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The last few bits!

The last few bits!. Different types of specifications. The design spec is used during the design stage and produced by the manufacturer and designer.

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The last few bits!

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  1. The last few bits!

  2. Different types of specifications • The design spec is used during the design stage and produced by the manufacturer and designer. • The product spec is used to show others what the product should be like. Food products are often designed in one part of the country and made in another. So the spec needs to have enough detail so that everyone understands what the final product must be like. • The manufacturing spec is used to make sure that all products are identical and safe. Design spec Is a guideline for designers. So they know what kind of product to design For example • Healthy savoury children’s product for packed lunch • Cost under 60p • Suitable for kids • Suitable for mass production • Has to be savoury • Can be sold as a healthy option • Should be high in protein

  3. Product and manufacturing Spec Product spec Is decided once the final dish has been designed For example on a pizza • 22-24 cm diameter • 45-50g passata • Weighs 150g-170g • 30-35g cheese • Pizza bread base • Olives • Green peppers • 2-2.5cm deep Manufacturing spec Usually top secret. Is part of the quality assurance. Needed to make sure every product comes out he same. Included • The recipe • The food hygiene procedures • The size of the dishes and tolerances • Details of ingredient types • Detail of preparation methods such as mixing times • Details of suppliers • Details of standard components • Cost • Portion control • How to package.

  4. ResearchingDesigners need to conduct different types of research before they develop new foods. Primary research Is collecting your own original information which did not exist before. • Interviews • Questionnaires • Surveys • Focus groups • Consumer panels • Disassembling products Secondary Is using information which already exists • Books • Magazines • Newspapers • Leaflets • Information from organisations

  5. Computers and research Computers are excellent for gathering research. They can be used for.......... • Writing a questionnaire or survey and analysing the information • Recording the results using a spread sheet • Speeding up communication by email • Interviewing people using video conferencing. • Using the internet can help to find out....... • Product ideas and new recipes • Where to source ingredients • New information about packaging and storage • Information about advertising.

  6. Disassembly This means taking a product apart. We can find out how a product is made.......... • We can weigh individual parts and look at the filling or the pastry on a pie. • Or looking at a jam tart. We could find out.......... • The finish to the pastry • Type of pastry • Weight of pastry • Weight of jam • Depth • length We can also look at the packaging.......... • Finding out the cost • List of ingredients • Number in the packet • Type of packaging • Possible target market • Comment on taste and texture. • Nutritional information

  7. EquipmentHand held tools may be used in the home to reduce the size of food by grating, chopping, slicing, pulping, dicing, shredding, and grinding. All equipment can be dangerous if not cleaned and stored correctly To prevent accidents and injuries in the home and in industry..... • Follow the manufacturers instructions • Take care with hot liquids • Use oven gloves • Switch off the gas if a leak is suspected • Don't open the window near a naked flame • Check plugs are wired correctly and wires do not trail • Electrical equipment should have passed the PAT test. • Gloves may be needed when preparing some foods • Masks and eye protection may also be needed. • In industry part of the HACCP procedure should be to train staff so they use machinery correctly and safely. Machinery will have guards and emergency stop buttons.

  8. Preventing accidentsMany accidents are caused by using knives incorrectly. Cutting and chopping should be done in the correct way. • Use the correct sharp knife for the task • Hold the knife by the handle and use point down when cutting • Keep fingers away form the blade by holding with clawed fingers or a bridge grip • Don't have greasy or wet hands • Cut on a board.

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