Food Processing
We understand the importance of food safety.
Food processing is the taking of edible raw materials (livestock and agricultural) and transforming them into consumable food products or reserved for later consumption. The transformation of these foods into other foods use the following production techniques:
- Baking
- Canning
- Dehydration
- Freeze-drying
- Pasteurizing
- Fermentation
- Rendering
- Meat Packing
- Fruit & Vegetable Packing
- Fruit Ripening
Mechanical refrigeration is an integral and important part of all stages of food processing and manufacturing including and not limited to chilled production facilities, cold rooms and freezer rooms, spiral freezers, blast chillers and blast freezers. By utilizing both chilling and freezing processes the food is cooled from ambient to temperatures above 32°F (Chilling) and between 0°F and -30°F (Freezing) to slow the physical, microbiological and chemical activities that cause deterioration in foods and preserve freshness and prolong shelf life.
