End of Year Exam Year 11 Flashcards
Food Recall
Is action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk to consumers
Quantitative Tests
Are scientific techniques that can be used to measure features such as size, height, weight, volume, texture, colour, viscosity and nutrient content
Profiling test
When a food manufacturer wants to find out about the specific properties of a product it will ask a trained taster to complete a profile test or descriptive test. A star diagram is an example to rate the sensory properties of a product and to evaluate the differences between 2 products
Preference test
Involves sensory tests that are used to rate and or rank the properties of food such as appearance, aroma, flavour and texture
Large scale cropping
Is a high mechanised production system that used the latest technological advances in food production
Ethical food production
Involves producing food that may be preservative-free, RSPCA approved and may include cage-free eggs, sow stall free pork, hormone free beef, no palm oil etc.
Aquaculture
A sustainable method of fish production. The farming of captive bred fish stock in fresh water or sea water in off-shore pontoons or as sea cage farming
FSANZ
Foods standards Australia New Zealand
Considerations
Are more flexible than constraints and may not direct the outcome of the product in the same way as a constraint e.g. design of the product, colour, shape, size
Prototype
A sample product or trial model of the product idea that was outlined in the design brief
Specifications
Are the constraints and considerations that will impact on product development
Qualitative or sensory analysis
Is used when a company wants to gain extra detail about consumer likes and dislikes for a product e.g. hedonic descriptors can be used
Food Safety standards
This includes standards for food hygiene to ensure that only safe and suitable food is sold to consumers. It includes food safety programs based on HACCP and food safety practices
Private label products
Are products that a supermarket sells under its own company name
Constraint
Are aspects which the designer has little control, but which can restrict or create problems in the development of the product e.g. time available
Biosecurity
About protecting our plants and animals from pests and disease in Australia
Biosecurity
About protecting our plants and animals from pests and disease in Australia
Organic foods
Food grown without the use of synthetic chemicals such as pesticides and artificial fertilisers
Food processing
Refers to the practices used by food beverage companies to transform raw plant and animal materials, such as grains, produce, meat and dairy, into products for consumers
Australian agricultural sectors
In Australia includes grains, oilseeds, sugar, dairy, livestock and fisheries production
Components of the Australian Food System
Food Production
Food Processing
Food Distribution
Food Consumption
Current economic trends, issues and influences in the Australian food industry
A report highlights the fact that, while Australia is currently food secure, they may become more vulnerable as we move towards 2050 as a result of a range of factors including:
- population growth
- consumer demand
- increasing global demand
Food Standards Code
A code developed by FSANZ covering locally grown and processed food which prescribes exactly what every food must contain or may contain; nothing else is permitted in that food
Steps in the process of product development
Research - to establish info about consumers, e.g. age, lifestyle etc.
Design Brief - an outline for the new product, which contains specifications, considerations and constraints
Prototype - A sample of the trial product which allows manufacturers to determine if it’s viable
Production - Manufacturer produces a scaled-up version of the product to determine if it’s real for full-scale production
Evaluation
Marketing - product is launched into the market
Main role and responsibilities of FSANZ
- develop food standards for food manufacturing and labelling
- develop codes of practice with the food industry
- coordinate national food surveillance
- coordinate food recall system
- provide food-handling advice to consumers conduct research etc.
National authorities are responsible for:
development of food standards including standards to address food safety issues through:
- department of agriculture and water resources
- FSANZ
- food standards code
State authorities are responsible for:
- implementation and enforcement of all food legislation within the state
- development of food safety regulations using the FSC as a reference
Local authorities are responsible for:
- monitoring of all food businesses within the state to ensure they comply with state Health Acts
FSANZ goal
to provide consumers with information about a variety of issues of importance to health and wellbeing to enable them to make informed choices about the foods available for purchase
4 chapters within the FSC
General food standards - standards that apply to all foods labelling
Food product standards - standards that describe exactly what food must contain
Food safety standards - standards for food hygiene based on HACCP
Primary production standards - standards for the whole food chain, from producer to consumer
Food Labelling
The Code includes labelling regulations that apply to food for sale in Australia and New Zealand and food imported into both countries. Food labelling regulations apply not only to food for sale through retail market but also to food that is prepared in restaurants, schools, canteens or by catering insitutions
Labelling requirements
- Name of the food
- Identification of packaging premises and job lot
- Name and address of the manufacturer
- Mandatory warning statements and declaration of any allergens present in the food
- List of ingredients
- Use-by date or best-before date
- Nutrition and health-related claims
- Nutrition information panel
- Characterising ingredient or percentage labelling
- Use and storage
- Country of origin
- Weight and measure of contents
Food additives
Chemicals added to food to keep them fresh or to enhance their colour, flavour, texture or processing properties
HACCP
Hazard Analysis Critical Control Points
A system that identifies potential food hazards and their control points at all stages in the production of food
They are also able to prevent food spoilage and poisoning
4 main reasons why food is wasted
- Ingredients stored for too long - spoiled
- Excess food prepared for a meal
- No time to eat prepared food
- Food not appealing
Resources that impact our food choices
Knowledge of health, nutrition, skills and knowledge, location (access), budget
How to minimise food wastage
Meal planning
Sensible shopping
Careful storage of food
Food allergy vs Intolerance
Allergy - life-threatening, dangerous
Intolerance - isn’t as serious, can make you ill or unwell
Trends and issues in the Australian Food Industry
- Rise in imports
- Increasingly complex free trade agreements
- Export demand for ‘clean green food’ produced in Australia
- Increasingly popularity of discount supermarkets
- Rise in private label products
- Droughts
- Increase in exports (might not have enough for ourselves)
