production and processing of food
food preservation
packaging, storage and distribution
operations
miscellaneous
100

how do you guarantee that each product is going to be manufactured the same

quality and quantity control

100

reasons for preserving food

keep food safe, keep in acceptable state, retain nutrition value, make perishable food s available, achieve economic viability

100

packaging materials

cans, glass, paper and cardboard, types of plastic, foils

100

what is operation (material is changed in some way)

  circle                 

100

what is HACCP

  • Quality management technique identified potential hazards within the production on a specific food product, and methods of dealing with them.
200

role of additives in manufacturing process 

improves stability and shelf life, characteristics and appearance

200

causes of food spoilage

Microbial activity, Environmental reactions, Enzymatic activity, Chemical processes, Other living mechanisms

200

developments of packaging

active packaging, sous vide, biodegradable

200

inspection - characteristics examined eg. quality 

square

200

characteristics of equipment used in different types of production

o Reduce labour

o Save energy

o Ensure consistent product quality

o Waste less materials

o Provide more consistent production levels

300

characteristics of equipment selected in different types of production

reduced labour, ensure product is consistent

300

preservation

Food preservation is the processing of food to eliminate the conditions that cause food to spoil.

300

labelling

  • Product name 
  • Barcode
  • Name and address of manufacturer
  • Country of origin of the food product
  • Some form of identification 
  • Nutritional information panel (NIP) 
  • List of ingredients
  • Use by date, best before 
  • Quantity of product 
  • Storage requirements
  • Alcohol content 
300

transport - material moved from one place to another

arrow

300

processes of food production

  • - Separation
  • - - Grinding and milling
  • - - Mixing
  • - - Heating
  • - - Cooling
  • - - Freezing
  • - - Evaporation
  • - - Dehydration
400

production systems used in manufacture of food

large scale, small scale, manual, automated, computerised

400

role of food additives

Food additives: substances added to food, during production processing, that are nor normally consumed alone. For example, jelly has the red food colouring which is an additive

400

functions of packaging

P-protects

I-informs

C-contains

C-convenience

P-preserves

400

delay - temporary stop page preventing next process

capital D

400

quality control in the selection of raw materials

  • - Great deal of time and effort taken in to ensure raw material are of high standard
  • - - Research is undergone when choosing suppliers to ensure the right quality and type
  • - - The raw materials must:
  • · Be free from contaminates
  • · Meet specific criterial characteristic for manufacturing such as size colour, moisture content and nutrition
500

Quality management considerations in industrial practices to achieve safe foods for public consumption

  • Product development
  • Production
  • Marketing
  • Servicing
500

function of food additives

  • - - Improve food stability and shelf life
  • - - Improve sensory characteristics of food and taste and appearance
  • - - Adapt foods that are specific to dietary fibres
  • - - Reduce waste
500

environmental impacts of packaging

adds to landfill, greenhouse gasses, bad for animals

500

storage - material or complete product kept in storage

upside down triangle

500

impact of food manufacturing technologies

environmental issues

social issues

nutritional implications

appropriate use of technology in food manufacture

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