Introduction
In the food service industry, it is vital to have a professional food processor that keeps up with a restaurant’s demands, no matter how intensive they may be. A professional food processor is costly, however, making its purchase an investment. Not only must the best commercial food processor perform, it also must be able to last a long time.
A quality commercial food processor also needs to be certified for commercial use. This can mean the difference between having a true commercial food processor that will stand up to constant abuse and a home model merely marketed as a “professional” model that won’t last in a restaurant environment. Certification requirements include sanitation standards as well, meaning the machine’s manufacturer complies with proper sanitation standards
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Whether a chef needs to dice up some vegetables, ground meat or make pizza dough, a commercial grade food processor is designed to perform several tasks and complete them quickly. They are also designed to do so in a way that does not threaten public health. While there’s nothing wrong with a home food processor, a commercial model is more health-oriented.
With the proper attachments, a food processor also allows for the creation of fresh sauces, mayonnaise and other restaurant staples without the need to buy canned or jarred, cutting both costs and preservatives. Why buy tomato sauce when a food processor helps a restaurant make it themselves? Commercial food processors save time, money and headache.
The Drawbacks
Depending on the attachments used and what was made, even the best commercial food processors can be very difficult to clean. Cleaning the blades can also be a dangerous prospect since they can be extremely sharp, for obvious reasons. Noise is also a drawback, making it difficult to hear coworkers in a fast-paced
Food technologist are those who make sure food are produced legally and safely. They modify foods to make them fat-free and to make ready meals. They also work with newly discovered ingredients as well as existing ingredients to make new recipes.
Almost every angle of the food industry can be considered dangerous. It is dangerous to make the food, as a meatpacking job is one that is viewed as having abnormally high risks; however when the food is handed over a counter on a tray or prepared in a family of four’s kitchen, it poses a huge risk to humankind. Foodborne illnesses are all too common and almost everybody has the possiblity of contracting a foodborne illness. These are life threatening diseases that need to be monitored and regulated; therefore the enforcement of government regulations in the fast food industry could potentially save many lives that are lost annually due to the numerous factors that need regulation.
In the last forty to fifty years a lot of change has happened. Technology has expanded, advertisements have exploded, and fast-food has taken over every city. As our society has made technological advances (in farms and manufacturing) processed food has
• Distribution channels: Campbell creates high entry barriers in food processing industry through their high levels of advertising and promotion. Fifty percent of their revenue comes from U.S. market, 28% from international and other 4 principal segments (A Strategic Assessment). • Other o Government policies: In the food processing industry, there are strict food safety and environmental standards laws and regulations. Most food products must be inspected before they can be
I have chosen Food Irradiation as the non-thermal food technology that shows promise for food applications. Non-thermal methods of food processing have become very interesting to those involved in the food processing industry in the last few years. Thermal methods usually dominated the food processing industry; however, these methods can have an effect on the food flavour, texture and nutritional values. However non-thermal methods are becoming more popular as there is minimal impact on the nutritional value or the flavour, texture and odour of the foods. These methods can also extend shelf life as they kill more microorganisms, while being more energy efficient. I will discuss the types of Food Irradiation processes; the techniques used with this method; discuss how this method affects shelf life, nutritional value and sensory value, and compare the benefits and limitations of non-thermal food processes with the benefits and limitations of thermal food processes.
For starters, fast food is inexpensive, which makes it one of the main reasons why it people opt to stop. Fast food can keep costs down with the use of less expensive ingredients. The fast food industry as a whole is huge in comparison to regular sit down restaurants; this allows them to make deals to keep costs at a bare minimum. Making a deal with a baker, to buy thousands of pounds of bread, or promising a slaughterhouse to purchase thousands of pounds of meat products, is one way that the fast food restaurants can keep their costs to the consumers low. Changing the ingredients in the recipe has also contributed to lower expenses. Slaughterhouses are now using every part of the animal versus just the prime cuts, for example using chicken parts versus chicken breasts to make chicken sandwiches. It really isn’t any different than when the McDonald brothers approached Sunkist about buying their discarded oranges to make fresh squeezed juice, it of...
At this point, the FDA (Food and Drug Administration) has started increasing regulations for prepared foods, however, only a few years ago they had some vague laws concerning these foods and companies could get away a lot more than they can now. One of the reasons for this was that the FDA was more concerned about the certain effects store bought food had on people and were less concerned about misleading labels on packaging. However, they seem to have become more aware of the fact that a lot of companies are tricking consumers into believing that their product is the best, and the FDA has started to regulate companies that have misleading advertisements.
Rodgers, S. (2008). Technological innovation supporting different food production philosophies in the food service sector. International Journal of Contemporary Hospitality Management, 20(1), 19-34. Doi: 10.1108/09596110810848541
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
McDonalds also play a role especially into the goods being safe to use and being very reliable with provided instructions. This will benefit the customer's safety and hoping to be very reliable during the customer's use because its helps the business to increase it sales by keeping the existing customers and attracting new ones.
Processed foods dominate a large area of the modern food world. Food processing is any intentional change in a food item before it is available to consume, and could be as simple as freezing or drying food to preserve it to formulating a complicated food product with
and it was he who offered 12,000-franc pieces to the person who devised a safe
Restaurants have been a part of people’s lives since they first started. However, the restaurant industry is not as perfectly clean and sanitary as people believe. Many things contribute to this, but the most important contributor is the factor of sanitation. Restaurants cannot be trusted in the area of sanitation.
The restaurant industry has become quite competitive in recent times. In an effort to cut costs restaurants are taking serious measures to improve their performance in relation to their competitors. Two of the most important steps that restaurants have undertaken in recent years are: