PRODUCT PERFORMANCE OBJECTIVES

1
PRODUCT PERFORMANCEOBJECTIVES

• To understand the factors that control the
  performance of a food product
• To know when, where, how and what to evaluate to
  determine performance

2
PERFORMANCE TESTING

• WHAT?
• HOW?
• WHERE?
• WHEN?

3
PRODUCT PERFORMANCE

• WHAT TO CONTROL?
• WHAT TO MEASURE?
• HOW TO DO IT?
• WHERE TO DO IT?
• WHEN TO DO IT?
• USE OF RESULTS?

4
PRODUCT PERFORMANCE TESTING

• BASED ON IDENTIFICATION OF MAJOR ATTRIBUTES
• BASED ON IDENTIFICATION OF SAFETY FACTORS CPP
• BASED ON IDENTIFICATION OF QUALITY FACTORS
• BASED ON IDENTIFICATION OF SHELF-LIFE FACTORS

5
STATED ANOTHER WAY

• WHAT IS CRITICAL TO FORMULATION
• WHAT IS CRITICAL TO SAFETY
• WHAT IS CRITICAL TO QUALITY
• WHAT IS CRITICAL TO SHELF-LIFE

6
TESTING METHODS

• PERFORMANCE TESTS ARE GENERALLY NOT RESEARCH
  TESTS
• RESEARCH METHODS MAY BE USED TO SOLVE PROBLEMS
  ENCOUNTERED WITH PRODUCT
• NEED TO BE SIMPLE, LOW COST AND PROVIDE ESSENTIAL
  INFORMATION
• NEED TO ESTABLISH FREQUENCY OF TESTING
• NEED TO ESTABLISH TOLERANCES FOR RESULTS

7
WHEN WOULD YOU USE -

• pH
• Water activity
• Temperature
• Time
• Fill weight
• Microbial evaluation
• Sensory
• Texture
• Research methods

8
WHO?

• DEVELOPS TESTS?
• RUNS TESTS?
• TRAINS TESTERS?
• EVALUATES TESTS?

9
HOW OFTEN

• SHOULD TESTS BE RUN?
• SHOULD REPORTS BE PREPARED?
• SHOULD EQUIPMENT BE CALIBRATED?

10
HOW WILL TESTS DIFFER

• In the laboratory?
• In the processing plant?
• In the field?

11
WHERE TO TEST PERFORMANCE

• ON RECEIPT OF INGREDIENTS
• DURING PROCESSING
• IN PACKAGE
• RETENTION SAMPLES
• IN DISTRIBUTION

12
SALAD DRESSING EXAMPLE

• MOST CRITICAL RAW MATERIAL?
• MOST CRITICAL PRODUCT SAFETY FACTOR?
• MOST CRITICAL PROCESSING STEP?
• MOST CRITICAL QUALITY FACTOR?
• MOST CRITICAL SHELF LIFE FACTOR?

13
MOST CRITICAL RAW MATERIAL?

• SAFETY
• EGGS
• PHYSICAL CONTAMINATION IN SPICES
• EMULSION CHARACTERISITICS
• EGGS
• FLAVOR
• OIL

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MOST CRITICAL PROCESS

• FINAL FLAVOR
• MIXING
• PHYSICAL PROPERTIES
• COLLOID MILL
• SHELF LIFE
• COLLOID MILL
• CLEANING AND SANITATION
• SAFETY
• pH control

15
FACTORS AFFECTING SHELF LIFE

• RAW INGREDIENT QUALITY
• MICROBIAL CONTAMINATION
• EMULSION STABILITY
• OIL STABILITY TO OXIDATION
• HANDLING AND DISTRIBUTION

16
WHAT CAN GO WRONG

• OXIDIZED OIL
• LOW pH
• IMPROPER COLLOID MILL SETTING
• EXCESSIVE AGITATION DURING DISTRIBUTION
• EXCESSIVE EXPOSURE TO LIGHT
• MICROBIAL CONTAMINATION
• HOW WOULD YOU KNOW?

17
TAKE HOME

• Product performance
• Is dependent on all factors that influence
• Safety
• Quality
• Shelf Life
• Requires a planned program that takes into
  account
• What to evaluate
• How to evaluate
• Where to evaluate
• When to evaluate