1. The last few bits!

2. Different types of specifications
The design spec is used during the design stage and produced by the manufacturer and designer.
The product spec is used to show others what the product should be like. Food products are often designed in one part of the country and made in another. So the spec needs to have enough detail so that everyone understands what the final product must be like.
The manufacturing spec is used to make sure that all products are identical and safe.
Design spec
Is a guideline for designers. So they know what kind of product to design
For example
Healthy savoury children’s product for packed lunch
Cost under 60p
Suitable for kids
Suitable for mass production
Has to be savoury
Can be sold as a healthy option
Should be high in protein

3. Product and manufacturing Spec
Usually top secret. Is part of the quality assurance. Needed to make sure every product comes out he same.
Included
The recipe
The food hygiene procedures
The size of the dishes and tolerances
Details of ingredient types
Detail of preparation methods such as mixing times
Details of suppliers
Details of standard components
Cost
Portion control
How to package.
Product spec
Is decided once the final dish has been designed
For example on a pizza
22-24 cm diameter
45-50g passata
Weighs 150g-170g
30-35g cheese
Pizza bread base
Olives
Green peppers
2-2.5cm deep

4. Disassembling products Secondary
Researching Designers need to conduct different types of research before they develop new foods.
Primary research
Is collecting your own original information which did not exist before.
Interviews
Questionnaires
Surveys
Focus groups
Consumer panels
Disassembling products
Secondary
Is using information which already exists
Books
Magazines
Newspapers
Leaflets
Information from organisations

5. Computers and research
Computers are excellent for gathering research.
They can be used for
Writing a questionnaire or survey and analysing the information
Recording the results using a spread sheet
Speeding up communication by
Interviewing people using video conferencing.
Using the internet can help to find out
Product ideas and new recipes
Where to source ingredients
New information about packaging and storage
Information about advertising.

6. Disassembly
This means taking a product apart. We can find out how a product is made
We can weigh individual parts and look at the filling or the pastry on a pie.
Or looking at a jam tart. We could find out
The finish to the pastry
Type of pastry
Weight of pastry
Weight of jam
Depth
length
We can also look at the packaging
Finding out the cost
List of ingredients
Number in the packet
Type of packaging
Possible target market
Comment on taste and texture.
Nutritional information

7. Equipment Hand held tools may be used in the home to reduce the size of food by grating, chopping, slicing, pulping, dicing, shredding, and grinding.
All equipment can be dangerous if not cleaned and stored correctly
To prevent accidents and injuries in the home and in industry.....
Follow the manufacturers instructions
Take care with hot liquids
Use oven gloves
Switch off the gas if a leak is suspected
Don't open the window near a naked flame
Check plugs are wired correctly and wires do not trail
Electrical equipment should have passed the PAT test.
Gloves may be needed when preparing some foods
Masks and eye protection may also be needed.
In industry part of the HACCP procedure should be to train staff so they use machinery correctly and safely. Machinery will have guards and emergency stop buttons.

8. Preventing accidents Many accidents are caused by using knives incorrectly.
Cutting and chopping should be done in the correct way.
Use the correct sharp knife for the task
Hold the knife by the handle and use point down when cutting
Keep fingers away form the blade by holding with clawed fingers or a bridge grip
Don't have greasy or wet hands
Cut on a board.