1. Illinois Ag Teacher’s Inservice June 22, 2011

2.  Individual Activities – (400 Points/Individual) 1.Objective Test – (100 Points) 2.Food Safety & Evaluation Practicum 1.Customer complaint letter – (50 Points) 2.Food safety & sanitation photos – (100 Points) 3.Sensory Evaluation Practicum 1.Triangle Tests – (45 Points) 2.Difference Testing – (45 Points) 3.Aromas – (60 Points)  Team Activities – (300 Points) ◦ Product Development Activity ◦ Product Marketing Presentation

3.  1 st Place Team Score – 1,128 (1,500 possible)  3 rd Individual – 241 (400 possible)  4 th Individual – 233  1 st Team Problem – 245 (300 possible)

4.  50 questions @ 2 points each = 100 Points  50 minutes to complete  Food Science References: ◦ Washington State FFA Website ◦ Food Science & Safety, 1998, Seperich, Interstate Publishers, Inc. ◦ Others listed on sheet

5.  Customer Complaint Letter ◦ You will be given a complaint letter and you will decide if the complaint is either a food quality or food safety problem.  If food safety problem – you must decide whether the problem is biological, chemical, or physical in nature.  Identification of Problem (20 Points)  Cause of quality defect – 10 points  Identify the nature or the problem – 10 points  Solution to Problem (30 Points)

6.  How to write your Letter: ◦ Thank them for making us aware of the problem ◦ Apologize for the problem and their inconvenience. ◦ Will advise company Legal Department immediately of problem. ◦ Assure them that you will take the immediate steps to solve this problem – advise company’s Plant Production, Quality Control Department, and Management ◦ As soon as problem is determined, company will advise customer ◦ Company representative will immediately contact customer and arrange to pickup the spoiled samples for evaluation ◦ Company will check any additional samples of the same product code in our warehouse and in stores (including store where purchased). ◦ Company is sending customer a cash refund, free product coupons, or samples ◦ Assures customer of no future problems

7.  Food Safety & Sanitation ◦ Review the photo and the numbered list provided & identify the type of problem in the photo by recording from the list ◦ 10 Photos @ 10 points each ◦ 1 minute per photo to decide problem

12. 1) Photo # 1 1)Food Safety Problem 2)# 6 – Food improperly cooked 2) Photo # 2 1)Food Sanitation Problem 2)# 35 – Presence of animals 3) Photo # 3 1)Food Sanitation Problem 2)# 20 – Hair restraints 4) Photo # 4 1)Food Safety Problem 2)# 15 – Bare hand contact

13.  You will receive a marketing scenario which will contain the following: ◦ Description of marketing situation ◦ Competition ◦ Potential target market to be served by the new product  Team Must: ◦ Formulate the product to meet specified requirements ◦ Design new package ◦ Develop nutritional label ◦ Know equipment used to produce product ◦ Address quality control and assurance issues

14.  Time: 60 minutes to respond to marketing scenario, develop product, etc. ◦ 10 minutes for oral presentation ◦ 5 minutes for judges questions  Possible Products ◦ Ready-to-eat Cereals ◦ Breakfast bars ◦ Candy ◦ Beverages ◦ Pizza ◦ Processed Fruit Snacks ◦ Stir-Fried Vegetables ◦ Sandwich (RTE)

15. Teamwork ◦ Decide who your target market is ◦ What ingredients will you include in formulating your new product? ◦ Calculation nutrition facts panel ◦ Make a flow chart of the processes of making your product ◦ Decide what quality assurance and food safety programs you will use

16. ◦ Specify which team members will work on specific sections of the task ◦ One member work on nutrition label calculations ◦ One artsy member work on label design, etc. ◦ During presentation ◦ Every member should speak and answer questions ◦ Introduce every team member before beginning presentation – be creative give your team a name ◦ Show a processing flow chart and cost analysis sheet  (don’t forget about shipping, labor costs, etc.)

17.  Triangle Testing ◦ Identify the different sample  Aroma, visual, or texture (NO Taste)  Difference Testing ◦ Discern a different taste of samples compared to the control sample  Aroma ◦ Identify different aromas from the list provided

18.  Triangle Tests  Difference Tests  Aromas

19.  Triangle Testing ◦ Sample A: Cereal – B ◦ Sample B: Crackers – A ◦ Sample C: Salad Dressing – C ◦ Sample D: Peanut Butter - A  Difference Testing ◦ Sample A: Orange Drink – C ◦ Sample B: Oreo Cookie – B ◦ Sample C: Apple Sauce – C ◦ Sample D: Mints – A ◦ Sample E: Nilla Wafers - B

20. 1. Lemon 2. Maple 3. Smoke (liquid) 4. Butter 5. Oregano 6. Lime 7. Peanut Butter 8. Vanilla 9. Almond 10. Pine 11. Basil 12. Cherry 13. Cinnamon 14. Chocolate 15. Onion 16. Orange

21. 17. Grape 18. Nutmeg 19. Peppermint 20. Coconut 21. Licorice (Anise) 22. Wintergreen 23. Clove 24. Banana 25. Menthol 26. Molasses 27. Strawberry 28. Ginger 29. Garlic 30. Raspberry

22.  State Contest is: ◦ Official Dress ◦ Held at Pleasant Hill ◦ November  Good Luck in preparing a team!!!  Darin Blunier  dblunier@midland-7.org dblunier@midland-7.org  (309) 463-2095