1. Food Manufacture Equipment and Unit Operations

2. Processing Equipment Food manufacturing plants contain equipment that carries out the same tasks as those at home but it is on a much larger scale as large amounts of food are being produced.

3. Equipment Design Characteristics Strong Durable - reliable Hygienic – easy clean, inert Efficient – may be operating 24hrs per day

4. The Food Production Line The production line is designed by a food technologist. When planning the process the focus is on safety and quality. Specific production processes are called UNIT OPERATIONS

5. Unit Operations Separation – sieving, filtration, centrifuge Mixing Heating – blanching, canning, baking, evaporating, HTST Cooling – chilling, freezing, Dehydration Packaging

6. Flow Process Charts This is a diagram that visually represents each of the steps in food production. Its benefits are eases of training new staff, Identifying and working with CCP Each charts is based on a set of 6 universal symbols.

7. Flow Process Chart Symbols OperationO Inspection Transportation DelayD Storage Combined activity See Yakult case study and Designers video to practice applying these symbols