Food Chain

hese standardizations, driven by the interests of a few retailers, are turning the food chain into a managed system - managed by the concentrated market clout of retailers. But the emerging structure of the food chain is taking more and more of the decision making out of the hands of farm entrepreneurs.

The rejected meat is usually processed for pet food but can cause serious illness or even death if diverted back into the food chain. A huge hit to the base of the food chain should ripple up through fish and seabirds, then it was said to be contaminating the food chain and was a carcinogen. Unless they get their chance at some tough portfolios, many will remain low down the political food chain.

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McDonalds – I’m Lovin’ It

KFC – Finger Lickin’ Good

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Cuisine

Modern commercial fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment. It is usually rapidly served in cartons, bags, or in a plastic wrapping, in a fashion which reduces operating costs by allowing rapid product identification and counting, promoting longer holding time, avoiding transfer of bacteria, and facilitating order fulfilment.

In most fast food operations, menu items are generally made from processed ingredients prepared at central supply facilities and then shipped to individual outlets where they are cooked (usually by grill, microwave, or deep-frying) or assembled in a short amount of time either in anticipation of upcoming orders (i.e., "to stock") or in response to actual orders (i.e., "to order"). Following standard operating procedures, pre-cooked products are monitored for freshness and disposed of if holding times become excessive. This process ensures a consistent level of product quality and is key to delivering the order quickly to the customer and avoiding labour and equipment costs in the individual stores.Because of commercial emphasis on taste, speed, product safety, uniformity, and low cost, fast food products are made with ingredients formulated to achieve an identifiable flavour, aroma, texture, and "mouth feel" and to preserve freshness and control handling costs during preparation and order fulfilment. This requires a high degree of food engineering. The use of additives, including salt, sugar, flavourings and preservatives, and processing techniques may limit the nutritional value of the final product.

Because of commercial emphasis on taste, speed, product safety, uniformity, and low cost, fast food products are made with ingredients formulated to achieve an identifiable flavour, aroma, texture, and "mouth feel" and to preserve freshness and control handling costs during preparation and order fulfilment. This requires a high degree of food engineering. The use of additives, including salt, sugar, flavourings and preservatives, and processing techniques may limit the nutritional value of the final product.

Consumer appeal

Fast food outlets have become popular with consumers for several reasons. One is that through economies of scale in purchasing and producing food, these companies can deliver food to consumers at a very low cost. In addition, although some people dislike fast food for its predictability, it can be reassuring to a hungry person in a hurry or far from home.

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