Food manufacturing

Current good manufacturing practices (CGMPs) are general practices and procedures recommended by the Food and Drug Administration (FDA) to ensure product safety and quality. CGMPs are not intended to be all-encompassing safety plans; instead, they provide a minimum baseline that company policies must meet.

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Good Food manufacturing processes (GMP)

Good Manufacturing Practices* (GMPs) are the basic operational and environmental conditions required to produce safe foods. They ensure that ingredients, products and packaging materials are handled safely and that food products are processed in a suitable environment. GMPs address the hazards associated with personnel and environment during food production. They provide a foundation for any food safety system. Once GMPs are in place, processors can implement a Hazard Analysis Critical Control Point (HACCP) system to control hazards that may affect the ingredients and packaging material during food processing.

Control

Following Current Good Manufacturing Practices (CGMPs) help to ensure the safety of food.  CGMP regulations generally address matters including appropriate personal hygienic practices, design and construction of a food plant and maintenance of plant grounds, plant equipment, sanitary operations, facility sanitation, and production and process controls during the production of food.

In 1969, FDA established CGMPs in the Code of Federal Regulations (CFR) (21 CFR Part 110).  In September 2015, the agency modernized the CGMPs and established them in new Part 117 (21 CFR Part 117), along with new requirements for hazard analysis and risk-based preventive controls which where were issued as part of the implementation of the FDA Food Safety Modernization Act (FSMA).

In addition to the CGMPs in Part 117, FDA has issued CGMPs specific to certain types of food.

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CGMPs in Food Manufacturing & Good Manufacturing Processes

In 21 CFR Part 117, FDA established a CGMP regulation as part of the “Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food” rule.

Part 117 establishes requirements for CGMPs and for hazard analysis and risk-based preventive controls for human food (PCHF) and related requirements.

Generally, domestic and foreign food facilities that are required to register with FDA by Section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C Act) must comply with the requirements for risk-based preventive controls in Part 117 (unless an exemption applies). The modernized CGMPs generally apply to establishments that manufacture, process, pack, or hold food and apply to some activities that are exempt from the preventive controls requirements, such as juice and seafood processing.

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Management of Process Energy

Craig B. Smith, Kelly E. Parmenter, in Energy Management Principles (Second Edition), 2016

Food manufacturing IQF control methods

GMP’s (Good Manufacturing Practices) are the basic conditions and practices that the food industry must follow for processing safe food under sanitary conditions. Recently, under new FSMA (Food Safety Modernization Act) guidelines, current GMP’s changed from 21 CFR 110 to 21 CFR 117.

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Food processing & IQF manufacturing

The food manufacturing process includes many of the same elements as manufacturing processes for other types of products such as cars and clothing. Food manufacturers must create efficient systems, minimize bottlenecks, and carefully manage inventory. However, food manufacturing also involves particular attention to the details of flavor, food safety, and shelf life. Food manufacturers must develop strategies for bridging the gap between the reality of mechanized mass production and the individual experience of eating. Even industrial food products should taste good, and they should be packaged with care and attention to detail.

Food manufacturing app for fruit dehydration

The primary requirement in food manufacturing is to create a product that can be packaged, sold, and subsequently eaten. This involves developing a mix of ingredients that can be combined efficiently and cost-effectively to be reasonably palatable. Products should be uniform in appearance and taste, and they should be produced in a way that makes them easy or convenient to consume, such as being divided into appropriate serving sizes or having textures that stand up well to reheating.

Food manufacturing app for IQF grains

Virtually all commercially manufactured food products have some sort of packaging that keeps the food contained and clean, and also displays it advantageously. A wise choice of packaging materials can extend a food product's shelf life, and an attractively designed package can increase sales. Recyclable or compostable packaging tells customers that your company cares about environmental issues. Whatever type of packaging your company uses for its food products, your manufacturing processes should include strategies and technologies for packing foods neatly and efficiently into the materials you have chosen.

Food manufacturing app for meat & poultry

Food manufacturing requirements must prioritize safety and cleanliness to minimize the risk of foodborne illness. Potentially hazardous ingredients must be stored and handled at safe temperatures, either by refrigeration or by heating ingredients hot enough to kill pathogens, and then cooling the food quickly enough to prevent further bacterial growth. In addition, equipment must be kept clean, work areas must be kept free of pests such as insects and rodents, and foreign particles such as wood, plastic, and glass must be kept away from food.

Food manufacturing app for seafood processing

Food manufacturing requires scrupulous attention to inventory levels, because many ingredients are perishable. Inadequate attention to inventory rotation can generate unnecessary waste, and use of spoiled inventory can make customers sick. To effectively handle inventory, keep perishable products refrigerated or frozen as necessary, and mark all items with a pull date or with the date they were delivered. Track manufacturing volume and demand. Keep enough inventory on hand to fill orders, but don't stock more than you need.

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Food manufacturing app for blanched food & IQF

Consumers now want to taste delicious summer fruits all year round, with the knowledge that foods which have been quick frozen retain their nutrients better than fresh products. Retail sales of frozen fruits have grown considerably and, with Place UK now bringing ‘value-added’ quality to the product range, the market is set to grow even further.

We are now offering the full range of IQF summer fruits with no compromise in quality. During harvesting, we rapidly freeze our quality fruits within a few hours of picking. Our dedicated – BRC higher accredited – processing facility seals in all their delicious flavours and nutrients.

The British IQF & frozen fruits now available from Place UK.

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Food manufacturing app for instant tea & tea extracts

Instant tea is presently manufactured by spray/freeze drying of the concentrated brew of processed tea leaves/dust and the drawbacks of this method are inferior quality, high cost and energy. A novel technique has been developed for the production of instant/soluble tea powder from the expressed juice of green leaves. After plucking, the leaves are crushed and juice pressed out. The juice is then subjected to fermentation under specified conditions. The fermented juice is steamed, centrifuged and freeze-dried to get instant tea powder. The pressed leaf residue is subjected to fermentation and drying for preparation of tea granules. The instant tea produced is of good liquoring characteristics and various constituents are also in the acceptable range [Theaflavin (TF) to Thearubigin (TR) ratio – 10.71 for instant tea (IT) and 12.12 for tea granules (TG), Caffeine content 40.4mg/cup of IT and 96mg per cup of TG]. The tea granules produced is comparable to CTC (crushing, tearing & curling) tea in quality and liquoring characteristics. There is considerable savings in the economy as the juice and residue are converted into value added products in this method.

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Food manufacturing app for food service

Designed to provide the skills needed to manage a restaurant or food service outlet, this degree puts graduates on the track to manage food service operations, such as those in hospitals, corporate cafeterias, upscale fast food operations and chain restaurants. This can also be taken as a dual degree with Culinary Arts.

Students are required to take the Placement Test and, if applicable, complete, with a grade of C or better, MATH073-Introduction to Algebra I and ENGL080-Reading and Writing II. General Education courses may be taken as offered during the program. General Education courses may be taken as offered during the program.

For information, contact the culinary arts department at (609)343-4944 or visit the Academy of Culinary Arts home page.

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Food manufacturing app for frozen vegetables IQF

Frozen foods have been staples in the American diet for decades now. They’re also becoming more present in the restaurant sphere.

By the year 2024, experts estimate that the IQF (short for individually quick frozen) foods market, specifically, will reach a valuation of more than $1.6 billion. Clearly, people aren’t afraid of frozen food.

Best IQF Foods

Have you never heard of IQF foods before? Are you unsure what they are or why you ought to be using them in your kitchen? Keep reading to learn more about these foods and the unique benefits they have to offer. Eat these foods to maintain a healthy lymphatic system with optimal health.

What Does IQF Mean?

Let’s start with the basics. You might know the acronym IQF meaning, but do you actually know what these kinds of foods are?

Individually quick frozen foods differ from traditional frozen food because, as the name suggests, each individual item within the package is frozen individually.

When you buy regular frozen peas, you might end up with a huge frozen block of peas that you have to break apart with a mallet before you can start cooking. With IQF peas, though, each pea gets frozen on its own. As a result, you end up with a bag of loose frozen peas that are much easier to use.

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Food manufacturing app for fruit juice

Fruit juice production and packaging are a profitable business in India. Additionally, you can start with a specific product. Or you can establish a multi-fruit juice processing plant. Definitely, if you go with different types of juice production, investment will be higher. In that case, you can also expect a higher percentage of gross profit from your business.

If you want to start a small scale fruit juice production business – can be started with a small investment. The raw material of this business – fruits, is easily available across the country. It doesn’t demand complex manufacturing technology. Here in this post, we intend to explore why and how to start a fruit juice production business.

Fruit Juice Production & manufacturing

Within the beverages market, the packaged fruit juice is one of the fastest growing products. It has grown at a CAGR of over 30% over the past decade. At present, the Indian packaged juices market is valued at Rs 1100 crore and is projected to grow at a CAGR of 15% over the next three years. The rising number of health-conscious urban consumers is giving a boost to fruit juices. Juices are healthy only when prepared hygienically. So the hygiene conscious people are only buying packaged fruit juices for the companies that have trusted brand value in the market.

Growing affordability and rising disposable income are also responsible for the growing demand of fruit juices in the Indian market. Last but not least, the boom in retail merchandising and eCommerce plays as major growth drivers in fruit juice market in India. Thus, we can conclude, small, medium or large scale fruit juice production is a profitable investment opportunity for the new entrepreneurs.

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