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The Food Industry
The Food Industry
The food industry is the part of the industry that is responsible for all processes related to the food
chain. The phases are growing, harvesting, transporting, receiving, storing, processing, preserving
and serving food.
The raw materials of this industry consist mainly of products of plant (agriculture), animal
(livestock) and fungal origin (belonging to or related to fungi).
the livestock forms pigs, cows, rabbits, chickens, guinea pigs, sheep and horses. The consumption
of horse meat is prohibited in the equator.
Thanks to food science and technology, the progress of this industry has increased and has
currently affected us in our daily diet, increasing the number of possible foods available in the diet.
The increase in production has been coupled with a progressive effort to monitor the hygiene and
food laws of the countries trying to regulate and unify processes and products.
Food reception
When receiving raw materials, a critical control point is established in the quality assurance
systems. the quality inspector gives criteria for acceptance or rejection of goods.
Food storage
Food storage is aimed at maintaining the characteristics of food over time so that inventories are
maintained. They are generally used for storage in silos, warehouses, cold rooms, among others.
This is the most important. Raw materials and ingredients are transformed into finished and
quality products. Some of the conservation processes are: - Salty. - Dehydration. - Refrigeration -
Freezing. - Pasteurization. - Sterilization – Acidification.
Food service
They are establishments that apply gastronomic techniques that must be controlled according to
food hygiene standards.
This group includes restaurants, public canteens, school canteens, industrial canteens, hotels,
clinics, hospitals, cruises, and street food sales
La industria alimentaria
Recepción de alimentos
al momento de recibir las materias primas se establecen punto crítico de control en los sistemas el
aseguramiento de la calidad. el inspector de calidad da criterios de aceptación o rechazo de
mercancías.
Almacenamiento de alimentos
Servicio de alimentos
son establecimientos que aplican técnicas gastronómicas que se deben controlar según las
normas de la higiene de alimentos.
dentro de este grupo se incluyen a los restaurantes, comedores públicos, comedores escolares,
Comedores industriales, hoteles, clínicas, hospitales, cruceros y ventas ambulantes de alimentos.