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Safer food ,better business

Safer food ,better business . Hygienic milking of cow at village level. All the villages. Milk Producers' Cooperative LTD collects the milk from . The collected milk is tested against the set standards. That insures quality of milk being received from the root level.

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Safer food ,better business

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  1. Safer food ,better business
  2. Hygienic milking of cow at village level All the villages. Milk Producers' Cooperative LTD collects the milk from The collected milk is tested against the set standards. That insures quality of milk being received from the root level. Hygienic and safe transportation of milk in insulated tankers The received milk is sold locally as well as transported to the Bulk Chilling Center The received milk is sold locally as well as transported to the Bulk Chilling Center Supplies milk to agent in clean vehicles Shopkeeper supplies products to customer
  3. Organic vegetables
  4. Externalities - 5.1 Pesticides - 5.2 Food quality and safety - 5.3 Clothing quality and safety - 5.4 Soil conservation - 5.5 Climate change - 5.6 Nutrient leaching - 5.7 Biodiversity Sales and marketing - 6.1 Distributors - 6.2 Farmers' markets Capacity building Controversy See also Notes References Further reading External links Methods 2.1 Soil management 2.2 Weed management 2.3 Controlling other organisms 2.4 Genetic modification Standards 3.1 Composting Economics 4.1 Geographic producer distribution 4.2 Growth 4.3 Productivity and profitability 4.3.1 Profitability 4.3.2 Sustainability (African case) 4.4 Employment impact
  5. Egg quality
  6. RUDAKI RESTAURANT UNIFORMS Introduction Consumer Wholesale / Retail / Catering ❖ Packing Centre ❖ Producer ❖ Pullet Rearing Farm Pullet Hatchery Parent Breeder Farm Grandparent Hatchery Grandparent Breeder Farm Foundation Stock Genetic Pool
  7. Check weight Freezing Further Processing Coating Cooking Forming Frying Marinating & Tumbling Sausage Making Grading & Batching Innova Software Packing & End-of-line Labeling Pack Handling Weigh Price Labeling Portion & Batch Loading Portion Cutting Poultry Harvesting Processing Systems Slicing High Speed Slicers Trimming Weighing X-ray X-ray Bone Detection Poultry quality producers
  8. Check weight Deboning Freezing Further Processing Coating Cooking Forming Frying Marinating & Tumbling Sausage Making Grading & Batching Injection Innova Software Meat Harvesting Packing & End-of-line Labelling Pack Handling Weigh Price Labelling Portion & Batch Loading Portion Cutting Portion Sawing Processing Systems Skinning Slicing High Speed Slicers Trimming Weighing Meat quality producers
  9. Meat factories
  10. HACCP
  11. Meaning of HACCP HAZARD ANALYSIS CRITICAL CONTROL POINT Commissioned by NASA in 1959 Lunched publicly in 1971 Now required by law in many countries
  12. Examples of Prerequisite programs Supplier approval Cleaning &sanitation Training and staff competency Pest control Operator hygiene Planned preventive maintenance Control off water supply Incident management ,recall and traceability Premises and equipment Calibration Waste management Good laboratory practice
  13. Definition Procedures including good manufacturing practice that address operational conditions providing the foundation for the HACCP system
  14. Thank You!
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