Food Processing

There are up to three steps in the food processing process: primary, secondary, and tertiary processing. These refer to the amount of processing a commodity must undergo to reach its desired end form.

Primary food processing refers to the handling of raw commodities; raw commodities during the primary food processing can be turned into a product ready for supermarket shelves (such as the butchering of raw meat), or into a product that may require further processing (such as wheat into flour, which will then be modified again to create bread before it is ready for retail).

This additional processing step is referred to as secondary food processing. Secondary food processing works with prepared ingredients to turn them into edible products – bread, cakes, and pastries are all examples of secondary food processing.

Tertiary food processing is often used for products which receive modification beyond secondary processes; this often includes adding further value to products and often occurs with processed or convenience foods. Ready meals and frozen pizzas are examples of tertiary food processing – they only need heating by the consumer.

Health and safety regulations for food processing in the UK are overseen by the Health and Safety Executive (HSE) and the Food Standards Agency (FSA). Health and safety regulations not only concern the handling of food commodities, but the equipment used to do so. This includes equipment being easy to clean and having suitable surfaces, however additional information can be accessed here.

Food processing is a necessary process in ensuring the food we consume is both available and safe.

Not only does food processing remove harmful toxins and bacteria, but guarantees they remain in this state throughout transportation and their shelf life with the help of packaging. Processing, preservation, and packaging can extend the shelf life of a product, which not only reduces food wastage and alleviates demand for food, but helps ease the impact that the food industry has on the environment.

Food processing further facilitates the distribution of food, as it means processes which distribute products onto retail shelves are controlled and monitored, making certain enough food is available for the population, without unnecessary waste.