How to Make Food Safety
- Yeast, a microscopic, one-celled organism belonging to the group of organisms called fungi. Yeasts obtain food from fructose, glucose, and other monosaccharides (simple sugars), which are found in most fruits. Yeast enzymes chemically break down the sugars into products that the cell can use. Other yeast enzymes can make simple sugars out of disaccharides (double sugars), which are found in certain organisms.
Due to its moisture content, compressed yeast must be refrigerated. It remains fresh for up to five weeks. Dry yeast is made by removing over 90 per cent of the moisture from the yeast mass at a low temperature. It does not need to be refrigerated, and has a shelf life of six months. Both compressed and dry yeast are classed as active yeast because they are made up of living yeast. The yeast is in a dormant state when packaged but becomes active when combined with hot water or milk.
Yeast comes in different forms, liquid, crumbled, dry or pressed. Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products.
* Active Yeast: Means the yeast is alive and active. It is found in different forms to satisfy bakers' requirements: fresh, but also dry or liquid. The drying process in its manufacture reduces moisture content, giving it a longer shelf life than cake yeast while retaining optimum activity. When activated, it provides ultimate baking activity in all yeast dough- low sugar to highly sweetened breads. In the case of dry yeast, dehydration is never pushed below 40°C in order to maintain its fermenting power!
* Deactivated Yeast: Means the yeast is dead, (or inactive, i.e. beyond 40°C). The yeast cream has been pasteurized and sterilized, so that the yeast is dead, with no leavening power, but leaving. The yeast keeps its vitamins and minerals properties behind but it cannot be used to make bread: it is an inactive yeast! Used in pizza and bread to increase the extensibility of a dough.
- * Instant Yeast: This yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast but also does not require rehydration, and can usually be added directly to all but the driest doughs. In general, instant yeast has a small amount of ascorbic acid added as a preservative.
- * Rapid-Rise Yeast: Is cake yeast in a semi-dormant state. The drying process in its manufacture reduces moisture content, giving it a longer shelf life than cake yeast while retaining optimum activity. Smaller granular size, it dissolves faster in dough, and it provides greater carbon dioxide output to allow faster rising. When activated, it provides ultimate baking activity in all yeast dough- low sugar to highly sweetened breads. This yeast is also for use in bread machines.
- FOOD SAFETY DATE ON LABLES and what they mean to you the buyer.The U.S. does not have a uniform system of coding expiration dates on food products as of 2010, according to the U.S. Department of Agriculture. The federal government only requires expiration dates on baby foods and infant formula.
Other dating on food products is voluntary. Open dating uses calendar dates and closed, or coded, dating is a process used by manufacturers to help with managing inventory.
- The federal government states that the FDA only requires expiration dates on baby foods and infant formula. Other dating on food products is voluntary. If that is so, then why is it, when I previously (8/5/2015) to three different grocery stores, I checked out the baby formulas, Enfamil, Similac, and Gerber. Looking at the products labels carefully, and None of the baby formulas had the word "Expiration" on them. Instead, the Enfamil had the “Use By” date, Similac the "Use-By" and Gerber the "Best By". I think the FDA needs to be honest with the consumers!
- * Best Before: Is also called a Quality Date, Appear on a wide range of frozen, dried, tinned and other foods. These dates are only advisory and refer to the quality of the product, in contrast with use by dates, which indicate that the product may no longer be safe to consume after the specified date. Food kept after the best before date will not necessarily be harmful, but may begin to lose its optimum flavour and texture. Eggs are a special case, since they may contain salmonella, which multiplies over time; they should therefore be eaten before the best before date, which is, in the USA, a maximum of 45 days after the eggs are packed.
* Best If Used By: Is not a safety-related date, but instead is the recommended date for best flavor or quality. Even if the “best if used by” date has passed on a food you have at home, it should be safe if stored and handled properly.
- * Sell By: Is also called a Pull by Date, found on perishables, stamped on perishable products (such as baked goods or dairy products) after which they should not be sold. Indicates how long a store should display a product on its shelves. But foods are still flavorful and safe to eat several days after this date if you store them properly.. This is the manufacturer's recommendation for when the food will be at peak quality. These dates are intended for consumer use, but are typically the date the manufacturer deems the product reaches peak freshness. It's not a date to indicate spoilage, nor does it necessarily signal that the food is no longer safe to eat. Bottom line: Let your senses of sight, taste and smell guide you.
* Use By: Usually refer to best quality and are not safety dates. Foods that have a use by date written on the packaging must not be eaten after the specified date. It’s the last date for peak quality. After this date, taste, texture and quality may go downhill, even if food safety does not. This is because such foods usually go bad quickly and may be injurious to health if spoiled. It is also important to follow storage instructions carefully for these foods (for example s raw meat, poultry, fish, eggs, milk, fruit and vegetables., specifying that the product must be refrigerated).
- * Open Dating: Food product is a date stamped on a product's such as meat, poultry, eggs and dairy products to help the store determine how long to display the product for sale. It can also help the purchaser to know the time limit to purchase or use the product at its best quality. It is not a safety date. After the date passes, while it may not be of best quality, refrigerated products should still be safe if handled properly and kept at 40 °F (4.4 ºC) or below for the recommended storage times listed on the chart (see below). If product has a "use-by" date, follow that date. If product has a "sell-by" date or no date, cook or freeze the product by the times on the chart below.