22-07-2011

The meeting was held on 22nd of July meeting called by Lu Chen the meeting start at 11:00 am. The group had a short meeting within team to discuss about shelf life test and the others tasks in the Unit 4 except task 1 and 2 which had been done in last week. As our product is frozen, it would take months to do shelf life test of frozen shelf life. So we considered to test samosas texture properties such as crispiness, water activity which may affect microorganisms growth under improper storage condition. We had 18 samosas left from last unit. Half are in the refrigerator, half are in the freezer. Samosas in the fridge is used to test sensory shelf life after day1, 6, 9, 15, 19, 21, 20 and then compare with that of samosa stored in the freezer. As samosas has been stored for about 16 days since last unit finish, we need to do some new products to do shelf life test with shorter storage time. The team had not decided the method yet but we decided to search for information about determining the shelf life of fat pastry and discuss it with the supervisor in the next meeting. The rest tasks were dived between us. Task of legislation, shelf life and packaging can be done independently, however, GMP and GHP related to HACCP and quality control should be finish first.
 * __Meeting 22nd of July 2011 __**

Go to Unit 4 meeting minutes