Abstract
Food production may be defined as that phase of the food flow (i.e. from the purchasing of the foods to service to the customer) mainly concerned with the processing of raw, semi-prepared, or prepared foodstuffs. The resulting product may be in a ready-to-serve state, for example in the conventional method (cook-serve); or it may undergo some form of preservation, for example cook-chill or cook-freeze, before being served to the customer. Beverage production may be defined as the processing of the raw, semi-prepared or prepared beverage product, so that it is in a ready-to-serve state before being served to the customer. For example, a raw beverage product such as tea would need to be fully processed before being served, a semi-prepared product such as a cordial would require only partial preparation, and a bottled fruit juice or bottle of wine may be termed a fully prepared beverage product.