storage conditions and distribution systems at various stages of food manufacture

Question 1

What is storage

Answer 1

Involves storing raw materials, mixed ingredients or final manufactured items in a specific location untill they are required

Question 2

Types of storage conditions - CJDHD

Answer 2

Hoppers and vats - perishable and non perishable raw ingredients (kept in cold storage)

Delay stage - the holding of a product prior to canning or dough needing to be rised before baked into bread

JIT (just in it time) - where products spend a minimal ammount of time in storage before being distributed (stored in warehouse on site)

cold storage - for perishaple foods at 0-4 degrees = refrigerated, frozen = below -18

Dry storage - must be well ventilated, have controlled humidity levels and temprature should not exceed 24 degrees

Question 3

methods of storage for apples

Answer 3

cold storage - used to store fruit for short periods of time once it has been picked

controlled atmosphere storage - adjusts the oxygen and carbon dioxide levels in the room to slow down the ripening process + uses the same temp as cold storage

Question 4

What is distribution

Answer 4

the process of sending out the final manufactured food product through trucks, rail ships and aircraft

Question 5

Where may the distribution of food products be sent to - WRC

Answer 5

WRC “why read comics”

Whole salers - businesses that on sell the food products to other businesses often in large quantities

retailers - these include supermarkets, grocers or food service businesses

consumers - particularly small scale businesses that need their products directly to the consumer (local cupcake maker)