MODULE CONTENT

MODULE TITLE:

Identifying and Responding to Non-Conforming

Ingredient/Raw Materials in Food Product

MODULE DESCRIPTOR:
This module covers determination and checking of quality of the raw materials in
the Baking Industry. The unit of competency Apply raw materials/ingredients and
process knowledge under the qualification Food Processing and Quality Control, Level
1 focuses on one part of the Food Industry, in this case, Baking. Familiarization on the
kinds and characteristics of raw materials for the Baking industry will be given to the
trainees. After completing this module, you will be assessed through written tests and
actual identification of tools and equipment for baking.
NOMINAL DURATION:

70 hours

LEARNING OUTCOMES:
After completing this module, you MUST be able to:
1.
2.
3.

Practice OSH in the food industry

Identify and respond to non-conforming ingredient/raw materials in food product
Clean and maintain equipment and production area
ASSESSMENT CRITERIA:
1. Housekeeping standards are maintained in the workplace, following OSH
requirement
2. Personal hygiene is maintained, clothing, gloves, hair net, etc.
3. Equipment is clean for the hygienic requirements.
4. According to recipe raw materials/ingredients are confirmed as workplace
requirements
5. Non-conforming ingredients/raw materials are identified
6. According to recipe as per procedure of workplace requirement, corrective action
is to be implemented.
7. Equipment and production area are cleaned to meet hygiene requirements
8. Maintenance requirements are identified and reported according to workplace
requirements
9. Waste is disposed of according to workplace procedures

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Material/Ingredients and
Process Knowledge

Date Developed:
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Date Revised:
November 2013

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LEARNING OUTCOME 1 IDENTIFY AND RESPOND TO NONCONFORMING INGREDIENT/RAW

MATERIAL
CONTENTS:
1.Familiarize with the common ingredients/raw materials in the Bakery Industry.
2.Identify non-conforming ingredients/raw materials
ASSESSMENT CRITERIA:
1. According to recipe for a range of food products, ingredients/raw materials
are confirmed as per workplace requirements
2. Non-conforming ingredients/raw materials are identified
3. According to recipe as per procedure of workplace requirement, corrective
action is to be implemented
CONDITIONS:
Trainees must be provided with the following:

Personal Protective equipment

Learning Materials

Lap top
LCD
White board marker
Cleaning Implements
Sanitizing Implements
Hand washing soap
Personal protective equipment
Raw materials for baking
Tools, utensils and equipment for baking
Learning Materials

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Material/Ingredients and
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Date Developed:
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Date Revised:
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LEARNING ACTIVITIES
LEARNING OUTCOME:

Identify and Respond To Non-Conforming Ingredients

/Raw Materials

LEARNING ACTIVITIES

RESOURCES/SPECIAL
INSTRUCTIONS
Read Information Sheet 1.1-1.
Read Information Sheet 1.1-2.
The learner is encouraged to
answer the Self-Check 1.1-1
Refer your answer to the answer
key.
Perform Activity Sheet 1.1-1.
Refer to Performance Criteria
Checklist

Familiarizing with the common ingredients/raw

materials in the Bakery Industry

Identifying non-conforming ingredients/raw

materials

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FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Read Information Sheet 1.1-3

Perform Activity Sheet 1.1-2
Refer to Performance Criteria
Checklist
Perform Activity Sheet 1.1-3
Refer to Performance Criteria
Checklist

Date Developed:
May 2012

Date Revised:
November 2013

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INFORMATION SHEET 1.1-1

Baking Ingredients and their specification
Learning Objectives:
After reading this INFORMATION SHEET, you should be able to familiarize with
the common ingredients used in baking industry.
Flours, Raising & Thickening Agents
The baking qualities of flours vary according to their ability to form gluten when
moistened. Gluten sets when heated, trapping air in the mixture. The gluten in plain
flour gives a soft texture; potato flour and corn flour produce very little, making a
crumbly texture.
a. Plain and self- raising flour: used in its own in whisked and rich fruit cakes and
biscuits, or together with a raising agent. Self-raising flour already includes some
baking powder
b. Rye flour- a whole grain brown flour which gives a rich color and a delicious nutty
taste to cakes and tea loaves
c. Potato flour- Made from boiled sieved and dried potatoes, this produces a
delicate, airy cake.

a.

b.

c.

d. Semolina- fine-grained rich in protein and starch, this gives a good texture.
e. Corn flour- a fine, starchy maize flour used to make a short texture
f. Gelatin- gives a taste-free, firm set to soft cake fillings and cheesecakes.

d.

e.

f.

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g. Matzo meal- crushed crumbs of unleavened crackers used in place of flour and
as thickener
h. Bicarbonate of soda- acts as a raising agent when combined with an acid such
as lemon juice
i. Baking powder-this reacts with moisture to produce carbon dioxide, which helps
a cake to rise
j. Cream of tartar- an acidic substance that stabilizes egg whites during beating.

Sweeteners
Sugars and syrups affect the structures of a cake and improve its texture, color
and flavor. These products should be stored in airtight containers in a cool, dry place.

Caster sugar: Best for making whisked and creamed cakes, as

the fine crystals dissolve and blend quickly with other
ingredients.

Icing sugar: A fine powder sugar, ideal for icings and

fillings. It must be sieved before use.

Granulated and colored sugars are

use in granulatedsyrups and some
cakes; colored for decorating.

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Demerara sugar: Unrefined with low molasses content, this gives a

good flavor to fruit and spice cakes.

Light and dark muscovado sugars: Raw cane sugar

addsmoisture, color and a caramel flavor to cakes.

Golden syrup: gives the finished

cake a moist texture.

Honey: Used for centuries, a natural sweeter enhancing the flavor and keeping
quality of cake

Maple syrup: this sweeter has a strong, distinctive flavor.

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Dairy Produce
Store dairy products in refrigerator or a cold pantry. If not fresh, they will taint and
spoil the baking. Butter keeps for 2-3 weeks; eggs keep for 1-2 weeks; milk, cream and
soft cheeses keep for 2-3 days.

Eggs: Gives color and lightness to a cake. Use size 2 eggs unless
the recipe states otherwise. Always use at room temperature.

Cream or curd cheese: Full-flat cream cheese is richer and

creamier. Curd cheese is lower in flat, drier in texture and slightly
acidic.

Ricotta cheese: A slightly grainy, low-fat soft cheese with a

sweet taste.

Sunflower or groundnut oil: For rich

moisture in some fruit sponges and spices
cakes.

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Milk: Good for moistening and loosening thick cake mixtures.

Also gives a softer crust to choux pastry. Full-fat milk is most
commonly used.

Double cream: contains a high percentage of fat, which enables it to be whipped firmly
without curding.

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ENRICHING INGREDIENTS
Nuts, dried fruit and spices were used extensively in the general cuisine of
ancient times. Today they are important for enriching cakes and pantries. Buy in small
amount as spices soon lose their pungency and nuts becomes rancid and bitter after 34 months. Dried fruit also spoils with time. Store ingredients in airtight containers in a
cool, dry place.
Nuts & Dried Fruit

Almonds: Available
whole ground or flaked,
these are sweet to taste.

Coconut: freshly grated,

gives moisture to a cake.
Thinly pared shaving
make a pretty decoration.

Dried pitted dates

Dried crystallized pitted
dates
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Pistachio nuts: their

distinctive green
kernels add color and
flavor.
Blanch before use.

Pine nuts: the soft, oily

textured seed of the
stone pine has a strong
flavor that is enhanced
by baking.

Hazel nuts: Roast first to

bring out their rich flavor.

Sultanas: These are

small, seedless golden
raisins augment the
flavor by plumping in
brandy before using.

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Walnuts: rich oil and

protein, with an
unmistakable flavor.

Dried cranberries:
American red berries
with a piquant flavor.

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Dates: a sun-dried fruit,

these add moisture and
sweet, rich flavor.

Muscat raisins: dried

muscatel grapes;
seedless ones are the
best.

Figs: Provide excellent

fruity flavor with a seedy
crunch. Buy them whole,
remove the stalks and
then cut by hand. They
can be plumped up
overnight in cold water.

Apricots: these soft,

moist fruits may be
plumped up before use.

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FLAVOURINGS & SPICES

Instant coffee powder:

An easy way to add
rich coffee flavor.

Cocoa powder and drinking chocolate powder:

Crushed from the chocolate liquor of dried,
roasted cocoa beans.

Tiny seeds lie inside the pod

Vanilla pod and seeds: add a sweet; mellow flavor. Make

vanilla sugar by placing a pod in a jar of caster sugar.

Whole nutmeg: This dried kernel imparts a warm, richly

aromatic, flavor to many spiced cakes. Best used freshly
grated.

Poppy seeds: oily repined seeds with a rich, nutty flavor.

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Cinnamon:The dried bark or powder has a sweet,

pungent, woody aroma.

Lemon and orange zest: Contain the essential flavoring oils.

Aniseed: Adds a distinctive, sweet, liquorices-like flavor

can be bought as seed or a fine powder.

and

Cloves: dried flower buds with a bitter, sharp flavor, these can
be bought whole or in powder form.

Fresh root ginger: Gives a sharp, hot, aromatic flavor

Dried ground ginger: A highly concentrated,
spicy and hot flavor, so take care to use the correct
measure.

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Saffron: one of the most expensive spices, prized for its color
and taste.

Dark rum: a strongly aromatic and richly flavored spirit distilled from
sugar cane.

Brandy: Distilled from grapes, this spirit has a deep, mellow flavor.

Kirsch: a fiery, Eau de Vie made from crushed fermented cherries.

Vanilla extract: made by macerating crushed vanilla pods in alcohol.

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DECORATING INGREDIENTS
Fresh Fruits

Apples: choose crisps, shiny fruit with a good color. Well-flavored

dessert apples are best for tarts and cakes as they stay whole baking.

Raspberries: sweet, juicy ruby red berries; the richer

their color, the riper and more delicious they are.

Blueberries: Deep purple-skinned

berries with dark green flesh, these are sweet yet tart and acidic,
and blend well with other soft fruit.

Grapes: select seedless varieties to embellish dessert-style

cakes.

Strawberries: these have a sweet,

refreshing flavor. Choose firm, undamaged fruit with an even
color and bright green tops.

Orange and lemons: strongly aromatic citrus fruit with a

sweet acidic flavor. They add color and help to neutralize
any cloying sugariness in baking.

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GLAZE FRUIT
Natural and red glace cherries: wash in warm water before baking
to remove the sugary surface, and then dry thoroughly a kitchen
paper.

Glace citron peel and Clementine: buy good quality fruit that
are soft-textured and not too sweet. Rinse off the excess sugar
or syrup before using if whisked.

Glace pineapple: cut the whole circular slices to the size you
require.

Crystallize ginger: has a strong sharp tang, so use sparingly.

Angelica: the crystallize stem of large garden herb.

PRESERVE
S

Chestnut puree: the canned, unsweetened puree is good for

using in cake fillings.

Seedless raspberry jam: ideal as a sweet, distinctive filling in light

sponge cakes.

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Redcurrant jelly: sharp, tangy and very fruity.

Apricot jelly: Adds a sharp, fruity flavor and helps bond icing to a
cakes surface.

Marmalade: use this citrus fruit preserve as a glaze for a glace fruit
decoration.

Cranberry jelly: crystal clear with a tart sweetness.

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Date Developed:
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CHOCOLATE

Chocolate: plain chocolate containing 50-70% cocoa solids has the richest
and best flavor baking. Milk and white chocolate have fewer flavors but are
good for decoration.
Chocolate buttons: Small chocolate discs are
ideal for childrens cakes.

Chocolate coffee
beans: Roasted coffee
beans covered in

Chocolate stick:
Narrow strips of
flavored milk or plain
chocolate are useful
for decorating both
childrens party
cakes and more
sophisticated
chocolate cakes.

Colorings
Take care when using any
food colorings as they are all very
concentrated. Dip the tip of a fine
skewer into the coloring, adding
very gradually until the right
shade is achieved. Remember
that colors darken with time.
Red Paste

Green Paste

Yellow Paste

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Date Developed:
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INFORMATION SHEET 1.1-2

Baking Terminologies
Learning Objectives:
After reading this INFORMATION SHEET, you should be able to define different
baking terminologies.
1.

Creaming rub one or two ingredients against a wooden spoon or electric

mixer to make a soft and fluffy mixture.

2.

Cutting-in-mixing fat and flour with the use of pastry blender or two knives in a
scissor like manner. This method cuts fat into small pieces, coating them with
flour to form coarse, granular mixture for pastries and biscuits.

3.

Folding is most efficiently done by hand although electric mixer or rubber

scrapper can also be used. If the ingredients to be folded are liquids pour the
less fluffy one on the top of the other. Dry ingredients are sprinkled on top of
the fluffy mixture and folded gradually and gently.

4.

Cut and fold a combination of two motions: cutting vertically through the
mixture and turning over by gliding the spoon or rubber scrapper across the
bottom of the mixing bowl each turn.

5.

Beating this is to incorporate air in mixture by mechanical agitation. It could

be done with the aid of special gadgets like wire ships egg beater or electric
mixers, or with a fork.

6.

Kneading this refers to pressing folding and stretching of the dough to

develop gluten for good bread structure. This technique makes dough smooth
and elastic. It is used primarily in making dough for puff paste and yeast
breads or in working with mixtures that are too heavy to be beaten with
spoon.

7.

Stirring this is often done with a wooden spoon rotating it through a mixture
as long as necessary, usually until the ingredients are combined. The texture
of much kind of cakes and muffins is spoiled by over mixing.

8.

Whipping this is a kind of beating for eggs and cream to fill them with air
and make them thick and fluffy.

9.

Shifting to separate coarse particles in the ingredients by passing through

the method.

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10.

Blanch to cook an item briefly in boiling water or hot fat before finishing or
shorting it.

11.

Boil a cooking method in which items are immersed in liquid at or above the
boiling point (212F/100C).

12.

Broil a cooking method in which items are cooked by a radiant heat source
placed above the food, usually in a broiler or salamander.

13.

Deep fry a cooking method in which foods are cooked by immersion in hot
fat; deep-fried foods are often coated with bread crumbs or batter before
being cooked.

14.

Dice to cut ingredients into small cubes (1/4 inches for small, 1/3 for
medium, inch for large).

15.

Garnish an edible decoration or accompaniment to a dish.

16.

Gratine browned in an oven or under a salamander. Gratine can also refer

to a forcement in which some portion of the dominant meat is sauted and
cooled before grinding.

17.

Instant reading thermometer a thermometer used to measure the internal

temperature of foods. The stem is inserted into the food, producing an instant
temperature read out.

18.

Microwave a method of meat transfer in which electro-magnetic waves

generated by a called a magnetron penetrate food and cause the water
molecules in it to oscillate.

19.

Mince to chop into very small pieces.

20.

Mise-en-place Put in place. The preparation and assembly of ingredients,

pans, utensils and plates or serving pieces needed for a particular dish or
service period.

21.

Roast a dry heat cooking method in which items are cooked in an oven or a
split over a fire.

22.

Simmer to main the temperature of a liquid just below boiling. Also, a

cooking method in which items are cooked in a simmering liquid.

23.

Steaming a cooking method in which items are cooked in vapor by boiling

water or other liquids.

24.

Almond paste A mixture or finely ground almonds and sugar

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25.

Angel food cake A type of cake made of meringue and flour

26.

Baba

A type of yeast bread or cake that is soaked in syrup

27.

Bagel

A ring-shaped lean yeast bread or coffee cake

28.

Bagged
A cookie make up method on which the dough is shaped into
flatted cylinders, baked, and sliced crosswise into individual cookies.

29.

Batter
A semi-liquid mixture made of flour or other starch used for
the production of cakes and breads; also used for coating products to be
fried.

30.

Bavarian cream A light, cold dessert made of gelatin, whipped cream and
custard sauce or fruit.

31.

Boiled icing

32.

Bavarois

33.

Beaters

34.

Bombe

A type of frozen dessert made in dome-shape

35.

Bread flour

Strong flour such as patent flour used for breads

36.

Brioche
Rich yeast dough containing large amounts eggs and butter;
a product made from this dough.

37.

Brown sugar Regular granulated sucrose containing various impurities

that give distinctive flavor

38.

Butter cream An icing made of butter and/or shortening blended with

confectioners sugar or sugar syrup, other ingredients may also be added

39.

Cake flour

40.

Caramelization The browning of sugar caused by heat

41.

Charlotte
A cold dessert made of Bavarian cream or other cream in a
special mould usually lined with lady fingers or other sponge products; a hot
dessert made of cooled fruit and baked in a special mould lined with strips of
bread

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Italian meringue used as cake icing

Fine, white flour made from soft wheat

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42.

Chemical leavener
A leavener such as baking soda, baking powder, or
baking ammonia, which releases gases produced by chemical reactions

43.

Chiffon cake A light cake made following the chiffon method

mixing method involving the folding

44.

Cocoa
butter

The dry powder that remains after cocoa solids

45.

Cocoa butter

A white or yellowish fat found in natural chocolate

46.

Common meringue Egg whites and sugar whipped to a foam , also

called French meringue

47.

Compote

48.

Confectioners Sucrose ground in to fine powder and mixed with a

little sugar
corn starch to prevent caking

49.

Creaming method
A mixing method that begins with the blending
and sugar; used for cakes, cookies and similar items

50.

Crepes

51.

Croissants
A flaky, buttery yeast roll shaped like a crescent and made
from a rolled-in dough

52.

Crystallize

To form crystals, as in the case of dissolved sugar

53.

Custard

A liquid that is thickened or set by coagulation of egg protein

54.

Dark chocolate Sweetened chocolate consist of chocolate liquor and sugar

55.

Dredge

To sprinkle thoroughly with sugar or another dry powder

56.

Drop batter
lumps

A batter that is too thick to pour but will drop from a spoon in

57.

Fondant
A type of icing made of boiled sugar syrup that is agitated so
that it would crystallize into a mass of extremely small white crystals.

58.

Ganache

A rich cream made of chocolate and heavy cream

59.

Gateau

French word for cake

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cake

and cocoa

Cooked fruit served in its cooking liquid, usually sugar syrup.

of fat

A very thin French pancake, often served rolled with filling

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60.

Gelatin
A water soluble protein extracted from animal tissue
used as a jelling agent

61.

Genoise
A sponge cake made by whipping whole eggs with sugar
and folding in flour and sometimes, melted butter

62.

Glace

63.

Glaze
A shiny coating such as syrup, applied to a food; to make a
food shiny or glossy by coating it with a glaze or by browning it under a
broiled or in a hot oven

64.

Gluten
An elastic substance formed from proteins present in wheat
flours which give structure and strength to baked goods

65.

Granulated sugar

66.

Gum paste
gum

67.

Ice cream
A chum-frozen mixture of milk, ream, sugar,
sometimes eggs

68.

Leavening
The production or incorporation of gases in baked product to
increase volume and to produce shape and texture

69.

Margarine
An artificial butter product made from various hydrogenated
fats and flavorings

70.

Marzipan
A paste or confection, icing or filling made of
gelatin (or other stabilizers)

71.

Meringues

72.

Milk chocolate Sweetened chocolate containing milk solids

73.

Molded A cookie make up method in which the dough is shaped into

cylinders, cut into equal portions, and shaped as desired.

74.

Mousse A soft or creamy dessert made light adding whipped cream, egg
whites or both

75.

Muffin method A mixing method in which the mixed dry ingredients are
combined with the mixed liquid ingredients

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and is

Glazed, coated with icing; frozen

Sucrose in a fine crystalline form

A type of sugar paste or pastillage made from vegetable

flavorings and

meringue and

Thick, white foam made of whipped egg whites and sugar

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76.

Napoleon Towering, crunchy, luxurious condominiums of dessert world. Made

from layer of puff pastry, usually coated with a light sugar glaze or a dusting
of confectioners sugar

77.

Parfait A type of sundae served in a tall. Thin glass; a still frozen dessert
made of egg yolks syrup and heavy cream

78.

Pastry cream

A thick custard sauce containing eggs and starch

79.

Pastry flour

A weak flour used for pastries and cookies

80.

Peel A flat wooden shovel used to place and remove hearth breads in an
oven

81.

Petit flour A delicate cake or pastry small enough to be eaten in one or two
bites

82.

Pour batter

83.

Puff pastry A very light, flaky pastry made from a rolled-in dough and
leavened by steam

84.

Retarder-proofer An automated, timer controlled combination

retarder/freezer and proofer used for holding and proofing yeast product

85.

Sabayon A foamy dessert or sauce made of egg yolk whipped with wine or
liquor.

86.

Savarin

87.

Sheet A cookie makes up method in which the dough is baked in sheets

and cut into portions

88.

Sherbet/sorbet A frozen dessert made of water, sugar, fruit juice and

sometimes milk or cream

89.

Souffl A baked dish containing whipped egg whites, white make to dish
rise during baking; a still frozen dessert made in a souffls so that it would
resemble a baked souffl

90.

Sponge A batter or dough of yeast, flour and water that is allowed to

ferment and is then mixed with more flour and other ingredients to make a
g=bread dough

91.

Sponge cake A type of cake made by whipping eggs and sugar to a foam,
then folding in flour

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A batter that is liquid enough to pour

of

A type of yeast bread or cake soaked in syrup

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92.

Tart
A flat, baked item consisting of a pastry and a sweet or savory
topping of filling; similar to a pie but usually thinner

93.

Tulipe

94.

Turntable A pedestal with a flat, rotating top used for holding cakes while they
are being decorated

95.

Zabaglione
marsala wine

96.

Zest

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A thin, crisp cookie molded into a cup shape

An Italian dessert or sauce made of whipped egg yolk and

The colored outer portion of the peel of a citrus fruit

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SELF-CHECK 1.1-1
I.

Multiple Choice. Read and understand each statement for

Select the letter of correct answer.

each number.

1.

Made from boiled, sieved and dried potatoes, this produces a delicate,
airy cake
a. Plain flour
b. Potato Flour
c. Semolina Flour

2.

A baking ingredient which reacts with moisture to produce carbon dioxide,

which helps cake to rise.
a. Cream of tartar
b. bicarbonate of soda
c. baking powder

3.

Fine powder sugar, ideal for icings and fillings. It must be sieved before
use.
a. Caster sugar
b. demerara sugar
c. Icing sugar

4.

A combination of two motion: cutting vertically through the mixture and

turning over by gliding the spoon or rubber scrapper across the bottom of
the mixing bowl
a. Cut and turn
b. cut and fold
c. knead and fold

5.

A type of cake made of meringue and flour

a. Angel food cake
b. sponge cake

c. butter cake

6.

A flat baked item consisting of a pastry and a sweet or savory topping of

filling; similar to a pie, but usually thinner
a. Sponge
b. chiffon
c. tart

7.

All ingredients listed below are considered as decorating ingredients

except for:
a. Apples
b. cream of tartar
c. glaze fruit

8.

Contains a high percentage of fat, enables it to be whipped without

curding
a. Double cream
b. ricotta cheese
c. curd cheese

9.

Act as a raising agent when combined with an acid such as lemon juice
a. Bicarbonate of soda b. baking powder
c. cream of tartar

10. Give a taste-free, firm set to soft cake fillings and cheesecakes
a. Semolina
b. corn flour
c. gelatin

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 28 of 43

ANSWER KEY 1.1-1

1. b
2. c
3. c
4. b
5. a
6. c
7. b
8. a
9. a
10. c

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 29 of 43

ACTIVITY SHEET 1.1-1

Activity Title

Familiarizing with the baking ingredients

Purpose

To become familiar with the baking ingredients.

Equipment, Tools &

Materials
:

Hand wash basin, clean supply of water, hand soap, hand

sanitizer, paper towel, baking ingredients, small containers,
workshop area, cleaning and sanitizing materials

Procedure:
1. Go to the workshop area. Inform your trainer that you are ready for
this activity.
2. Clean and sanitize your hand before you start the activity.
3. Study the physical appearance of the baking ingredients provided to
you by your trainer. You may take note of the size, shape and smell of
the products. You may also draw a picture of the product.
4. Make yourself familiar with the baking ingredients.
5. If you are ready, call your trainer for a move-on activity on familiarizing
with baking ingredients.

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 30 of 43

PERFORMANCE CRITERIA CHECKLIST 1.1-1

Criteria
Did i

YES

NO

1. Clean and sanitize hands, tools, utensils prior to the start of

the activity?
2. Identify raw materials/ingredients for baking based on the
given name?
3. Identify raw materials/ingredients based on the physical
appearance, smell, size or shape?
4. Identify functions of the given ingredients?
5. Clean and stored tools, utensils, ingredients properly after
the conduct of the activity?

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 31 of 43

INFORMATION SHEET 1.1-3

Non-conforming raw materials in the food industry
Learning Objectives:
After reading this INFORMATION SHEET, you should be able to identify nonconforming raw materials in the food industry.
Food should always be free from harmful micro-organisms and poisonous
substances, it must be nutritious and pleasurable to taste. Careful must be observed
when identifying and responding to non-conforming raw materials.
Raw materials are the materials or ingredients which are used for preparation or
manufacture of food products. The end product depends on the raw materials and the
process applied to them.
Non-conforming Ingredients are substances which comes from ingredients, but
do not conform to the proper shape, size, and color natural to that ingredient. Generally,
they are not harmful to human body but require corrective action.
Foreign particles are harmful substances that accidentally mixed with food
ingredients during production.
The most common foreign particles found in food ingredients are:

Pieces of metals
Rat droppings
Wheat husks from wheat
Rice husks from rice
Stones
Dust or sand
Large lumps in mixtures
Human hair
glass
Some of the issues involved in identifying and reporting non-conformance in raw
materials (including packaging material) and ingredients are general issues; they apply
to any product. Others are specific in that they depend on the nature of the product
being processed and produced. The table below is a general classification of raw
materials in the food industry together with the commonly found foreign matter in each
category.

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 32 of 43

Non-conforming material and foreign particles as per raw material category

Categories of
Raw material
Fruit
&vegetables

Grains and
legumes
Protein foods

Description
Fruits are one kind of sweet & Sour, fleshy &
juicy product of a tree or other plant.
Example: mango, Jackfruit, apple, orange,
pineapple, etc.
Vegetable is a plant or part of a plant used
as food, typically as accompaniment to meat
or fish, such as a cabbage, potato, carrot, or
bean.
Wheat ,flour, rice, etc

Commonly found nonconforming material

and foreign particles
Husk, dry leaf, soil, sand,
dust, etc

Soil, sand, dust, etc

Protein is a body building element. Example

,fish ,meat, egg, etc
Llipid substance used in baking industry.
Example, butter ,cheese, ghee, soya bean
oil,
Sweetening agents makes the food sweet,
sweet enhancement substance. such as
sugar, saccharine or other low-calorie
synthetic products
A color less or white crystalline solid, chiefly
sodium chloride, used extensively in ground
or granulated form as a food seasoning and
preservative. Also called common salt, table
salt.

soil sand, dust, water, etc

Spices

A spice is a dried seed, fruit, root, bark, or

vegetative substance used in nutritionally
insignificant quantities as a food additive for
flavor, color, or as a preservative that kills
harmful bacteria or prevents their growth.

Soil, sand, dust etc

Chemical
Preservative

Chemical Preservative is used in food to

reduce spoilage and prevent growth of
microorganism. Example: Sodium benzoate,
Citric acid, etc.
Food additives are substances added to food
for improve its taste and appearance. Some
additives have been used for improve the
general quality or protect undesirable
properties.

chemical dust etc

Shortening
Agents
Sweetening
Agents
Salt

Food additives

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Soil, sand, dust etc

sand, dust, etc

Soil, sand, dust etc

chemical dust etc

Date Revised:
November 2013

Page 33 of 43

Categories of
Raw material
Water

Description
A colorless, transparent, odorless, tasteless
liquid that forms the seas, lakes, rivers, and
rain and is the basis of the fluids of living
organisms: chemical formula H2O.

Commonly found nonconforming material

and foreign particles
Husk, dry leaf, soil send,
dust, minerals etc

Identifying and responding to non-conforming ingredients/raw materials

To identify and respond to non-conforming ingredients/raw materials the following
procedures are recommended:

identify and report non-conformance in raw materials/ingredients according

to workplace reporting requirements
investigate and report causes of non-conformance according to workplace
reporting requirements
determine and implement corrective action within level of responsibility
and workplace procedures

The recommended procedure is general and may vary depending on the

requirements of any food industry. Familiarization with the rules and regulations
established by the food industry is therefore important for the food processing trainee.
Ingredients and raw material going into the production and processing of food in
general must all conform to one basic condition: lack of contaminants that cause
problems of food safety and low quality. These contaminants are classified into three
basic categories: physical, chemical and biological sources of contamination.
Physical sources
The following is a brief summary of the three categories. Food
ingredients can be contaminated by physical sources - that is by foreign
matter or materials finding their way into the food ingredients during
transportation, storage or processing. Examples include foreign bodies
(hair, wood, glass, etc), droppings from rats and mice, insects, birds,
dust and oil.
Chemical contamination
Chemical contamination of food ingredients occurs when a
chemical agent is added to the ingredient (sometimes by mistake) at any
stage of their processing. Examples include pesticides, herbicides,
insecticides, coloring agents, flavoring agents, food preservatives, etc. If
the food ingredient has been subjected to an initial stage of processing,

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 34 of 43

chemical agents may also include detergents, disinfectants and bleaches. Heavy metals
may already have contaminated some raw product before it is processed. This is
especially true of fish and seaweed caught in waters polluted by industrial waste.

Biological

In addition to the physical and chemical sources of contamination,

biological agents may also contaminate raw materials and ingredients
resulting in non-conformance because they cause food spoilage.
Contamination by these sources is usually easy to detect because the
ingredient begins to smell off and its appearance, texture, color and
taste may also change.

However, contamination can occur without any noticeable change in the ingredient at
all. This is what makes it so dangerous!
There are four main types or categories of macro-organisms Bacteria,
Viruses, Yeasts, and Moulds. Bacteria are single-cell organisms that
multiply rapidly in the right conditions. They need certain conditions to grow
and multiply temperature, moisture, time, food, and Oxygen. Viruses,
which are even smaller than bacteria, can also contaminate food ingredients. It is not
enough to scrape mould from the surface, because the mould penetrates further into the
food. All moldy ingredients are unfit to use.
Identifying sources of non-conformance can vary from a fairly simple visual
inspection of the materials and ingredients as they are received, to the more
sophisticated techniques of testing, sampling and performing a variety of microbiological
testing procedures, and analytical tests to examine particular indicators of nonconformance.
Whatever the nature of the contaminants or the type of ingredients or raw
material being examined, any cases of non-conformance must be recorded and
reported so that further actions can be taken to investigate their causes, and to take
action to prevent their re-occurrence.
Investigating and reporting causes of nonconformance according
to workplace reporting requirements
If a case of non-compliance of a given raw material or ingredient is
identified, then the reasons for such a situation must be investigated
and reported. Besides the general reasons for contamination that
were discussed in the previous step, there may be variety of other
reasons and causes of nonconformance.

Inadequate implementation of any one or more of the above supporting programs by

your workplace can be a direct reason for the raw material being non-conformant.
Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 35 of 43

 Determining and implementing corrective action within level

of responsibility and workplace procedures
For investigating the problem of having raw material that is non-compliant, now we have
to determine and implement a corrective action. This action will obviously depend on the
nature of the raw material or ingredient and on the nature of non-compliance.
For example, if the ingredient was considered non-compliant because it is the wrong
amount (weight), we may decide to keep it but contact the supplier and have them
provide the missing amount. But if the non-compliance is the result of a chemically
contaminated batch of an ingredient that was supposed to be used for processing, then
the action may have to be to either return the ingredient to the supplier for replacement
or to inform the supplier with the problem and then dispose of the ingredient.
The normal procedure may require the person receiving the ingredients to notify a
supervisor or a team leader first and only propose an action. Taking the action would be
the responsibility of the supervisor or the team leader. The person receiving the raw
material and ingredients is empowered to take that action himself/herself upon
discovering that the ingredient is noncompliant. Deciding that the ingredient is noncompliant may also take time if the problem is not obvious by visual examination but
requires tests and analysis, etc.

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 36 of 43

ACTIVITY SHEET 1.1-2

Activity Title

Identifying non-conforming raw materials/ingredients

Purpose

To check for non-conforming raw materials/ingredients

Equipment, Tools &

Materials
:

Hand wash basin, clean supply of water, hand soap, hand

sanitizer, paper towel, baking ingredients/raw materials (nonconforming and conforming), small containers, workshop
area, cleaning and sanitizing materials

Procedure:
1. Go to the workshop area. Inform your trainer that you are ready for
this activity.
2. Clean and sanitize your hands before you start the activity.
3. Through visual inspection, check for possible physical, chemical and/or
biological contamination that maybe present in the given raw materials.
4. Take note of the defects.
5. If you are ready, call your trainer to check for your identified defects.

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 37 of 43

PERFORMANCE CRITERIA CHECKLIST 1.1-2

Criteria
Did i

YES

NO

1. Clean and sanitize hands, tools, utensils prior to the start of

the activity
2. Perform hand-washing prior to the activity
3. Identify non-conforming ingredients/raw materials
4. Identify the type of contaminant of the ingredient, whether
physical, biological and chemical by conducting visual
inspection
5. Clean and store tools, utensils, ingredients properly after
the conduct of the activity

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 38 of 43

ACTIVITY SHEET 1.1-3

Activity Title

Reporting and making corrective action on non-conforming

raw materials/ingredients

Purpose
:
1. To be able to know the proper way of reporting non- conforming ingredients
2. To be able to make corrective action if non-conforming ingredients are observed
Equipment, Tools &
Materials
:

Paper and pen, refer to your observation on activity sheet 31.

Procedure:
1. Refer to your accomplished observation form of activity sheet 3-1.
2. Fill-up the template provided for the report.
3. Suggest a corrective action based on the degree of non-conformity of
each raw material.
4. Submit your accomplished report form to your trainer.

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 39 of 43

Name of Trainee:

Date of Inspection:

Non-Conforming raw material (Check list)

Sl

Raw Material

Contaminants found Classification

(Biological,
Physical,
Chemical)

Remarks

01
02
03
04
05
06
07

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 40 of 43

PERFORMANCE CRITERIA CHECKLIST 1.1-3

Criteria
Did i

YES

NO

1. Identify non-conformity of raw materials?

2. Make corrective actions based on the degree of nonconformity?
3. Accomplish properly the template provided?

Code#
FODTEC2009A1

Apply Raw
Material/Ingredients and
Process Knowledge

Date Developed:
May 2012

Date Revised:
November 2013

Page 41 of 43

REVIEW OF COMPETENCY
Below is your Performance Criteria Checklist for Module 1: Applying Raw
materials/Ingredients and process knowledge
Performance Criteria

Yes

1. Housekeeping standards are maintained in the

workplace. Following OSH requirements
2. Personal hygiene is maintained, clothing, gloves
hair net, etc
3. Equipment and instruments are cleaned for
production and hygiene requirements
4. According to recipe for a range of food
products, ingredients/raw materials are
confirmed as per workplace requirement,
corrective action is to be implemented
5. Non-conforming ingredients/raw materials are
identified
6. According to recipe as per procedure of
workplace requirement, corrective action is to
be implemented
7. Equipment, instruments and production area
are cleaned to meet hygiene requirements
8. Maintenance requirements are identified and
reported according to workplace requirements
9. Waste is disposed of according to workplace
procedures

I now feel ready to undertake my formal competency assessment.

Signed:

Date:

No