Food Manufacturing Jobs

Manufacturing can cover a total sequence of food operations, including the growth and selection of raw materials, harvesting, processing, preservation, and distribution.

In general, the aim of all food manufacturing operations is to extend the availability of products at least cost.

It has become hugely sophisticated in the 20 years we have been involved with it. The manufacturing focus is still about managing and developing a team, but more and more often our clients are utilising latest WCM world class manufacturing techniques to improve operational efficiency. These techniques frequently came from the automotive sectors and Japanese businesses in the 1980's and before. They have now been adapted and refined for the needs of the food industry. The simple mantra now appears to be that the principles of WCM can be adapted for any sector of food production, from fresh produce packing through to milk and dairy or meat processing or confectionery production etc. We have been responsible for a large number of individuals joining our clients with a remit to deliver Lean Manufacturing principles in to their factory operations.

Food manufacturing is not solely involved with the preservation of food but is also concerned with the production of high-quality, appealing, wholesome products. To fulfill these goals, five broad categories of food additives are often used: flavours, colouring agents, preservatives, texturizing agents, and miscellaneous. The last category includes a variety of substances that may retain moisture, control acidity, act as leavening agents, or provide nutrients such as vitamins and minerals. The final operation in the manufacturing process is that of packaging, which is governed by the physiochemical attributes of the food, the preservation process involved, the gaseous permeability desired, the conditions under which the product is to be stored, the desirability of viewing the product through a clear film or glass, and the expense.Historically, metal and glass have been used to package heat-processed foods; more flexible films are used for foods which undergo less aggressive treatment. Adoption of the regulation allowing the use of hydrogen peroxide as a package sterilant has permitted the use of nonrigid flexible packages for heat-sterilized foods aseptic packaging. This type of packaging is very cost-effective. .