This program gives an overview of the manufacture of ham, bacon, frankfurters, sausages and burgers, in a modern processing plant. It explains food preservation techniques such as pickling, smoking and preservation with natural and chemical additives. It considers consumer concerns over the use of preservatives such as nitrates and outlines industry standards. Government regulations to prevent contamination are discussed in relation to food safety and hygiene on the production line. Food additives are listed and their properties described while modern packaging techniques such as vacuum sealing are described and the need for safe food storage discussed.