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Industry methods

Year 11 HACCP and Production methods (batch, one off and continuous)

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Industry methods

  1. 1. www.slideshare.net/harrietcarpenter Please visit and use this to revise from. I have posted useful documents to help you revise
  2. 2. Understand the term HACCP and identify ways that this can be applied Begin to understand different types of production
  3. 3. <ul><li>Hazard Analysis Critical Control Point </li></ul>
  4. 4. HACCP <ul><li>HACCP is a food safety system to identify specific hazards and risks associated with food production and to put in place ways to eliminate or reduce these hazards / risks. </li></ul><ul><li>HACCP identifies control points and critical control points (CCP) in the making of a food product and works out ways to eliminate or reduce the problems </li></ul><ul><li>HACCP helps lay down the foundations for safe food products since it sets up a quality assurance programme . (This means quality is guaranteed) </li></ul>
  5. 5. HACCP looks at the entire process to eliminate and reduce risks at crucial/critical moments where the food could become dangerous.
  6. 6. Watch the video and consider the questions: What are the 3 types of hazard? What is a hygiene policy? What is meant by cross contamination? What are the 7 processes of HACCP? How is each stage carried out? What is the importance of HACCP in the food industry?
  7. 7. One off production <ul><li>Job/craft production is the creation and production </li></ul><ul><li>of one product. The product is a one off product </li></ul><ul><li>and normally takes a lot of skill and requires time </li></ul><ul><li>and effort to be spent on it. It is normally an </li></ul><ul><li>expensive item , like a wedding cake. </li></ul><ul><li>  </li></ul>
  8. 8. Batch production <ul><li>This production system is used when small </li></ul><ul><li>numbers of identical or similar products are </li></ul><ul><li>made. For example a small bakery may make </li></ul><ul><li>small batches of baked goods each day like </li></ul><ul><li>cakes, breads and biscuits. Batch production is </li></ul><ul><li>quite flexible , different flavourings can be </li></ul><ul><li>added without having to alter too much </li></ul><ul><li>machinery. Small orders can also be made which </li></ul><ul><li>gives variety . Only a small number of workers </li></ul><ul><li>are required. </li></ul>
  9. 9. Mass Production <ul><li>Mass production is used when large numbers of one product are manufactured. </li></ul><ul><li>The products are made on an assembly line , with the workers carrying out the same small job over and over again . </li></ul><ul><li>Products are made precisely and quickly . Machinery can also be used to help speed up the process. The initial set up cost of an assembly line is expensive. Workers carry out boring and repetitive tasks. If the machinery breaks down it can be costly. </li></ul>
  10. 10. Quality Control <ul><li>Quality assurance (QA) guarantees that food meets a clear, consistent set of standards. At key stages in production there should be quality control checks so manufacturers are alerted to any problems. The results of these checks are recorded. Checks can be done by hand or by computer. </li></ul><ul><li>Quality control checks will normally include: </li></ul><ul><li>weight checks </li></ul><ul><li>visual checks </li></ul><ul><li>temperature checks </li></ul><ul><li>pH checks to make sure the food has the correct acidity/alkalinity </li></ul><ul><li>microbiological checks to make sure bacteria are not at harmful levels </li></ul><ul><li>chemical checks to guard against chemical contamination </li></ul><ul><li>metal checks to guard against contamination by metals (usually at the packing stage, using a metal detector) </li></ul><ul><li>organoleptic checks to check flavour, texture and aroma by sampling the food product </li></ul>BBC - GCSE Bitesize : Quality control
  11. 11. <ul><li>HUMAN LINK GAME </li></ul>
  12. 12. Last week… <ul><li>Looked at quality assurance (QA’s) that carry out checks on products to ensure they are fit for purpose. </li></ul><ul><li>Product analysis </li></ul><ul><li>Determine the suitability of a product for an intended market </li></ul><ul><li>Understand the choice of ingredients and components in a range of products </li></ul><ul><li>Understand the processes used to make products </li></ul>
  13. 13. Analysing products <ul><li>Analysing a product involves asking the following three questions: </li></ul><ul><li>is it fit for purpose? </li></ul><ul><li>does it meet the needs of the target market? </li></ul><ul><li>how well is it designed and made? </li></ul><ul><li>This then leads into… </li></ul><ul><li>the product's design specification. </li></ul><ul><li>the product's target market. What are their needs? </li></ul><ul><li>the product's performance - i.e., how suitable it is for its end-use. </li></ul><ul><li>the quality of the ingredients and manufacture. For example, how adequate is the finish, is it all contained with the shell? </li></ul><ul><li>the product's aesthetic appeal? </li></ul><ul><li>the product's price. Does it give value for money? </li></ul><ul><li>any safety or moral issues there might be. Does the product conform to safety regulations? What is its impact on the environment? Packaging? Symbols? </li></ul>
  14. 14. Carry out a product analysis on your Easter Egg <ul><li>Is it fit for purpose? </li></ul><ul><li>Does it meet the needs of the target market? </li></ul><ul><li>How well is it designed and made? </li></ul><ul><li>Aesthetics - Describe the look of the product. Colour, texture, </li></ul><ul><li>taste, aroma, appearance. (Complete a star profile for your product) </li></ul><ul><li>Customer - Who is the product aimed at? Is it suitable? Why? </li></ul><ul><li>Cost - Is the price reasonable? Is it affordable? Too much/little? </li></ul><ul><li>Environment - Is there too much packaging used? Can the packaging be recycled? Has recycled packaging been used? Symbols? </li></ul><ul><li>Safety - How safe is the product to use? Small toys? Choking? </li></ul><ul><li>Size - How has the designer taken size into account? </li></ul><ul><li>Function – What is the function of the product? What does the product do? How well does it carry out the function? </li></ul><ul><li>Materials - What is the product made of and why have these materials been used? Ingredients have been used? Food miles? </li></ul>
  15. 15. <ul><li>WORD ASSOCIATION GAME </li></ul>If you cant link the word, sit down you’re out, last one standing…WINS!

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Year 11 HACCP and Production methods (batch, one off and continuous)

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