Processing & Packaging of a Specified Prepared Chilled Food Product Assignment

Processing & Packaging of a Specified Prepared Chilled Food Product - Assignment ExampleSuch chain incorporates consumer refrigerators and retail displays. The chilled fare must be microbiologically safe at the consumption point by controlling pathogens that lead to food-born disorders. The integrity of the entire food chain determines the quality and safe of chilled food including storage and preparation by the consumers. However, the diversity of raw material, conditions for processing and packaging system presents impossibility for designing the effective single framework for microbiological arctic. Manufacturers deem hard tasks to comply with legislation and safety requirements (International Commission on Microbiological Specifications for Foods. 2005). They must ensure raw material quality, temperature, acidity, water, modified temperature and hygienic processing. Such consideration return into designing sufficient control of microbiological growth. Thus, preventing food s poilage and development of conditions that facilitate the occurrence of food-borne diseases. The manufacturer must, therefore, determine the effective choice and merger of such safety elements to hit an optimum shelf life for products. Further, the manufacturer establishes product usage conditions that ensure food safety for consumer utilization.The product that I will discuss in this essay is Pizza Dough. The dough is a lean, yeast-leavened bread-type dough. It is similar to the French bread and Middle Eastern flat breads. The Pizza crusts or shell fall nether thin or thick crust.There may be a variation in the formulation of crust based on makeup equipment, in demand(p) eating properties, and thickness. However, the commercial and wholesale Pizza dough has a higher level of fats that help with the greater speed dough processing. The ingredients include flour, yeast, shortening or vegetable oil, salt, water and sugar. There are also a number of optional ingredients such as reducin g agents, mold inhibitors, and