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Food Technology > brasserie bread > Flashcards

brasserie bread Flashcards

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1
Q

Levels of operation: Household

A

Food production is very simple and quantities are small for e.g. selling biscuits for a school fete or farmers markets.
- Limited use of tools and equipment such as beaters, mixing bowls and measuring spoons

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2
Q

Levels of operation: Small

A

Food prepared and sold by a small business for examples bakeries, butchers and cafes

  • Employ less than 20 staff
  • Semi automated equipment such as bread slicers and sausage machinery
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3
Q

Levels of operation: Large

A

A large company that may operate multiple stores or processing plants across a state or country. The quantity of food manufactured or sold is on a large scale.

  • Equipment is automated which requires less manual labour
  • E.g nudie juice products on a large scale that are distributed to retail outlets such as Woolworths.
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4
Q

Levels of operation: Multinational

A

Multinational food organisations operate in several countries or all over the world

  • Sophisticated technologies and are highly productive with computerised and automated equipment
  • Examples include heins, coca cola, Cadbury, Arnott’s, Kellogg’s
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5
Q

What level of operation is brasserie bread and why?

A
  • Large business 100+ employees
  • Advanced machinery = large mixing machines, computerised ovens, large sifting machines
  • Located in several locations
  • Some techniques are manually carried out- forming dough and rolls
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6
Q

Who is Brasserie Bread

A

Brasserie bread is a large business that bakes and deliver award-winning artisan products to a wide range of iconic cafes, restaurants, hotels, caterers, airlines and retailers across NSW, Vic & Qld.

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7
Q

Research and development of Brasserie Bread

A
  • Single wheat origin is GM free
  • Wheat soured from selected farms control flavour, nutritional value
  • Cold milling process to preserve the protein and nutritional value of the grain
  • Owner travels to investigate food trends e.g brioche buns, sliders
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8
Q

What is quality assurance

A

Quality assurance is a process of ensuring that certain standards relating to the quality of the product are met at all stages of the production or manufacturing process

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9
Q

What is HACCP

A

The aim of HAACP 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.

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10
Q

How does Brasserie Bread follow HACCP

A
  • Incorrect ingredients are rejected
  • Inferior quality bread is moved to the reject section which is then given to the pigs to eat or sent to oz harvest
  • Hair nets uniforms enclosed shoes
  • Employees had to wear plastic aprons when entering the factory area
  • Protective gloves were used when handling hot ovens or loaves of bread
  • By adhering to HACCP – quality assurance is guaranteed
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11
Q

What is product contamination

A

There are three types of product contamination
- chemical (e.g., cleaning chemical contaminated food), - physical (e.g., foreign object such as hair or fingernail) - biological (e.g., contaminated by substances produced by living creatures such as microorganisms or pests).

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12
Q

What is product recall

A

Wholesale suppliers, manufacturers, and importers need a food recall system. Reasons for a food recall could include contamination food poisoning bacteria, or chemicals or foreign matter that could harm someone when the food is eaten.

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13
Q

Do Brasserie bread have a product recall system in place

A

Yes, no recent recalls on the name and shame list

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14
Q

What is Brasserie Breads allergy policy

A

Clearly stating potential risks of nuts, wheat, dairy and sugar in their products

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15
Q

Agriculture and fisheries sector

A

Mainly engaged in growing crops, raising animals, growing and harvesting timber, and harvesting fish and other animals from farms or their natural habitats

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16
Q

Food manufacture sector

A

Most food produced in the agriculture and fisheries sector undergoes some form of processing before being sold to the consumer. This includes ‘value adding’ steps such as packaging apples in convenient 3kg bags for the busy consumer

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17
Q

Food retail sector

A

Prepares and serves food and is often referred to as the hospitality industry. It involves food served and sold to consumers from supermarkets, cafes, restaurants, canteens, catered functions, airline flights etc.

18
Q

Agriculture and fisheries with brasserie bread

A

Wholesalers, farmers, millers, seed breeders, farm hands

19
Q

Food manufacturing brasserie bread

A

Bakers, pastry chef, truck drivers, marketing, sales, accountants

20
Q

Food retail brasserie bread

A

Sales assistant, cashier, baristas

21
Q

What are qualifications

A

Qualifications are a pass of an examination or an official completion of a course. Wages in the food industry will vary depending on the skill level required in qualifications.

22
Q

Qualifications at Brasserie Bread

A

Workers are paid according to qualifications. Range from factory hands, bakers, accounting, baristas, marketing

23
Q

Gender issues at brasserie bread

A

Mostly male dominated due to the heavy labour required on factory floor, truck drivers, farmers. More females in pastries retail section.

24
Q

What is unions

A

Is an organization of workers who have come together to achieve many common goals, such as protecting the integrity of their trade, improving safety standards, and attaining better wages, benefits (such as vacation, health care, and retirement), and working conditions

25
Q

Working conditions at Brasserie Bread

A
  • Potential RSI from repetitive movement when making rolls and pastries
  • Working in a hot environment, slippery floor from flour, some heavy lifting, early start
  • Shifts work e.g. bakers start earlier in the morning and then new staff come in once the food is baked to begin packaging the products. Also casual, part time and seasonal workers
26
Q

What is protection of workers

A

Employees are protected by WHS act 2011 which sets out requirements and standards for building healthy and safe workplaces. It outlines what you must do to protect the health, safety and welfare of workers and other people in a place of work.

27
Q

Unions at brasserie bread

A

Workers are free to join an appropriate union. This union will protect, advise and support them if they have workplace issues

28
Q

Protection of workers at Brasserie Bread

A

PPE worn - White uniform with hair nets, closed leather shoes and some wearing ear protection and gloves

29
Q

How is brasserie bread lessening their impact on the environment

A
  • Single wheat origin (lower their 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 Oz harvest to create sustainable food culture and to tackle food waste
  • Packaging materials are recyclable
  • Rejected bread/ leftover dough sent to a piggery
  • 100kg fabric bags used to hold flour and then re-used in other industries
30
Q

What are consumer changes

A

Consumer changes include the needs and wants of consumers that change over time for example consumer changes wanting gluten free options or vegan options due to their diet.

31
Q

How does brasserie bread keep up with consumer changes

A
  • Sourdough is healthier for the consumer. Less allergies
  • Constantly changing product to keep up with consumer demands 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 preferences.
32
Q

Are brasserie bread good employers

A

Yes, 200 plus employees. Good for economy

33
Q

What is GPD

A

Gross domestic product (GDP) is the standard measure of the value added created through the production of goods and services in a country during a certain period. GDP can be calculated by adding up all of the money spent by consumers, businesses, and government in a given period.

34
Q

Does brasserie bread contribute to GPD

A

Yes

35
Q

Brasserie bread economic impact

A
  • Employs 200+ staff
  • Pays taxes
  • Contributes to GPD
36
Q

Federal government laws

A

Federal parliament legislates or makes laws for the whole of Australia for example FSANZ operates under the Food Standards Australia New Zealand Act 1991. The main objectives of this Act are too: Protect public health and safety.

37
Q

State government laws

A

Six state and two mainland territory parliaments each make laws for their respective state or territory for example the NSW Food Act 2003 which ensures that food for sale is both safe and suitable for human consumption in NSW.

38
Q

Local government laws

A

Local councils make local laws, called ‘by-laws’ for their region or district for example at local government level, each suburb, district and council are responsible for appointing an environmental health officer (EHO) whose role is to specialize in food surveillance.

39
Q

Brasserie bread following local laws

A

Local council = Bayside council

  • Codes for inspection of food premises: EHO can inspect without warning
  • Codes for construction and alteration of food premises: building and alteration of factory need to comply with local council building codes
40
Q

Brasserie bread following state laws

A
  • NSW food act (2003): must manufacture and supply food that is safe and suitable for human consumption
  • Protection of the environment Act (1997) must adhere to laws regarding their waste (water waste, packaging waste etc.)
  • Work health and safety (2011): They are required to put measures in place to protect the health and safety of all workers
41
Q

Brasserie bread following federal laws

A
  • Food safety Australia New Zealand (1991): ensures a high standard of public health protection throughout Australia and New Zealand.
  • Competition and consumers Act (2010): Aim was enhance the welfare of all Australia by promoting competition and fair trading as well as protecting consumers

Food Technology (4 decks)

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