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Ensuring Quality Production: Food

Price: £25.00
Age Range: KS4

Designed to support the GCSE syllabus, with emphasis on systems and control. Four sections cover: Consumer research; Preparing food for production; Food manufacturing; Post-production processes. Appendices include fact sheets and an assessment guide.

Topics include: Nutrition; Research; Design specifications; Costs; Computers; Control systems; Hazard analysis; Evaluation; Packaging; Sales and marketing; Advertising; Distribution.

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Size: 68 Pages
ISBN: 978 1 86025 477 2
Code: EQPF
Popularity rank: 253

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Contents List


Consumer Research

  • 7 CONSUMER NEEDS Looks at groups of consumers and their food needs. Students consider how consumer needs are affected by social trends and how this affects the design of food products.
  • 9 VALUE ADDED Helps students to understand the concept of 'value added'. Students compare 'value added' food products with home-made versions and discuss what value has been added and what value has been lost.
  • 11 FOOD CHOICES Encourages students to think about the factors affecting food choice and to concentrate on the effect of advertising.
  • 13 SPECIFICATIONS Helps students to understand what a specification is and to draw up their own product specification.
  • 15 MEETING NEEDS Develops knowledge of the nutritional needs of elderly people. Students develop a specification for a product suitable for this market.
  • 17 INFORMATION GATHERING Helps develop an understanding of different methods of research and gives students an opportunity to carry out their own research.
  • 19 CONSUMER RESEARCH Encourages students to identify a variety of consumer groups, consider their different needs and understand how manufacturers might target their products at specific groups.

Preparing Food For Production

  • 21 RECIPE ADAPTATION Develops knowledge of healthy eating guidelines and encourages students to modify recipes.
  • 23 FORTIFYING FOODS Helps students to understand the meaning of food fortification and to consider the reason for fortifying foods.
  • 25 DISASSEMBLY Helps students to analyse food products, using disassembly.
  • 27 RECIPE DEVELOPMENT Develops students' experience of working through a design brief.
  • 29 DRVs Encourages students to consider the nutritional needs of target markets when designing products.
  • 31 COSTING Shows students how to work out the costs of raw materials for the recipes they develop and make. They also consider other production costs.
  • 33 PRODUCT DEVELOPMENT Develops students' knowledge of the functions of ingredients and helps them to work through part of the design process.

Food Manufacturing

  • 35 CAD / CAM Encourages students to think about how computers are used in the food industry and how they affect production.
  • 37 PRODUCTION METHODS Helps students to understand job, batch and flow production.
  • 39 LINE PLANNING Helps students to understand how a production line operates. They learn to organise tasks within a group.
  • 41 SYSTEMS AND CONTROL Aims to develop an understanding of control systems and ways of representing them graphically.
  • 43 QUALITY Develops an understanding of the quality control checks that are carried out in the food industry.
  • 45 RISK ASSESSMENT Helps students to understand what a hazard is and what is meant by a critical control point.
  • 47 HACCP Develops an understanding of HACCP and helps students to apply it to production systems.

Post Production Processes

  • 49 USE YOUR SENSES Develops students' awareness of how all their senses are used to assess food. They work on developing a vocabulary for describing foods.
  • 51 EVALUATION METHODS Can be used to help students evaluate any food product.
  • 53 PACKAGING Encourages students to examine the functions of packaging and the types of materials used in packaging.
  • 55 LABELLING Focuses on the information provided on product labels. Students analyse labels and discuss the importance of branding.
  • 57 SELLING PRODUCTS Helps students to understand the difference between advertising and sales promotion and to consider how to use these methods of selling products.
  • 59 AD CAMPAIGN Gives students experience of using appropriate promotional methods in a simulated campaign.
  • 61 DISTRIBUTION Encourages students to think about how food products are distributed to the consumer.


  • ASSESSMENT GUIDE Teachers' Assessment Guide