What is pH? HACCP PRINCIPLE , MODIFIED ATMOSPHERIC PACKAGING , TYPE OF PACKING

Question

Accepted Answer

pH is a measure of the acidity or alkalinity of a substance.

pH stands for 'potential of hydrogen'.
It is a scale that ranges from 0 to 14.
A pH of 7 is considered neutral, below 7 is acidic, and above 7 is alkaline.
pH is important in food technology as it affects the taste, texture, and safety of food.
In HACCP (Hazard Analysis and Critical Control Points), pH is a critical control point for food safety.
Modified Atmospheric Packaging (MAP) can be used to control pH levels in packaged foods.
pH can also influence the type of packaging used for certain food products.

Accepted Answer

Ph is negative log H+ ion is called as ph
Ph range is 7 to 14
Ph is main role of the maintain to the PH of MAP Packaging not growing to the microbial growth.
HACCP ( hazard analysis and critical control point )
1) to conduct hazard
2) determination of critical control point
3) established of each critical control limit
4) monitoring procedure
5) corrective action 
6) verification procedure
7) record keeping and documentation
Hazard type
1) physical hazard - hair, nail, pin etc
2) chemical hazard - All type of chemical 
3) biological hazard - fungus, virus, 
4) Allergen - milk and milk, fish and fish, nuts, legumes, egg and egg product. etc
5) radioactive - all type of radio waves

MAP - modified Atmospheric packaging
1) gas flushing
2) barrier films
3) package valves
4) vacuum packaging
5) desiccant packs
6) polypropylene

Accepted Answer

Sir, Ma'am is there any further information ,

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Then pls convey .

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Accepted Answer

Q.1/What is the ph

In chemistry, pH (/piːˈeɪtʃ/, denoting "potential of hydrogen" or "power of hydrogen")[1] is a scale used to specify the acidity or basicity of an aqueous solution. Acidic solutions (solutions with higher concentrations of H+ ions) are measured to have lower pH values than basic or alkaline solutions

Q.2/HACCP, principal

Identify the hazards. ...
Determine the critical control points (CCPs) ...
Establish critical limit(s) ...
Establish a system to monitor control of the CCP. ...
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
Q.3/modified atmosphere packaging
Modified atmosphere packaging (MAP) is a packaging system that involves changing the gaseous atmosphere surrounding a food product inside a pack, and employing packaging materials and formats with an appropriate level of gas barrier to maintain the changed atmosphere at an acceptable level for preservation of the food.
Q.4/type,of,packaging
The Three Levels of Packaging
- Primary Packaging. Primary packaging refers to the materials that make direct physical contact with your product. ...
- Secondary Packaging. Secondary packaging is another level of protection that is commonly used for protection, bundling, and marketing purposes. ...
- Tertiary Packaging.

What is pH? HACCP PRINCIPLE , MODIFIED ATMOSPHERIC PACKAGING , TYPE OF PACKING

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