Proper sanitation procedures are essential to the management of food safety for business operators. It can result in loss of customers, poor employee morale, (poor quality control) or poor food quality. This program highlights some of the issues related to cleaning and sanitation in the food industry and how to ensure proper procedures are followed allowing successful management of food safety.
Subjects: Food Technology
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New Foods: Changes and Advances in Technologies
The development of new food products occurs all of the time. Food products are developed as a result of consumer demand and industry economics. Changes and advances in technology allows for the development of new food products that contain health benefits or allows for new food products that have never before been seen on the market. New food materials such as micro encapsulation, gene technology and the emergence of novel and functional foods, along with the development of packaging made from food products makes our food supply and the food industry a continually changing landscape.
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Preparing Sandwiches, Appetizers and Salads
This program demonstrates the performance outcomes, skills and knowledge required to prepare and present appetizers, sandwiches and salads in a commercial kitchen or catering operation. Appetizers are foods that normally precede a meal, or may be served as an accompaniment to drinks. They include a range of hot and cold dishes which can be either classical or modern, and vary in ethnic and cultural origins. Salads may be vegetable or fruit-based, and may also include classical or modern and varying ethnic and cultural types. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread. Preparation, presentation and storage potential of sandwiches will depend on bread types and fillings.
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Using Microbes in Food
Micro-organisms affect everyone. Some are helpful, while others are harmful. This program explors pathogenic micro-organisms that can cause diseases like sore throats, influenza, tuberculosis and HIV. Decomposer micro-organisms decay rotting plant and animal matter, returning important nutrients back into the soil. Microorganisms are also being used in the fuel industry to develop new non-petroleum based products. Food spoilage micro-organisms such as mould can ruin stored food. Other bacteria and yeasts are vital to the production of food and drinks like yoghurt and bread, along with beer and wine. Within this program we will examine where they come from and some examples of positive uses relating to many foods we eat.
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Industrial Ingredients
This informative program details industrial ingredients that are not used in domestic cooking and the functional roles they play in the context of meeting consumer requirements and the demands of mass processing. This program examines food additives and the laws that govern their use, health-promoting ingredients, processing aids and current trends and issues within the food industry. Sustainability is discussed, whilst key terminology is defined, including: ‘Smart’, ‘Novel’ and ‘Nutraceutical’. This is a fascinating look at mass food production and what governs this growing industry in a straightforward format that allows viewers to glimpse into some of the world’s biggest production companies.
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Sensory Analysis and Testing Techniques
Sensory analysis and testing is a vital part of creating a successful food product. But what is actually involved in it? Filmed within a school and with input from a senior food technology examiner, this program shows how to select and use appropriate sensory analysis techniques during various stages of the design process. It shows how to set up fair and effective tests and specifies how to record results in a way which can be easily analyzed, encouraging students to create a detailed solution which meets the design specification and the needs of their target market.
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Sustainable Food Product Design
Sustainable product design is the major focus of food producers across the world, as we head towards the limit of the amount of food we can produce with no slowing of our population. In this program we get to meet the producers who are dedicated to providing the best for consumers and the environment both now and in the future. This film takes students on a journey looking at each stage of the design process, identifying some of the key elements that have to be considered when looking at sustainable product design. The program also features examples of completed controlled assessment projects which demonstrate an understanding of a number of sustainability issues.
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Don’t Panic! A recipe for success in times of stress.
Panics come in many shapes and sizes. Their common denominator is that they are never helpful. Whether in your work or personal life, to panic is to lose perspective and succumb to fear. This often leads to poor decisions, lost focus, paralysis and a bad outcome. Don’t Panic! was created to help people within organizations handle stressful situations in a way that is positive and productive. We present 5 key elements of a constructive response to circumstances that might intimidate or frighten us. Designed to be used in a work or academic environment, the principles of this program can also be applied in our personal lives. In this entertaining and thoughtful video cooking serves as a metaphor for working through a challenge together, as nine fascinating people who have successfully navigated stressful situations at work come together to cook a meal. After the flames die down, the participants enjoy the meal they’ve created and share what they’ve learned from their dialogue.
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Does It Matter How Our Food is Produced?
Programme one in this UK-produced series asks why farming has changed over the past 100 years, looking at the impact of WWII, the introduction of the EU common agricultural policy and, more recently, the single payment scheme. Animal and crop farming are both considered, and conventional farming methods are contrasted with organic businesses. Environmental concerns are reflected upon throughout as farmers, a nutritionalist, a professor of veterinary science and celebrity chefs Chris and James Tanner offer answers to the question – does it matter how our food is produced?
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Local or Imported Food
This program looks at where our food originates, examining what we can grow in the UK and when. The issue of ‘food miles’ is debated in terms of how it affects the planet, impacting on our food carbon footprint and influencing consumer decision-making. The emerging need for ‘food security’ is analyzed in the wake of increasing costs and depleting supplies, and interviews are given by a range of people involved in growing and consuming food, and making decisions about where our food comes from.