IFT CFS cheat sheet

HACCP has seven principles: hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification, recordkeeping; prerequisite programs sit beneath the plan.

Biological hazards rank by risk: Listeria monocytogenes (RTE, psychrotrophic, zero tolerance in US RTE), Salmonella, E. coli O157:H7 (STEC, low infectious dose), Clostridium botulinum (anaerobic, spore-forming, lethal toxin).

Critical limit must be measurable at a CCP: e.g., 71.1 °C (160 °F) internal temperature, pH ≤ 4.6, water activity ≤ 0.85, or 90 °C for 10 min for a thermal process.

FATTOM = Food, Acidity, Time, Temperature, Oxygen, Moisture: the six conditions that govern microbial growth.

Danger zone is 4.4–60 °C (40–140 °F); bacterial generation time near optimum (30–40 °C) can be 20–30 min for fast growers.

Food defense = intentional adulteration (CARVER+Shock, vulnerability assessment, mitigation). Food fraud = economically motivated adulteration (EMA), addressed by USP/FIR and GFSI food fraud vulnerability assessment.

Sanitation standard: clean-to-dirty flow, ATP swabs as rapid verification, and environmental monitoring for Listeria in RTE zones 1–4.

Allergen control: Big 9 in US (milk, egg, fish, crustacean shellfish, tree nuts, peanut, wheat, soy, sesame since FASTER Act 2023); shared-line scheduling and validated wet cleaning are key controls.

Thermal process D-value = time at a given temperature to reduce population by 1 log; z-value = temperature change to change D by 10×; F0 = equivalent minutes at 121.1 °C for a z of 10 °C.

Commercial sterility = 12D reduction of C. botulinum (F0 ≥ 3 min) for low-acid canned foods; pH ≤ 4.6 or aw ≤ 0.85 makes a food 'acidified' or 'low-water-activity' and exempt from that standard.

Pasteurization HTST for milk: 72 °C for 15 s; UHT: 135–150 °C for 2–5 s; both achieve ≥5-log reduction of target pathogens.

Non-thermal processes: high-pressure processing (HPP, 400–600 MPa, cold), pulsed electric field, cold plasma, UV-C, irradiation (doses in kGy).

Extrusion: high shear + heat; texturized vegetable protein from soy or pea at 120–180 °C; expansion controlled by moisture and die design.

MAP gases: CO2 inhibits gram-negative spoilage and molds; N2 is inert filler; O2 maintains red meat color (oxymyoglobin) but accelerates oxidation of fats.

Barrier packaging: EVOH and metallized films give O2 barrier; PE and PP give moisture barrier; WVTR and OTR are the key metrics.

Freezing: -18 °C or below is the commercial standard; rate affects ice crystal size - fast freezing gives small crystals and better texture.

Water activity vs moisture: aw is the fraction of unbound water available to microbes; drying, salt/sugar addition, and humectants lower aw.

E-number classes: colors (E100–199), preservatives (E200–299), antioxidants (E300–399), thickeners/emulsifiers/stabilizers (E400–499), acidity regulators/anti-caking (E500–599), flavor enhancers (E600–699).

Common preservatives: sorbic acid/benzoate (mold/yeast), nisin (gram-positive, from Lactococcus), nitrite (Clostridium, cured meat color/flavor), sulfites (oxidation, browning; sulfite allergy).

Antioxidants: BHA, BHT, TBHQ, tocopherols, ascorbic acid, rosemary extract. Chelators (EDTA, citric acid) enhance antioxidant action by binding metals.

Emulsifiers: lecithin, mono-/diglycerides, polysorbates, sucrose esters. HLB scale (0–20) predicts oil- or water-loving behavior; HLB 8–18 favors O/W emulsions.

Hydrocolloids/gums: xanthan (shear-thinning), guar, locust bean, carrageenan (kappa, iota, lambda), pectin (HM vs LM, calcium-set), gelatin, modified starches (cross-linked, OSA).

Sweeteners: nutritive (sucrose, HFCS-55, stevia glycosides, erythritol, allulose) vs high-intensity (aspartame, sucralose, acesulfame-K, saccharin, monk fruit).

Colors: natural (annatto, beta-carotene, carmine, anthocyanins, turmeric) vs synthetic (FD&C Red 40, Yellow 5, Blue 1). Anthocyanins are pH-sensitive.

GRAS status (US) is either by scientific procedures or by prior sanction; in EU, novel foods need pre-market authorization.

Salt reduction tools: KCl blends, yeast extracts, MSG, nucleotide (IMP/GMP) synergy, and gradual sodium reduction.

Stage-gate process: idea generation → screening → concept → feasibility → development → scale-up → commercialization → launch → post-launch review.

QFD (House of Quality) translates consumer needs into technical specifications; Kano model classifies features as must-be, performance, or delighter.

Sensory methods: discrimination (triangle, duo-trio), descriptive (QDA, spectrum), and hedonic (9-point liking). Trained panels need 8–12 assessors; consumer tests need 60–100+ for reliable liking data.

Design of experiments: screening (Plackett-Burman, fractional factorial) then optimization (RSM, central composite, Box-Behnken).

Shelf-life testing: accelerated (Q10 rule: rate roughly doubles per 10 °C) plus real-time confirmation; target is end-of-shelf-life sensory and microbial limits.

Reformulation constraints: cost-in-use, label friendliness (clean label), process compatibility, and regulatory limits per market.

Scale-up: pilot plant to production requires matching mixing, heat transfer, and residence time; dimensionless numbers (Reynolds, Fourier) guide transfer.

Target product profile (TPP) and quality target product profile (QTPP) define critical quality attributes (CQAs) before formulation.

Macronutrient energy: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g, fiber ~2 kcal/g (varies by regulatory system).

Daily Value references (US): 2,000 kcal diet, 50 g protein, 78 g fat, 275 g carbohydrate, 28 g fiber, 2,300 mg sodium, 300 mg cholesterol.

FDA 'healthy' claim (updated 2024/2025): requires meaningful content of a food group and limits on saturated fat, sodium, and added sugars; replaces the 3.1 g total fat threshold.

Nutrient content claims: 'good source' = 10–19% DV; 'excellent/high' = ≥20% DV; 'free' means negligible amount per reference amount.

Health claims (US): authorized (NLEA), qualified (emerging evidence with disclaimer), and structure/function (no FDA pre-approval, must not claim disease prevention).

Glycemic index vs load: GI ranks carbohydrate foods; GL = GI × grams carbohydrate / 100.

Bioavailability enhancers: vitamin C boosts non-heme iron; fat improves absorption of fat-soluble vitamins (A, D, E, K) and carotenoids.

Dietary fiber: soluble (beta-glucan, pectin, psyllium) lowers LDL cholesterol; insoluble (cellulose, bran) supports laxation.

Front-of-pack labeling: Nutri-Score (A–E), traffic light, and Health Star Rating; each uses different nutrient profiling algorithms.

Market sizing: CAGR = (end/start)^(1/n) − 1; TAM/SAM/SOM frames addressable opportunity.

Retail channel shift: e-commerce grocery penetration, dark stores, and quick-commerce (10–30 min delivery) reshape assortment and packaging.

Private label share grows in inflationary periods; value-tier and premium-tier both expand (barbell effect).

Plant-based and hybrid categories (blended meat-mushroom, precision fermentation proteins) are measured by household penetration and repeat rate, not just trial.

Clean label and 'free-from' claims drive reformulation; certification schemes (organic, Non-GMO Project, Fair Trade, Rainforest Alliance) act as trust signals.

Supply chain resilience: dual sourcing, nearshoring, and buffer inventory; the 2021–2023 disruptions shifted emphasis to visibility and traceability.

Foodservice vs retail: food-away-from-home spend share rises with income; ghost kitchens and menu innovation shorten product cycles.

Regulatory drivers: sodium reduction targets, front-of-pack labeling mandates, extended producer responsibility (EPR) packaging laws.

Precision fermentation: microbes engineered to produce specific proteins (e.g., whey, egg white, heme); regulatory pathway is GRAS notification (US) or novel food (EU).

Cultivated meat: animal cell culture in bioreactors; key barriers are media cost, scaffold design, and regulatory approval (USDA/FDA split in US; EFSA novel food in EU).

Alternative proteins: plant (soy, pea, faba, mung), mycoprotein (Fusarium venenatum), algae, and insects (EU approved novel foods).

AI/ML in food: predictive formulation, sensory prediction, computer vision for quality grading, and digital twins for process optimization.

Blockchain and IoT: distributed ledger for traceability; smart sensors for cold-chain and shelf-life monitoring.

Gene editing (CRISPR) in crops and animals; regulatory treatment differs - US treats many edits as non-regulated, EU applies GMO rules (as of 2024 proposal pending).

Novel preservation: cold plasma, pulsed light, high-voltage arc, and bacteriophage/endolysin interventions.

Personalized nutrition: nutrigenomics, continuous glucose monitoring, and microbiome-based recommendations.

Traceability = ability to follow a food through specified stages of production, processing, and distribution (Codex); 'one step back, one step forward' is the baseline.

US FSMA Rule 204 (Food Traceability Rule): Food Traceability List (FTL) items require key data elements (KDEs) at critical tracking events (CTEs): growing, receiving, transforming, shipping, creating.

EU General Food Law (EC 178/2002) requires traceability at all stages; Regulation 931/2011 covers food of animal origin.

GS1 standards: GTIN identifies product, SSCC identifies logistic unit, GLN identifies location, and EPCIS enables event sharing.

Lot/batch coding must allow recall reconciliation; mock recalls test speed (target often ≤2–4 h for records retrieval).

Blockchain provides immutability and shared visibility but does not guarantee data accuracy at entry ('garbage in, garbage out').

Recall classes (US): Class I = reasonable probability of serious harm/death; Class II = temporary/reversible; Class III = unlikely to cause harm.

Cold-chain traceability: data loggers and time-temperature indicators (TTIs) document excursions; MKT (mean kinetic temperature) summarizes thermal exposure.

GHG accounting scopes: Scope 1 = direct emissions; Scope 2 = purchased energy; Scope 3 = value-chain (often 80–90% of food company footprint).

Food loss and waste: ~1/3 of food produced globally is lost or wasted (FAO); SDG 12.3 targets halving per-capita food waste by 2030.

Life cycle assessment (LCA) phases (ISO 14040/14044): goal and scope, inventory, impact assessment, interpretation. Functional unit is the reference.

Water footprint: blue (surface/ground), green (rain), grey (pollution dilution); water stewardship targets are set by basin.

Packaging sustainability: design for recyclability (mono-material), recycled content (rPET), compostability (EN 13432), and EPR fees modulated by recyclability.

Regenerative agriculture practices: cover crops, no-till, crop rotation, agroforestry - measured by soil organic carbon and biodiversity metrics.

Carbon labeling and eco-score schemes: PEF (Product Environmental Footprint) in EU; carbon footprint per kg product is the common metric.

Renewable energy in processing: heat recovery, electrification, solar thermal, and anaerobic digestion of waste streams.