Read the scenario about checking and recording food stored in appropriated timeframes and visually examining food for quality to monitor food safety. Ashton owns a milk production company. Upon production, the company uses a heating process called pasteurisation to prolong the shelf life of milk. Milk is stored in a large tank while being heated at 69 degrees Celsius for at least 30 minutes. Thermometers are used to monitor temperatures for the whole process. Milk temperature is recorded in a monitoring document every five minutes during the heating process. Afterwards, milk is quickly cooled to retain a high percentage of the milk's natural enzymes and beneficial bacteria. During storage, pasteurised milk is placed in individual bottles and are refrigerated at 5 to 7 degrees Celsius and can be stored for about 12 to 14 days. Each milk bottle is inspected by the staff for possible change in colour and texture. Spoiled milk may turn into a slightly yellowish colour and lumpy texture and must be disposed of immediately. Answer the questions that follow.
a.Identify the heating process used to prolong the shelf life of milk.
b. Identify the tool used to monitor temperatures during the heating process.
c.Identify how often is the temperature reading recorded in a monitoring document during the heating process.
d.Identify how long milk can be stored after pasteurisation.
e.Briefly explain how milk is identified as spoiled through inspection.