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Food Manufacture - Coggle Diagram

- - - - Sieving
      - Centrifuging
      - Sedimentation
    - - Conduction - frying
      - Convection - boiling
      - Radiation
      - HTST
      - UHT
      - Pasteurization
    - - Blast chillers
    - - Carbinet drying - sauna
      - Tunnel drying - conveyor belt
      - Sun drying
      - Spray drying - makes powder
  - - - assess hazards
      - identify CCP
      - set standards for CCP
      - monitor CCP
      - procedures if standards aren't met
      - keep record of all production (in case of recall)
      - assess system (update regularly)
      - Federal law
    - - Instruct/train employees about safety
      - Provide safe equipment
      - Provide a safe environment according to the OHS Act of 2000
        
        First aid kits, lighting, ventilation, bathrooms etc.
      - Employees must wear PPE, use equipment as intended and notify of accidents
- - - - Moisture crystal sachets
    - - Gas that maximizes shelf life (carbon dioxide and nitrogen)
      - Or packaging allows oxygen in and carbon dioxide out (rare)
    - - Cooked food, chilled, vacuum sealed, can be cooked in packaging
- - - - Aseptic canning - heat the food to be sterile then seal in container
      - Conventional canning - put food in container then heat to sterilize
    - - put veggies in boiling water then immediately cool to stop enzymes
    - - Kills most organisms without changing taste
    - - 140 degrees, 3-5 seconds
    - - Uses alcohol or acids to stop microorganisms
    - - Slows microorganism growth
    - - Kills some microorganisms, others are dormant (cannot spread)
    - - Decreases water in product (e.g. evaporation) as bacteria cannot spread without water
    - - Dehydrate, expensive (coffee, soup)