How to Store Dry Food
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How to store dry food for 3 months or more using dry ice instead of vacuum sealing. Costs less than $2 per family in frozen CO2 (dry ice).
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Organic Dried Food
Organic Dried Food Store is launching an online marketplace to sell organic and natural products at wholesale prices with free delivery. It will partner with major distributors to access over 37,000 products without owning inventory or warehouses. The company plans very high growth to $100 million in revenue within 3 years by leveraging digital marketing to acquire customers cost-effectively. It will offer a convertible debenture for an upcoming crowdfunding campaign to fund operations and growth.
How to plan your Food Storage in 6 easy steps
Food storage workshop to learn how to plan your home food storage so your family will be prepared.
This is designed for use as a SlideCast Workshop. It also serves as a Powerpoint presentation if you download it. Finally, use it as a SlideShare presentation.
4th lecture Signs of spoilage in fresh and dry food
This document provides information on signs of spoilage in various foods including fish, meat, poultry, dairy, cereals, vegetables, fruits, and eggs. It describes changes in texture, color, smell, and appearance that indicate spoilage for each food type. The document also provides detailed instructions for testing eggs for freshness and spoilage by examining the shell, listening for sloshing, floating in water, smelling after cracking, and inspecting texture and color of yolk and white.
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1. Hazard Analysis Critical Control Point (HACCP) is a systematic preventative approach to food safety that identifies specific hazards and measures for their control to help ensure the safety of food.
2. It defines potential food safety hazards, identifies critical control points in the food production process where hazards can be controlled or eliminated, and establishes controls to monitor those points.
3. HACCP is supported by prerequisite programs including Good Manufacturing Practices that establish basic hygienic and sanitary conditions necessary for safe food production.
Food chemistry 1 (m.s.m)
The study of food composition and properties is known as food chemistry. Food contains nutrients that provide energy and support growth, while nutrients are components of food used by the body. Lipids are composed of glycerol and fatty acids, and can be saturated, unsaturated, or polyunsaturated. Carbohydrates have the formula (CH2O)n and include sugars, starches, and cellulose. Proteins are polymers of amino acids joined by peptide bonds.
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This document discusses stereochemistry in food, specifically enantiomers. It begins by defining chiral carbon atoms and how they give rise to two distinct spatial arrangements called enantiomers. While enantiomers are mirror images with identical physical and chemical properties, they differ in how they rotate polarized light. The document then covers three naming conventions - D,L notation used for sugars and amino acids; R,S system (CIP system); and differences in properties between enantiomeric forms like differing tastes, smells, and toxicity. Enantiomers found in nature are often pure forms produced through stereospecific biosynthesis, while synthetic equivalents are often racemic mixtures for easier production.
Flow of food
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
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HACCP is a system to identify and control potential food safety hazards. It involves identifying critical control points where hazards could occur, establishing procedures to eliminate hazards, and documenting compliance. The company has restructured all day-to-day procedures into a new Standard Operating Procedures book and log system according to HACCP principles to formalize their food safety process from receiving to disposal. Employees will now follow new and existing procedures outlined in the SOP book to control hazards identified on a flow chart at each stage of food production.
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