dose-Response Assessment .INTRODUCTION Risks from microbiological hazards are of immediate and serious concern to human health. This document deals with risk assessment which is a key element in assuring that sound science is used to establish standards. companies.The determination of the relationship between the magnitude of exposure (dose) to a chemical. SCOPE The scope of this document applies to risk assessment of microbiological hazards in food. guidelines and other recommendations for food safety to enhance consumer protection and facilitate international trade. This may be particularly the case for developing countries. chemical. implementation of these guidelines may require a period of time and may also require specialized training in the countries that consider it necessary. or physical agents. This document will be of primary interest to governments although other organizations. Where available the definitions are those adopted for microbiological. and other interested parties who need to prepare a microbiological risk assessment will find it valuable. Although microbiological risk assessment is the primary focus of this document. DEFINITIONS The definitions cited here are to facilitate the understanding of certain words or phrases used in this document. . Microbiological risk analysis is a process consisting of three components: Risk assessment. The CAC adopted these definitions on an interim basis because they are subject to modification in the light of developments in the science of risk analysis and as a result of efforts to harmonize similar definitions across various disciplines. A scientifically based process consisting of the following steps: (i) hazard identification. nonetheless. or condition of. food with the potential to cause an adverse health effect. hazard characterization and exposure assessment. Risk . Hazard Characterization . while forming an inadequate basis for numerical risk estimations. (iii) exposure assessment. Hazard . and physical agents via food as well as exposures from other sources if relevant. chemical or physical agent in. risk management and risk communication. consequential to a hazard(s) in food.A process consisting of three components: Risk assessment.A risk assessment that provides numerical expressions of risk and indication of the attendant uncertainties (stated in the 1995 Expert Consultation definition on Risk Analysis).Exposure Assessment . Hazard Identification . including attendant uncertainties.The qualitative and/or quantitative evaluation of the likely intake of biological. Risk Analysis . and (iv) risk characterization. For the purpose of microbiological risk assessment the concerns relate to microorganisms and/or their toxins. (ii) hazard characterization. and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods. chemical. Qualitative Risk Assessment . Risk Characterization . Quantitative Risk Assessment . Risk Assessment . . chemical.The process of determining the qualitative and/or quantitative estimation. of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification.The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with the hazard.A risk assessment based on data which.A function of the probability of an adverse health effect and the severity of that effect. when conditioned by prior expert knowledge and identification of attendant uncertainties permits risk ranking or separation into descriptive categories of risk.A biological.The identification of biological. 6.The process of weighing policy alternatives in the light of the results of risk assessment and.A method used to estimate the uncertainty associated with model inputs. documented. hazard characterization. Any constraints that impact on the risk assessment such as cost. 5. consumers and other interested parties. assumptions. Uncertainty analysis . Risk Estimate . 3. Microbiological risk assessment should be conducted according to a structured approach that includes hazard identification. 3. should be identified and their possible consequences described. selecting and implementing appropriate control[5] options. 7. 2. the logic of development.A method used to examine the behavior of a model by measuring the variation in its outputs resulting from changes to its inputs. resources or time. A microbiological risk assessment should clearly state the purpose of the exercise. including regulatory measures. . exposure assessment. constraints. if required. and accessible for review. Sensitivity analysis . The risk estimate should contain a description of uncertainty and where the uncertainty arose during the risk assessment process. There should be a functional separation between risk assessment and risk management. limitations and uncertainties of the expressed determination are fully and systematically stated. Risk Management . 4. including the form of risk estimate that will be the output. decisions. risk managers.Risk Communication . assumptions and structure/form. The conduct of a microbiological risk assessment should be transparent. GENERAL PRINCIPLES OF MICROBIOLOGICAL RISK ASSESSMENT 1. Microbiological risk assessment should be soundly based upon science.Output of risk characterization. Transparent .Characteristics of a process where the rationale. value judgements. and risk characterization.The interactive exchange of information and opinions concerning risk and risk management among risk assessors. data and data collection systems should. as far as possible. A microbiological risk assessment should explicitly consider the dynamics of microbiological growth. risk management. 4.8 REASSESSMENT These Guidelines provide an outline of the elements of a Microbiological Risk Assessment indicating the types of decisions that need to be considered at each step. 10. GUIDELINES FOR APPLICATION 4. Data should be such that uncertainty in the risk estimate can be determined. These may include ranking of hazards and risk assessment policy decisions. certain interactions are needed for a comprehensive and systematic risk assessment process.3 HAZARD IDENTIFICATION 4. 9. A microbiological risk assessment may need reevaluation.4 EXPOSURE ASSESSMENT 4. Where risk management issues are taken into account in risk assessment.5 HAZARD CHARACTERIZATION 4. the decision-making . 11. However. The functional separation of risk assessment from risk management helps assure that the risk assessment process is unbiased.1 GENERAL CONSIDERATIONS The elements of risk analysis are: Risk assessment.7 DOCUMENTATION 4.6 RISK CHARACTERIZATION 4.8. be of sufficient quality and precision that uncertainty in the risk estimate is minimized. survival.2 STATEMENT OF PURPOSE OF RISK ASSESSMENT 4. Wherever possible. and death in foods and the complexity of the interaction (including sequelae) between human and agent following consumption as well as the potential for further spread.1 GENERAL CONSIDERATIONS 4. as new relevant information becomes available. and risk communication. risk estimates should be reassessed over time by comparison with independent human illness data. 4. 2 STATEMENT OF PURPOSE OF RISK ASSESSMENT At the beginning of the work the specific purpose of the particular risk assessment being carried out should be clearly stated. increase the quality of risk assessments through additional expertise and information. It should be recognized that sufficient resources will not always be available and constraints are likely to be imposed on the risk assessment that will influence the quality of the risk estimate. but the value and utility of qualitative information should not be discounted. 4. take the form of an estimate of the prevalence of illness. The importance of using high quality information when conducting a risk assessment is to reduce uncertainty and to increase the reliability of the risk estimate. The output form and possible output alternatives of the risk assessment should be defined. Scientific evidence may be limited. In such cases. It is the transparent unbiased nature of the process that is important. 4. The use of quantitative information is encouraged to the extent possible. not who is the assessor or who is the manager. Where appropriate. In this phase. Whenever practical. Where such resource constraints apply. evidence to support farm-to-table modelling of risk might be structured or mapped into the framework of risk assessment. for example. Output might.000) or an estimate of the rate of human illness and severity per eating occurrence. The microbiological risk assessment may require a preliminary investigation phase. it is important for transparency purposes that these constraints be described in the formal record. the record should include an evaluation of the impact of the resource constraints on the risk assessment.process should be transparent. efforts should be made to provide a risk assessment process that allows contributions by interested parties. and facilitate risk communication by increasing the credibility and acceptance of the results of the risk assessment. transparent informed decisions will have to be made on how to complete the risk assessment process.3 HAZARD IDENTIFICATION . incomplete or conflicting. or an estimate of annual rate (incidence of human illness per 100. Contributions by interested parties in the risk assessment process can improve the transparency of the risk assessment. laboratory animal studies.e.For microbial agents. For example. the methods of processing. epidemiological studies and surveillance. the microbiological ecology of the food. regional differences. Another factor that must be considered in the assessment is patterns of consumption. from databases such as those in the food industry. they can substantially increase with abuse conditions (for example. Hazards can be identified from relevant data sources. Information on hazards can be obtained from scientific literature. government agencies. and relevant international organizations and through solicitation of opinions of experts. The scenarios might reflect effects of . as well as any preparation steps such as cooking and holding. the portion size in most/all cases of acute illness. investigations of the characteristics of microorganisms. packaging. Exposure assessment should specify the unit of food that is of interest. This relates to socio-economic and cultural backgrounds.. Hazard identification will predominately be a qualitative process. these factors are influenced by the characteristics of the pathogenic agent. age differences (population demographics). Other factors to be considered include: the role of the food handler as a source of contamination. distribution and storage of the foods. ethnicity. Factors that must be considered for exposure assessment include the frequency of contamination of foods by the pathogenic agent and its level in those foods over time. by proper time/temperature controls during food processing. Therefore. and on dietary information.4 EXPOSURE ASSESSMENT Exposure assessment includes an assessment of the extent of actual or anticipated human exposure. Scenarios can be constructed to predict the range of possible exposures. and consumer preferences and behavior. exposure assessments might be based on the potential extent of food contamination by a particular agent or its toxins. the exposure assessment should describe the pathway from production to consumption. seasonality. and studies on analogous microorganisms and situations. 4. and the potential impact of abusive environmental time/temperature relationships. Relevant information includes data in areas such as: clinical studies. the amount of hand contact with the product. the level of sanitation and process controls. for example. the initial contamination of the raw material including considerations of regional differences and seasonality of production. i. the interaction between microorganisms and their environment through the food chain from primary production up to and including consumption. For microbiological agents. the purpose of hazard identification is to identify the microorganisms or the microbial toxins of concern with food. improper food storage temperatures or cross contamination from other foods). Microbial pathogen levels can be dynamic and while they may be kept low. the virulence and infectivity of microorganisms can change depending on their interaction with the host and the environment. High fat content of a food vehicle. Qualitatively foods can be categorized according to the likelihood that the foodstuff will or will not be contaminated at its source. the storage environment. growth. These are related to both the microorganism. nutrient content. A dose-response assessment should be performed if the data are obtainable. increased susceptibility due to breakdowns of physiological barriers. including pathogens in foods. as well as the time/temperature and other conditions of the food history. In relation to the microorganism the following are important: microorganisms are capable of replicating. genetic material can be transferred between microorganisms leading to the transfer of characteristics such as antibiotic resistance and virulence factors. and the gaseous composition of the atmosphere. microorganisms can persist in certain individuals leading to continued excretion of the microorganism and continued risk of spread of infection. low doses of some microorganisms can in some cases cause a severe effect.5 HAZARD CHARACTERIZATION This step provides a qualitative or quantitative description of the severity and duration of adverse effects that may result from the ingestion of a microorganism or its toxin in food. food handling and consumption patterns. regulatory controls. Other relevant factors include pH. whether or not the food can support the growth of the pathogen of concern. including the temperature of storage. . and the human host. individual host susceptibility characteristics such as age. of microbiological pathogens or microbiological toxins. and competing microflora. microorganisms can be spread through secondary and tertiary transmission. or death of microorganisms.. and the likelihood of their occurrence in foods at the time of consumption. Predictive microbiology can be a useful tool in an exposure assessment. the relative humidity of the environment. and surveillance systems. within various levels of uncertainty. There are several important factors that need to be considered in hazard characterization. 4. The presence.g. the presence of antimicrobial substances. whether there is substantial potential for abusive handling of the food. and the attributes of a food that may alter the microbial pathogenicity. or whether the food will be subjected to a heat process. cleaning and disinfection. Exposure assessment estimates the level.processing. In relation to the host the following may be important: genetic factors such as human leucocyte antigen (HLA) type. the onset of clinical symptoms can be substantially delayed following exposure. survival. moisture content or water activity (a w). are influenced by processing and packaging. such as hygienic design. e. providing a qualitative or quantitative estimate of the likelihood and severity of the adverse effects which could occur in a given population. access to and use of medical care. such as infection or illness.pregnancy. and persistence of the organism in the population. Risk characterization depends on available data and expert judgements. In the absence of a known dose-response relationship. A desirable feature of hazard characterization is ideally establishing a dose-response relationship. health and medication status. and assumptions identified in all previous steps. necessary to describe hazard characterizations. immune status and previous exposure history. . such as infectivity. risk assessment tools such as expert elicitations could be used to consider various factors. Differentiation of uncertainty and variability is important in subsequent selections of risk management options. and with the choice of model. Data uncertainties include those that might arise in the evaluation and extrapolation of information obtained from epidemiological. The weight of evidence integrating quantitative and qualitative data may permit only a qualitative estimate of risk. Additionally. Uncertainties arise whenever attempts are made to use data concerning the occurrence of certain phenomena obtained under one set of conditions to make estimations or predictions about phenomena likely to occur under other sets of conditions for which data are not available. experts may be able to devise ranking systems so that they can be used to characterize severity and/or duration of disease. When establishing a dose-response relationship. hazard characterization. Risk characterization brings together all of the qualitative or quantitative information of the previous steps to provide a soundly based estimate of risk for a given population. The degree of confidence in the final estimation of risk will depend on the variability. Uncertainty is associated with the data themselves.6 RISK CHARACTERIZATION Risk characterization represents the integration of the hazard identification. nutrition. Biological variation includes the differences in virulence that exist in microbiological populations and variability in susceptibility within the human population and particular subpopulations. and laboratory animal studies. including a description of the uncertainties associated with these estimates. should be taken into consideration. population characteristics such as population immunity. uncertainty. concurrent infections. microbiological. 4. These estimates can be assessed by comparison with independent epidemiological data that relate hazards to disease prevalence. and exposure assessment determinations to obtain a risk estimate. the different end points. 8 REASSESSMENT Surveillance programs can provide an ongoing opportunity to reassess the public health risks associated with pathogens in foods as new relevant information and data become available. . for quantitative risk assessment this can be done using sensitivity and uncertainty analyses. Understanding any limitations that influenced a risk assessment is essential for transparency of the process that is important in decision making. The formal record and summary should indicate any constraints. 4. expert judgments should be identified and their rationale explained. uncertainties. including a summary. This comparison emphasizes the iterative nature of modelling. To ensure a transparent risk assessment a formal record. and assumptions and their impact on the risk assessment.7 DOCUMENTATION The risk assessment should be fully and systematically documented and communicated to the risk manager. a microbiological risk assessment may need to be revisited. 4.It is important to demonstrate the influence of the estimates and assumptions used in risk assessment. When new data become available. Microbiological risk assessors may have the opportunity to compare the predicted risk estimate from microbiological risk assessment models with reported human illness data for the purpose of gauging the reliability of the predicted estimate. For example. should be prepared and made available to interested independent parties so that other risk assessors can repeat and critique the work. Appendix II . The following table indicates previous versions of these texts and the reference to the draft texts prepared by the Codex Committee on Food Hygiene.General Requirements (Food Hygiene) of the Codex Alimentarius.PUBLICATION HISTORY This booklet is an extract of Volume 1B .General Principles of Food Hygiene: CAC/RCP-1 (1969) Revision 1 1979 Revision 2 1985 Revision 3 (Current) 1997 Draft adopted by the 22nd Session of the Commission ALINORM 97/13. DOCUMENT REFERENCES Recommended International Code of Practice . Amendments regarding rinsing adopted by the 23rd Session of the Commission ALINORM 99/13A. Appendix II .3 (1997) Prior draft ALINORM 93/13A. Appendix II Draft adopted by the 22nd Session of the Commission ALINORM 97/13A. Rev. Appendix III Hazard Analysis and Critical Control CAC/GL 18-1993 Point (HACCP) System and Guidelines for its Application Revision 1 (Current) Annex to CAC/RCP-1 (1969). Appendix III Principles and Guidelines for the Conduct of Microbiological Risk Assessment CAC/GL 30-1999 Draft adopted by the 23rd Session of the Commission ALINORM 99/13A. Appendix II Principles for the Establishment and Published in the Procedural Manual of the Application of Microbiological Criteria Codex Alimentarius Commission. Sixth to for Foods Ninth Editions (1986-1995) Revision 1 (Current) CAC/GL-21 (1997) Draft adopted by the 22nd Session of the Commission ALINORM 97/13A. whereas in lesser developed countries the main issue is simply the availability of adequate safe water. the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. This includes a number of routines that should be followed to avoid potentially severe health hazards. Prevent contaminating food with pathogens spreading from people. food hygiene.Food safety management The ISO 22000 family of International Standards addresses food safety management. The five key principles of food hygiene. 5. In theory. are: 1. In considering market to consumer practices. 2. as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. ISO 22000 . International Standards are needed to ensure the safety of the global food supply chain. Do use safe water and cooked materials. preparation. Separate raw and cooked foods to prevent contaminating the cooked foods.FOOD SAFETY Food safety is a scientific discipline describing handling. which is usually a critical item. 3. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. pets. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. and pests. In developed countries there are intricate standards for food preparation. The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. 4. according to WHO. As many of today's food products repeatedly cross national boundaries. . In considering industry to market practices. food safety considerations include the origins of food including the practices relating to food labeling. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. food poisoning is 100% preventable. and storage of food in ways that prevent food borne illness. Store food at the proper temperature. food additives and pesticide residues. To effectively communicate food safety issues to their suppliers. maintain and update a food safety management system aimed at providing products that. -.To seek certification or registration of its food safety management system by an external organization. regardless of size. -.To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety.To demonstrate compliance with applicable statutory and regulatory food safety requirements. -. ISO 22000:2005 contains the overall guidelines for food safety management. or make a self-assessment or self-declaration of conformity to ISO 22000:2005. which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. according to their intended use. -. customers and relevant interested parties in the food chain. It is applicable to all organizations.To ensure that the organization conforms to its stated food safety policy. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources. ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. in order to enhance customer satisfaction. ISO 22000:2005 specifies requirements to enable an organization -. implement. .To plan. and -. operate. are safe for the consumer. -.The ISO 22000 family contains a number of standards each focusing on different aspects of food safety management.To demonstrate such conformity to relevant interested parties. WHAT IS ISO 22000:2005? ISO 22000 is the International Food Safety Management Standard. It combines and supplements the core elements of ISO 9001 and HACCP to provide an effective framework for the development, implementation and continual improvement of a Food Safety Management System (FSMS). ISO 22000 aligns with other management systems, such as ISO 9001 and ISO 14001, to enable effective systems integration. Benefits of achieving certification to ISO 22000 include: o Customer satisfaction - through delivery of products that consistently meet customer requirements including quality, safety and legality. o Reduced operating costs - through continual improvement of processes and resulting operational efficiencies. o Operational efficiencies - by integrating pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Check-Act philosophies of ISO 9001 to increase the effectiveness of the Food Safety Management System. o Improved stakeholder relationships - including staff, customers and suppliers. o Legal compliance - by understanding how statutory and regulatory requirements impact the organization and its customers and testing compliance through internal audits and management reviews. o Improved risk management - through greater consistency and traceability of product. o Proven business credentials - through independent verification against recognized standards. o Ability to win more business - particularly where procurement specifications require certification as a condition to supply. Who should use ISO 22000? ISO 22000 can be used by any organization directly or indirectly involved in the food chain including: o o o o Farms, fisheries and dairies. Processors of meats, fish and feed. Manufacturers of bread and cereals, beverages, canned and frozen food. Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers. o Supporting services including food storage and distribution and suppliers of food processing equipment, additives, raw materials, cleaning and sanitizing products, and packaging. In summary, part or all of the ISO 22000 requirements will apply to any products that contact the food industry or the food chain. How to gain certification to ISO 22000 The process of registration follows three simple steps: o Application for registration is made by completing the FSMS questionnaire. o Assessment to ISO 22000 is undertaken by NQA in two stages known as the Initial Certification Audit. o Registration is granted by NQA and maintained by the organization. Maintenance is confirmed through a programme of annual surveillance visits and a three yearly re-certification audit. Initial Certification Audit Stage 1 - the purpose of this visit is to confirm the readiness of the organization for full assessment. The assessor will: o Confirm that the management systems manual conforms to the requirements of ISO 22000. o Confirm its implementation status. o Confirm the scope of certification. o Check PRP’s, OPRP’s, HACCP, legislative compliance and customer requirements. o Produce a report that identifies any non-compliance or potential for noncompliance and agree a corrective action plan if required. o Produce an assessment plan and confirm a date for the Stage 2 assessment visit. Stage 2 - the purpose of this visit is to confirm that the food safety management system fully conforms to the requirements of ISO 22000 in practice. The assessor will: o undertake sample audits of the processes and activities defined in the scope of assessment including production methods, controls, PRP’s, HACCP plans and procedures, as well as test your personnel’s skills and knowledge in food safety as well as practical application. o Document how the system complies with the standard. o Report any non-compliances or potential for non-compliance. o Produce a visit plan for the first surveillance visit. Please note that if any major non-conformance is identified, the organization cannot be certified until corrective action is taken and verified. Ingredients of cookies: A cup of sugar, two of flour, a stick of butter, a couple of eggs, a dash of salt, a teaspoon of baking soda, a little vanilla....Ingredients to make cookies sound simple enough. But are they? Once upon a time, sugar was simply sugar, flour was simply flour, and butter was only butter. Eggs are still eggs, but almost everything else has changed -- ingredients have gotten better. We now have a choice of sugars, flours and shortenings. Ingredients are now specialized to suit our baking needs. Granulated sugar, comes in regular grind, fine grind and extra fine grind. We can get all-purpose flour, cake flour, bread flour and several specialized types of flour. Instead of butter we may choose a flavored margarine with no cholesterol or an excellent all-purpose shortening. Your chance for successful baking has never been better. Your opportunity to create a personal baking masterpiece is almost assured. A mix package of cookie dough, whether in a bag, box, or frozen in a tube is a mixture of ingredients. Granted, these mixes are great time savers, but they still demand careful preparation in order to be special. BAKING POWDER: Baking Powder and Baking Soda will lose its kick with age. Seal it tightly after use to keep out moisture and odors. BAKING SODA: Baking soda causes cookies to spread when baked. Baking powder causes cookies to rise and be crunchy. SUGAR: Cookies are best when a fine-grind granulated sugar is used. Coarse sugar causes cookies to spread excessively and crumble. Powdered sugar causes cookies to be tight-grained and dry. FLOUR: All-purpose and pastry flour is fine for most cookies. A mixture of one third cake flour to two thirds all-purpose flour is better. Use straight cake flour in your sugar cookies. SHORTENING: All-purpose shortening or hydrogenated shortening will make almost any cookie. A mixture of three-fourths all-purpose flour and one-fourth real butter better tastes. The butter should be cool, but not hard, when blending with the shortening. EGGS: Eggs should always be fresh. The egg's size is very important. When the recipe doesn't say - use large eggs. Frozen eggs come in 4 packages; whole eggs, egg whites, 2 yolks to 1 white; and sugar yolks. If you use frozen eggs the kind that comes 2 yolks to 1 white is best. Whole eggs are second best. SALT: Use very little salt and add at the end of mixing, before flour is completely mixed in. Salt causes flour to toughen and can make your cookies tough. COLORING: Never use excessive food coloring. Some food coloring has a taste and may give your cookies an off flavor. WATER: Use very cold water in making cookies (unless the recipe reads differently). Cold water will help keep the mix from separating. Cold fruit juice is a great substitute for water if you like the fruit flavor. BROWN SUGAR: Brown sugar frequently gets dry and lumpy. Lumpy brown sugar can be brought back to life by adding a little cold water and either sifted or placed in a blender. FRUIT: If you must melt it on the stove. Never add water to thin melted chocolate. Make a thick paste out of Cocoa and vegetable oil for use in cookie mixes and icing toppings. add a small amount of vegetable oil or cocoa butter to thin it down. don't worry. SPICE: Use fresh spices in cookies. use very low heat. Also. Remember. Cocoa will dry the batter out. VANILLA EXTRACT: Use plenty of Vanilla extract. Water will cause chocolate to lump. Nut-meats freeze well and should be stored in the freezer. that's normal. chocolate will haze over when allowed to heat over 100 degrees while melting. add a little more cocoa to the mix. Extracts are alcohol based and much of the flavor may bake out in the oven. so you must add a little more shortening or an extra egg yolk.Dried fruit (such as raisins) should be soaked in a bowl of hot water for about 10 minutes. CHOCOLATE: If you've stored chocolate morsels in the refrigerator and they are covered with a white haze. COCOA: If you like your chocolate cookies more flavorful. . Melt chocolate in your microwave when possible. Spice loses flavor with age and can sometimes taste like something else altogether. Put the chocolate in a bowl. a little spice goes a long way. The oil they contain goes rancid rather quickly and can ruin the taste of your cookies. However. not in the refrigerator. but will not make them too tender. This will plump them a little. then place the bowl in a pan containing water. COCONUT: Freshen up coconut by adding a little hot water and tumbling until the water is absorbed. chocolate will absorb odors and should always be sealed tightly and stored at a cool temperature. You must avoid getting water in your melting chocolate. Nut-meats absorb odors. When the melted chocolate is very thick. NUTS: Nut-meats should always be sampled before using. legumes.ALMOND EXTRACT: Use Almond extract along with Vanilla extract to make cherry cookies taste like cherries. nuts. Always use a little and build the flavor up. it is important to know what the right flour is for the job! . ORANGE EXTRACT: A little Orange extract added to a chocolate cookie gives it a special flavor. Don't be afraid to experiment with flavors. rice. Different types of flour are suited to different items and all flours are different you cannot switch from one type to another without consequences that could ruin the recipe. although it can be milled from corn. The type of flour of flour used is vital at getting the product right. Types of Flour: Flour that is used in baking comes mainly from wheat. To achieve success in baking. and some fruits and vegetables. it may be bleached or unbleached. This is the best choice for yeast products. It has more gluten strength and protein content than all-purpose flour. Bread flour has 12% to 14% protein (gluten)." while chemically treated flour is labeled "bleached. and for refrigerator storage." All-Purpose Flour has 8% to 11% protein (gluten). It is usually translated as "plain flour. up to one year. cookies. Flour that is bleached naturally as it ages is labeled "unbleached. It is unbleached and sometimes conditioned with ascorbic acid. which increases volume and creates better texture. Use unbleached flour for yeast breads. high-protein wheat. cream puffs and popovers. pancakes and waffles. Danish pastry. Yorkshire pudding." Bleached flour has less protein than unbleached.All-Purpose Flour is a blend of hard and soft wheat. dry cabinet when stored in a sealed container or if tightly wrapped. Shelf Life: Several months in a cool. strudel. puff pastry. up to 8 months if properly stored in a sealed container or if tightly wrapped. Shelf-Life: For cabinet storage. Bread Flour is white flour made from hard. and up to one year in the freezer. Bleached is best for pie crusts. . éclairs. quick breads. All-purpose flour is one of the most commonly used and readily accessible flour in the United States. but you can find it at specialty stores . but subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring). It is used primarily for diabetic breads. It must follow U. When you're making baked goods with a high ratio of sugar to flour. It will not work as a substitute for all-purpose flour. cookies and quick breads. muffins and cookies.S.Buckwheat Flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. Use pastry flour for making biscuits. It is used primarily in sauces and gravies Organic Flour is used in the same way as regular flour. Cake Flour is a fine-textured. soft-wheat flour with a high starch content. Pastry flour (also known as cookie flour) has a protein (gluten) of 9% to 10%. It has the lowest protein content of any wheat flour. or mixed with other non-wheat or lowprotein wheat flours to produce a stronger dough structure. Instant Flour (Wondra from Gold Medal) is granular and formulated to dissolve quickly in hot or cold liquids. easy to work with and has a nice nutty flavor. although there are recipes on the container for popovers and other baked goods. substitute bleached all-purpose flour." Using this flour is a matter of personal preference. sets a cake faster and distributes fat more evenly through the batter to improve texture. If you cannot find cake flour. It is chlorinated (a bleaching process which leaves the flour slightly acidic. This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads. this flour will be better able to hold its rise and will be less liable to collapse. Gluten Flour is usually milled from spring wheat and has a high protein (gluten) of 12% to 14%. Pastry flour (both whole-wheat and regular) is not readily available at supermarkets. Pastry flour makes a tender but crumbly pastry. pie crusts. Pastry Flour also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties. Do not use it for yeast breads. readily available. It is packed with nutrients. Department of Agriculture regulations to be labeled "organic. 8% to 10% protein (gluten). brownies. measure the desired amount of all-purpose flour into a container. Exact formulas. sometimes referred to as phosphated flour. The flour is highest in gluten. Spelt flour has a nutty and slightly sweet flavor . but the fats are more soluble and the nutritional content higher than traditional wheat flour.e. vary by manufacturer. Make your own self-rising flour: Using a dry measure. Spelt Flour is one of the most popular and widely available of alternative baking flours. Recipes that call for self-rising flour do not call for the addition of salt or leavening agents. i. (2) Semolina meal is a coarsely ground cereal like farina. including the type of baking powder used. When other grains.. It can be made from either white or brown rice. (4) Durum flour is finely ground semolina and is grown almost exclusively in North Dakota. but never for yeast breads. Rice Flour . Self-Rising flour. Mix to combine. It's most often recommended for biscuits and some quick breads. are similarly ground. add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. The full name of spelt is Triticum aestivum var. spelta. For each cup of all-purpose flour. People who have issues with wheat digestion but who are not gluten ill tolerant often do well with Spelt.and online. is a low-protein flour with salt and leavening (baking powder) already added. "corn semolina" or "rice semolina. It is made from durum wheat. (3) Wheatina is ground whole-grain wheat. You can try to mimic it by using a 2-to-1 ratio of all-purpose flour to cake flour. Semolina Flour is used in making pasta and Italian puddings. Triticum denotes that it is of the wheat family. such as rice or corn. the hardest type of wheat grown.Rice flour (also called Mochiko on Japanese and Pirinç Unu in Turkish) is a form of flour made from finely milled rice. they are referred to as "semolina" with the grain's name added." There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat. Shelf Life: 6 months to one year in the freezer if stored in tightly sealed plastic containers or if tightly wrapped. It is simple to prepare and similar to millet or quinoa in cooking.similar to that of whole wheat flour. It will keep for only a few months if stored in a cabinet. Flours in torn packages or in open bins are exposed to air and to insect contamination. resulting in an unsaturated oil content that is higher than refined flour. How to Store Flour: . including calcium. It is very high in fiber and is thought to benefit people with diabetes as it helps control blood sugar levels. Whole wheat flour is equivalent to British whole meal flour. It is higher in protein than wheat and has a high concentration of a wide variety of nutrients. it has also gained favor with athletes. tiny in size yet packed with nutrition. the bulk of the grain is germ and brand. It does contain gluten and is a popular substitute for wheat in baked goods Teff Flour . Due to the presence of the wheat germ. Due to its nutritional content and energy enhancing properties. It does not have as high a gluten level. The iron from teff is easily absorbed by the body. Whole-Wheat Flour (also called graham flour) is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours. It is best to store whole-wheat flour in a tightly sealed container in the refrigerator or freezer. Teff contains no gluten which makes it a suitable grain for celiacs or people with wheat sensitivities. Teff is packed with nutrition. thiamin and iron. Teff is a great addition to your diet for nutrition. How To Buy Flour: Look for tightly sealed bags or boxes. so often it's mixed with all-purpose or bread flour when making yeast breads. and variety.Teff is an ancient and intriguing grain. taste. Since the grains are so small. The potential for rancidity is greater if whole-wheat flour is kept for long periods and particularly if it is not stored under refrigerated conditions. Do not store flour near soap powder. Natural oils cause this flour to turn rancid quickly at room temperature. Bay leaves are natural insect repellents. flour can be repackaged in airtight. List of Cookies: . The main change that occurs is the oxidation of oils when flour is exposed to air. it will keep well for several years. labeled and placed in the freezer at 0 degrees F. During hot weather. have a limited shelf life. Flour is always readily available so it should only be brought in quantities that will last a maximum of two to three months. store flour in the refrigerator. covered. If flour is stored like this. Millers recommend that flours be stored for no more than 6 months. moisture-proof containers. onions or other foods and products with strong odors. All flours. This prevents the flour from absorbing moisture and odors and from attracting insects and rodents. even white flour. in a cool and dry area. Keep whole wheat flour in the refrigerator the year around. It is better not to mix new flour with old if you are not using the flour regularly. Freezing flour for 48 hours before it is stored will kill any weevil or insect eggs already in the flour. Put a bay leaf in the flour canister to help protect against insect infections. The result of this is rancid off flavors. If freezer space is available. Flour should be stored. or is invested with weevils. changes color. Throw away flour if it smells bad.Flour must be kept cool and dry. but sometimes crumbling on g first bite. and a filling in between. When they are sold in Kong. almond cookie The biscuits are small with no filling by default and have a crunchy China.c ardamom.Maca different countries. aniseed. . where it is one of the most popular specialty products. Amaretti di Saronno Originally Italian biscuit similar to macaroons fromSaronn Its basic form consists of two round sweet biscuits joined together with dulce de leche or jam and covered withpowdered sugar.Name Image Place Description Aachener Printen Aachener Printen are a type of Lebkuchen.Au a walnut. In most alfajores there are two layers of cake. Alfajor some regions ofSpain an d countries of Latin America Almond biscuit Almond cake. but the recipe has appeared in many editions of cookbooks sold in New Zealand. allspice and also ginger. The term is a protected designation of origin and The city so all manufacturers can be found in of Aacheni or near Aachen. The origin of both the stralia recipe and name are unknown. Hon texture. Printen are made n Germany from a variety of ingredients including cinnamon. coriander. Afghan biscuits It is a traditional New Zealand biscuit and is made from cocoa powder. they are usually u imported from Macau. flour and cornflakes. It is then New topped with chocolate icing and half Zealand. clove. butter. Name Image Place Description o. or elephant. . tzerland and Kirsch.The origin of this is in the city of Elbasan in center of Albania. ANZAC biscuit Australian and New Zealand Ar my Corps (ANZAC) ANZAC Biscuits are a sweet biscuit made using rolled oats. bicarbonate of soda and boiling water. Basler Läckerli Leckerli. bear. Ballokume Albania It is a traditional Albanian deessert made of cornflour. Läggerli It is a Swiss traditional hard spice biscuit made Basel ofSwi of honey. butter. The biscuits appear to be a variation of Scottish oatcakes.butter and vanillia. coconut. The dough is cut into rectangles while it is still hot and a sugar glaze is then added on top. golden syrup. They are a popular part of Filipino cuisine. sugar. candied peel. flour. tiger. almonds. Apas Apas are oblong-shaped biscuits that are topped with sugar. especially a lion. This deesert cooked in 14 March in Spring Day. Apas is Philippines a Tagalog term for wafer. Italy Animal cracker New York City inThe State of New York A small cracker or cookie baked in a shape of an animal. It was invented by nd DrWilliam Oliver of Bath. due to its similar appearance.Name Bath Oliver Image Place Description It is a hard dry biscuit made from flour. yeast and milk and often Bath. It is a buttery vanilla wafer topped with thick creamy fudge. The recipe is derived from Germany and are an iconic cultural icon of Baltimore. around the year of 1750. Berner Honiglebku chen It is a traditional Christmas cookies made with honey. Berner Honiglebkuchen. the term refers to a specific type of biscuits. often sweet. made from ground hazelnuts. butter. It is Bern of Swi sometimes confused with another tzerland Bernese speciality. Biscuit United In the US: small soft leavened bread States and British In the British Commonwealth: a small Commonw and hard. The recipe was first brought to the USA from Germany by George and Henry Berger in 1835. derived Italy. Berger Cookie Germany Berner Haselnussl ebkuchen It is a traditional Christmas cake from Berne in Switzerland. Engla eaten with cheese. North from Tuscan cantucci. baked product . a type of hard America almond-flavoured biscuits traditionally served with vin santo. It is distinguished Bern of Swi from Berner Haselnusslebkuchen as tzerland it often has more elaborate sugar decorations. Biscotti In North America. New iced on one half with vanilla fondant. egg. IdelUral. York and on the other half by dark chocolate fondant. Boortsog is often eaten as a dessert. Mongolians sometimes dip boortsog in tea. and Mongol ia Boortsog are made by deep-frying small pieces of a flattened dough. flavours and toppings. Boortsog boorsoq. It is a common biscuit snack that is commonly found in Asia. love letters. crisp biscuit roll or cookie roll Description with different types of decorations. . It is served during special celebrations. sponge cake-like shortbread which is Utica. The traditional Chinese characters (蛋卷) are same for "egg roll". with sugar. or honey. such as wedding receptions. It is a crispy butter cookie flavored with anise and cinnamon. It is crunchy China. butter. crispy biscuit roll. It is usually eaten with morning coffee or milk. kueh belandah. and religious holidays. Bizcochito biscochito New Mexico Black and white cookie Half-Moon cookie The black and white cookie is a soft. butter. baptisms. Asia sugar and vanilla flavor. or bawyrsak Central Asia. Hon and can be easily broken into pieces g Kong. made of wheat flour.Name Image Place ealth Biscuit roll egg roll (鸡 蛋卷). chocolate and coconut. Bourbon biscuit Bourbon cream or B ourbon Bread Sticks with sesam e --- --- or cookie cutter shap ed puff pastry with sesame Butter < United Butter pecan is a flavor. Bredela Bredele. They are often flavoured with vanilla. They are often categorized as a "crisp cookie" North due to their texture. Butter cookie Unleavened cookies consisting of butter. England. England Bourbon biscuit is a sandwich biscuit consisting of two thin oblong dark chocolate biscuits with a chocolate fondantfilling. which is a result America of specific quantities of flour and and Europe sugar being used. Slavic Europe Salty bread sticks or cookie cutter shaped puff pastry with egg glaze and sesame on top. The biscuit was introduced in 1910. spritzbredle. Bredle or Winachtsb redele Alsace Many varieties can include anisbredela (cake with egg white and aniseed) butterbredle. small pain d'épices and spice cakes that are made with sugar rather than honey. used .Name Image Place Description London. schwowebredle (orange and cinnamon). originally under the name "Creola" by the Bermondsey biscuit company inLondon. flour and sugar. butter. cookies. caramel squares. or millionaires' shortbread. and made into dough with butter. The flavour is achieved by adding roasted pecans. pecan States Caramel shortbread Millionaire' s Shortbrea d It is a rectangular shortbread based biscuit that consists of layers Most of caramel and chocolate. in cakes. It is likelyScotla commonly known as caramel nd shortcake. Charcoal biscuit Chocolate biscuit Unknown Made with cocoa powder and chocolate chips. This is the name that is usually given to biscuits that have a circular base coated and are topped with a layer of chocolate . candied fruits. and vanilla flavor are used in butter pecan baked goods. flour and uses Tuscan millefiori honey.Name Image Place Description especially United States. and ice cream. The versions of these cookies sold today are a similar version of a pastry which were originally served to servants who worked in the stables of rich Italian aristocrats. England A biscuit based on a powdered willow charcoal or activated carbon mixed with ordinary flour. caramel slice. Cavallucci Italy Chewy anise biscuits that contains almonds. sugar and eggs. coriander. They were originally made to cure stomach trouble and are nowadays enjoyed with cheeses. Its main ingredients are egg whites. They also contain flour. sugar and chocolate chips. E Soft. Coconut macaroon Cookies that consist of a paste of egg whites with coconut that is North placed on a wafer and then baked. Chocolate chip cookie Whitman. chewy biscuits flavoured ngland with ginger . and is equally as sweet.Sprin gerle and sugar cookies. Variations include recipes with other types of chocolate or additional ingredients. Pfeffernüsse. shortening. The Tunnock's teacake is made with Denmark (d a shortbread base topped with isputed) marshmallow and coated in chocolate. MA Chocolatecoated marshmall ow treats Chocolate Teacake There are regional variations. Christmas cookies Sugar biscuits and cookies from various types of doughs. See also Gingerbread. It Middle East is closer to a soft cookie than its meringue cousin. Cornish fairings Cornwall. such as nuts or oatmeal. They all have in common that they are Throughout shaped and decorated in a way that the world has something to do with Christmas and its traditions. America. Europe and sugar and shredded dried coconut. eggs. A drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient.Name Image Place Description icing. Florentine Biscuit Florence. raising agents and salt. sugar. Fortune cookie New York Digestive biscuit Folded biscuit with a 'fortune' written on paper inside. Empire biscuit United Kingdom The typical Empire Biscuit has a layer of jam in between two biscuits. It A chocolate base topped with aly candied fruit and nuts. The top is covered with white water icing. wholemeal. Usually consumed for tea. malt extract. vegetable oil. usually decorated with a glace cherry in the centre. United Kingdom A semi-sweet biscuit that typically contains coarse brown wheat flour (which gives it its distinctive texture and flavour).Name Image Place Description Coyotas Mexico Large flat cookies usually made with brown sugar. . Custard cream UK Vanilla fondant sandwiched between two plain biscuits. Ginger biscuits . margarine and pistachio. vanilla. cinnamon. United Kingdom and Northern Europe Hard twice-baked biscuits that are flavored with powdered ginger. sugar. egg white. flavoured with ginger and comprising other ingredients such as nuts and succade. they are normally circular in shape). Gingerbrea d Europe Commonly a soft dough cookie that is made with Potassium carbonate and/or Baker's ammonia instead of yeast. They may be rectangular or disc-shaped in shape (when they are called "ginger nuts". Ginger thins or "Ginger Nuts" (a term popular for them in the United Kingdom). They are also known as Gingersnaps.Name Image Place Description Garibaldi biscuit UK Currants sandwiched between two oblong biscuits Ghorabiye Iran A cookie made of almond flour. nutmeg. and other spices. but predominantly ginger. Gingerbrea d man Europe Made of gingerbread and shaped like flat male figures. round shortbread cookies. Azerbaijan and sugar. cheese. Jodenkoek Netherland Large. Iraq National cookie of Iraq that contains a filling of dried fruit (usually dates) and is flavoured with cardamom and sometimes rose water. and his ears or hat. a biblical villain. Jammie Dodgers UK Jam sandwiched between two biscuits. butter. eggs. Shape is associated with Haman. s Jumble (cookie) Cookie-like pastries whose simple recipe comprises nuts. Khapse Tibet Simple cookies made of flour. anise. They are typically eaten with a savoury dip or topping. Fruit. eggs and sugar that come in various shapes with various decorations. Kichel Kleicha Image . flour. flat. poppyseed or other sweets are used as a filling. or caraway seed used for flavoring. with a heart in the middle. with vanilla.Name Place Description Hamantas h Ashkenazi Jewish cuisine Triangular cookie featured in holiday of Purim. Israel A Jewish and Israeli sweet cracker or cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. sugar. Greece Butter cookies (biscuits) that resemble light and airy shortbread.Name Image Place Description Greece A butter-based pastry that is traditionally hand-shaped in a ring form. trifle and charlotte. Krumkake Norway Cookie batter is cooked on a special iron Lady Finger (cookie) Europe Light. sweet sponge cakes that are shaped like fingers and are commonly used to prepare desserts such astiramisu. rose water or liquors such as metaxa. Krumiri Italy A cookie made without water from wheat flour. It is usually made at Easter to be eaten after Holy Saturday. Lebkuchen Germany German kind of Gingerbread with many regional varieties and specialities. butter. rough-surfaced cylinder. eggs and vanilla. They may be flavoured with vanilla. but are typically made with the addition of almonds. Koulouraki a Kourabied es . glazed with egg and sprinkled with sesame. in the form of a slightly bent. vegetable oil and vanilla flavouring. and was brought to America by British expats. Moravian spice cookies United States A very thin cookie that contains various spices and molasses. Maple leaf cream cookies Canada Sandwich cookie with a mapleflavoured cream filling. Linzer torte A jam covered flat cookie built upon a nutty cinnamon dough and typically Switzerland covered with a raspberry preserve. which is covered in chocolate made from Nanaimo bar . North America (especially Canada) A popular candy bar that consists of a wafer crumb-based layer. It is usually eaten for tea and dunked in tea or coffee. sugar. Marie biscuit United Kingdom (but also popular throughout all continents) A rich cookie made with wheat flour. It has a pattern of United dots on the top in concentric circles Kingdom.Name Image Place Description Lincoln biscuit A short dough biscuit and a kind of Ireland and shortcake biscuits. Macaroon Europe Cookies that consist of a paste of egg whites with other ingredients such as almond. /Austria Often decorated with a dough lattice and glazed with egg white. topped by a layer of light vanilla or custard flavoured butter icing. hazelnut and/or coconut that is placed on a wafer and then baked. Each biscuit is topped with a layer of hard icing with "wiggly" lines in a different colour. this is otherwise a plain biscuit which does not contain cream or jam.Name Image Place Description melted chocolate squares. They are often decorated with pine nuts and varnished in egg white. Nice biscuit UK Coconut flavoured. made mainly of marzipan (almond paste). Oat crisps Oatmeal Raisin Oreo Panellets Paprenjak Party ring United States Cookies consisting of two chocolate disks with a white creme filling in between them. butter. Croatia Typical Croatian cookie that is known for containing pepper beside sugar syrup or honey. . Spain Small cakes or cookies in different shapes. various nuts and other spices. United Kingdom Commercial circular cookie with a central hole that comes in various colour combinations. sugar and butter and sometimes flour with additional flavouring such as ginger and syrup. mostly round. Cookies made from oat. Italy Moist. made from almond paste and studded with golden pine nuts (also called pignoli). Crumbles at the first bite Pretzel Germany It is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape. eggs. Polvorón Spanish speaking countries Very soft shortbread. and a chocolate coating. soft and chewy cookie from Sicily that is of a light golden color. anise. sugar.(In the picture on the left) Pizzelle Italy Waffle cookies made from flour. A variation resembles the Italian flag and is called Italian Flag . or lemon zest) that can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. originating in Europe. and flavoring (often vanilla.Name Image Place Description Peanut butter cookie United States Pfeffernüs se Baked traditionally during Netherland 'Sinterklaas'. apricot and/or raspberry jam. Rainbow cookie United States Pignolo (macaroon ) A kind of small cake with layers of almond-based sponge cake in different colours. butter or vegetable oil. a feast on the 5th of s December A cookie that features peanut butter as a main ingredient. cardamom. lemon flavour). and three parts oatmeal flour. it is coated in powdered States sugar while still hot. Due to its consistency it is ideal for being dunked into coffee or tea and is therefore usually consumed with tea (seeDunking (biscuit). flour Russia and and water or. sugar. ginger and spice that is slowly fried in hot oil or fat. . sugar. butter. Shortbread Scotland A very rich kind of unleavened biscuit that is made from one part white sugar. cinnamon. vegetable oil. then again once the cookie has cooled.Name Image Place Description Cookie. Reshteh Khoshkar Iran A cookie made of rice. walnut. two parts butter. Rich tea United Kingdom A type of sweet biscuit whose ingredients generally include wheat flour. flour. more commonly. Italy Flavoured with ground almonds and topped with icing sugar.g. It is available in different shapes and flavours (e. United After baking. Ricciarelli Siena. Rosette (cookie) Scandinavi Deep fried an Russian tea cake A jumble-like pastry that generally consists entirely of ground nuts. and malt extract. sugar.g. It is a typical treat for Christmas. Spritzgebä ck Germany German Christmas cookies that constist of a shortcrust pastry that is squirted onto the baking sheet in various shapes and then baked. Europe and They are often glazed with icing and North decorated with chocolate or sprinkles America and may be themed according to season (e. Snickerdoo dle New England Speculaas Very flat Christmas shortcrust biscuit Netherland that contains typical Christmas s. Belgium spices such as cinnamon. and either baking powder or baking soda. flour. nutmeg. Springerle . Sugar cookie A very simple cookie made from sugar. Halloween cookies or Christmas cookies). and flour rolled in cinnamon sugar. vanilla. Most distinctive feature is the cracked surface that can be crisp or soft depending on preparation. ginger and Germany cloves.Name Image Place Description A type of sugar cookie made with butter or oil. crisp. flour and sugar with an embossed design that is impressed before baking. eggs. and white pepper. dry and buttery and is sometimes partly coated with chocolate. butter. Germany Very hard anise cookie made from eggs. cardamom. The finished product is very fragile. Stroopwaf el A waffle made from two thin layers of Netherland baked batter with a caramel-like s syrup filling in the middle. Tirggel Very thin. very thin. often used to decorate ice cream. Wafer Worldwide Polish gingerbread that can be filled and is often glazed with chocolate or icing depending on variety. hard and sweet Christmas Switzerland biscuits that are made from flour and honey. Also used in religious celebrations. setts) Tareco Toruń gingerbrea d Poland Vanillekipf erl Small. and dry biscuit. A crisp. eggs and sugar. Wafers can also be made into cookies with cream flavoring sandwiched between them. flat. crescent shaped biscuits that Germany.Name Image Place Description Brazil A little tough disk-shaped biscuit that is made of wheat flour. Toll House Cookie United States Chocolate chip cookie from the (Massachu manufacturer Toll House Inn. knotted Jewish pastries boiled in a honeyed syrup and often filled with nuts or raisins and topped with shredded coconut. are made from a pastry that contains Austria and hazelnut and/or almonds and vanilla Hungary sugar and are rolled in vanilla sugar after baking. . often sweet. Teiglach Lithuania A small. Experimenting is encouraged. It should go without saying. also known as glutinous rice flour. sweet and dry biscuits whose dough is made from egg white. Ingredients. which introduce trace amounts of gluten and are not safe for celiac.Name Wibele Image Place Germany Description Very small. for that matter). such as Trader Joe's or Whole Foods. that it is imperative to make sure all your ingredients. work surfaces. for any household coping with celiac disease. The cookies are pictured to the right with various additions to the dough. but please be careful choosing additions. This flour. flour and vanilla sugar.These cookies use sweet rice flour. is easy to find if an Asian grocery can be located. Equipments and Recipes: Gluten-Free Chocolate Chip Cookies . Other gluten-free flours may be substituted. and utensils are free of gluten contamination. It can also be found in many boutique grocery stores. icing sugar. but be prepared to adjust the amount of flour needed to compensate for variations in starchiness. there's no gluten in glutinous rice flour (or any rice flour. like most gluten-free flours. Equipment . Don't be fooled by the name. Special care should be taken with compound ingredients such as baking powder. make sure its ingredients list does not include gluten-containing items such as modified food starch. Some of the cookies pictured have oats added. ) Ingredients  ½ cup (1 stick) (120ml) butter  ½ cup (120ml) sugar  ½ cup (120ml) brown sugar  2 eggs  ½ tsp vanilla extract  1¼ cup (300ml) (1 cup + 2 tablespoons) sweet rice flour  1 tsp xanthenes gum  ¾ tsp baking powder  ½ tsp baking soda  Chocolate chips (as many as you like) Procedure . etc. Large mixing bowl  Stand mixer and bowl (or a hand-held mixer and a medium mixing bowl)  Wooden spoon  Cookie sheet  Non-stick silicone baking sheet liner (Silpat. 4. Makes approximately 30 cookies. 2. sugar. 6. 8. Put cookie dough in the fridge for 30-40 minutes or into the freezer for 10-20 minutes. Set them on the baking sheet a couple inches apart. Fold in the chocolate chips. In a smaller mixing bowl or stand mixer. Notes . baking powder and baking soda in a large mixing bowl. about 1½" (4cm) in diameter. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. ready for baking 1. Preheat oven to 350°F (180°C).The finished dough (with various additions). Line cookie sheet with silicone mat and spoon on balls of dough. Bake until golden brown. xanthenes gum. 7. Using a tablespoon. since there is no gluten in the flour. spoon dough out and form little balls. Add the eggs and vanilla and continue mixing. Mix the sweet rice flour. cream the butter. 5. and brown sugar. 3. there is no danger of overworking it. Don't worry about over-mixing. 9. parchment paper might also work. If you don't have one. softened  ¾ cup (180ml) granulated white sugar  ¾ cup (180ml) packed brown sugar  ¼ teaspoon vanilla extract  2 large eggs  2 ¼ cups (600ml) (290g) all-purpose flour  1 teaspoon baking soda  1 teaspoon salt  1 teaspoon dry ground lemon or orange peel (optional)  2 cups (480ml) (12-ounce package) semi-sweet chocolate morsels / chips  5 oz. (150g) chopped nuts. and brown sugar in a large mixer bowl. Preheat oven to 375°F. or 350°F if you want chewy cookies. such as groundnuts (optional) Procedure 1.This will likely take longer to bake than a gluten-containing cookie recipe—perhaps about 25 minutes. since the protein content of the flour will determine the rate of browning from the Mallard reaction. Chocolate Chip Cookies Ingredients  2 sticks (½ lb / 225 grams / 1 cup) butter (or margarine). Cream butter (or margarine). . 2. The silicone baking sheet liner is important. as these cookies tend to stick to the pan more than most. Baking time will depend on the flour you use. granulated sugar. Add to the wet mixture in two parts and fold until combined. Stir in chocolate morsels (chips). Bake in the preheated oven for 10 to 12 minutes or until golden brown (cooking times may vary).  If you want to use regular flour. Add eggs one at a time. replace granulated sugar with brown sugar and use butter instead of margarine. beating until fully incorporated.  Use cake flour instead of all-purpose. that will not spread out very much. #Note that using "dark" chocolate (>65% cacoa) will result in a significantly different taste than the "traditional" recipe.3. sift together the dry ingredients (except chocolate & nuts). which should result in a fairly stiff dough. if you find the raw chocolate to be too bitter or not enjoyable to eat. This trick even works with whole wheat flour. Please be considerate of people with nut allergies by mentioning the nuts if you use them. Notes. and nuts if using. 6. 7. In a small bowl. and Variations  The quality of the flavoring ingredients makes a great difference in the outcome. 5. chocolate. you may get some gluten formation which will change the cookie texture). Tips. (If you beat this too long. Drop by rounded tablespoons onto ungreased baking sheets. In general. Add vanilla extract and beat in. as well as butter. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place). but using parchment paper or non-stick pans may help if you find this not to be the case. and vanilla will produce a superior cookie. 8. the trick is to increase the amount of flour to 3+ cups. . There should be enough fat in the cookie dough to prevent sticking. Using top-quality butter. Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack. 4. you may not like them in the cookies (no matter the quality).  Use some vegetable shortening in place of butter/margarine to reduce "spread" (cookies will be thicker). toast the nuts.  Using chopped bar chocolate instead of pre-formed chips will result in a more rustic texture -. Take them out and let them cool before adding them to the dough.  Use an ungreased..  Chilling dough may help to reduce spread. though this is usually not necessary. non-stick baking sheet instead of a greased sheet to help reduce spread. for thicker cookies. Ingredients  2 sticks (1 cup) butter. resulting in thicker cookies.  More white sugar will result in crisper cookies. Spread them evenly on a baking pan and set them in the 350 degree oven for ten minutes.  More brown sugar will result in chewier cookies. substitute two teaspoons of vanilla sugar for granulated sugar.  Do not stack hot cookies otherwise they will bend out of shape and not cool as quickly.  Conversely.  Some people also recommend chilling dough before baking. Or add some vegetable oil (no more than 1/5 of total fat) in place of butter/margarine to increase spread. grease your sheet if you like thinner (crispier) cookies. softened  1 cup (240ml) granulated white sugar . resulting in thinner cookies.just make sure the pieces are small enough to eat comfortably.  For a stronger nut flavor.  The proportion of granulated to brown sugar may be adjusted to suit taste.  If vanilla extract is not readily available.  Add a small amount of oatmeal to give cookies more flavor & mouth-feel. Roll into balls and place two inches apart on a cookie sheet. 5. salt. Stir in chocolate morsels. 6. Sift together the flour. I use a pizza stone. grated chocolate bar and nuts. Remove and let stand for about 1 minute before moving cookies to a plate or cooling sheet. 4. 7. Bake for 10 minutes or until golden brown (cooking times may vary). oat flour. . 3. baking powder and baking soda. Preheat oven to 375° F (around 200c). Cream butter and both sugars in a large mixer bowl. Beat in eggs and vanilla extract. 1 cup (240ml) packed brown sugar  2 extra large eggs  1 teaspoon vanilla extract  2 cups (480ml) all-purpose flour  2 cups (480ml) oat flour  ½ teaspoon salt  1 teaspoon baking soda  1 teaspoon baking powder  2 cups (480ml) (12-ounce package) Semi-sweet chocolate morsels / chocolate chips  4 oz (120g) grated milk chocolate (1/2 a bar)  3 cups (720ml) your favorite chopped nuts (optional) Procedure 1. 2. Instead of a cookie sheet. It is essential for the baker to be aware of any variations in these characteristics from one flour shipment to the next. Organisms naturally present in the flour will start to grow at high moistures. The pure endosperm contains about 0. ash. moisture. The American Association of Cereal Chemists (AACC) publishes approved methods for determining various properties of flour and bakery products. The ash content of wheat varies from about 1. enzymatic activity. It is in the miller’s interest to hold the moisture as close to 14% as possible. Secondly. and calculating the percentage of ash based upon the original sample weight. The test for determining the ash content involves incinerating a known weight of flour under controlled conditions. Thus. The purpose of flour testing is to measure specific properties or characteristics of flour. it becomes clear that the non-endosperm parts of the kernel (pericarp. the higher the moisture content. Flour is a biological material and when obtained from different sources can vary considerably in its protein quality. Flour specifications usually limit the flour moisture to 14% or less. the ash content is a sensitive measure of the amount of non-endosperm material that is in the flour.00%.WHEAT QUALITY & CARBOYHYDRATE RESEARCH Flour Analysis The production of uniform bakery products requires control over the raw materials used in their formation. Considering that the wheat kernel contains about 80% endosperm. protein quantity. . Ash Ash is the mineral material in flour. aleurone. and germ) are very high in ash when compared to the endosperm. Ideally the results of these tests can be related to the flour’s performance in the bakery. the lower the amount of dry solids in the flour. and physical properties.50 to about 2. The ash content of any given flour is affected primarily by the ash content of the wheat from which it was milled and its milling extraction.35% ash. Moisture The simple air-oven method is sufficiently accurate for the routine analysis of flour moisture at the flour mill or bakery. color. The procedure involves heating a small sample of flour (~2g) for 1 hr at 266˚F (130˚C + 1˚C) and taking the loss in weight as the moisture content. First. flour with greater than 14% moisture is not stable at room temperature. The moisture content of the flour is important for two reasons. producing off odors and flavors. weighing the residue. Thus. In the original Dumas procedure the sample is mixed with cupric oxide and heated in a stream of carbon dioxide in a combustion tube packed with cupric oxide and copper metal. the catalysts used to speed the digestion included such materials as mercury and selenium. However. The flour protein content is an important parameter for bread flour.45% in the 1950s to the current level of 0. This involved digesting the sample in concentrated sulfuric acid. The volume of nitrogen is then determined. The classic procedure to determine the nitrogen was the Kjeldahl procedure. but not always. This is probably true. The gas stream is led into 50% potassium hydroxide. a good correlation between protein content and bakery performance of a flour. Likewise. the amount of contamination with non-endosperm increases and the ash content increases. followed by distillation of the ammonia (derived from the nitrogen in the protein) into a standard acid. Thus. It should surprise no one that the procedure is seldom used today.50-0. This absorbs the carbon dioxide and any oxides of sulfur. The organic material is converted to carbon dioxide. The nitrogen content of a given protein varies depending on its source. then neutralizing the acid with concentrated sodium hydroxide.38 is used. In addition to the strong acid and base. As flour yield is increased. the ash content is a good and sensitive measure of the contamination of the endosperm. The ash content of white pan bread flour has increased over the years from 0. there is always contamination of endosperm with non-endosperm and visa versa. Protein The amount of protein in a food material is usually determined by measuring the nitrogen content of the material and multiplying that value by a factor. The Kjeldahl procedure has been replaced by the Dumas combustion procedure. the non-endosperm parts of the wheat kernel are known to decrease baking quality and as the ash content increases so does the level of nonendosperm material. This has undoubtedly resulted from negotiations where the miller has agreed to the flour buyer’s price but only if he can raise the ash content of the flour a couple of points (0. flours with very low proteins for cakes are also more expensive. and in wheat products the factor is 5.02%). These factors depend on the percentage of nitrogen in the respective proteins. water and nitrogen.The goal of milling is to separate the endosperm from the non-endosperm parts of the wheat kernel. Millers will often comment that the ash does not affect the baking performance of flour. For milk products a factor of 6. . Flours containing higher protein contents are more expensive than flours of lower protein content.25. however it was an environmental nightmare. leaving only nitrogen as a gas. This separating is difficult and never clean. The procedure worked well. for most cereal grains the factor is 6. There is usually.55%.70. While the equipment is expensive. Therefore. The procedure for carrying out an analysis is quite simple. The first commercial NIR instruments appeared in the 1970s and have been improved during the ensuing years by interfacing them with computers. Some newer instruments are transmitted radiation rather than reflected. the quantity of protein is extremely important in the baking performance of a flour. This approach necessitates measurements at several wavelengths and computations using multiple regression analysis. moisture. Near infrared (NIR) methodology has been developed for the determination of protein. Some of the newer instruments are designed to analyze whole grain samples. In the NIR range. NIR instruments can be operated by non-technical personnel with good precision and reproducibility. it is also very efficient and worth the investment for laboratories that need rapid and accurate analyses. The near infrared region is between 0. the absorption bands are broad and overlapping. and starch of cereals and their milled products. This has led to the rapid evaluation of the spectral data whose numerical results are then shown on the readout screen. measurements taken at any wavelength are affected by several components of the wheat or flour.5 microns (μm). the near infrared reflectance (NIR) method of estimating protein and moisture contents has found ready acceptance in the milling and baking industries because it is capable of generating nearly instantaneous results. They must be rechecked periodically with standard samples. the instrument automatically starts to analyze the sample by exposing its surface to radiation within a selected narrow band of wavelengths and measuring the reflectance.Various machines have been developed to carry out the analysis automatically. it involves carefully filling a sample cup with the finely ground test material. The regression equations have to be developed for various cereal types and varieties to calibrate the instrument.. As discussed elsewhere. e. which requires computer facilities. Thus. flour or meal.75 and 2. The method’s accuracy is dependent upon its calibration. it is necessary to consider several bands of the spectrum to eliminate the interfering effects of other components. and placing the cup in the drawer of the instrument. Both the Dumas combustion and the Kjeldahl procedures estimate the quantity (total amount) of protein and not the protein quality. When the drawer is closed. The range of the electromagnetic spectrum extends from the very long radio waves to the very short gamma rays.g. The entire operation takes approximately one minute. Near Infrared Reflectance (NIR) The rapid instrumental analysis of cereals and flours has considerable commercial appeal. Free Fatty Acids . Therefore. Essentially. The percent nitrogen is then converted to protein using the appropriate factor. This reflectance is amplified and converted by the instrument’s microcomputer into numerical results that are displayed on a readout screen. The petroleum ether is then evaporated off and the lipid is dispersed in a toluene-alcohol mixture and titrated with standard potassium hydroxide. Damaged starch is a strong negative in flours for cookies and other dry finished products. The damaged starch is highly susceptible to α.amylase added) at the mill. Flours with high levels of free fatty acids will be more subjected to rancidity than will sound flours. This is the major reason that bread flours are malted (α. When placed in excess water. The amount of reducing sugar produced in a certain time with excess enzyme is measured. Thus. Hard wheat flour contains a much higher level of damaged starch than does soft wheat. Damaged starch will absorb as much as 300X its weight in water. The shear shatters/ruptures some of the crystals. pretzels. The damage results from the shear on the granule during roller milling. The crystallinity of the granules restricts it from absorbing additional water. . This loss of crystals allows the granule to take up more water and swell more. etc. Damaged starch is generally measured by enzymatic methods.). However. one of which is treated directly with the enzyme. This apparently is because the soft wheat crushes easily during milling and does not subject the starch to as much shear. The flour sample is subdivided into 2 subsamples. the level of free fatty acids is a good measure of the storage conditions of either the grain or the flour. enzymes will degrade the native grain lipids and produce free fatty acids. Most hard wheat flours will have from 6-9% damaged starch by the AACC procedure. Much of the damaged starch is degraded to maltose and small dextrins by the combination of α. The second subsample is autoclaved to gelatinize all the starch and then treated with the same enzyme system. The damage may include the entire granule or just a part of it. Damaged starch is positive factor in bread flour because it increases the water absorption. If the damaged starch is not removed during fermentation it interacts with the gluten and reduces bread volume. Damaged Starch The starch in wheat occurs as partially crystalline granules. This gives the percentage of damaged starch. During milling some of the granules are damaged. croutons. The value obtained for the non-autoclaved sample is divided by the value for the autoclaved sample and the result is multiplied by 100. the granules will absorb about 30% of their weight.The level of free fatty acids in flour milled from sound wheat is very low. The procedure for determining free fatty acids is quite simple. High water absorption increases the yield of dough and bread from a flour. crackers. which has obvious positive effects on bakery profits.amylase attack. if either the wheat or the flour is subjected to poor storage conditions (high moisture and/or high temperature). The lipids are extracted with a suitable solvent such as petroleum ether.and βamylase. This is of little importance in bread but quite important in dry products (cookies. The procedure is accurate by requires that the electrode be properly maintained. The above experiment can also be carried out by dripping the glass plate containing freshly prepared flour wedges into a solution containing pyrocatechin. In the procedure. is not important. Although the may be useful with flour and baked products. Unbleached flours have a creamy color because of the presence of carotenoid pigments in the endosperm. they have not been readily accepted by the milling or baking industries. The amount of iodine bound is related to the amount of damaged starch. The level of pigments is under genetic control. the samples are inspected for the presence of bran specks. The relative intensity of the sample colors can then be noted after the surface has dried. Flour color can be judged by visual comparison with a standard patent flour. Enzyme Activity . they can be placed on the plate next to the other flours and “slicked” so that there is one continuous wedge of all the flours. The color of the flour used for variety breads. Any color differences between the samples can then be readily evaluated. that have a dark color because of non-wheat components in the formula. The plate is then carefully removed and placed in a warm place for the surface to dry. 10-15 grams of the flour to be tested is placed on a glass. Flour Color Flour color is important because it affects the crumb color of the finished product. The surface of the flour is smoothed with a clean flour slick to a wedge approximately one-fourth inch thick at the top end of the flour sample down to a thin film at the bottom edge of the plate. The level of these pigments and therefore the color of the flour will vary from one flour to another. The bran contains the enzyme polyphenol oxidase that will convert the pyrocatechin into brown pigments. Color difference attributable to bran can be further accentuated by submerging the same samples at an angle into fresh clean water until air bubbles cease to rise (1-2 minutes). with a distinct line of demarcation between them. After the surface has dried. similarly slick a second flour beside the first making certain that the two flours join and a straight edge forms between the two samples. This procedure is also useful to determine if the sample is contaminated with bran. the sample flour is slicked alongside the standard sample and their colors compared visually. Next. The pigments can be readily bleached with benzoyl peroxide (mixed with the dry flour at the mill) or by enzyme active soy flour in the bread formula. In the Pekar (slick test). or metal plate. plastic. The sides of the flour sample are trimmed so they form a straight edge. A number of instruments have been developed to measure the color of solids and foods. If addition flours are to be compared.A second procedure used in an instrument that uses an electrode system to measure iodine. Sound flour will have a falling number of 400 seconds or greater. The tube is placed in the apparatus that stirs the sample as if it is heated. Clearly. The procedure is rapid and reasonably reproducible. the most important enzymes in bread flour are the amylases. raising the moisture content (i. Flour milled from badly sprouted wheat may have falling numbers of 50 to 100 sec. α-Amylase Activity α-Amylase breaks the α-1 – 4 bonds in starch in a more or less random attack. It acts from the non-reducing end of the gelatinized starch chain to produce maltose. It is not truly random as it does not break those bonds near an α-1 – 6 branch point. Flour milled from sound wheat contains little or no α-amylase. the level of activity increases rapidly if the grain is sprouted. measurement of viscosity is a sensitive measure of enzyme activity. After the grain is mature. This requires a modified method of analysis. This greatly increases the level of α-amylase and other enzymes. Although sound grain contains low levels of α-amylase. Beta amylase is found in sufficient quantities in all flours.e. Flour plus a known amount of excess water is placed in a test tube and shaken to disperse the flour. This is why α-amylase is sometimes referred to as the liquefying enzyme. Bread produced from flours with low levels of αamylase will be low in volume and have a rough textured crumb. only a few are measured and/or controlled. Because of its attack pattern. The other amylase of importance in wheat flour is α-amylase. Thus.Although flour contains a large number of enzymes. . and a timing mechanism. Some millers will add fungal amylase preparations to increase the α-amylase activity. Falling Number. it is common to add malted barely or malted wheat flour to increase the α-amylase activity. a stirrer. It has no action on native starch granules but does attack gelatinized and damaged starch. each break dramatically reduces the size of the resulting dextrin. rain) may cause the grain to lose its dormancy and it may start to sprout while still in the field before harvest. The number of seconds required for the stirrer to fall through the flour-water paste is the falling number. It can be used for either whole-wheat meal or flour. Because of the rapid decrease in viscosity with each bond broken. the stirrer is dropped from the top position. The following three methods to measure α-amylase activity are all viscosity measuring procedures. As a result the viscosity of the starch-water paste decreases rapidly. matched test tubes (to conduct heat at the same rate). Bakery flours are generally adjusted to 250-300 seconds. It will convert about 30% of the amylase and 45% of the amylopectin to maltose. a stirring apparatus. At the end of stirring. It cannot go past a branch point so its action is stopped with a large part of the molecule still intact. Increased enzyme activity will decrease the falling number. The falling number apparatus consists of a boiling water bath. This is called the beta limit dextrin. This is a very popular method to measure proteolytic activity but it can be misleading.).U.5˚C/minute.Amylograph. The test is biased to measure exo-enzyme activity. Because of the flexibility in controlling heating/cooling profile. The sample is heated from room temperature to 95˚C (203˚F) at a rate of 1. The most popular method is to measure soluble nitrogen produced from a suitable substrate. the RVA has found many uses in cereal laboratories in addition to determining α-amylase activity. Thus.(which releases amino acids from the exterior) and endo. Because the endo-proteolytic enzyme significantly reduces the size of the protein molecule by its activity. the test can be ended when the slurry reaches 95˚C (203˚F). The attack is not random but instead occurs between specific amino acids. The buffered enzyme is incubated with hemoglobin (substrate) for a suitable time. The procedure is reproducible and still widely used to control the level of malt addition. If there is increased enzyme activity. There can be considerable endo-activity with little or no soluble nitrogen produced. If the flour contains no αamylase activity the viscosity (consistency) of the sample will continue to increase as the temperature rises to 95˚C. Soluble Nitrogen. a dough becomes more viscous and less elastic as the result of endo-proteolytic activity. Rheological Measurement. In general the determination of photolytic activity is difficult. the curve will peak at a lower viscosity (consistency) and at a lower temperature. The enzyme activity can then be estimated by following the change in rheological properties as a function of time. The amylograph procedure is relatively slow and requires a relatively are sample. temperature curve is related to the α-amylase activity of the sample. Some enzymes hydrolyze an amino acid from the end of a protein molecule while other proteolytic enzymes attack the protein chain internally.(which breaks the protein chain internally). One of . The chemical determination of endo-proteolytic activity is complicated and difficult. Additionally. the height of the viscosity vs. The results are reported as hemoglobin units (H. Stimulating the amylograph. Stirring number is reported as the viscosity at the test’s end. This viscosity is determined by the load on the stirring motor. If one is only interested in the α-amylase activity. The RVA was developed as a faster and more rugged version of the amylograph. flour proteins may be degraded differently than hemoglobin. Proteolytic activity can be divided into two basic types. The two types of enzyme are classified as exo. The RVA can also stimulate the falling number method when samples are heated at 95˚C (203˚F) for three minutes. flour and a buffer solution are stirred in a rotating bowl that is heated by an air bath. The peak height is taken as the measure of enzyme activity. As is the case with the amylograph. Optimumly treated bread flours are in the range of 400600 BU. the temperature control can be programmed to heat at various rates. Rapid ViscoAnalyzer (RVA). The protein is precipitated and the remaining soluble nitrogen determined. Proteolytic Activity Proteolytic enzymes hydrolyze proteins. In this procedure. it changes the rheological properties (viscosity or consistency) of the system. Chris and 1 other Keeping cookies fresh is a trick that many bakers or cookie-lovers would like to learn. The most appropriate appear to be the extensograph. Victoria Sauder. To preserve the freshness of cookies. alveograph. Read the following tips to learn how to extend cookies' shelf life and keep them edible. A number of rheological tests have been used to follow endo-proteolytic activity. and lubricated compression. Maniac. The other advantage is that the substrate used (native gluten) and the conditions of the test (dough) both apply directly to our area of concern. with the type of cookies that they are in mind. How to Keep Cookies Fresh Edited by Katy Linsao.the advantages of using a rheological test is that it is not affected by exo-proteolytic activity. All of these tests will be discussed later in the chapter. Steps . Reducing the size of the protein by one amino acid is insignificant from a rheological viewpoint. Wet gluten Wet gluten provides a quantitative measure of the gluten forming proteins in flour that are primarily responsible for its dough mixing and baking properties. you'll have to store them appropriately. .  Tight lids keep moisture out of the container and can keep cookies from becoming too soggy to eat.1. 1 Store soft cookies in containers with very tight lids. 2 2 Place hard cookies in containers that have easily removable lids. The little ventilation that cookie jars allow can keep the cookies hard and crisp. .  The traditional cookie jar is a good example of this type of container.  Keeping wax paper in between cookies prevents cookies from sticking together and crumbling when you try to remove them.3 3 Separate your cookies with wax paper if you need to layer them in a container. . . Doing so increases the likelihood that scents and flavors will transfer.4 4 Put different types of cookies in different containers.  Avoid the temptation to store cookies of all types in 1 container.  Before freezing cookies. This procedure protects against freezer burn. . be sure to wrap them in freezer-safe plastic and place the cookies in an airtight container. and guards against the unwanted absorption of scents of other foods in your freezer. preserves flavors.5 5 Freeze your cookies if you want them to stay fresh for as long as half a year. The bread will naturally soak up the unwanted moisture that is making them unnecessarily soft. once cookies have reached room temperature. if your hard cookies become too soft. confined space speeds up the process of spoilage. place a piece of bread into their container. Similarly. often present mold faster than crisp cookies. they are safe to store. pack them with a piece of bread and send them the same day that they are baked. .  If you find that your cookies are too dry.Tips  If you've baked your own cookies. You can also use wax paper to help keep cookies separated from each other and apart from the piece of bread.  If you're planning on shipping freshly baked cookies. or cookies that require moisture to remain fresh. This helps keep cookies fresh because extra heat in a small.  Containers made out of tin or durable food-grade plastic are best to store cookies.  To keep home-baked cookies soft naturally. be sure to allow them to cool completely before storing them.  Cookies can stay fresh for about 7 days if you store them properly and at room temperature. place a piece of apple in the container in which they are stored. The apple's components can help restore cookies' softness. This can preserve their freshness until they reach their destination. try adding pieces of dried fruit to their recipes. Generally. Replace the piece of bread with a fresh slice when it becomes stale. Warnings  Moist cookies. the shelf life of most cookies past their best by date is approximately … (Unopened) Pantry Freezer Past Printed Date Past Printed Date Bakery Cookies last for 2-3 Days 4-5 Months Packaged Cookies (Soft) last for 1-2 Months 4-5 Months Packaged Cookies (Hard) last for 1-2 Months 4-5 Months (Opened) Pantry Freezer Packaged Cookies (Soft) last for 7-10 Days 4-5 Months Packaged Cookies (Hard) last for 2-3 Weeks 4-5 Months . cookies are a popular and very portable dessert. the preparation method and how the cookies were stored. such as the sell by date. how long do cookies last? When properly stored. So.SHELF LIFE OF COOKIES How Long Do Cookies Last? Cookie Storage & Expiration How long do cookies last? Most cookies are made of sugar. Because of their relatively low cost and high calorie density. flour and an unlimited number of other ingredients. The shelf life of cookies depends on a variety of factors. butter. You can help keep cookie dough fresh by storing it in an air-tight container in the fridge. you may safely use them to satisfy your sweet tooth even after the best before date has lapsed. like a lot of other baked. How to send cookies to someone you can’t bake for? Here at Eat by Date we believe in using your own fresh ingredients to make homemade cookies whenever possible. so always remember to practice food safety and enjoy your cookies prior to the eat by date suggested above.Homemade Cookies (Soft) last for 2-3 Days 4-5 Months Homemade Cookies (Hard) last for 2-3 Weeks 4-5 Months Of course. all foods last for a shorter period of time if they are not stored properly. rotten or spoiled? Practicing proper hygiene and food safety discipline will help prevent food borne illness. you can freeze your cookies while preserving their taste if you use an air-tight freezer safe container. or a soft texture (if they started hard). cookies. Once prepared. cookies should be stored in a tightly closed container or wrapped with plastic wrap to keep out air and other contaminants. cutting food costs and helping the environment by avoiding waste. There are. because nothing beats warm from the oven. Because of this distinction. certain health risks associated with spoiled cookies. For a long-term option. of course. Although not a perfect test. usually have a sell by date or a best before date and not a use by date. But . How to store cookies to extend their shelf life? Proper food storage is the key to extending the expiration date of food. Some benefits of proper food storage include eating healthier. Some common traits of stale cookies are a hard and dry texture (if they started soft). But remember. your senses are usually the most reliable instruments to tell if your cookies have gone bad. How to tell if cookies are bad. To find out how long those other ingredients are good for. vegetables and other sections eat by date or use the search. How long are cookies good for when prepared in a dish? How long do cookies last? That depends. . grains. foods last only as long as the quickest expiring ingredient in the recipe. Cookies are a place where you can create a special bouquet that will delight the eyes and sweet tooth of any recipient. please visit the dairy.sometimes. fruits. There are lots of options for sending gifts of food. you’d like to cheer someone up who lives across the country. drinks. How long does milk last? In general. but we like ones that offer a bit of customization so that your recipient knows you care.