End of Year Exam Year 11

Question 1

Food Recall

Answer 1

Is action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk to consumers

Question 2

Quantitative Tests

Answer 2

Are scientific techniques that can be used to measure features such as size, height, weight, volume, texture, colour, viscosity and nutrient content

Question 3

Profiling test

Answer 3

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

Question 4

Preference test

Answer 4

Involves sensory tests that are used to rate and or rank the properties of food such as appearance, aroma, flavour and texture

Question 5

Large scale cropping

Answer 5

Is a high mechanised production system that used the latest technological advances in food production

Question 6

Ethical food production

Answer 6

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.

Question 7

Aquaculture

Answer 7

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

Question 8

FSANZ

Answer 8

Foods standards Australia New Zealand

Question 9

Considerations

Answer 9

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

Question 10

Prototype

Answer 10

A sample product or trial model of the product idea that was outlined in the design brief

Question 11

Specifications

Answer 11

Are the constraints and considerations that will impact on product development

Question 12

Qualitative or sensory analysis

Answer 12

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

Question 13

Food Safety standards

Answer 13

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

Question 14

Private label products

Answer 14

Are products that a supermarket sells under its own company name

Question 15

Constraint

Answer 15

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

Question 16

Biosecurity

Answer 16

About protecting our plants and animals from pests and disease in Australia

Question 17

Biosecurity

Answer 17

About protecting our plants and animals from pests and disease in Australia

Question 18

Organic foods

Answer 18

Food grown without the use of synthetic chemicals such as pesticides and artificial fertilisers

Question 19

Food processing

Answer 19

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

Question 20

Australian agricultural sectors

Answer 20

In Australia includes grains, oilseeds, sugar, dairy, livestock and fisheries production

Question 21

Components of the Australian Food System

Answer 21

Food Production
Food Processing
Food Distribution
Food Consumption

Question 22

Current economic trends, issues and influences in the Australian food industry

Answer 22

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

Question 23

Food Standards Code

Answer 23

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

Question 24

Steps in the process of product development

Answer 24

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

Question 25

Main role and responsibilities of FSANZ

Answer 25

• 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.

Question 26

National authorities are responsible for:

Answer 26

development of food standards including standards to address food safety issues through:

• department of agriculture and water resources
• FSANZ
• food standards code

Question 27

State authorities are responsible for:

Answer 27

• implementation and enforcement of all food legislation within the state
• development of food safety regulations using the FSC as a reference

Question 28

Local authorities are responsible for:

Answer 28

• monitoring of all food businesses within the state to ensure they comply with state Health Acts

Question 29

FSANZ goal

Answer 29

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

Question 30

4 chapters within the FSC

Answer 30

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

Question 31

Food Labelling

Answer 31

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

Question 32

Labelling requirements

Answer 32

• 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

Question 33

Food additives

Answer 33

Chemicals added to food to keep them fresh or to enhance their colour, flavour, texture or processing properties

Question 34

HACCP

Answer 34

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

Question 35

4 main reasons why food is wasted

Answer 35

• Ingredients stored for too long - spoiled
• Excess food prepared for a meal
• No time to eat prepared food
• Food not appealing

Question 36

Resources that impact our food choices

Answer 36

Knowledge of health, nutrition, skills and knowledge, location (access), budget

Question 37

How to minimise food wastage

Answer 37

Meal planning
Sensible shopping
Careful storage of food

Question 38

Food allergy vs Intolerance

Answer 38

Allergy - life-threatening, dangerous

Intolerance - isn’t as serious, can make you ill or unwell

Question 39

Trends and issues in the Australian Food Industry

Answer 39

• 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)