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Food Technology > Food Manufacturing > Flashcards

Food Manufacturing Flashcards

1
Q

Why is it important for food manufacturers to use good quality raw ingredients when manufacturing food?

A
  • Ensure high-quality production of their food
  • Avoid major variances
  • Maximise taste and appearance of product
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2
Q

What are the raw material and why are these crucial for the food manufacturer?

A
  • Rating of the supplier
  • Reliability
  • Location (where they are situated)
  • What type of raw material they produce
  • Ability to supply the quantity and size needed
  • Cost (affected by season or natural disaster)
  • Delivery
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3
Q

What are additives?

A

Any substances added to a food, not normally used as a typical ingredient of food.

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4
Q

Explain the numbering system used for additives in Australia?

A

The numbering system used in Australia is based on an international system used to identify all food additives

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5
Q

Explain 6 different additives and discuss their purpose.

A
  • Anti-oxidants (preservatives): added to prolong shelf life
    by preventing oxidation which causes rancidity
    discolouration (frozen cooked prawns, margarine)
  • Acids: Control acidity level
  • Colours: Restores colour lost when processing, enhance
    appearance (confectionary, jams)
  • Gums: improve texture and keep parts together
  • Sweeteners: Substitutes for sugar, sweet taste (Diet soft
    drinks, sugarless gum)
  • Thickeners: improve viscosity and ensure consistently
    texture (sauces, casserole mixes)
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6
Q

Discuss the different levels of production in food manufacturing and give examples.

A
  • Household (homemade cookie): household / domestic appliances (kitchen-aid, stove top)
  • Small Business (Local bakery): electrical equipment however not automated (bigger mixers larger ovens, larger amount of manual labour)
  • Large company (Brasserie bread): Combination of automated and computerised systems and large quantities.
  • Multinational (Arnotts) - Fully automated, Fully computerised, Worldwide. State of the art equipment to fill extraordinary large amounts. Robotics.
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7
Q

What are unit operations?

A

The specific processes the food undergoes during production (Heating, mixing, transportation)

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8
Q

name 3 different unit operations and explain what occurs in each of them

A

Separation processes:

  • sieving eg. used to remove foreign particles from shelled particles
  • Filtration eg. removing liquid or whey from curd in the cheese making

Size reduction processes: Griding salt or peanuts into peanut butter.

Mixing: making bread and biscuits. combining ingredients.

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9
Q

Define ‘quality control’

A

done individually / in parts in the company; measuring characteristics, comparing them to a standard, and act on any differences, to satisfy consumers and their safety.

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10
Q

Define ‘quality assurance’

A

Quality assurance is all parts of the company working together to maintain the quality of products produced.

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11
Q

What is HACCP?

A

A system used to ensure food for consumers and food workers are safe. It is a quality management technique (compulsory in some sectors) that identifies potential hazards within the production of food products and methods of dealing with them.

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12
Q

Why is HACCP critical in food manufacturing?

A
  • More profit for business: Wastes less product and has to redo less work
  • Product has edge over competition
  • Problems prevented rather than treated
  • Consumers feel confidence in product’s safety
  • Employees feel more controlling of work environment and improved job security
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13
Q

Why do food manufacturers need to adhere to the 2011 Work Health and safety act?

A
  • Provides a framework to protect the health, safety and welfare of all workers at work.
  • Protects the health and safety of all other people who might be affected by work.
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14
Q

Explain the 5 causes of food spoilage

A
  • Environmental Factors: include light, water, oxygen,
    infestation, moisture, food.
  • Physical Reactions: Bruising and denting when a product
    is being transported / delivered (eg. fruit bruising,
    freezing, burning, pressure)
  • Microbial activity: bacteria, viruses, yeasts and moulds
    already present in the food or from surrounding
    environments (mould, sliminess on meat).
  • Enzymatic activity: enzymes continue to work after the material has been gathered and eventually breaks down the food (fruit and veg, meat and discolouration)
  • Other living mechanisms: Bugs, rodents, and animal (weevils in flour
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15
Q

Explain 4 principles of preservation

A
  1. Exclusion of air: Microbes require air to be active. No air = unfavourable environment, microbes become dormant.
    (vaccuum sealed, cans, bottles)
  2. Removal of Moisture: enzymes and microbes require water to be active. (ie. freeze drying, dehydration, spray drying, adding salt & sugar.
  3. Control of pH: Dissovling substances in water (ie salt and sugar) chemically alter the water, making it unavailable to microbes and enzymes
  4. Control of Temperature:
    low temps = chilling & freezing to slow down microbial growth (fridge & freezing)
    high temps = limits enzymatic action hot water /steam 95 degrees 1-5 min (blanching, canning, pasteurisation,
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16
Q

What is the Danger Zone?

A

5 - 60 degrees

17
Q

Explain canning process

A
  • Controlling temp and exclusion of air
    1. filled
    2. air removed
    3. sealed
    4. heated in large pressure cookers, time depends on food type.
    5. quickly cooled
18
Q

Explain pasteurisation

A

kills most heat sensitive microorganisms

- heat food at 72 ˚C for 15 sec. –> UHT 140 ˚C few sec.

19
Q

Explain Refrigeration

A

SLOWS growth of microorganisms & enzymatic activity. no effect of # of bacteria present. (best = perishable food)

20
Q

Explain Freezing

A

Below -18 ˚C
-enzymatic activity occurs much slower and lack of water available makes it a lot more difficult for microorganisms to grow

21
Q

Explain drying (dehydration)

A

any method that decreases amount of water in a food product, evaporating water. only 5% moisture.

22
Q

Explain fermentation

A

use of alcohol or acid to cease microorganism growth. Carbs convert to acids or alcohol through the action of microorganisms.

23
Q

Discuss the 5 functions of packaging

A
  • Contains the product: Important in distribution & storage
  • Protects the product: protects against all damage for consumers approval.
  • Preserves the product: Decreases risk of contamination
  • Informs the consumer and markets product: indentify & features.
  • Provides convenience and handling
24
Q

List the different types of packaging and give examples of food products that use that packaging.

A
  • Cans: tomatoes, condensed milk, tuna
  • Glass: Jams, mayonnaise, drinks, baby food
  • Paper & cardboard: Butter, confectionary, eggs, stock, sugar, flour, cake mix
  • Rigid plastic:
    PETP: oil, soft drink, containers
    HDPE: milk container
    -Flexible plastic:
    LDPE: snack food containers, cereal bags, meat and
    vegetable container’s, cling wrap
  • Laminations: Peel back plastic on cold meat and cheese
  • Aluminium foil: tetra packs, chocolate
25
Q

what are some implications of recent trends in food packaging, storage and distribution?

A 
Environment: - recycling 
Food miles: Distribution 
New packaging technology being expensive
Consumer addiction to packaging
Cold Storage: fruit and veggies look good but taste affected
26
Q

What is the importance of food manufactures having a waste management plan?

A
  • Food wastes turned into something else (ie cattle food, pet food or fertilizer)
  • Water waste
  • Recycling within factor and what will happen to packaging from the products they make start to finish
27
Q

What are the environmental concerns with packaging ending up in landfill?

A
  • Some packaging doesn’t decompose all the way
  • Aluminium and glass = very minimal change after 10 years
  • many manufacturers don’t use recycle bins = problem for environment
28
Q

What is involved in the Food standards code?

A

Code sets out conditions that must be met before food is sold.
AIM: protect consumers from harmful foods

29
Q

What occurs in a product recall?

A

Request to manufacturer to return a pact or product of production run of a particular product as it poses a risk to consumer health. Product is tampered with or an extortion attempt

30
Q

What responsibilities does AQUIS have?

A
  • Manages quarantine controls at borders to minimise risk of exotic pests and diseases entering the country
  • Protect Aus primary producers and community from exotic pests (intentional or unintentional)
  • Inspecting legally imported animals and plants
  • Making sure international travellers don’t bring in restricted plants, animals or their product
  • Negotiating national and international protocols
31
Q

What is Codex?

A

Codex Alimentarius
-Body established by the FAO and WHO to create and endorse international food code
AIM: protect consumer wealth and promote fair practices in world food trade.

32
Q

Explain 2 Federal Food Laws.

A
  • Trade Practices act 1974:
    aim: promote competition to ensure fair trading and protect the consumer. Restrictive trade practices practice that hinders competition, unconscionable conduct such as selling product that supplier knows does not meet food standards
  • FSANZ: ensures consumers have safe produce, take control with labelling
33
Q

Explain the Food Act 2003

A

Aims: safe and suitable for human consumption

  • Prevent misleading conduct in connections with the sale of foods
  • Provide for the application in NSW of the food standards code.
34
Q

Explain 3 other state government legislation

A

Trade Measurement Act 1989:

  • Measurement instruments must be fair & accurate
  • Measurements performed where customers can observe weighing or measuring process
  • offence if the misleading of customer about measurement given

Noise Pollution Act 1975:

  • Noise produced during food processing, sound & vibration
  • Equipment required to control noise and reduce pollution

Clean Water Act 1970:
- Waste which may be discharged into waterways, pollutant being a gas, solid or liquid that will alter the waterway in any way.

35
Q

Explain in detail the local government’s role in food safety

A

Environment health officers

Codes for inspections of food and food premises

Codes for construction and alteration of food premises

36
Q

Explain the council’s responsibility inspecting premises

A
  • Each council is responsible for establishing its own code for inspection which shops to exclude and what foods and equipment to be inspected
  • Designed to achieve satisfactory hygiene standards and allow easy cleaning and maintenance

Food Technology (3 decks)

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