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Development of Raw Materials Specification in Food Industry: An overall idea to ensure food safety and its quality in food manufacturing company - Softcover
Synopsis
This study was conducted on processed/finished raw materials (five vegetables i.e. tomato, aubergine, mushroom, onion and pepper) in vegetable preparation section at Katsouris Fresh Food Ltd, Abbeydale road site, London where different type of vegetables are processed in different size and shape for delivery to high care/risk zone for making ready to eat meals and Indian snakes. This company had a generic suppliers’ raw vegetable specification but had no any final processed vegetables specification, especially above of those raw materials. But it’s a big issue for the company that they should have a final raw vegetables specification for better understanding about product defects and its tolerance, the size of the unit, the presence of extraneous vegetables matter, foreign bodies, shelf life of the finished materials, microbiological standards, packaging, nutritional information and above all entire raw vegetables processing to food processors as part of company’s raw material quality assurance system. There is a need to understand the importance how these problems can compromise the safety of final products during the each steps of processing to avoiding the abuses that may have h
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About the Author
Author completed the paper in 2011 for his academic research dissertation purpose at Katsouris Fresh Food Limited, UK. He completed his MSc from London South Bank University, UK on Food Safety and Control in 2011 and another MS and BSc on Horticulture and Agriculture from Sher-e-Bangla Agricultural University, Dhaka in 2007 & 2005 respectively.
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Development of Raw Materials Specification in Food Industry
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LAP Lambert Academic Publishing, 2012
ISBN 10: 3659150754
ISBN 13: 9783659150753
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This study was conducted on processed/finished raw materials (five vegetables i.e. tomato, aubergine, mushroom, onion and pepper) in vegetable preparation section at Katsouris Fresh Food Ltd, Abbeydale road site, London where different type of vegetables are processed in different size and shape for delivery to high care/risk zone for making ready to eat meals and Indian snakes. This company had a generic suppliers raw vegetable specification but had no any final processed vegetables specification, especially above of those raw materials. But it s a big issue for the company that they should have a final raw vegetables specification for better understanding about product defects and its tolerance, the size of the unit, the presence of extraneous vegetables matter, foreign bodies, shelf life of the finished materials, microbiological standards, packaging, nutritional information and above all entire raw vegetables processing to food processors as part of company s raw material quality assurance system. There is a need to understand the importance how these problems can compromise the safety of final products during the each steps of processing to avoiding the abuses that may have h 120 pp. Englisch. Seller Inventory # 9783659150753
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Development of Raw Materials Specification in Food Industry : An overall idea to ensure food safety and its quality in food manufacturing company
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3659150754
ISBN 13: 9783659150753
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This study was conducted on processed/finished raw materials (five vegetables i.e. tomato, aubergine, mushroom, onion and pepper) in vegetable preparation section at Katsouris Fresh Food Ltd, Abbeydale road site, London where different type of vegetables are processed in different size and shape for delivery to high care/risk zone for making ready to eat meals and Indian snakes. This company had a generic suppliers' raw vegetable specification but had no any final processed vegetables specification, especially above of those raw materials. But it's a big issue for the company that they should have a final raw vegetables specification for better understanding about product defects and its tolerance, the size of the unit, the presence of extraneous vegetables matter, foreign bodies, shelf life of the finished materials, microbiological standards, packaging, nutritional information and above all entire raw vegetables processing to food processors as part of company's raw material quality assurance system. Seller Inventory # 9783659150753
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Development of Raw Materials Specification in Food Industry
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3659150754
ISBN 13: 9783659150753
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Softcover
Seller: moluna, Greven, Germany
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Hossain Syed MoazzemAuthor completed the paper in 2011 for his academic research dissertation purpose at Katsouris Fresh Food Limited, UK. He completed his MSc from London South Bank University, UK on Food Safety and Control in 2011 . Seller Inventory # 5135170
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Development of Raw Materials Specification in Food Industry
Published by
LAP LAMBERT Academic Publishing Jun 2012, 2012
ISBN 10: 3659150754
ISBN 13: 9783659150753
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Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This study was conducted on processed/finished raw materials (five vegetables i.e. tomato, aubergine, mushroom, onion and pepper) in vegetable preparation section at Katsouris Fresh Food Ltd, Abbeydale road site, London where different type of vegetables are processed in different size and shape for delivery to high care/risk zone for making ready to eat meals and Indian snakes. This company had a generic suppliers' raw vegetable specification but had no any final processed vegetables specification, especially above of those raw materials. But it's a big issue for the company that they should have a final raw vegetables specification for better understanding about product defects and its tolerance, the size of the unit, the presence of extraneous vegetables matter, foreign bodies, shelf life of the finished materials, microbiological standards, packaging, nutritional information and above all entire raw vegetables processing to food processors as part of company's raw material quality assurance system.OmniScriptum SRL, Str. Armeneasca 28/1, office 1, 2012 Chisinau 120 pp. Englisch. Seller Inventory # 9783659150753