Commercial food manufacturing: SQA Advanced Higher Health and Food Technology Area 4 quiz quiz

Launching the product

Identifying a market need or gap

Scaling up to factory production

Writing the product specification

A precise written description of what the product must be

The advertising plan for a product

A list of competitor products

The sales figures after launch

To increase the number of ideas

To reject ideas that are too costly, unfeasible, off-brand or unlikely to sell

To launch every idea generated

To avoid any market research

To set the product's price only

To replace the product specification

To increase food miles

To check the product is acceptable to the target market and to guide improvements

A product's sales over time through introduction, growth, maturity and decline

The shelf life of a single pack

The cooking time of a product

The number of ingredients in a product

Job production

Batch production

Continuous-flow production

Mass production only

One product made continuously around the clock

A single one-off item only

A set quantity of identical products made, then the equipment is cleaned and reset for the next batch

No use of any equipment

Job production

Batch production

Continuous-flow production

One-off production

Greater flexibility for one-off products

Lower set-up costs in every case

No need for quality systems

Improved consistency, hygiene and speed with lower labour costs

Building prevention into the whole process

Checking the product by sampling and inspection to detect and remove faults

Advertising the product

Identifying a market need

QA only checks the finished product

QA builds procedures and monitoring into the whole process to prevent faults arising

QA is the same as advertising

QA ignores staff training

Hazard Analysis and Critical Control Points

Healthy Additives and Carbohydrate Control Plan

Hygiene Assessment of Cooking and Cooling Procedures

High Automation and Continuous Cleaning Process

The most expensive stage of production

A point where a hazard can be controlled by setting and monitoring a safe limit

The point where the product is advertised

The point where ideas are generated

A biological hazard

A chemical hazard

A physical hazard

A nutritional hazard

Only to increase food miles

To meet changing consumer needs, respond to competition and trends, and replace declining products

To avoid using any technology

To stop carrying out market research

Release the product anyway

Cook the product further or reject it so unsafe food is not released

Increase the advertising budget

Change the packaging colour