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Tuesday, April 3, 2007
Frozen Cakes


What are the potential hazards in making frozen cakes?
Frozen cakes are made by first baking the cake the usual way (in an oven), followed by a freezing process. Potential hazards of making frozen cake include inadequate cooking time and temperature to kill pathogenic bacteria, and the incorrect storage conditions. Cooking time and temperature is critical if not they can cause foodborne illness. Frozen cakes must be kept in a freezer within (-20) t0 (-18)°C. This is to suppress microbial activity and to create undesirable envronments for microbial growth.

Whar are the potential hazards in the raw materials used?
The ingredients for making frozen cakes are eggs (whole and yolks), vanilla extract, butter, cake flour, sugar, salt, water. Our major concern here are the eggs because it can cause adverse effects when not cooked properly. Raw eggs have high microbial counts of salmonella and coliforms. This microorganisms when over the legal limits (salmonella 0 cfu/g, coliforms 20 cfu/g) in a product will cause foodborne illness. Another concern ingredient is the butter. If the butter has undergone oxidative rancidity it will cause an unpleasant taste and smell in the final product. The final product will also not be safe for consumption. We must also make sure that the water used is safe for consumption and not contain any toxic substances.

~ { 11:31 PM }
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