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FOOD PROCESSING

1 FOOD PROCESSING Food PROCESSING is the conversion of agricultural product to substances which have particular textural, sensory and nutritional properties using commercially feasible methods. PRIMARY PROCESSING Primary PROCESSING is the conversion of raw materials to food commodities. Milling is an example of primary PROCESSING . SECONDARY PROCESSING Secondary PROCESSING is the conversion of ingredients into edible products - this involves combining foods in a particular way to change properties. baking cakes is an example of secondary PROCESSING . A considerable variety of products can be made using similar basic ingredients to make bread we need flour, water and salt.

Baking cakes is an example of secondary processing. ... the combined talents of many specialists to make it successful. ... Full-scale production …is a small version of the equipment used in manufacture. 5. Primary processing …is the conversion of raw materials (crops) to food

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(COOKING METHODS) e) Steaming f) Baking g) Roasting h) …

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f) Continual basting with meat juices adds to a distinctive flavour 7.4 Disadvantages a) Requires regular attention b) Expensive energy 7.5 Examples of foods which might be cooked by roasting: - meat (lamb, beef, pork, veal) - poultry and game (duck, chicken, pheasant) - vegetables (potatoes, parsnips) 8. Pot roasting

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HACCP SYSTEM Hazard Analysis and Critical Control Point

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HACCP (Hazard Analysis and Critical Control Point) is a systematic preventive approach to the identification, evaluation, and control of food safety hazards (physical, chemical and biological hazards), so that key actions, known as CCP (Critical Control Points) can be taken

  Critical, Analysis, Control, Points, Hazards, Hazard analysis and critical control points, Critical control

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