AFI Flashcards
What are levels of operation
Household- Food production is very simple, quantities are small e.g. making cakes/biscuits for a street stall, fete, or farmers market. Limited use of tools and equipment, generally small, domestic items e.g. hand beaters, mixing bowls and measuring spoons.
Small- Small scale company such as a bakery, butcher, café with less than 20 people employed. Sometimes family run/operate as a partnership. Equipment is not usually industrial, may be semi-automated e.g. bread slicers, mincing machinery.
Large- May operate multiple stores or processing plants across a state or country with generally more than 50 employees. The quantity of food manufactured or sold is on a large scale and majority of duties are carried out by automated equipment, with less manual labour. E.g. nudie – processes premium beverage products on a large scale that are distributed to retail outlets such as Coles and Woolworths across Australia
Multinational – Operates in several countries or all over the world, use sophisticated technologies and are highly productive. Generally, a larger an organisation or operation, the more people the business will employ. The increased volume of products manufactured, increases the sophistication of equipment/level of automation. Decreased need for manual labour. E.g. Heinz, Cadbury, Kellogg’s
What level of Operation is Brasserie Bread and why?
Large Organisation due to the following reasons:
- operates in multiple states across Australia (NSW, ACT, VIC, QLD)
- They operate constantly – baking and delivering 365 days of the year, therefore would use automated equipment and sophisticated machinery.
- Sold to a wide range of iconic café’s, restaurants, hotels, caterers and more – this establishes their large scale of production.
- 200 employees
- advance machinery (large boxing machines, computerised ovensm large sifting machines)
- Some techniques are manually carried out - form dough rolls, slice top of bread
Define Research and Development
the process used to create new food products, improving existing products and explore the market in which food organisations operate.
How does Brasserie Bread utilise R&D
Brasserie bread is partnered with wholesale
customers, ensuring they select the right
products to suit their customers. Employee’s in customer service also listen to customer feedback and communicates it to the company.
- Use single wheat origin which allows for easy recognition of ingredient source therefore can be traced back to original production place.
- Favour Local ingredients
- Single Wheat Origin is GM Free
- Wheat source from selected source controls flavour and nutritional value (maintains consistency)
- Cold milling process to preserve the protein and nutritional value of the grain
- Owner travels to investigate trends e.g. brioche buns and sliders
What is Quality Assurance?
How is Quality assured?
Quality Assurance is the process of ensuring that certain standards relating to the quality of the product are met at all stages of the production or manufacturing process.
Quality is assured through the utilisation of HACCP, a systematic method of identifying monitoring and controlling hazards. Furthermore, the aim of HACCP is to detect potential problem areas in the food production process that could affect product safety and identify ways to control or minimise these hazards and associated risks.
How does Brasserie Bread assure Quality?
Brasserie Bread assures the quality of their products through adhering to HACCP. Furthermore, they guarantee quality assurance by closely inspecting raw materials for consistency and standards, by rejecting incorrect ingredients and moving inferior quality bread to the ‘reject section’ which is fed to pigs or sent to OzHarvest. Employee’s retain HACCP standards through the use of protective equipment and uniform, such as wearing plastic aprons when entering factory areas or protective gloves when handling hot ovens or loaves of bread.
Ultimately, quality assurance which is achieved through upholding a HACCP certificate, demonstrates to the customer that the business is committed to delivering a safe supply of quality foods at all times, and also assists in avoiding litigation.
Define Product Contamination and recalls
Product contamination refers to biological, chemical or physical hazards that have the potential to impact on the safety of the product and could negatively affect the health of consumers.
Biological - e.g. bacteria, parasites
Chemicals - mycotoxins
Physical - glass, wood, insects, plastics
If product contamination is present, a food recall must be utilised to remove the products from sale that may pose safety risks to customers. The FSANZ agency assists with this through coordinating and monitoring food recalls in Australia, also helping by alerting state and territory government agencies and industry groups. However food businesses are responsible for notifying the public of a recall.
Product Contamination and Recall with Brasserie Bread
They have an up-to-date recall plan in place
NO recent recalls – name and shame list
Allergy policy – clearly state potential risks of nuts, wheat, dairy and sugar in their products
What are the career opportunities in the AFI
Agriculture and fisheries:
Agriculture= growing of crops, and the rearing of animals to provide food, Fisheries is where a fish is either caught from the oceans and aquaculture fishing farms.
- Farmer, fisher, grain buyer, wool classer, stock agent, mechanic, vet, Horticulturalist, Viticulturalist, Agronomist, Fruit and vegetable pickers, Plant and animal geneticist
Food Manufacture:
Where food is preserved and packaged and prepared for transportation to food retail companies.
- Forklift driver, food technologist, food product developer, market researcher, product line workers, engineer, factory manager, graphic designer,
Food Service and Catering
– Chef, wait staff, barista, cleaner, Kitchen hand, breakfast cook, functions manager, events coordinator, cashier, bar staff, food stylist, food photographer
Food Retail:
Where consumers can purchase food items
Preps and serves food (AKA hospitality industry).
- Butcher, baker, cashier, sales assistant, visual merchandiser, fishmonger, warehouse personnel
What are the Career Opportunities at Brasserie Bread?
Brasserie Bread, as according to their website, actively seek out team members to bring the vision of the company to life.
Within the Sectos of the AFI, the career opportunities include:
AG+FISH - wholesalers, farmers, millers, seed breeders, farm hands
FOOD MAN: bakers, pastry chef, truck drivers, marketing, sales, accountants
FOOD RETAI: Sales assistant, cashier barristers
What are Working Conditions?
Refers to the working environment and aspects of an employee’s terms and conditions of employment. This covers matters such as qualifications, gender issues, unions and the protection of workers.
Gender issues - traditionally men would be farmers (make up 72% of pop). Low percentage of female workers could be due to the ‘masculine’ connotations of this occupation, and involving great amounts of manual labour and potential for danger.
Unions - An organisation of workers formed for the purpose of advancing its members’ interests in respect to wages, benefits, and working conditions. Trade unions are independent membership-based organisations of workers that represent and negotiate on behalf of working people - also give advice when their members have issues at work, represent members in discussions with employers, and help improve wages and working conditions by negotiating with employers.
Protection of workers – occupational safety and health act - creates and defines rights for employees.
What is impact on environment
Damage to environment and attempts by organisations to reduce their impact- organic, water waste, waste materials, greenhouse gas emissions, packaging etc
What is Brasserie Breads impact on the environment?
Single origin wheat and ingredients - lower the food miles – less greenhouse gases, reduces pollution and acts as a more sustainable method of food production
GM free wheat crops – reduction in chemicals
Donates bread to OzHarvest to create a sustainable food culture and to tackle food waste
Packaging materials are recyclable
Rejected bread/leftover dough sent to a piggery
1000kg fabric bags used to hold flour are then re-used in other industry
What is the impact on consumer and society?
Consumer changes – The product desires of customers are ever-changing with new trends occurring frequently. E.g. Customers may want gluten free options or vegan options due to change in diet. Also developing a multicultural society – desire for more accessible cooking styles and cuisines that are specific to a culture. People don’t really produce their own food anymore, lifestyle patterns have changed.
Trends –
- Healthier foods e.g. low fat yoghurt, reduced salt products
- Functional foods – omega-3 in eggs, probiotic yoghurt
- Superfoods
- Vegan
- Dairy Free
- Keto
Brasserie Breads impact on consumer and society
Sourdough is healthier for the consumer. Less allergies
Constantly changing product to keep up with consumer demand e.g. vegan options in bread
Flour aged up to 6 weeks to avoid using chemicals and additives in the bread which also adheres to consumer preference.
