5S is Crucial for any FMCG industry for maintaining cleanliness, discipline & improving product safety along with personal safety...
5S is a workplace organization method that helps to maintain cleanliness, efficiency & discipline in manufacturing environments including principals of food processing & its production.
5S originated in Japan & was popularized as part of lean manufacturing.
1.Seiri : Sorting
2. Seiton : Set in Order
3. Seiso : Shine
4. Seiketsu : Standardize
5. Shitsuke : Sustain.
Food is any commodity which can be easily digested, undigested & assimilated by human body & which gives energy for doing daily catabolic & metabolic activity.
We should always take upgradable knowledge of any Food from its bottom line. Not only for getting marks but also it must be implemented in personal as well as official life wholly. Also, we have to follow latest Food laws & regulations with respect to FSSAI permissible limits precisely.
What is a food technologist?
Food Science And Nutrition Vs. Food Technology
A food technologist, also known as a food scientist, is a professional who works to ensure that food is safe, nutritious, and high quality. They apply scientific principles to research and develop food products.
Responsibilities
Researching and developing new food products and ingredients
Improving existing food products
Ensuring food products meet quality, hygiene, and safety standards
Working with suppliers to choose ingredients and materials
Running trials and experiments to gather consumer feedback
Writing reports on products
Analyzing food content to determine levels of vitamins, fat, sugar, and protein
Food is any substance consumed to provide nutritional support for an organism. Food is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Historically, humans secured food through two methods: hunting and gathering and agriculture, which gave modern humans a mainly omnivorous diet. Worldwide, humanity has created numerous cuisines and culinary arts, including a wide array of ingredients, herbs, spices, techniques, and dishes.
Today, the majority of the food energy required by the ever-increasing population of the world is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.
The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger".
