Code each batch. The best quality product begins with the best quality produce . Begin by choosing fresh produce that is ripe, firm and well-formed and at the peak of maturity. Preparation Organizing your work space and procedures will make the most economical use of your time, minimize food safety hazards and maintain the high quality of your product. Work with quantities that are suitable for the size of your preparation facilities and equipment.
Equipment Consider efficiency and profitability when making decisions about equipment.
Processing As a food processor, it is your responsibility to ensure your products are processed properly. Attention to detail at every step is important. Heat processing involves heating foods to temperatures high enough to destroy spoilage organisms and avoiding further exposure to such micro-organisms by storing that food in an airtight container. Open kettle and oven canning are not recommended for processing fruit products. Packaging and Labelling Label and date.