Ingredient threats

Ingredients  and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.

ingredient threat
threats to ingredients
ingredient faults
ingredients risks
ingredient problems
threat to an ingredient

knowledge

sector-specific

Ingredient threats is an essential knowledge of the following occupations:

Food analyst: Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
Food technologist: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Food biotechnologist: Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.

Ingredient threats is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Industrial cook: Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.
Food and beverage packaging technologist: Food and beverage packaging technologists assess appropiate packaging for various food products. They manage matters in relation to packaging while ensuring customer specifications and company targets. They develop packaging projects as required.
Brewmaster: Brewmasters ensure brewing quality of current products and create mixtures for the development of new products. For current products, they oversee the whole brewing process following one of many brewing processes. For new products, they develop new brewing formulas and processing techniques or modify existing ones as to come up with potential new products.
Botanicals specialist: Botanicals specialists bring a deep knowledge in the science of plants and botanicals to the production of alcoholic beverages based on herbs. These professionals combine knowledge of flavour chemistry, biological sciences and technology process. They may operate botanical milling machines ensuring that the crushing process retains as much flavour and aroma as possible.
Vermouth manufacturer: Vermouth manufacturers perform all the production processes required to produce vermouth. They mix ingredients and botanicals with wine and other spirits. They perform maceration, mixing and filtering of beverages together with the botanicals. Moreover, they manage the maturation of the beverages and forecast when the vermouth is ready for bottling.

References

1. Ingredient threats – ESCO