Notes On Unit 2 – Food Manufacture

Resource Description

Unit 2 – Food Manufacture

• Production and processing of food

• Quality and quantity control in the selection of raw materials for food processing  

Raw materials

• Raw material = any product used in the manufacture of another processed good.  
• Raw materials used in food processing include:

• Product ingredients (e.g. fruit n veg)
• Processing materials (e.g. steam, water)
• Food additives (e.g. emulsifiers, starches, colors, flavors)
• Packaging materials (e.g. cans, bottles, fiberboard containers.) 

• Most raw materials have undergone some form of processing before being delivered in bulk to the factory e.g. flour, sugar, salt, meat, margarine, eggs

Quality control of raw materials 

• Raw materials supplied must be:

• Free of contaminants
• Meet the criteria for specific characteristics required by manufacturer (e.g. size, colour, moisture level, presence of nutritional factor)

• Research undertaken when choosing suppliers to ensure correct quality, quantity and type of raw materials. 
• Production run = process of taking raw materials & making them into finished product within a certain time period.
• Contaminated material can mean spoilage and rejection of a complete production run.
• Raw materials are returned to supplier if they do not meet stated specifications 

• e.g. dried fruit must be free of sticks, stones and other foreign matter or it will be rejected. Inferior raw materials will give an inferior end product and damage company image