• Description of Ready-To-Eat Fresh-Cut Vegetables: Ready-to-Eat (RTE) Fresh-Cut Vegetables are uncooked fresh vegetables that are cleaned then peeled, diced, sliced, or shredded before being wrapped up. They are made in a way to be eaten raw without any further cooking or washing or preparation. However, even though that croutons and/or dressing and/or nuts is not included in the RTE vegetables packages, it could be added by the consumer. Some of RTE vegetables products are peeled baby carrots, pre washed shredded mixed lettuce in a bag, mixed vegetables salad, diced onions and peppers, and sliced tomatoes (CFIA, 2013a). During the delivery of RTE Vegetables the trucks and the containers that are used by the producer are created, sustained, cleaned, sanitized and used in a way that avoids food contamination and reduces the growth of microbes. Throughout the delivery, the trucks and the containers that are used are only devoted to food use only. However, when the trucks used transport food and non-food products, there are several measures taken to limit the type of non-food products to those that do not have a risk to food products after an adequate cleaning of the truck. Before receiving the raw vegetables from farmers, the manufacturer inspect the raw items. The manufacturer also inspect the final products after being processed to make sure that they are free from contaminants and are appropriate for transportation to markets. There are special program for cleaning and sanitizing the trucks and container are kept in place by the manufacturer to ensure that adequate cleaning is achieved. Similarly, when the loaded trucks and containers are being unloaded, there are specific measures taken to prevent the damage and contaminatio... ... middle of paper ... ...tamination of RTE fresh cut vegetables with metal fragments that are originated from equipment parts and utensils tear. Inspect equipment set-up and ensure that the equipment are on maintenance program. Examine equipment and utensils frequently. Contamination of RTE fresh cut vegetables with metal fragments that is caused by failure of metal detector to detect metal. The metal detector should be calibrated regularly to make sure that it is working properly. The function of the metal detector should be monitored and controlled by the manufacturer. The presence of allergens that are unlabelled caused by the insertion of wrong items to the package, such as croutons, dressing packets, or nuts. Develop and carry out an allergen control program that help in ensuring the exact items are inserted into the exact package and if allergen is added, it must be labeled.
—- . ”Tyson Foods: Living Food Safety." Tyson. Tyson, 28 Feb 2014. Web. 7 Apr 2014.
Shaun Whitman addresses concerns regarding the chemicals used on regular produce by providing a solution to the problem and stating how the government comes into play. One solution that the article presents is that people can wash the produce thoroughly. For example, Paragraph 5 states, “Thoroughly washing fruits and vegetables under running water removes dirt, chemicals, and bacteria. You can also peel the skins off fruits and vegetables.” This delineates that people are able to address the concern of having chemicals on the produce by simply washing the produce or peeling its skin off. This is an example of the author giving a solution to this concern. In addition to giving a solution, the author also writes about how the government is checking
Some food items can also have unexpected traces of milk and consuming it even in small amounts can still trigger an allergic reaction.
When people think of Dr. Seuss, they think; “Oh, the cat with the spontaneous black and white hat” or the author who wrote books about moral values and created art pieces that expressed politics. Dr. Seuss wrote children’s books not only to open up a child’s imagination about a fantastical world full of new words, creatures, and experiences, but also about eye opening issues. He promoted the importance of racial equality and other political issues, as well as the enduring hardships of life through his literature. Books like The Sneetches, The Lorax, I had trouble in getting to solla sollew and Oh, The Places You’ll Go! , are just a few of the many books Dr. Seuss wrote, but each of these books had a hidden moral message that could change the way people think. Seuss incorporated valuable lessons about everyday struggles in his books, and in doing so allowed readers to think and reevaluate their beliefs and make better choices about their lives.
Keeping the entire instrument clean and properly storing the device are also important in terms of maintenance.
In the trajectory of unit one I was introduced to few philosophers that viewed life different from I did. These philosophers includes Plato, Morpheus, Russell, Descartes, and others. Their perspective of life and knowledge have left me with a puzzle in my head; questioning my place of existence in this world. There are some philosophical views that seem outrageous for me to accept. Because if I do, my life would be broken into many pieces and I would realize that everything has been a lie. However, there are other philosophers that have keep me questioning about what is real and knowledge, keeping me safe in my beliefs. This philosophers theories have open my mind to the acceptance of potentials realities. Such as the dream analogy or the possibility of living in a matrix. In the following paragraph I will discuss two main points that have impacted me the most in this unit.
This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
Food is something people take for granted these days since it is see in stock every day and there is an abundance of produce. What is also see in the market are produce that are almost in perfect shape and have no marks in them which are called ‘premium’ produce. Which can lead some to think that produce comes out like this, but that is not the case. In reality produce can be imperfect by with a dent or some marking on it that make it look ‘ugly’. Because of imperfections that the produce might contain it is thrown away since it doesn’t meet ‘premium standards.’ One of the ways that we can end food waste in the U.S is that grocery stores should offer a discount for ‘ugly’ food.
This is because the vegetables or fruit are now exposed to a larger surface area with more oxygen and this causes them to start oxidising.
Food processing and preservation methods such as heating, drying, salting, freezing, chilling, curing, sugar addition, and acidification have been applied against spoilage and pathogenic microorganisms in foods (Leistner, 2000b). On the other hand, these classical technologies have negative impacts to nutritional value (e.g. loss of vitamins and essential nutrients during heat treatments) (Lado and Yousef, 2002)and changes in sensory attributes in the food products (Raso and Barbosa-Canovas, 2003). Even though the microbial safety and stability are important in producing foods, current consumer demand for more natural, fresh-like, safe, and stable foods need to be considered (Rastogi, Raghavarao, Balasubramaniam, Niranjan& Knorr, 2007). This situation urges food manufacturers, product developments, and quality assurances to develop novel techniques with “minimal”processing technologyand combine these mild techniques which provide alternative to traditional technology and produce safety and nutritious food products (Alakomi, Skytta, Helander&Ahvenainen, 2002).
Allergies are especially unique in the medical field because they differ among patients. An allergy is a specific immunologic reaction to a normally harmless substance, one that does not bother most people. People with allergies are often sensitive to many substances. Common allergens that cause allergic reactions include seasonal, outdoor allergens like tree, grass, and weed pollen, and year-round indoor allergens including dust particles, animal dander, and indoor mold. Most people usually can be cured by various treatments.
For most Americans, fresh vegetables come from the supermarket. One only has to walk down an aisle loaded with gleaming red tomatoes, juicy melons, fresh potatoes, and a plethora of other vegetables and fruits and gather whatever captures one's fancy or appetite. A person living in a Westernized culture often takes for granted the hard work, resource usage, and waste that occurs to bring food to him. Tomatoes, for example, currently follow a long and difficult route to the supermarket. To begin with, field workers must pick the tomatoes by hand while they are still green. The unripe tomatoes are then trucked to facilities where they are gassed with ethylene to artificially induce ripening (Engel 108). Treating green tomatoes with gas to make the red color appear before the tomato ripens allows them to be shipped with less bruising and spoilage because they are still hard, but this practice detracts from their flavor and makes them taste, as some like to say, like cardboard! After the tomatoes are gassed, the red (but tough) tomatoes are distributed to the supermarkets.
Bare hand contact with ready-to-eat food is not allowed because this will transfer the viruses, bacteria or parasites from hands to the food. Besides that, hair in food also can be a source of bacterial and microbial contamination. Thus, brushing or combing hair is not allowed during food preparation. Hair should be tied and covered where necessary to ensure a good food product integrity. Moreover, jewellery and plain wedding band should not be worn because this kind of things can carry the bacteria. Furthermore, especially for the food handler in food industry, smoking, spitting, eating and drinking are not allowed in the food handling or storage area. This is because saliva which could contaminate the food would be generated through these action. In addition, food handlers should put on the clean outer clothing like aprons during handling the food in order to minimize the contamination. Moreover, if food handler have cuts or wounds, should be make sure that they are completely covered by a brightly coloured and waterproof wound strip. Bright coloured of wound strip is used so that it can been seen easily if it is
Canned food is processed in order to increase the shelf life of certain products. It can be used to offer support to people in inaccessible areas such as military bases or people may use it at home (Callahan, 2011). While canned food has numerous benefits, increasing concerns are beginning to emerge on the safety and health implications of food with a shift from earlier concerns on the sanitation of canneries. The poor health and sanitation challenges initially associated with canned food have been progressively eliminated. This happened with the help of introduction of standards, which resulted in technology increasing efficiency
The other factor is the transport of fresh fruit and vegetables is a complicated topic. Diffrent type of fruit and vegetables have widely differently requirements for their safe transportation conditions. Movement of produce from source to market provides a straightforward survey of large variations in transport distance, given that many fruits and vegetables are both produced domestically and imported. Srotage and distribution of fresh fruit and vegetables is very important and critic point that should focus for making satisfied demand requirements and be successful on food marketing chain and especially for quality. We should be flexiblity for new technological innovations and can implementation for get advantages. There is so much factors that affect fresh fruit and vegetables.