The last few bits!

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 specIs 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

Product and manufacturing SpecProduct specIs decided once the final dish has

been designedFor 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 specUsually 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.

ResearchingDesigners need to conduct different types of research before they develop

new foods.

Primary researchIs collecting your own

original information which did not exist before.

• Interviews• Questionnaires• Surveys• Focus groups• Consumer panels• Disassembling products

SecondaryIs using information which

already exists• Books• Magazines• Newspapers• Leaflets• Information from

organisations

Computers and researchComputers 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.

DisassemblyThis 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

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.

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.