7 Вариант

«PROBLEMS OF AUTOMATING FOOD PROCESSING PLANTS»

1. Прочитайте и письменно переведите текст.

2. Перечислите автоматизированные отрасли пищевой промышленности и автоматизированные процессы и операции.

Nowadays, automation in food industries is the problem of top priority. Food processing plants employ a great variety of processes and operations. To unite the varied processes from manual to fully automatic - it is necessary to provide a structural approach to permit each department in a plant to maintain responsibility for its own operation, while at the same time responding most effectively to overall management control. In addition, control system should give managers all the information to improve their ability of decision-making. Electronic equipment is used, however, not only for providing information but for direct control of production processes. Computers perform such functions as product quality analysis, product sorting and packaging as well as automating production cycles.

Computerized machines are widely applied in beverage industry, brewing, confection production, fruit and vegetable canning, etc. They are extremely helpful for product filling, wrapping, sealing, labeling and coding. In this connection robots should be mentioned. They are mostly employed as part of packaging and handling line.

The involvement of support systems, including production scheduling, materials resource planning, quality control, and equipment maintenance promotes to integrate the activities of the plant and make possible the improvement of both productivity and produce quality.

At present, computerized maintenance management systems are quickly becoming the order of the day. They allow to avoid labour and downtime costs. The savings are realized through better manpower scheduling, better material supplies control and increased equipment uptime.

8 Вариант

«THE FOOD SAFETY RESPONSIBILITIES»

1. Прочитайте и письменно переведите текст.

2. Ответьте на вопрос: какие существуют основные обязательства для сохранения безопасности пищевых продуктов?

The basic food safety responsibilities are to provide customers safe food in safe foodhandling practices. The attitude toward food safety is critical. This attitude should be based on up-to-date knowledge of the regulations affecting the food industry.

To stay in operation, establishment must comply with city, county, and state sanitation codes. The regulatory agency evaluating the establishment shares the commitment to provide safe food, and may have the authority to assess fines and close an establishment that serves unsafe food. Therefore, it is in the best interest to work with local authorities. During evaluations, the regulatory agency may identify deficiencies requiring attention.

The agency recommends that local and state health departments hold the person in charge of a food establishment responsible for knowing and demonstrating all the information.

The market management is involved in and supports food safety policies, and food safety is a high priority.

A well-designed food safety program protects your customers, your employees, and your reputation. The Hazard Analysis Critical Control Point (HACCP) program helps to monitor any operation and reduce the opportunities for foodborne illnesses. Because food can become unsafe at any step in the flow of food, the HACCP system focuses on the flow of food in operations, identifying points at which contamination can occur, and implementing controls for those points.

Key practices for ensuring food safety include controlling time and temperature, practicing strict personal hygiene, and preventing cross-contamination. Also receive, store, prepare, hold, food using methods that maintain its safety. Establishing a well-designed food safety system can help protect customers by preventing foodborne illness outbreaks, and can help the establishment avoid the potentially high costs associated with them.