Food Manufacture Flashcards
What is occupational health and safety
is the responsibility of all workers in the workplace
What does quality management aim to do
control all aspects of food production to produce a quality food product. It covers product development, production, marketing and servicing
preservation processes
- Lowering temperature
- Raising temperature
- Reducing water activity
- Chemical methods
- Biological methods
Lowering temperature
Chilling (refrigeration)
Freezing
Raising temperature
Canning/Bottling
Blanching
Pasteurisation
UHT
Reducing water activity
Spray drying
Vacuum dehydration
Binding of water
Freeze drying
Chemical methods
Use of additives
Smoking
Curing and salting
Biological methods
Fermentation
What are the five major functions of Packaging
Contain food
Protect food
Provide convenience
Preserve food
Inform consumers
What is spray drying
Is the removal of water under controlled conditions in a spray drier
What is vacuum Dehydration
Is the removal of water by heat in a vacuum
How does reducing water activity preserve food
Micro-organisms and enzymes require moisture for growth. if moisture is removed than there is less chances for this to happen
e.g spray drying, vacuum dehydration
What is Freeze drying
Process which the food is rapidly frozen, broken into smaller pieces and placed on shallow trays
What is binding water
Is a process where salt or sugar is added to the food to control the amount of water available
What do the principles of food preservation refer too
The control of factors that cause deterioration in food
Pasteurisation
The method of exposing foods to a temperature of usually more than 60 degrees. Organisms such as bacteria are destroyed with no significant change in the food product
Ultra heat treatment
Is a process to preserve milk. Milk is treated to 140degrees for 3-5 seconds to kill all heat-resistant bacteria. Milk and fruit juices are subjected to this treatment so they are shelf suitable
Ultra heat treatment
Is a process to preserve milk. Milk is treated to 140degrees for 3-5 seconds to kill all heat-resistant bacteria. Milk and fruit juices are subjected to this treatment so they are shelf suitable
Blanching
Is a process of immersing vegetables in boiling water to destroy enzyme activity and pathogenic micro-organisms
Quality management techniques
HACCP
occupational health and safety
What is quality assurance
Is the co-operation of an organisation to achieve quality control of products
Quality Assurance procedures
- Final product specifications
- Methods of measuring and assessing product quality
- Clear specifications in all food production areas
- Sampling and testing of the final product
5 Production Systems
- Large-scale production system
- Small scaled production system
- Manual production
- Automation processing
- Computerisation
Large-scale production system
Are used in large operations. They are based on production line to produces large volumes in short time
Small scaled production system
Are used on a domestic level and are less complex
Manual production
Involves the operator physically adding food components
Automation processing
Involves the use of machinery to handle and control processing from raw materials to the finished product. Automated systems have pre-set conditions
e.g sterilisation temperatures
Computerisation
Is used in automated systems through the use of sensors. Complex production schedules can be achieved due to the storage and transmittance of data
Freezing - preservation
Is the storage of foods between the temperatures of -15 degrees and -30 degrees. Freezing inactivates but does not destroy enzymes, and it changes water to ice so it is not available for microbial growth
Chilling - preservation
Is the storage of foods above freezing point and below 15 degrees. This process slows the growth and activity of enzymes and micro-organisms
Lowering of Temperature in Preservation
Is the second method of preservation.
Examples of this method are chilling and freezing
Raising of Temperature in Preservation
One of the food preservation methods
e.g canning/bottling, pasteurisation, ultra heat treatment and blanching
Canning/Bottling
Aims to heat food to a point where commercial sterility is achieved yet the food is still edible
The Two canning processes
Aseptic canning (foods are first heated and placed in sterile container and then closed)
Conventional canning (foods are placed in the container, sealed and then heated)
