overview of pizza recipe

hey guys!found a very brief or overview of the frozen pizza..this might give us a rough idea so that we can countercheck with a detailed process.


Frozen pizza process

Document Type and Number:
United States Patent 4303677

Link to this page:
http://www.freepatentsonline.com/4303677.html

Abstract:
A prepared specialty frozen food product and method. The product is a frozen pizza with a filling-receiving crust portion made from a bread dough and a filling portion received within the crust. The method comprises preparing a bread dough product, subdividing the bread dough into individual dough elements, permitting the dough elements to rise, placing the dough elements within a forming pan having a flat, lower surface portion and an upwardly and outwardly tapering sidewall surface and pressing the dough elements within the pan so as to form the dough elements into flat sheets substantially co-extensive with the lower pan surface portion. Next, the dough sheets are allowed to rise, and are re-pressed so as to further exclude the dough radially. This causes the dough sheet to assume the contours of the pan bottom and sidewall and causes the crust to assume substantially uniform thickness in the bottom and sidewall areas of the pan. Then, the crust is at least partially baked, is removed from the pan and placed in a container other than the forming pan. Finally, the crust is filled and frozen.

source:http://www.freepatentsonline.com/4303677.html

Title:
Method of preparing a frozen pizza

Document Type and Number:
United States Patent 4271200
Link to this page:
http://www.freepatentsonline.com/4271200.html
Abstract:
A frozen pizza and method. The pizza includes a frozen crust portion and a filling portion for receiving the pizza sauce or other filling. The crust includes a generally flat filling-receiving center section of predetermined thickness, height and density, and this center section is surrounded by an edge portion which is formed integrally with the center section portion. The edge portion is of increased height and decreased density with respect to the respective height and density of the center section portion. The edge portion has an inner sidewall which serves to confine the filling portion to the center section of the pizza product. The method includes the steps of permitting limited rise of the dough during crust formation, and then depressing or debossing the center section of the dough sheet to increase its density and reduce its height, while permitting the outer margin of the sheet to rise naturally to greater height and to assume a reduced density.

i found some research about the frozen condition on the pizza. This time, i cant find it on the net. Instead, i went to the FAIR PRICE mart to check out the frozen condition of the pizza, specifically, Hawaiian pizza with mushroom.

IT need to be kept frozen of below -18 degrees celcius. it cannot refreeze after thawing. and has expiry date of 24 nov 07. since now is on the april, i guess it has shelf life of at least 6 months. need to research more on that.

my learning issues

i find something about product recall..the definition is: a request to return to the maker a batch or an entire production run of a product, usually due to the discovery of safety issues.

anyway, Recalls are not always easy to learn about, and companies do not always publicize a recall in an effort to limit the cost of replacing the product. thus, the recall information can be obtained from:
Grocery Stores (listings), Mailings, News (television/print), Internet, particularly consumer groups' websites.

there are certain steps to a product recall, and as a general, these are the steps:

1)Maker or dealer notifies the authorities responsible of their intention to recall a product. Consumer hotlines or other communication channels are established. The scope of the recall, that is, which serial numbers or batch numbers etc. are recalled, is often specified.

2)Product recall announcements are released on the respective government agency's website (if applicable), as well as in paid notices in the metropolitan daily newspapers. In some circumstances, heightened publicity will also result in news television reports advising of the recall.

3)When a consumer group learns of a recall it will also notify the public by various means.

4)Typically, the consumer is advised to return the goods, regardless of condition, to the seller for a full refund or modification.

5)Avenues for possible consumer compensation will vary depending on the specific laws governing consumer trade protection and the cause of recall.


Finally, Commonly Recalled Products are things causing harm or danger to the consumers, other defects diminishing functionality, and inadequate documentation (typically requires just re-shipment of documentation rather than a recall)

source:
en.wikipedia.org/wiki/Product_recall

more findings!

i came upon a site saying that avain flu virus can also be present in the egg?! Anyway, alvian flu virus is still a threat together with the most common pathogen that food science students will never let go off: SALMONELLA!!

Source:
Salmonella present in inside egg:
www.who.int/foodsafety/fs_management/No_07_AI_Nov05_en.pdf

what exactly is food safety

So after i done the research of how avian flu are spread through the most possible product, i come to realise that i had yet to find what exactly is food safety. (o.0)

so i research the definition of food safety:
Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.
based on the source from:
http://www.nlm.nih.gov/medlineplus/ency/article/002434.htm .

hence, from the research found, food safety are concerned with hazards of biological, chemical and physical. For example, Biological hazards are microorganisms including bacteria, viruses and parasites that could had been found in food. Meanwhile, Chemical hazards include substances such as cleaning solutions and sanitizers. Finally, Physical hazards are foreign particles, like glass or metal. Hence, presence of the mentioned hazards would pose a risk in food safety.

Now there, food safety is important to the consumers, as u wouldn't want people to die from food poisoning, would you? Also, the educators, as they need to teach the public how to ensure food safety and enhance it. Likewise, people working in food industry, so that food manufactured by them will be safe and wholesome. furthermore, recently, there had been global food production, processing, distribution and preparation. these will create an increasing demand for food safety research as to ensure a safer global food supply.

hence, food safety is related to the food borne illness.

Well, If manufacturers practises Good Manufacturing Practices, and had good food preparation, chances are food borne illness can be avoided as exposure of the food to the free roaming microorganisms will decrease which these microbes are the ones that cause disease that is transmitted to humans. This disease is known as foodborne illness.

Food safety can be also link with cross contamination. The highest possiblity that one might get food poisoning is when people consumed ready-to-eat food that uses the same utensils and equipment to handle the cooked food and the raw food. bacteria, pathogens from the raw food, like salmonella or listeria will be transferred to the cooked food.

So, microbes like bacteria pose the greatest threat in food safety. Therefore, to decrease the growth of microbes to enhance food safety, food must not be exposed to the danger zone of 5 to 60 degrees celcius for too long as the danger zone would result microbes to thrive in growth.

in conclusion, food safety can be enhanced by food handlers to practice good habits like washing hands and avoid sneezing or coughing into the food. as for the food, it is important to cook thoroughly and and no cross contamination.

for more info:
definition
http://www.nlm.nih.gov/medlineplus/ency/article/002434.htm

food safety lesson: www.extension.iastate.edu/foodsafety/Lesson/glossary.html

http://www.who.int/foodsafety/en/

hazards:http://jced.jocogov.org/food_safety/fp_definitions.htm

new findings

Avian Flu is something that everybody knows but not fully understand.

I had found out that avain flu is not transmitted by the consumption eggs and egg products. Furthermore, the flu virus are transmitted by means of faeces, secretions, or saliva, or surfaces, dirt, or cages that have been contaminated by the infected birds which the virus can be killed at above 70 degrees celcius, and this piece of info is supported by at least 3 sources. likewise, i also found that people can get safe consumption of the food products if the cooks practices good hygience such as separate the cooked and the uncooked food, and sufficent heat to kill the virus,

so why are people so worried about getting avian flu by the consuming eggs and egg products if the food industry practices the above?

anyway, from our problem package, the ingredient that can link to avian flu are eggs, so i guess our main concern about avian flu are eggs.

Source:
http://kidshealth.org/parent/general/sick/avian_flu.html
say how are they transmitted through..it say avian flu can be transmitted by faeces urine and etc..so since egg had direct contact of them ..@ 70 degrees celcius..

http://www.extension.iastate.edu/foodsafety/consumers/index.cfm?articleID=149&parent=1
show how to use preventive measures of the virus in eggs to transmit into the cake