Manufactured Foods Case Study

Food production led to the causes of many things, some such as germs carried by farmers usually, technology, and literacy. Infections and diseases were led by various animals, being around them or being involved with them caused this. Some of the major diseases we get as humans are smallpox, tuberculosis, flu, plague, measles, malaria, and cholera. These are evolved and mainly gotten from animals, usually animals like house pets or farm animals, since humans interact with them more than other kinds of animals. Germs and microbes pass through victims and spread around fairly simple or not simple at all. Usually, the easiest way for a germ to spread is through waiting to be passed to another victim. As if someone who is “sick” is contagious and

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

these crops and others back to their countries where people began to grow them. Potatoes, for example,

In the second part of report I will be researching between actual and planed food cost and I will try to find a reason for the difference.

Wow! That’s a huge question, since there are many types of food. I believe fresh fruits and vegetables are harvested in bulk from farms, orchards, vineyards, etc., and then go through facilities that handle the cleaning, sorting, packaging (for fresh), and canning. Milk originates at dairy farms and either gets bottled there, or shipped in bulk to facilities that process it into many

The primary audience of this film is for the consumers of food products and for anyone interested in where our food comes from.

In today times for had change a little from what was eaten 5000 years ago but the same laws are still in the food. But due to unrest of the country food changed with the people moving elsewhere and coming back to their home land and sharing. It all begin with the wars of the 50’s where there was a food shortage that caused a lot of

By its very definition cross-contamination is a very serious thing however it is sometimes taken far too lightly by those in the foodservice industry, to better understand the danger that cross-contamination poses to public health we must first have an understanding of the most common microorganisms that are unintentionally transferred from one substance or object to another of which there are many in fact the FDA has listed over 40 types of bacterial viruses pathogens and fungi that can contaminate Foods and cause illness but they have singled out six that are the most contagious and that cause the most severe symptoms.

Other countries could be using for example contaminated water that they did not know about. Or from traveling a great distance by ship or plane the food could be contaminated in the process. To prevent disease of food-borne illness can be done in multiple ways. First, we can eat fresh local produce so that there is no worry about getting diseases while transporting the food. Stepping away from the processed foods can help because processing centers have been linked to having harmful chemicals and bacteria. Therefore eating fresh local food helps reduce the possibility of food-borne

The movement of food and the spread of food borne illnesses such as e. Coli, salmonella, and mad cow disease are the results of mass food

1. The changes in transportation of fruits and vegetables such as cardboard crates being used in place of wooden crates, etc. Reasons for above changes.

Soybeans, maize, and rapeseed are raw commodities where the primary use is inputs in the feed, food, and drink industries. Appendix A-Figure 2.A.1 lists the wide spectrum of food industries where soybeans, maize, and rapeseed are used as inputs. Since the value of these crops is low compared to the final products in which they are typically inputs infers that transport and storage must often be organized in bulk in order for operational and transaction costs to be kept low.

Globally, much food is wasted and lost through the production, processing, retail, and consumption stages of the food supply chain (Lipinski, Hanson, Lomax, Kitnoja, Waite, & Searchinger, 2013, p. 2). Food waste is essentially the surplus food that gets thrown out even if it is of good quality and “fit for human consumption” (Lipinski et al., 2013, p. 1). Similar to food waste, food loss is food that gets lost through food production, packaging, and distribution. More specifically, ‘lost food’ refers to the spilled, spoiled, and bruised food that gets discarded because of its “improper” state for human consumption (Lipinski et al., 2013, p. 1).

In the western world, individuals such as us live in a community where everything is produced, manufactured, packaged, sealed and delivered straight to our local grocery stores or with our advanced technology directly delivered to our doors. But, there are many controversial concepts that come with the production of our food. People nowadays are much more concerned with the background story of their foods. Information such as whether a particular item they are consuming is organic, the kinds of chemicals that were used to make the product and most importantly who made their food and what are the conditions of the person that made their food. For example, whether they are given the adequate amount of money for their labour and also, the quality of their working conditions.

Food processing has a long history dating all the way back to the earliest civilizations of humanity. From the ancient Mesopotamians, Egyptians, and Romans to the Aztecs and Incas, early civilizations from around the world recorded knowledge of how to preserve food with the limited materials available. Innovators they most certainly were, the ancient civilizations managed to preserve foods by adding salt, sun-drying foods, and roasting over fire. While this may not be what initially comes to mind when we think of food processing in a modern context today, ancient civilizations did in fact alter the natural structure of foods- thus initiating the food processing industry with techniques that, unknowingly at the time, utilized quite a lot of science. Although these contributions to the history of food processing were a significant