Classification Of Foods Sai Nat Suku Mur

•Canned foods •Dehydrated foods •Perishable foods •Pasteurized foods •Semi cooked foods

• Details of purpose • Ingredients • Measurements • Quality quantity and cost.

The main factors that influence the design of commercial food products are •Customer requirements •Recipe modification •Food hygiene legislation •Product life expectancy •Manufacturing constraints.

•Preferences of the customer – this deals with tastes and ingredients •Function and purpose – what it is, what we want the product to do •Aesthetics – this deals with the appearance and attractiveness of the product •Quality – this is the fitness for purpose of the product. It often links to costs, •ingredients and manufacturing method •Cost – this is often links to quality, ingredients and manufacturing method

Important considerations include: •Taste •Texture •Additives •Product life expectancy.

•Maintain standards of safe hygiene practices when manufacturing food products •Prevent the use and sale of contaminated food •Prevent food poisoning.

•Quality of materials and ingredients used •Methods of preservation, including additives •Use of packaging •Storage and temperature control •Methods of distribution and point of sale •Labeling.

•Product life expectancy •Degree to which ingredients are perishable •Methods of preservation, including packaging •Costs, eg choice of ingredients and making the best use of materials to avoid waste •Availability of ingredients, eg seasonal fruits •Scale of production •Distribution and point of sale display.

•Form a part of a mixture •Required for any type of food •Must be mentioned in the label •Must stick on to top international quality requirements •Must be commercially viable

•Shape •Size •Hydrogen ion concentration •Moisture content •Other contents (fat, carbohydrates) •Number and mount of food additives added

•Adds to the aesthetic property of the food product •Determines the type and the cost of the package •Has sensory effectiveness •Adds to the commercial success of the product

•An important criteria determining the shelf life if the product, is referred to as pH •Low pH- acidic, high pH-basic, neutral pH-7.0 •Effective pH control would reap germicidal results •Determines the taste and hence the acceptability of the product commercially

•The most important factor determining the shelf life of the product •Determined the crucial ‘water activity’ property of the product •More moisture- increased probability of survival of microbes, hence moisture content must be controlled •Best case-dehydrated foods not easily spoiled •Worst case- fresh, unprocessed fruits

•Denotes the major contents of foods like fats and carbohydrates •Are the substrates (carbohydrates) that are used by microbes •Denotes the energy value of foods

•Food additives- substances that increase the flavor of foods and prevent them from microbial action •Emulsifiers, sweeteners, preservatives, etc are common food additives •Their use must be approved by FDA, and must be added within the prescribed quantities. •Are given specific numbers for use in foods

•Commercial aspects of the food •Quality of the food must by given with reference to an internationally accepted standard e.g. ISO •The quantity per pack must be taken into consideration •Cost- the most important commercial aspect. If the food product fails to fit into the budget of a common man, then our product specification and design would be a very good case of ‘operation success, but patient dead’

APPLE - DICED 1. Product Description Diced into the following sizes: 6mm x 6mm x 6mm Fine Diced 10mm x 10mm x 6mm Medium Diced 12mm x 12mm x 12mm Chunky Diced Other sizes by negotiation Product of Australia 2. Physical Specifications Size preferred medium-large. Diameter 8cm - 10cm. Flesh must be crisp, sound and white. Fruit must be mature. Acceptable imperfections are: Shape Skin texture Skin colour 3. Preservation Aids Used in Manufacture Product Purpose UN Number metabisulphite solution Vegetable sanitisation no greater concentration than .025%

4. Microbiological Standard Total Plate Count <1,000,000/gm E. Coli < 5/gm Coliform < 100/gm Listeria Zero in 25gm 5. Storage Requirements/Shelf Life Ideal storage temperature is between 0°C®5°C this will have a shelf life of up to 6 days. Storage over 7°C is not recommended. 6. Packaging Standard- 5kg & 10kg Poly Bags Non Standard- As negotiated between the Production Manager and the client.

7. Labelling/Identification Customer product will be labelled and or identified with the following information unless otherwise specified by the individual customer. Customer Name Product Date Packed Use by or Best Before Date Weight Address of Barker Boys Recommended Storage Temperature (for maximum life) Product of Australia This product contains preservative 223 8. Delivery Temperature Refrigerated Transport Standard Adelaide metro area between 4.00am-8.30am times to be arranged at the commencement of ordering. Non Standard As negotiated between Barker Boy Processing and the client.

9. Customer Specification As negotiated between Barker Boy Processing and the client. 10. Consumer Group General population or as indicated by customer specification. 11. Intended Use Product may be “cooked” or “uncooked”.

•WIKIPEDIA