Contents

Tomato ketchup

Tomato ketchup is a spicy sauce with tomato pulp as its main ingredient. In addition the sauce contains, vinegar, sweetener, salt and various herbs. The vinegar ensures preservation of the tomato ketchup and the herbs enhance the taste of the tomatoes. Moreover, starches can be added which swell during cooking and thus increase the viscosity. Because the quality of the tomatoes can vary, the recipe will sometimes need to be adjusted. The composition of the tomato ketchup may vary slightly per brand. Tomato ketchup can also be made on the basis of tomato puree instead of tomato pulp. In this case a tomato puree will have to be used, with which a comparable quality is obtained. In addition, the cooking process will have to be shortened.

Editorial

Content of Practical Guideline Hygienic compressed air in the food industry

Below you will find an overview of the content of the Practical Guideline "Hygienic compressed air in the food industry". To gain access to the complete guideline you need to create an account and indicate during the registration that you want access to the guidelines. That costs Euro 125, = per year excl. VAT. If you already have an account, you can email us and we will start the procedure to give you access. Publication in English will follow soon.

1 Scope

The practical guideline Hygienic compressed air in the food industry deals with the hygienic aspects of
- compressed air (from outside air to consumption point)
- including all conditioning, design, verification and monitoring
- including recommendations for energy consumption reduction
for application in the food industry.

Part of the guideline is a substantiation of the hazard and risk analysis.

2 Normative references (legislation and regulations)

There are three food safety laws that need to be considered in the EU:
- Hygiene regulation Reg. 852/2004
- Machinery Directive (2006/42 / EC)
- Materials regulations Vo1935 / 2004; Vo10 / 2011

And for (breathing) air (intensive contact with (pressurised) air)
- Directive on personal protective equipment

The FDA Code of Federal Regulations applies to the United States.

The standards for compressed air, driers, filters, appendages and hoses have been taken into account when drafting the guideline.
In addition, the other practice standards have also been considered: BRC v7, IFS v6, 3-A and more.   

3 Terms and definitions

Own definitions, concepts from guideline EN 1672-2 and zone classification.

4 Compressed air installation - Principles

Overview of the components that make up a compressed air system, with attention to the different principles and variants that can be chosen for a component: compressor or blower, oil-lubricated or oil-free, kind of separators, after-coolers, dryers, and filtering and separation steps.

5 Risk analysis

It discusses what can be significant hazards to the food, which can come with compressed air. This yields a number of sources that are treated individually:
- (aspirated) ambient air
- suction filter
- air compressor

After the compression:
- wet air buffer
- dryer
- filter

And finally:
- storage and distribution

The risks are discussed per source, such as
- water vapour and condensate
- particulate matter
- micro organisms
- environmental dirt
- hydrocarbons
- fragrances and flavours
- chemicals
- nutrients
- lubricating oil and grease
- dust formation by adsorbent.

Then recommendations are made for removing these hazards by source.
Where complete prevention of the hazard is not possible, the risks must be limited. It is indicated to which limits the compressed air must comply in terms of micro-organisms, moisture and the various contaminants.

6 Design requirements

In this chapter, the compressed air system is followed from intake to consumption point, and criteria and recommendations are given.

7 Verification & monitoring

Discussion of verifications of filters and of some quality characteristics of compressed air: residual moisture, residual oil, particles and micro-organisms, and what methods are available for this.

8 Recommendation

A brief overview where energy-saving measures are possible.

9 Working visits

The visits and discussions that the working group has held.

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Tags
  • Tomato
  • Oil - margarines & sauces
  • Sauces
  • Storage & transport
  • Washing
  • Homogenising
  • Cooking
  • Cooling
  • Packaging