One of the most essential factors to be maintained in a food industry is hygiene. At Mega foods the following measures are followed:-
1)On entering the production area one must disinfect their hands using a sanitizer and the workers should wash their legs.
2)People who are associated with preparing the food products should not wear footwear.
3)All workers are to wear lab coats and also cover their head with a head cap to prevent hair from falling into anything.
4)All machines should be washed and cleaned before use.
Puree/ pulp preparation for jams and sauces Ok Receipt of fruits/vegetables Incoming inspection Storage Send back to supplier 100% segregation fruit?/vegetables washing Fruit cutting/preparation Processing Cleaned cans Pulp storage in cans A
Not Ok Not Ok A LAB analysis, menu generation and issue of RM as batch card Transfer ingredients to kettle, Process and finish product Lab inspection Move to reprocess area Transfer to SS vessel scrap Fitting operation Seating Labeling Packing, storage and dispatch LAB inspection Stored for reprocess B C D E
All jams are prepared in similar manner with slight variations. Tested pulp( brix test and acidity) is added to kettle and boiled Addition of sugar and pectin with continuous stirring and boiling Addition of citric acid LAB test for final standards and end test Addition of coloring agents and flavoring agents. Sent for filling and packing
Tested pulp (brix test and acidity) Is added to kettle and boiled. Sorbitol+ diet+ pectin+ calcium chloride+ aspartame Addition of citric acid LAB test for final standards and end test Addition of coloring agent and flavoring agent. Sent for filling and packing. DIET FRUIT JAM
Orange juice (Unpeeled orange is cut into four pieces and boiled in water and as soon as the juice oozes into the water, extract is filtered), sodium benzoate, citric acid, sugar, pectin, coloring and flavoring agent
MANUFACTURE OF ORANGE MARMALADE
tested for acidity and Brix
Orange juice+ sodium benzoate Add sugar and pectin Add citric acid Add coloring and flavoring agent Sent for filling and packing
Tomato puree (cooked without water and passed through a pulpier), sugar, salt, sodium benzoate, sodium saccharine, red chilly powder, turmeric powder, cinnamon oil, clove oil, gum and water
Manufacture of tomato puree
tested for acidity ,brix and salt boiled tomato puree+ sodium benzoate+ Red chilly pdr + turmeric pdr + 1 part of sugar Add sugar &gum With continuous stirring Put in colloid mill Add acetic acid, corn flour, Cinnamon oil, clove oil Sent for filling And packing
Tomato puree (cooked without water and passed through a pulpier), sugar, salt, sodium benzoate, ginger-garlic paste, onion, red chilly powder, ginger oil, cinnamon oil, corn flour, gum and water.
Manufacture of tomato ketchup
passed through colloid mill Tomato puree+ ginger garlic paste+ sodium benzoate+ Onion+ red chilly pdr Heating followed by addition Of corn flour Add cinnamon oil, sugar, Ginger oil Sent for filling and packing
Soya extract (Soya beans are cleaned, socked and cooked under pressure till they become soft. It is then crushed and it is sprayed in tray. It is inoculated with species of mould-Aspergillus Niger and incubated in a sterile room at 37 degree Celsius for 76-96 hours and left for 6 months for fermentation) salt, gum, water, jaggery, caramel, color mix, ginger-garlic paste, sodium benzoate and corn flour.
Manufacture of Soya sauce
Soya extract+ jaggery sol+ salt+ caramel+ MSG+ Sodium benzoate Boiled and checked For brix Sent for filling And packing