IMPFT143K Principles of sorting and grading produce and food materials
Overview
This standard is about the principles of sorting and grading produce and food materials. It is about understanding the technology of the sorting and grading process. Sorting and grading may typically be carried out for products such as potatoes, fruit, vegetables, meat and poultry.
This standard is for you if you need a broad understanding of the food technology of sorting and grading produce and food materials after they are harvested. You need to understand the function of the sorting and grading processes. You need to know how these processes are best suited to raw material types.
Knowledge and understanding
You need to know and understand:
1 the definition of sorting produce and food materials
2 the definition of grading produce and food materials
3 what the rationale is for the sorting and grading of raw materials after cleaning
4 what the separation methodology for sorting and grading of raw materials is
5 how sorting is important in the preparation for mechanical or automated food processing
6 how sorting is important to the packaging of produce and raw materials
7 how sorting by weight can be carried out, the equipment used, and the typical products sorted this way
8 how sorting by colour can be carried out, the equipment used and the typical products sorted this way
9 how quality parameters for grading reflect the intended use of the produce or food material
10 the common quality criteria for grading; shape, size, colour and freedom from damage and contamination
11 how the quality grading of produce and raw materials may include quality criteria like texture, crumb, eating quality
IMPFT143K Principles of sorting and grading produce and food materials
Overview
This standard is about the principles of sorting and grading produce and food materials. It is about understanding the technology of the sorting and grading process. Sorting and grading may typically be carried out for products such as potatoes, fruit, vegetables, meat and poultry.
This standard is for you if you need a broad understanding of the food technology of sorting and grading produce and food materials after they are harvested. You need to understand the function of the sorting and grading processes. You need to know how these processes are best suited to raw material types.
Knowledge and understanding
You need to know and understand:
1 the definition of sorting produce and food materials
2 the definition of grading produce and food materials
3 what the rationale is for the sorting and grading of raw materials after cleaning
4 what the separation methodology for sorting and grading of raw materials is
5 how sorting is important in the preparation for mechanical or automated food processing
6 how sorting is important to the packaging of produce and raw materials
7 how sorting by weight can be carried out, the equipment used, and the typical products sorted this way
8 how sorting by colour can be carried out, the equipment used and the typical products sorted this way
9 how quality parameters for grading reflect the intended use of the produce or food material
10 the common quality criteria for grading; shape, size, colour and freedom from damage and contamination
11 how the quality grading of produce and raw materials may include quality criteria like texture, crumb, eating quality
Keywords Food; Sorting; Grading; Produce; Fruit; Vegetables