Units 3+4

Question 1

What is bacteria?

Answer 1

Single-cell micro-organisms that can cause food poisoning when they are consumed live in food, or through the toxins they produce once they are ingested.

Question 2

What is cross-contamination?

Answer 2

Involves the transfer of harmful bacteria from uncooked or raw foods to food that has already been cooked and prepared.

Question 3

What are enzymes?

Answer 3

Chemical substances that act as biological catalysts in plants, animals and micro-organisms. They bring about and speed up chemical reactions in food without becoming involved in the reaction.

Question 4

What is food poisoning?

Answer 4

An illness caused by consuming foods contaminated by bacteria, chemicals or biological contamination.

Question 5

What is food spoilage?

Answer 5

A reduction in the food quality identified by deterioration in the physical, chemical and/or sensory properties.

Question 6

What are moulds?

Answer 6

A form of fungi that reproduce by forming spores.

Question 7

What are yeasts?

Answer 7

Single-cell microscopic fungi that reproduce by the process called ‘budding’.

Question 8

What does AQIS stand for and what is it?

Answer 8

Australian Quarantine and Inspection Service, It is a statutory body operating at a national level that is responsible for imported food inspection, exports from Australia and border protection and quarantine.

Question 9

What is the Australia New Zealand Food Standards Code?

Answer 9

It is a code developed by FSANZ covering locally grown and processed food that prescribes exactly what every food must contain or may contain; nothing else is permitted in that food.

Question 10

What is a food product recall?

Answer 10

It is an action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk to consumers.

Question 11

What does FSANZ stand for and what do they do?

Answer 11

Food Standards Australia New Zealand, is a partnership between the commonwealth (Federal), New Zealand, state and territory governments to develop and implement uniform food standards.

Question 12

What is a general level health claim?

Answer 12

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

Question 13

What does HACCP stand for and what is it?

Answer 13

Hazard Analysis Critical Control Points, is a food safety system that identifies potential food hazards and their control points at all stages in the production of food.

Question 14

What is a high level health claim?

Answer 14

It is a claim that describes the function of a food, nutrient or other substance in relation to a serious disease or an indicator or biomarker of a serious disease.

Question 15

What is a mandatory warning statement?

Answer 15

Prescribed statements that must be included on the label using the exact words listed in the standard.

Question 16

What is a nutrition content claim?

Answer 16

A statement made y a manufacturer about the amount of a nutrient, energy or a biologically active substance in food.

Question 17

What are cereals?

Answer 17

Plant foods that originate from any grass that produces an edible seed.

Question 18

What is food processing?

Answer 18

Any technique or method that changes raw plant or animal material into safe, edible and more palatable food.

Question 19

What is meant by ‘functional properties of food’?

Answer 19

This describes the physical and chemical properties of ingredients that impact on food preparation and processing.

Question 20

What is gluten?

Answer 20

The protein component of many cereals; high amounts are found in wheat flour.

Question 21

What are key foods?

Answer 21

Cereals, fruits, vegetables, nuts and legumes, meats and seafood, dairy foods and eggs.

Question 22

What does it mean by ‘origin’?

Answer 22

Describes the original source of a particular food.

Question 23

What is primary processing?

Answer 23

Involves a range of processes to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products. The physical form of the food changes very little.

Question 24

What are ‘physical properties’?

Answer 24

Particular traits such as size, viscosity or shape.

Question 25

What is secondary processing?

Answer 25

Refers to methods of turning primary-processed food into other food products, either on their own or mixed with other ingredients. The physical form of the original food can change quite significantly as a result of secondary processing.

Question 26

What is a supply chain?

Answer 26

The network of primary producers, manufacturers, wholesalers, distributors, and retailers, who turn raw ingredients into food products and deliver them to consumers.