Food Processing Standard 19 0 Describe Food Safety

Food Processing Standard: 19. 0 Describe Food Safety and Processing Practices Measurement Criteria: 19. 2 Describe foodprocessing practices

What is food processing? • Techniques used to slow deterioration and allow people to enjoy foods in a variety of forms around the year and around the globe. • Food processing turns raw agricultural product into attractive and consumable food.

What is the importance of food processing to human health? • increases variety • increases convenience • improves quality of food

What are five food-processing methods? • Fermentation - Production of CO 2 through anaerobic respiration, also produces lactic acid alcohol in the process. • Canning - Sterilize food by getting it to a temperature of 212 -250 F, then putting it into airtight containers • Dehydration - Lowers moisture content to inhibit growth of microorganisms • Irradiation - Uses gamma rays to kill insects, bacteria, fungi, etc. in food products. • Blanching - Briefly scald food to inactivate enzymes that cause undesirable changes.

Method- Fermentation • Advantages – Improves taste – Adds value to crops, such as cucumber • Disadvantages – Rather lengthy process in comparison to other food processing techniques.

Method- Canning • Advantages – Increases shelf life – 2 years is considered normal shelf life • Disadvantages – Weight of product – Requires specially treated metal cans or appropriate glass jars.

Method-Dehydration • Advantages – Increases shelf life up to 2 years – Lighter weight – Lower volume • Disadvantages – Changes taste and texture of food – Typically requires preparation to reconstitute food.

Method-Irradiation • Advantage – Gamma rays pass through without heating or changing it, therefore no heat sensitive nutrients are lost in the process • Disadvantages – High cost – Perception of irradiation

Method-Blanching • Advantage – Improves taste – Increases availability of out of season foods • Disadvantage – Storage limits • Fruits & veggies 1 year • Meat 3 -6 months • Freezing temperatures required for storage