What is out there?

In my quest of trying to find websites that could help my with some resources I came across:
http://www.tes.co.uk. Became a member for free, they have all my details and I have yet to find a teaching resource from them. I am sure it is possible but it is hidden and there is no way I could get to it. let me know how should anyone manage to get through.
 http://www.tes.co.uk

Codes of practice HACCP - document the food safety of your process

Process flow diagram	Process description	Potential hazards	Is this hazard severe?	Critical control points	Corrective actions when CCP is not under control
(Start and end of process) (Action) (Inspect)	Describe the actions taken in each step of the production flow diagram.	Identify if the hazards are biological, chemical or physical.	How likely can it occur? How serious are the consequences?	E.g. time and temperature parameters.	What to do to bring the process back into control.

How do we do modeling in Food Technology? The remark has been made that we do not model enough in Food Technology. Maybe this could be a guide for in - class use.

Modeling in food product development

Once you have decided upon a final concept the project moves into the

concept development stage.

Q: What happens in the

concept development stage?

A: Further evaluation, testing , trialing, and reviews to ensure that the outcome

 is 

fit for purpose.

To demonstrate modeling in your project:

<Before you do the final prototype model your product in terms of their nutritional value.  See: http://www.foodstandards.gov.au/foodstandards/nutritionpanelcalculator/

<Analyse your ingredient list to find the perfect ingredient to ensure the

optimum product formulation.

E.g. which fat gives the best product, butter or margarine?  Do a recipe trial of both fats and evaluate the outcome. It is always good to justify your decision making.

<Work out the cost of your product. See:

http://www.menucoster.co.nz/public/login

If you have worked out the cost of your product you can see if it fits with in the budget of your target market

Does it meet their needs financially?

How does the new product compare with current market products?

So is it fit for purpose? 

Evaluating current market products

Tool to evaluate current market products (CMP)

Attributes	Product 1:	Product 2:	Product 3:
Who is this product aimed at? (Target market)
List the ingredients
Does the product have any nutritional claims?
Explain the packaging
What is the shelf life?
How does the packaging protect the product?
In your opinion – What is the best marketing attribute of the packaging?

                                                                                                                          

Project planning

Tools for Planning  :RASCI model

For every step of your planning project, you should define the following:
R	Responsible The team member who is ultimately responsible for delivering the project and/or tasks correctly
A	Accountable The team member with ultimate accountability and authority; this is the member to whom “R” is accountable
S	Supportive The persons or team who are needed to do the real work
C	Consulted Any person whose input adds value and, or contribution is essential
I	Informed Who needs to notified of results or actions taken but not involved in the decision- making process

Activities / Tasks	Teacher	Mentor	Team members
			1	2	3