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Food Technology > Food Tech: Chapter 1&2 > Flashcards

Food Tech: Chapter 1&2 Flashcards

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1
Q

What is food spoilage

A

Food spoilage is the reduction in the quality of food by the determination in physical, chemical and sensory properties.

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1
Q

Causes of food spoilage

A
  • yeast
  • moulds
  • enzymes
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2
Q

What is food poisoning?

A

An illness caused by consuming food that has been contaminated by bacteria, chemical or biological contamination.

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4
Q

What are yeasts?

A
  • Yeasts are single-cell microscopic fungi that reproduce by a method called buddying.
  • Wild yeasts spores float around the air causing spoilage
  • Foods that is spoils include fruit juices and vinegar products
  • yeast in bread is a special type and doesn’t spoil the food
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5
Q

What are moulds?

A
  • Moulds are a form of fungi that reproduce by forming spores
  • Foods that they can spoil include breads, cheese and citrus fruits
  • They form a dark and fuzzy mass on surfaces
  • Some moulds are used in blue cheese
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6
Q

What are enzymes?

A
  • Enzymes are a form of biological catalysts in plants, animals and micro-organisms.
  • They speed up reactions in foods without becoming involved in the reaction
  • They are naturally present in foods
  • Cause fruits to ripen
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7
Q

causes of food poisoning

A
  • Bacterial contamination
  • Chemical contamination
  • Biological contamination
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8
Q

Biological contamination

A

Biological contamination occurs when we consume foods that are naturally harmful to human health.
e.g. some types of mushrooms, green potatoes

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9
Q

Conditions for bacteria to survive and multiply

A

FAT TOM:

food, (low) acidity, temperature, time, oxygen, moisture

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9
Q

Bacterial contamination

A

Happens through the poor handling of food

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10
Q

Chemical contamination

A

Chemical contamination when our food has been contaminated by chemicals due to misuse of agricultural compounds.
e.g. mercury in fish, herbicides and insecticides

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11
Q

How often do bacteria multiply and the name of the process

A

A bacteria can reproduce every 20minutes by splitting in half.

*this process is called binary fission

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13
Q

What does AQIS stand for? and their responsibility

A

Australian Quarantine and inspection service

  • imported food inspection
  • exports from Australia
  • border protection and quarantine
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13
Q

Cross contamination

A

Cross contamination is transfer of bacteria from uncooked foods to food that has already been cooked or prepared.

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14
Q

How does cross contamination occur?

A
  • storing raw and cooked foods together
  • the sink
  • chicken contains salmonella
  • double dipping
  • tea towel/chopping boards
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15
Q

AQIS: Imported food inspection

A

Make sure that all foods complies with the requirement of the Australian New Zealand Food Standards Code

17
Q

AQIS: Exports from Australia

A
  • Regulates food exported from Australia
  • Assists food manufacturers and exporters by enabling them to meet overseas country requirements by providing them with information, inspection and certification.
18
Q

AQIS: Border protection and quarantine

A
  • Ensure that Australia’s agricultural industries and native environment are protected from the introduction of serious pests and diseases.
  • All visitors must declare all food, plant material and animal products for inspection.
19
Q

AQIS: Products you must declare or ELSE!!!!

A
  • dairy products
  • egg products
  • uncanned meat, sausages, salami and sliced meats
  • seeds and nuts,
  • commercially prepared, cooked and raw food and ingredients
  • fresh, dried or frozen fruits and vegetables
  • instant noodles or rice
  • bee products: honey, beeswax, honeycomb
20
Q

Things that must go on a food label

A
  • prescribed name of food
  • lot identification
  • name and business address of supplier
  • mandatory warning and advisory statements and declarations (not recommended for…) (genetically modified)
  • advisory statement (may not be suitable for……)(this food contains)
  • ingredients listing
  • date marking
  • nutrition labelling
  • percentage labelling, characterising ingredients
  • directions for use and storage
  • country of origin
  • weight or measure of contents
21
Q

Things that must NOT appear on a label

A
  • anything false, misleading or deceptive. e.g. a picture of a strawberry, when there is only strawberry flavouring
  • A claim that it can cure an illness or disease
  • A claim such as ‘vitamin enriched’ or ‘vitamin fortified’ or a comparison of the vitamin or mineral content with any other food
  • The word ‘health’ when used in conjunction with the name of the food
  • Any statement or claim that the food is a slimming food or has weight reducing properties
22
Q

Foods that do not need to be labelled

A
  • unpackaged foods
  • food that is made and sold on premises (bakery)
  • food packaged in presence of a customer (butchers)
  • packages white or cut fresh fruit or vegetables (not bean sprouts) where they can be seen through the package
  • food delivered at the customer’s request (takeaway pizza)
  • individual serve packages that are sold in a large pack (the information must be on the last package though
23
Q

General Level Health claim

A

Describes a relationship between the consumption of a food, or a component in the food, and a health benefit it can provide.

24
Q

What does HACCP stand for?

A

Hazard Analysis Critical control points

24
Q

High-level health claim

A

A claim that describes the function of a food, nutrient or other substance in relation to a serious disease or an indicator or bio marker of a serious disease
e.g. This food is high in calcium. healthy diets high on calcium may increase bone mineral density.

25
Q

Nutritional content claim

A

Statement made by a manufacturer about the amount of nutrient, energy, or a biologically active substance in the food.

*must have proof

27
Q

Steps in a HACCP system:

A
  1. Analyse Hazard
  2. Identify Critical control points
  3. Set the ‘critical limits’ (for each critical control point)
  4. Monitor the critical control points
  5. Establish corrective action
  6. Set up records
  7. Verify that the HACCP system is working correctly
28
Q

A food safety program contains information on …

A
  • personal hygiene or employees
  • safe food handling
  • cleaning of equipment and premises
  • pest control
  • the monitoring of temperatures throughout all stages
  • procedures to manage food safety hazards
29
Q

Roles in a food safety program

A

National: Develop food safety standard 3.2.1 to ensure all food is safe for consumption
State: develop the guidelines for preparing a food safety program, establish qualifications for food safety supervisors
Local: employ environmental officers, registration of food business, inspection of food premise annually,

30
Q

Action in response to unsafe food premises

A

action taken by the three levels of authority to ensure the unsafe premises will be closed down until it is safe again.

  • national write the food safe standard 3.2.1
  • state issues closure orders
  • local follow up on closure orders
31
Q

Food product recall

A

action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk. can include:

  • a contaminated batch of food
  • incorrect labelling
  • contains bacteria
  • problem during the production of a product
31
Q

Chapters in the Australia New Zealand Food Standards Code

A

Chapter 1: General Food standards
Chapter 2: Food product standards
Chapter 3: Food safety standards
Chapter 4: Primary production standards

32
Q

roles in food product recall

A

National: Develop food safety standard 3.2.2 to ensure the recall of unsafe food
State: Appoints food recall action officers to oversea the recall or notifies local councils of a food recall
Local: enforce the food recall

Food Technology (7 decks)

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