following in a food preparation area? a. a staff room b. hand washing facilities c. colour-coded overalls d. clothes lockers 5. Discolouration of food and an unpleasant smell are usually associated with; a. toxins b. pathogenic bacteria c. spores d. spoilage bacteria 6. Which of the following is a result of good hygiene standards? a. Food poisoning outbreaks b. More food preservatives c. Food that is safe to eat d. Tastier and more nutritious food 7. What attracts mice to food premises? a. food and
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FOOD PRESERVATION 1.0 Definition Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality‚ edibility or nutritional value) and thus allow for longer storage. Preservation usually involves preventing the growth of bacteria‚ yeasts‚ fungi‚ and other micro-organisms (although some methods work by introducing benign bacteria‚ or fungi to the food)‚ as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include
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In agriculture and gardening‚ hybrid seed is seed produced by cross-pollinated plants. In hybrid seed production‚ the crosses are specific and controlled. The advantage of growing hybrid seed compared to inbred lines comes from heterosis. To produce hybrid seed‚ elite inbred varieties are crossed with well-documented and consistent phenotypes (such as yield) and the resulting hybrid seed is collected. Another factor that is important in hybrid seed production is the combining ability of the parent
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problem solving methods the proceeding generations can lead a simpler life without the worry. This applies greatly to the invention of the refrigerator. For decades people have been practicing inconvenient refrigeration techniques to prevent food spoilage but in 1834 Jacob Perkins built the first practical refrigerating machine through the ideas he encountered from other people. He modified the findings of Oliver Evans’s invention‚ the vapor-compression refrigeration and then built his idea of the
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dried foods such as corn‚ apple slices‚ currants‚ grapes‚ and meat. Compared with other methods‚ drying is quite simple. In fact‚ you may already have most of the equipment on hand. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow. Drying will never replace canning and freezing because these methods do a better job of retaining the taste‚ appearance‚ and nutritive value of fresh food. But drying is an excellent way to preserve foods that can add variety
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likely to maintain a smooth and even workflow through the day. Topic 2: Food Hygiene and hygiene procedures Food poisoning: A concerned with food being contaminate (致汙染) by harmful microorganisms that are described as pathogenic (引起疾病的). Food spoilage: A concerned with good that has deteriorated
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more than you can use no longer violates the spoilage rule. One can collect all the apples from an apple tree‚ as in the example used above‚ but instead of letting the unused apples spoil‚ one can exchange them for coins which do not spoil. This way‚ the man who claimed the apples did not violate the spoilage rule because he used the apples by selling them for coins. However‚ the creation of money has made it hard to tell if one is violating the spoilage rule since currency does not spoil. Private
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inconsistencies that can be verified timely. Recommendations The implementation of industry specific accounting software at Kudler Fine Foods was recommended that would track inventory needs more efficiently as the company was experiencing excessive spoilage of perishable inventory which was the streamline to profitability. The new system managed inventory by automation‚ POS‚ and accounts payable/receivable functionalities thus saving money and assisted with better forecasting methods of inventory maintenance
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By: Arjun Bhandari Ways of preserving half drunk wine As a wine importer‚ educator and wine writer‚ I get asked time and again- “how long can I keep undrunk bottle of wine once it is opened?” and “what is best method for preserving half drunk wine?” Each and every time I have answered the questions to questionnaires‚ today I felt like writing about the ways of preserving half drunk wine that can remain fresh and drinkable for several days after opening the bottle. We often completely drink
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MERU UNIVERSITY OF TECHNOLOGY BACHELOR OF PURCHASING AND SUPPLIES MANAGEMENT SCHOOL OF BUSINESS AND ECONOMICS ASSIGNMENT ONE JEFF KENNETH KAMAU SPSM-594-0201/2013 Describe material requirement planning and how it affects inventory management of capital goods INTRODUCTION Material requirement planning is a product- oriented computerized technique aimed at minimizing inventory and maintaining delivery schedules.
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