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No Thumbnail AvailableBook (stand-alone)Quality assurance for small-scale rural food industries 1995
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No results found.For the preface of this book the authors felt that the following article, written by a food technologist from an African country - who is clearly frustrated at the lack of quality assurance, would highlight the real situation in some food manufacturing enterprises and demonstrate the need for more attention to quality assurance. It is hoped that this small book will provide readers with the basic knowledge to start applying total quality assurance to their processes and so avoid the pitfalls described below. "In this article I would like to look at some of the companies I have visited in which basic hygiene rules are so flagrantly flouted. The employee is a prime determinant of final product quality; hence rules about washing hands before contacting foods, use of utensils to handle products, disposable gloves, clean clothes, and protected hair need to be applied regardless of the size of the operation. In practice what can be seen? An employee happily picking his nose while wa iting for the next can on the line to fill. Meanwhile a colleague is sweeping up a cloud of dust right in the middle of the production line. At the change of shift a casual worker rushes in and quickly changes into soiled overalls and goes to the production line. He shakes his (unwashed) hands with those around. Washed hands and gloves do not feature. Late in the shift the worker goes to a dark corner for a sleep while colleagues cover for him. Rules are being ignored whilst management complain about the cost of providing clean protective clothing daily. -
No Thumbnail AvailableBook (stand-alone)Fruit and vegetable processing 1995
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No results found.This bulletin offers practical information to persons interested in the processing of fruits and vegetables. It replaces AGS Bulletin No. 13 "Fruit Juice Processing", which was published in 1972. The new bulletin provides a much wider information base. The publication starts with describing the general properties of fruits and vegetables, their chemical composition and nutritional values. Following a presentation of the factors that affect the deterioration of fruits and vegetables, various me thods, traditional as well as modern for preservation of foods are presented. Auxiliary materials used in the preparation of fruit and vegetable products as well as adequate packaging materials are discussed. Two major chapters are dedicated to the specific preservation technologies used for fruits and vegetables. These chapters contain the description of the processes to be used, machinery, processing time, temperatures, etc. They will provide technical personnel with useful and helpful infor mation. -
Book (stand-alone)Manual for the preparation and sale of fruits and vegetables
From field to market
2004The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non- traditional and off-season fruits and vegetables. Producers with the necessary financial, management and technological skills are already meeting the new chal lenges; however, small farmers are increasingly being marginalized and will be facing unequal market conditions unless they are able to change their practices to meet the needs of a modern food marketing system. Regardless of the production system, the technological challenge is to increase returns through the rational use of available resources, reducing production costs and post-harvest losses, enhancing competitiveness and adding value to the final product. On the basis of these principles, t his manual analyses the techniques for reducing post-harvest losses and ensuring quality and food safety from harvest to consumption. The new concept of quality involves ensuring total quality for increasing competitiveness and providing produce that better satisfies the demands of food retailers and, ultimately, the consumers.
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