Production and processing of food
What is a food additive?
Substances added to food that are not normally consumed by themselves.
What are the 6 causes of growth of micro-organisms? (3 or more)
- low pH
- Oxygen
- Moisture
- Warm Temperature
- Nutrients
- Time
What does MAP packaging stand for?
Modified Atmosphere Packaging
What is storage?
the action or method of storing something for future use.
What is distribution?
the method to take raw materials from the farm or processing plant to the food service and catering industry, food retailer, or consumer.
What are the 4 categories of raw materials
- Ingredients
- Materials (steam and water)
- Food additives
- Packaging
What are the principles of preservation? (hint; there's 4 of them)
- Temperature control
- Restricting moisture
- Exclusion of air
- Control of pH levels
What are the 4 main packaging materials?
- Metal
- Plastic
- Glass
- Paper and cardboard
What are the temperatures that a fridge and freezer should be kept at?
Fridge or cold storage; 0 to 5 degrees C
Freezer; -18 to -30 degrees C
What is the risk if a glass jar breaks during distribution?
What are the 5 main production categories?
- Small scale
- Manual
- Large scale
- Automated
- Computerised
What are the 5 reasons to preserve food?
- To keep safe for human consumption
- Maintain its form that is acceptable to consume and to reduce waste
- Retain the nutritional value
- Make all perishable foods available to consumers all year round
- To achieve economic viability by reducing variations in sales and availability
What are the 5 functions of packaging?
- Convenience
- Protection
- Containment
- Preservation
- Information
What type of storage is required for perishable and raw materials when they initially arrive at the processing plant?
Controlled atmosphere storage such as refrigerators, freezers, and dry storage for optimal condition.
What do automated systems allow for?
- Reduce need for human labour
- Easy use
What shape is a 'Decision' in a flow process chart?
A rhombus/ diamond/ kite
- Lag
- Exponential
- Stationary
- Death
What is Sous Vide?
A cook-chill process used to retain nutritional value. Allows food to be cooked then chilled to be reheated later.
- Ventilation
- Controlled humidity levels
- No temp above 24 degrees C
- No direct sunlight.
What are the 3 main distribution channels?
- Selling directly to consumers
- Selling through retailers
- Selling through wholesalers
What are the 4 processed used for heating? (name 3 or more)
- Blanching
- High temperature short time (HTST)
- Canning and Bottling
- Baking
What are the 5 preservations processes?
- Pasteurisation
- Canning
- Chilling
- Drying
- Fermentation
What are the labelling requirements? (there are 11, name 6 or more)
- Name and description
- Identification of packaging premises, batch lot, job lot
- Name and address of manufacture
- Information or allergy sufferers
- Ingredients
- Date marking
- Nutrition and health related claims
- Nutrition info panel
- Characterising ingredient or percent
- Directions for use and storage
- Country of Origin
- Weight and measure of contents
What is 'JIT'
Just In Time
What is RORO in relation to machinery?
Roll on, Roll off.