Food Processing Assistance

Food Processing Guide


The attached Food Processing Guide is a 178 page book in PDF format that addresses the phases involved in taking a food product from the kitchen to market. In order to read this guide, you will need to have a PDF reader on your computer. If you do not have one, click on the following for a free download.

Click for downloading the Adobe PDR Reader

  

Since this book is fairly long, you may wish to look at the Table of Contents below and find the topic and page number of the information you wish to find before going to the guide.

Click here to go to the Food Processing Guide

  

TABLE OF CONTENTS

Chapter#  Chapter   Section

Page

      Forward

2

      Acknowledgements

3

1) Starting a Food Business – An Overview

6

      A. Introduction

6

      B. The Product

6

      C. The Business Plan

7

      D. Manufacturing / Operations / Regulations

7

      E. Label Design and Packaging

8

      F. Going to Market

8

      G. Assistance

8

      H. Checklist for Entrepreneurs

8

2) Developing Food Products for a Changing Marketplace

13

      A. Introduction

13

      B. Getting market Share

13

      C. Entrepreneurship

14

      D. The Product

18

      E. Understanding the Business

20

      F. Food Channels/ Distribution

22

      G. Value Added Foods

24

      H. Food Product Development

25

       I. Innovation as a Competitive Strategy

29

3) Business Considerations/ Business Plans / Marketing

30

      A. Introduction

30

      B. Business Blueprints

30

      C. Business Planning/ Plans

33

      D. Organizing Your Business

37

      E. Marketing your Product

46

      F. Guerrilla Marketing

51

      G. Pricing your Product

53

      H. New Product Presentations

59

4) Principles of Food Preservation and Processing/ Food Microbiology and Safety

61

      A. Introduction

61

      B. Principles of Food Preservation and Processing

61

      C. Microbiology

83

      D. Food Preservation

91

      E. Pathogens

93

      F. Shelf Life and Stability

103

      G. Code Dating

104

      H.  Recalls

104

     I. HACCP

107

    J. Bioterrorism

111

5) Organization/ Operations/ Management

115

      A. Introduction

115

      B. Organization of a Food Company

115

      C. Operations of a Food Processing Plant

120

      D. Copacking of Food Products

128

      E. Crisis Management

131

6) Food Processing and Equipment

141

       A. Introduction

141

       B. Food Processing

141

       C. Food Processing Equipment

145

       D. Finding Food Equipment

147

7) Food Product Labeling, Additives and Ingredients and Packaging

148

       A. Introduction

148

       B. The Basics of Food Labeling

148

       C. Nutritional Labeling

152

       D. Other Label Components

154

       E.  Food Ingredients, Additives and GRAS

158

        F. Food Packaging

165

       G. Label Design and Packaging

172

8) Food Processing Regulations

173

        A. Introduction

173

        B. History of Food Regulations and Major Legislation

173

       C.  Food Processing Regulations- General

174

        D. FDA Regulations

175

        E. USDA Regulations

176

        F. Ingredient Uses in Food Products

177

        G. Local Contacts

177

 

 

 

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