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For a picnic basket, it is essential to choose foods that may be transported and kept well without a fridge, staying safe for human health at the same time. Our food production company should develop a range of products that will be included in a gourmet antipasto picnic basket. However, the peculiarities of their production should be considered to meet the standards of safety and sustainability. In general, products may include pickles, relish, jellies, and jams, such as pickled and caramelized onions, pesto, tomato chutney, beetroot relish, marmalade, and fruit paste, made from local or seasonal products. Along with smallgoods and cheeses provided by another supplier, our gourmet antipasto picnic basket will be an excellent product for spending time outdoors.
The project task that requires particular analysis, investigation, and research is the creation of jarred, preserved products with the use of appropriate food processing techniques for successful production. In general, the use of glass jars may be regarded as the most appropriate option that meets the standards of safety for conservation that presuppose sterilization in the process of canning to avoid the occurrence and spread of toxic microorganisms. In addition, the majority of people prefer jarred food for the convenience of its storage. All products should be made strictly according to recipes and with the use of fresh and clean ingredients. One of them may be a rhubarb jam, and it will be produced in the following way:
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2 ½ pounds fresh rhubarb, chopped
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2 cups white sugar
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2 teaspoons grated orange zest
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S cup orange juice
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½ cup water
All ingredients should be combined, boiled, cooked over medium-low heat for 45 minutes, stirred occasionally, cooled, and ladled in hot sterile jars.
In the process of manufacturing, it is essential to control the procedures of conservation, as products should be sterile and safe to be stored at room temperature in a glass jar. In this case, in order to determine success, it is necessary to answer the following questions:
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Does the company have all equipment necessary for safe production on the basis of conservation techniques?
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Does it have contracts for the supply of necessary ingredients?
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Are employees qualified enough for production?
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Is the market investigated in a proper manner for customers opinions to be reflected?
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