INTRODUTION TO FOOD PRESEVATION

1. Chapter One
Introduction

2. Why Process Food?
 Processing of our foods makes them stable for around the year consumption.
 Food processing, also, makes our food convenient, safe, economical, nutritious, and
inexpensive.
 Processing of our foods prevents spoilage and eliminates waste.
 Processing of our food provides variety, year around supplies, maintenance of high
and uniform quality, and foods that are good for us.
 Processed foods are highly acceptable by all levels of society.
 Further, the processed foods industries makes significant contribution to the economy
through jobs, new businesses and, of course, adding much value to the original raw
products..
 Food processing is only a developing industry and it is usually a "feast or famine"
situation.
 The food industries constantly seeks young men and women that know the profession
of food processing, science, and technology.
 The industry needs these bright young minds and their many contributions.

3. Food Processing (Who Process?)
The food industry is a process of that involve "...the whole food industry – from farming
and food production, packaging and distribution, to retail and catering”.
Food systems links makers of farm equipment and chemicals as well as firms that provide
services to agribusinesses, such as providers of transportation and financial services.
The Food Industry system also includes the food marketing industries that link farms to
consumers, and which include food and fiber processors, wholesalers, retailers, and
foodservice establishments.
The term food industries covers a series of industrial activities directed at the processing,
conversion, preparation, preservation and packaging of foodstuffs.
The food industry today has become highly diversified, with manufacturing ranging from
small, traditional, family-run activities that are highly labor intensive, to large, capital-
intensive and highly mechanized industrial processes.
Many food industries depend almost entirely on local agriculture productions.

4. Food Processing
The food industry is the most important industry in the world.
Without food, man could not survive, hence, very critical.
The food industry is a low margin industry, but the work is steady and most
necessary.
The food industry requires knowledge of microorganisms and general
sanitation practices for most employees.
It is an industry that is changing and improving in the training and education
of all personnel.
College educated people will be more common within the industry due to
computers, technology, and greatly expanded sciences and engineering know
how.

5. Food Processing
The food industry is a complex, global collective of diverse businesses that supplies most of the
food consumed by the world's population.
Food Industry includes:
 Agriculture raising of crops and livestock, and seafood
 Manufacturing: agrichemicals, agricultural construction, farm machineries and supplies, seed,
etc.
 Food Processing: preparation of fresh products for market, and manufacture of prepared food
products
 Marketing: promotion of generic products (e.g., milk board), new products, advertising,
marketing campaigns, packaging, public relations, etc.,
 Wholesale and food distribution: logistics, transportation, warehousing,
 Food service (which includes catering),
 Grocery, farmers’ markets, public markets and other retailing
 Regulation: local, regional, national, and international rules and regulations for food production
and sale, including food quality, food security, food safety, marketing/advertising, and industry
lobbying activities,
 Education: academic, consultancy, vocational,
 Research and development: food technology,
 Financial services: credit, insurance.

6. Food Processing
Meat and Meat Products Processing
Fish and Fish Products Processing
Dairy Products Processing
Fruit and Vegetable Products
Cereals and Cereal Products
Fruit Juices and Soft Drinks
Alcoholic Beverages
Fats and Fatty Foods
Hot Beverages
Sugar and Chocolate Confectionery
Snack Foods and Breakfast Cereals
Composite Foods and Ready Meals
Miscellaneous Food Ingredients
Miscellaneous Food Ingredients
Food Packaging
Food Factory Design and Operations
Quality Assurance and Control Operations
Food Issues

7. Food Processing
The food industry:

8. Food Processing
The food industry locations:
The following are my suggestions:
Community or municipality acceptance,
Available raw materials including ingredients, packages, etc,
WEWEL, (Water supply, Energy, Waste disposal, Environment, and supply of
Labor),
Transportation,
Marketing area,
Available Technology,
Business Climate including available Money

10. Food Processing
Raw Material:
A food plant is generally in business to preserve food that may
be very perishable or to add value to other raw materials, secondary products.
Food plants are generally located at the source of the raw materials.
Some products like grains, potatoes and other root crops can be stored and/or
shipped long distances as needed (Just in Time (JIT))and be very highly acceptable to
the end use manufacturer.
Packaging materials and other ingredients are essential raw materials for any
processing or food preservation facility.
They must be available at reasonable prices and they must be available as needed.

11. Food Packaging

12. Technology
•Quality Assurance
 Quality Assurance has shifted from the laboratory to the production floor.
 The production worker after proper and adequate training is now fully in
control of the process.
 This has taken years of training and sophistication of the individual unit
operation.
 Management has removed a layer of supervision and empowered the
individual worker and management holds the individual worker or his team
accountable through the use of statistical data.
 In other words the operator of each unit operation keeps score and they
always know if they and/or their team is winning.
•Food Plant Sanitation and Safety
•Hazard Analysis Critical Control Point (HACCP)

13. Food quality factors and food safety issues
Hazard Analysis Critical Control Point (HACCP)
•Modern sanitation programs include the identification of the potential hazards and
the establishment of critical control points followed by verification procedures that
assure everything is as it is supposed to be.
•HACCP (Hazard Analysis Critical Control Point)is the name of this effort and it is a
blessing in disguise for many firms that lacked proper control of potential hazards.
•Hazard analysis has been defined as the identification of sensitive ingredients, critical
process points, and relevant human factors as they affect product safety.
•Critical control points are those process determiners where loss of control would
result in an unacceptable product safety risk.
•HACCP is a systematic approach to be used in food production as a means of food
safety from harvest to consumption.

14. •Hazard Analysis Critical Control Point (HACCP)
•There are 5 preliminary steps to developing a HACCP program and 7 steps that
correspond with the 7 principles of HACCP.
•The 5 preliminary steps include:
1. Endorsement and support by management;
2. Selection of a HACCP coordinator to manage the program;
3. Development of a HACCP team (Plant Engineer, Production Manager, Sanitation
Manager, Quality Assurance Manager, and Food Microbiologist or Technologist);
4. Identification of each product (formulation and ingredients, how it is processed
and distributed, and potential abuse, if any, by the consumer(s); and
5. Process Flow diagram.
Food quality factors and food safety issues

15. •The 7 Principles include:
1. Principle 1,the conduction of a Hazard Analysis. This is basically an observation of the existing process
line, employee practices and how the product is handled. Of course, this is done for every product.
2. Principle 2 is the identification of the Critical Control Points (CCP), that is, the steps in the process at
which preventive measures can be applied to prevent, eliminate or reduce the potential hazard(s).
3. Principle 3 is the actual establishment of the Critical Limits (CL)for each Critical Control Point(s). These
CL's are expressed by numbers, that is, time, temperature, pH, etc.
4. Principle 4 is the establishment of Monitoring Procedures, that is, a planned sequence of observations or
measurements to assess whether a CCP is under control and to produce an accurate record for future
use in the verification step.
5. Principle 5 is the establishment of corrective actions for those times when monitoring indicates a failure
to comply with the critical limits. Corrective actions require the determination of non-compliance, the
cause(s)of non-compliance, correction of the cause to be certain that it is back under control, and the
records to prove that the corrective action was adopted.
6. Principle 6: Establish verification procedures
7. Principle 7: Establish record-keeping and documentation procedures.
8.
Food quality factors and food safety issues

19. Assignment as a term Paper
Study the trends of Ethiopian Food Industry Emergence and the way forward.
Identify the gap!