What is food? Rules for the sale of food products

Food products are products in natural and finished (processed) form, which can be consumed by man for food. These include: products of dietary and children's nutrition, drinking water in bottles, various alcoholic products, etc.

Quality of food products

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

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

The nutritional value

Nutritional value of products is the most complex property, characterizing 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 in them of fats, carbohydrates and proteins. Some amount of energy a human body can get by oxidizing alcohol 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 biological value, which consists of the presence in them of biologically active substances in the form of amino acids, micro- and macroelements, vitamins, as well as polyunsaturated fats. These components can not be replaced by other food substances, as they are not synthesized by any enzyme systems of the human body.

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 is determined by the quality of food: consistency, appearance, taste, smell and degree of freshness. Thus, food products in appearance can increase appetite and be better absorbed. The taste and aroma of the finished products is also of great importance, so sometimes in the production of food products special methods of processing are used.

The process of selling food

The sale of food products that are usable can be a fairly successful business. After all, this product, which has high quality, is quite competitive in the market, which provides its producers with confidence in the success of their activities. However, some effort is required to do this. For example, it concerns the provision of 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 physical properties influence the quality of the goods, the definition of terms and conditions of saving. These include: size, shape, color, mass, density, transparency, strength and viscosity.

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

Sanitary and hygienic indicators of food products

Biological and microbiological indicators for all groups of goods are regulated by the relevant regulatory documents. The most stringent requirements of a sanitary and technical nature are imposed on those goods that are obtained during the processing of raw materials.

As a result of assessing the quality of food, you can determine whether they meet the requirements of the above documents, as well as to identify quality criteria, if a classification for some brands and varieties is foreseen.

Conditions of storage of goods

Among the conditions for storing food products, it is necessary to distinguish the following:

- compliance with all necessary rules for the placement of goods during storage;

- compliance with the climate regime during storage;

- Compliance with sanitary and hygienic standards.

When placing goods of food value, first of all, the neighborhood rules based on the compatibility of goods must be observed. These are goods that have similar storage regimes and do not harmfully affect each other. In connection with the presence of differences in the sorbing properties of such goods, a certain redistribution of moisture may occur, which will lead to the moistening of certain goods and the shrinkage of others.

Also, when placing food products for storage, it is necessary to comply with the principle of optimal workload of warehouses. When this principle is implemented, there will be free access to goods and the necessary air exchange to ensure an even temperature regime.

The climatic regime ensures compliance with the requirements for relative humidity and air temperature, as well as its gas composition, air exchange and illumination. For each separate group of food products, there is a storage regime. Failure to comply with it can lead to losses and quality of goods.

From the correct storage will depend on the prices of food products. Since only products with a good appearance, pleasant odor and useful properties will be in demand in the Russian market.