Facts And Safety Hazards of Food Processing Units

Press Release   •   Jul 29, 2013 12:19 IST

Through the process of food processing, it is possible to obtain a large variety of food stuffs in the supermarkets and other stores. There are a large number of food items which can seldom be stored for a long period of time as it has lesser shelf life. Perishable food items such as dairy products, meat products, fruits, vegetables and other food items are processed in such a way that it lasts for a longer period of time. It also retains its freshness and quality for a substantial period of time.

Frozen meat products, canned fruits, vegetables, fish are some of the most common examples of food processing. Various procedures are used to process different types of food so that it remains unspoiled for many days. Some food stuffs are heated at an extremely high temperature to eliminate bacteria. Various types of preservatives and additives are added to the food products in the process. High quality packaging process is adopted to prevent the tempering of food.

Some Important Facts:

Although many believe that processed food products lack the essential nutrients, it is quite untrue. Most of the processed foods are even more nutritious than the natural food products. Green vegetables are preserved with their high content of minerals and vitamins immediately after it is harvested.

Most of the additives and food preservatives added in the processed food stuffs are checked for quality standards. It also plays a vital role in keeping the food products safe and fresh. The original color, texture and taste of the food are preserved well with the use of these additives. Additives such as anti-oxidants and emulsifiers are also used to prevent spoilage of food. Additives are also added to improve the appearance of food items.

Safety Hazards in Food Processing:

The implementation of effective food sanitation program is vital in every food processing unit. There are many safety hazards which can be avoided in the processing of food packaging. A sanitary environment should be ensured during the preparation and handling of food.

Personal hygiene of the employees is quite essential during the processing of food. Employees should maintain cleanliness and refrain from smoking and chewing gum or tobacco during the process of preparation and packaging of food. Open wounds, hair and other possibilities of contamination should be covered to prevent the spoilage of food products.

All types of dairy products, meat and eggs are highly susceptible to contamination so it is quite important to handle these food items safely with extra protection and care. Proper handling of these food items can facilitate in the prevention of spoilage and contamination.

It is also essential to store all ingredients in proper temperature according to industry standards and guidelines. Fish, eggs and meat products should be certified for human consumption. It is also pertinent to inspect the finished products for obvious signs of contamination.

Various types of sanitation products need to be used to ensure safety of the food products that are processed and packaged in the processing units.

Anamika Swami has wide knowledge of B2B Marketplace and Business industries. Get latest updates on food processing which are of great demand in B2B space. You can find more free information about corn flakes.