Lebensmitteltechnologe BP cheat sheet
Lebensmitteltechnologe BP · Keep the key ideas within reach.
Production flow, preservation, packaging and process evidence
Follow the real process, including rework and changeovers.
Preservation methods have different capabilities and limitations.
Packaging and measurements require product-specific validated conditions.
Efficiency improvements must preserve the required safety and quality controls.
Hazard analysis, hygiene foundations and verified process controls
Separate contamination pathways and hazard types.
Prerequisite hygiene controls support an effective preventive system.
Validation and verification answer different questions.
A control deviation needs approved action and product disposition, not invented reassurance.
Food composition, functional properties and microbial growth
Water activity differs from total moisture content.
Gelatinization, retrogradation, caramelization and Maillard browning describe different changes.
Protein and emulsion behavior depends on the actual material and conditions.
Desired fermentation does not eliminate contamination and safety-control needs.
Human resource management
Turnover uses average employees; absenteeism uses possible working days.
Job description = duties; person specification = candidate attributes.
Herzberg separates hygiene factors from motivators; pay alone is hygiene.
Leadership style should be matched to task, workforce skill and time pressure.
Redundancy and dismissal have different legal and motivational implications.
Operations management
Capacity utilisation = actual output ÷ maximum output × 100.
Break-even = fixed costs ÷ contribution per unit; margin of safety = current sales − break-even.
JIT cuts holding costs but raises supply-chain vulnerability.
TQM is preventive and company-wide; quality control is inspection-based.
Critical path is the longest route through the network and sets project duration.