Food Industry Training

What is Food Industry

The food industry is a complex, global network of diverse
businesses that supplies most of the food consumed by the
world's population.

Food systems include the nuts and bolts of what it takes to

move food from point A to point B along a supply chain.
From labor and transportation to policies and climate,
many factors influence how food gets from the farm to
your fork.
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WHAT MAKES UP A FOOD SYSTEM? BREAKING
IT DOWN INTO 4 PARTS

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PRODUCTION
What goes in: how to raise crops and livestock, sun, soil, water, air, seeds, livestock,
access to land, tools, and farm equipment.

What comes out: Food ready for processing (also feed for animals, fiber for textiles, and
biofuel, but we’re focusing on food for humans in this piece)

• Production can look very different depending on the scale and growing methods
used. Whether they farm a half-acre plot or a 50-thousand-acre ranch, food
producers have a lot of choices to make about how they will grow food, including
whether to cultivate one crop or a diverse array of fruits and vegetables, and
whether to apply organic or synthetic fertilizers.

• While some farmers produce resources on-farm, there is an entire industry built on
production inputs – including seed companies, plant nurseries, animal feed
companies, fertilizer producers, and others.

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PROCESSING

What goes in: Harvest, packaging, storage, and processing facilities.

What comes out: Food ready for sale and distribution.

Every food requires some level of processing, storage, and/or packaging, whether it’s
rinsing off freshly pulled carrots and putting them into a CSA box or the multi-step
process of transforming wheat from the field into dry cereal packaged in an airtight
bag.

Food processing is the transformation of raw ingredients, by physical or chemical

changes into food. It combines raw ingredients to produce marketable food products
that can be easily prepared and served by the consumer.

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DISTRIBUTION

What goes in: Food ready for sale or distribution, sales outlets, marketing efforts.
What comes out: Food ready for purchase and preparation.

• In the distribution step, food gets to those who will prepare it for consumption.
There is an almost endless variety of ways to distribute food, both for a fee and for
free.

• Restaurants, convenience stores, supermarkets, and cooperatives sell to the general

public. Direct-to-consumer sales outlets like farmers’ markets, farm stands, and
CSAs all link food producers directly to their customers. Food banks distribute food
to partner food pantries that provide it for free to low-income households.
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• Wholesalers combine products from many producers to sell to schools, hospitals,
restaurants, and grocery stores. These large-scale buyers often have different
requirements than those who sell food to the general public—such as liquid eggs for
restaurants, and milk in cartons for schools—and it can be difficult for producers to
quickly pivot their production systems to meet different market needs.

• As schools and restaurants closed due to the pandemic, these sales dropped
sharply, contributing to the phenomenon of heightened food waste during the
global pandemic.

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CONSUMPTION

What goes in: Food that is ready to prepare, knowledge of food preparation

techniques, cooking appliances.

What comes out: Ready-to-eat food.

This is the part of the food system that everyone takes part in

eating!

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Food Contamination and Spoilage

All food should be safe and free from contamination and spoilage at all points in its
journey from its source until it reaches the consumers. However, food contamination is a
serious public health problem in Ethiopia, resulting in foodborne diseases that affect
many people every year. Hence, awareness of potential sources of food contamination is
an important component of good nutrition and good health.

Food can be contaminated by different microorganisms or by chemicals that can cause

health problems for anyone who eats it.

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Infectious agents and foodborne diseases
Infectious agents are organisms that can be passed to, and between, people in the
process of infection transmission. Those that cause diseases are often referred to
as pathogens (‘pathogenic’ means disease-causing). Many infectious agents (bacteria,
viruses, fungi, and protozoa) are microorganisms that are too small to be seen except
with a microscope.

The majority of foodborne diseases (those caused by infectious agents transmitted to

people in the food we eat) are due to bacteria.

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Avoiding food contamination
You now know that food can be contaminated from sources in the natural environment,
people, food preparation surfaces and utensils, raw and uncooked food, animals, pests,
and waste material. To prevent contamination, food production and preparation
operations need to be carefully controlled.

Microbial food contamination

Prevention of microbiological contamination is an important function in food
preparation.
Avoiding microbial food contamination

• Food handlers should follow these strategies:

• Thorough handwashing before and during food preparation, especially after using
the toilet, and handling raw food or waste.
• Soap/ash sanitizer and clean water should be available for handwashing at
convenient locations.
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• Sick food handlers should not prepare food! One sick person can cause a foodborne
disease outbreak, particularly where people are in crowded or unsanitary living
conditions.
• Raw and cooked foods should be separated because raw foods are a source of
microorganisms and can re-contaminate prepared foods.

Physical contamination of food:

Physical contaminants include stones, pieces of glass, and metal. Physical
contamination can occur at any stage of the food chain: for example, stones, bones,

twigs, and pieces of the shell can enter food during handling and preparation .

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Food spoilage
Food spoilage is the process of change in the physical and chemical properties of the
food so that it becomes unfit for consumption. Food spoilage is any undesirable change
in food. Most natural foods have a limited life: for example, fish, meat, milk, and bread
are perishable foods, which means they have a short storage life and they easily spoil.
Other foods also decompose eventually, even though they keep for a considerably
longer time. The main cause of food spoilage is invasion by microorganisms such as
fungi and bacteria.

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Types of Food Spoilage
Microbial spoilage
Microbial spoilage is caused by microorganisms like fungi (molds, yeasts) and
bacteria. They spoil food by growing in it and producing substances that change the
color, texture, and odor of the food. Eventually, the food will be unfit for human
consumption.

Physical spoilage
Physical spoilage is due to physical damage to food during harvesting, processing, or
distribution. The damage increases the chance of chemical or microbial spoilage and
contamination because the protective outer layer of the food is bruised or broken and
microorganisms can enter the foodstuff more easily. For example, you may have
noticed that when an apple’s skin is damaged, the apple rots more quickly.
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Chemical spoilage
Chemical reactions in food are responsible for changes in the color and flavor of foods
during processing and storage. Foods are of the best quality when they are fresh, but
after fruits and vegetables are harvested, or animals are slaughtered, chemical
changes begin automatically within the foods and lead to deterioration in quality. Fats
break down and become rancid (smell bad), and naturally-occurring enzymes promote
major chemical changes in foods as they age.

Enzymic spoilage (autolysis)

Every living organism uses specialized proteins called enzymes to drive the chemical
reactions in its cells. After death, enzymes play a role in the decomposition of once-
living tissue, in a process called autolysis (self-destruction) or enzymic spoilage.

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Where Microbuster Can
be used in
Food Industry
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In view of Food Industry requirements, our one concentration of Microbuster Anti-
Microbial Shield has the following benefits to the food business and service. 
• food processing units.
• food processing warehouses.
• dairy plants and milk products processing units.
• common areas, cabins, washrooms, workstations, etc. 
• processed food carrier containers.
• packing food items that can increase longevity.
• electronic devices, utensils, kitchens, etc.
• all those places wherever there will problems of microbial threat.
• Apart from the above points, our product reduces cross-contamination, and aerial
contamination also helps in reducing food spoilage and increases the longevity of
perishable food items. 
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THANK YOU

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