Food+Manufacture

toc =Food Manufacture=

**Quality, Additives & Production Systems**
The presentation below address the following: media type="custom" key="12306078"
 * Quality and quantity control in the selection of raw materials
 * Role of additives in the manufacturing process
 * Production systems used in the manufacture of food, e.g small scale, large scale, manual, automated, computerised


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**Additives**
An interesting link on additives: @http://possibility.com.au/TCMSC4.pdf
 * Artificial Sweeteners ||  ||
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 * Emulsification || Colours ||
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**Quality Management**
Food safety depends on good hygiene standards which are applied at all stages of the food production process. Quality assurance within the food industry is vital and a legal requirement to ensure the health and welfare of the consumers. It is necessary to understand how the risks are assessed, understand how HACCP is used in the food industry, and to understand the need for an effective control system to ensure food safety.

** Risk Assesment **
Food safety depends on the industry identifying and controlling risk by regular checks and //**risk assessments**//. This is a process where by the risk is analyzed to consider how great the risk is, that is for example:
 * How likely is it that someone may be harmed or something may be damaged? One method of doing this is :

** HACCP **
//**Hazard Analysis of Critical Control Points**//, HACCP for short, this requires the food manufacturer or producer to look at every stage of production, and identify any **//hazards//** including mainly the growth of food poisoning bacteria, but also the amount of product in a pack, packaging faults, and foreign bodies falling into food. The point at which a hazard poses a high risk should be noted and reported. These are the //**Critical Control Points**// and steps should be taken to prevent, remove, or reduce the hazard. Once the hazards are under control, they should be closely monitored to make sure that everyone involved in production is carrying out hazard control procedures. Hazards can be biological, chemical and physical.

HACCP was a system that was developed in the USA in the 1960's to prevent food safety problems occurring in food production. The Food Society (General Food Hygiene) Regulations 1995 requires food businesses to assess the risks in making their food products and to take any action to ensure the safety of the food.

Steps in setting up a simple HACCP system:
 * Draw a flow diagram to show the stages in the making process.
 * Show any hazards that might happen at each step.
 * Are the hazards high, medium, or low risk?
 * If the hazards are high risk, show that this is the critical control point.
 * Suggest control checks for each step and at the critical control points.

**Quality Management**
The presentation below address the following: media type="custom" key="12306138"
 * quality management considerations in industrial practices to achieve safe foods for public consumption, eg. HACCP, occupational health, safety & hygiene

Preservation
Look at the presentation below and complete the activities within it. There are further notes and activities in the wiki below to support the content in the presentation. media type="custom" key="12306350" Answer the questions in the document below which are based on the PowerPoint above.

**Reasons for Preserving Food:**

 * Promote safety
 * To extend the life of food
 * Retain nutritional value
 * Keep foods acceptable to the consumer therefore, preventing waste
 * Achieve economies for the production company - allows producers to increase production knowing that excess production can be processed.

**Causes of Food Spoilage**
Read through the following notes and watch the relevant YouTube clips below.
 * 1) Environmental factors – infestation, oxygen, light and water
 * 2) Enzymatic activity
 * 3) Microbial contamination – mould, yeast, bacteria


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**Heating Processes**

 * Canning & Dehydration**
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**Cooling Processes**
Read through the following notes and watch the relevant YouTube clips below.



**Fermentation**
Complete the following using the three links below.

1. Define the term fermentation. 2. Outline how fermentation preserves foods. 3. List some examples of foods that are preserved/made through fermentation. 4. State the benefits fermentation can have on foods.

[|Fermentation] [|Fermentation] [|Wikipedia - Fermentation]


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**Pasteurisation**

 * is a specific type of heat treatment
 * either kills or reduces the number of micro-organisms present to an acceptable level
 * does not completely sterilize the food
 * examples of foods include, milk, fruit juice, beer, wine dried fruits


 * Methods of Pasteurisation**
 * 1. Holder Process Method**
 * Simplest method
 * Milk is quickly heated to a temperature of 65 C for 30 minutes, then quickly cooled


 * 2. High Temperature Short Time (HTST)**
 * Most common method
 * Using a heat exchanger, milk is quickly heated to 72 C for 15 seconds, then cooled


 * Ultra – High Temperature (UHT)**
 * An important process used in preservation of milk.
 * UHT milk does not require refrigeration for storage (until after opening)
 * Milk is heated to 140 C for a few seconds
 * Kills all heat-resistant bacteria
 * Slight loss of flavour may occur and some cooked flavours may be detectable, however it remains a good quality product
 * Up to 6 months storage at room temperature, unopened
 * Must be refrigerated after opening

“Ultra High Temperature treatment of milk is better than either pasteurization process”. Argue this statement.
 * Question:**


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Food Packaging, Storage & Distribution
Complete the following booklet using resources mentioned within.

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