Licensed books on medicine
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Due to the fact that only benign food products are subject to canning, it is necessary to dwell on the influence of microorganisms and environmental factors on the quality of products.
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- CANNING MEAT AND MEAT PRODUCTS HIGH TEMPERATURE
The technology for the preparation of canned food boils down to the fact that prepared meat or other products are placed in tin or glass, hermetically sealed jars, which are sterilized at a temperature above 100 ° C. Canned food is a good food product that has been stored without spoilage for many years. Transportability, speed of cooking give canned food a whole series
- Hygienic principles of regulation of ChVV in a daily diet, food products
In food hygiene, the basic regulation is the allowable daily dose (DSD) of normalized FVC. ChDV DSD is the maximum dose (in milligrams per 1 kg of body weight), the daily oral intake of which is harmless throughout a person’s life, i.e. It does not adversely affect the life and health of present and future generations. Multiplying DSD by human body weight (60
- Test. Physiological and hygienic value of food products. Energy Evaluation of Diet, 2009
Introduction.Physiological role and hygienic value of proteins. Physiological role and hygienic value of fats. Physiological role and hygienic value of carbohydrates. Physiological and hygienic assessment of the main trace elements. Vitamins. Energy assessment of food ration.
- FOOD CERTIFICATION
Quality management of food products is the main means of achieving and maintaining the competitiveness of the enterprise. Product quality is created at all stages of production. A food product cannot be of high quality if it is not needed by the consumer, although it meets all the requirements and specifications. The basis of product quality is the determination of consumer needs, i.e.
- Food Sanitary Examination
Sanitary examination of food products (sanitary-hygienic assessment) is aimed at identifying the properties that characterize the nutritional value or harmlessness of products for human health. Its task is to check the qualitative and quantitative indicators provided by GOST (OST) for a given type of food product, and especially to determine the suitability for eating non-standard
- FOOD SAFETY
To prevent diarrhea and diseases transmitted by water and food, which are one of the main causes of poor nutrition, stopping physical development and relapsing diseases, safe food, clean water and proper hygiene are vital. Breastfeeding should be encouraged even when an alarming possibility
- FOOD VALUE OF VEGETABLE PRODUCTS
The nutritional value of plant products depends on their chemical composition. Vegetable foods (vegetables, root crops, fruits, berries, beans and some cereals, mushrooms) occupy a large place in human nutrition. They are the main source of carbohydrates, vitamins and minerals. Many plant foods are widely used as seasonings (spices, spices) to
- HYGIENIC REQUIREMENTS FOR TRANSPORTATION OF FOOD
Food products are transported by various means of transport: sea, river, rail, road, horse-drawn, aviation. During transportation, it is necessary to comply with conditions that exclude a decrease in the quality of food products. For transportation of food using special vehicles. Use it for other purposes (transportation of garbage, construction
- Food processing
Culinary processing includes a number of processes for the cold processing of food products, the preparation of semi-finished products, the thermal processing of food products and the sale of prepared dishes and culinary products. Culinary processing has a sanitary-hygienic, physiological and anti-epidemic significance, since during processing the products are freed from pollution and inedible parts, and
- SANITARY REQUIREMENTS FOR TRANSPORTATION OF FOOD
Compliance with sanitary requirements during transportation, reception, storage, mechanical culinary and heat treatment of food products, as well as at the stage of storage and sale of finished food contributes to the preservation of the nutritional value of products, the prevention of contamination of food and prepared food with bacteria (including pathogens), prevention food poisoning and intestinal infections.