What are food items? Rules for the sale of food products

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Food products are represented by products in natural and finished (processed) form, which can be consumed by humans. These include: diet and baby food, bottled drinking water, various alcoholic products, etc.

Food quality

This is one of the characteristics that decisively influences the formation of consumer preferences, as well as the creation of competitiveness.

The quality of food products is represented by a set of properties that reflect the ability of the finished product to provide organoleptic characteristics, the need of any organism for certain substances, as well as reliability in their manufacture and conservation. Among the properties that determine the usefulness of food products and their ability to satisfy all the needs of people in nutrition, there is a certain nutritional value, taste and physical properties.

Nutritional value

The nutritional value of foods is the most difficulta property that characterizes the fullness of the useful qualities of the product: biological, energy, physiological and organoleptic values, as well as good quality and digestibility.

Food products are characterized by energy value, which is determined by the presence of fats, carbohydrates and proteins in them. A certain amount of energy can be obtained by the human body when alcohol is oxidized with organic acids. If the chemical composition of the finished product is known, then its energy value can be calculated.

All food products have their own biological value, which consists of the presence of biologically active substances in the form of amino acids, micro and macro elements, vitamins, and polyunsaturated fats. These components cannot be replaced by other food substances, as they are not synthesized by any enzyme systems of the human body.

The physiological value is determined by the fact that food products have the ability to influence the cardiovascular, nervous and digestive human systems. Also, this value of these products favors the resistance of the human body to diseases.

Organoleptic value determines the quality of food products: texture, appearance, taste, smell and degree of freshness. So, food products in appearance can increase appetite and be better absorbed. The taste and aroma of finished products is also of great importance, so sometimes in the manufacturefood products use special processing methods.

Food marketing process

Selling edible food items can be quite a successful business.

After all, these high-quality products are quite competitive in the market, which provides their manufacturers with confidence in the success of their activities. However, this requires some effort. For example, this concerns ensuring the technical equipment of the enterprise at the proper level, the availability of highly qualified specialists, etc. At the initial stage, certain financial investments may be required, which in the future will bring a stable income.

Properties of food products

The quality of the goods, the determination of the terms and conditions of savings are influenced by physical properties. These include: size, shape, color, mass, density, transparency, strength and toughness.

Taste properties consist of the sensation of aromas (smells) and, of course, taste. In accordance with this property, there are the following groups of food products: sweet, s alty, sour and bitter. The smell is determined by the sense of smell and is the main indicator when tasting wines and various drinks.

Sanitary and hygiene indicators of food products

Biological and microbiological indicators for all product groups are regulatedrelevant regulatory documents. The most stringent sanitary requirements apply to those goods that are obtained in the process of processing raw materials.

As a result of assessing the quality of food products, it is possible to determine their compliance with the requirements of the above documents, as well as to identify quality criteria, if classification into certain brands and varieties is provided.

Product storage conditions

Among food storage conditions, the following should be highlighted:

- compliance with all necessary rules for placing goods during storage;

- compliance with the climatic regime during storage;

- observance of sanitary and hygienic standards.

When placing goods of food value, first of all, neighborhood rules based on the compatibility of goods must be observed. These are goods that have similar storage regimes and do not adversely affect each other. Due to the differences in the sorption properties of such products, some redistribution of moisture may occur, which will lead to wetting of some products and shrinkage of others.

Also, when placing food products for storage, it is necessary to observe the principle of optimal workload of warehouses. When this principle is followed, free access to goods and the necessary air exchange will be ensured to ensure uniform temperature conditions.

Climatic mode ensures compliance with the requirements for relative humidity and air temperature, as well asits gas composition, air exchange and illumination. Each separate group of food products has its own storage regime. Failure to do so may result in losses and lower quality of goods.

Food prices will also depend on proper storage. Since only products with a good look, pleasant smell and useful properties will be in demand on the Russian market.