Food Technology Units 3 Notes

Front 1

Food poisoning

Back 1

Is an illness cause consuming foods contaminated either chemically, biologically or by bacteria.

Front 2

Food Spoilage

Back 2

Is the reduction in a foods natural properties and quality, by deterioation of the physical, sensory and/or chemical properties of the food.

Front 3

Microbiological contamination

Back 3

Refers to the introduction of infectious micro-organisms such as bacteria, yeasts, fungi, protozoa, and toxins by accidental means.

Front 4

Pest Control

Back 4

-Build them out: Filling mouse holes, tight fittings, fly wire screens

-Chase them out: Sprays and bait

-Starve them out: Remove all food and have appropriate storage

Front 5

Physical contamination

Back 5

Refers to foreign bodies such as grass, pest waste and hair entering food.

Front 6

Chemical contamination

Back 6

Refers to the contamination of a food by ocuring chemicals such as pesticides, cleaners. This occurs through cleaning, storage and transportation of foods.

Front 7

FSANZ

Back 7

Stands for Food Standards Australia New Zealand

Front 8

What does FSANZ do?

Back 8

They are a partnership between the Commonwealth (federal) Australia and New Zealand, state and territory governments to develop and implement uniform food standards to ensure we have safe food.

Front 9

Main responsibilities of FSANZ

Back 9

-Develop Food standards

-Develop codes of practice with the food industry

-Coordinate a food recall system

-Support AQIS in the control imported goods

Front 10

AQIS

Back 10

Stands for Australian Quarrentine Inspection Service

Front 11

What does AQIS do?

Back 11

National level body, responsible for all imported food inspection, exports out of Australia and border protection.

Front 12

Food safety plan/ program

Back 12

Is a document prepared by a food manufacteuring company or store that outlines how it will manage the production of its food products so that they are safely prepared, manufactered or sold.

Front 13

Example of a Food safety program?

Back 13

HACCP

Front 14

HACCP

Back 14

Hazarad Analysis Critical Control Points

Front 15

Purpose of HACCP?

Back 15

It is a food safety program that identifies potential food hazards and their control points in the production of food. Identification of the control points helps to remove or reduce hazards to ensure safe food is created.

Front 16

HACCP step 1:

Back 16

Analyse Hazards: Hygiene and food preparation hazards need to be identified. Examples include storing temperatures for chicken and the use of chemical cleaning agents during production process.

Front 17

HACCP step 2:

Back 17

Identifying critical points: These are important things that can go wrong during the production process.

Front 18

HACCP step 3:

Back 18

Set critical limits: These are maximums for things such as temperature at which fridges must be set. Varies from business to business.

Front 19

HACCP step 4:

Back 19

Monitor critical control points: Systematic checking to ensure critical limits are not exceeded.

Front 20

HACCP step 5:

Back 20

Establish corrective actions: Considering what action are to take place if critical limits are exceeded. H

Front 21

HACCP step 6:

Back 21

Step up records: Records of results must be kept for auditiing and checking for improvements.

Front 22

HACCP step 7:

Back 22

Verify HACCP is working correctly: Reviewing stage, where is checked on a regular basis. Based on results, changes may need to be made.

Front 23

Food Product Recall

Back 23

Is an action taken to remove food that may pose a threat to health and safety from distribution, sale and consumption.

Front 24

Food product Recalls: National level of Authority

Back 24

FSANZ

-FSANZ developed food standard 3.2.2 to ensure recall of unsafe food

-FSANZ coordinates all food product recalls within Australia (not NZ)

-FSANZ talks to the food manufacturer and state and territory authorities to gather and collate all info about the recall.

Front 25

Food product Recalls: State

Back 25

Department of Human Serives (DHS)

-Appointment of food recall and action officers

-Monitoring food recalls

-Notifying municipal councils

Front 26

Food product Recalls: Local

Back 26

Municipal Councils

-Enforcement

-Oversee disposal of recalled food by using Environmental health officers (EHOs)

Front 27

Cross contamination

Back 27

Involves the transfer of harmful bacteria from one food to another.

Front 28

Roles and responsibilities of Authorities who regulate Food safety in Australia: National

Back 28

FSANZ

-develop food standards code

-co ordinate food product recalls

AQIS

-Inspects imported foods

-inspects food for export

-Ensures border protection

Front 29

Roles and responsibilities of Authorities who regulate Food safety in Australia: State

Back 29

State Governments:

-Implement food standards code by creating laws

-In Victoria it is the Victorian food Act

-Enforced by Departments of Heath and Human Services

Front 30

Roles and responsibilities of Authorities who regulate Food safety in Australia: Local Heath Authorities

Back 30

Local councils:

-Employ Environmental Health Officers (EHO's)

-To monitor local businesses and food suppliers to make sure they abide by laws and food standards codes

Front 31

The Australian New Zealand Food Standards Code

Back 31

Is made up of a series of standards. There are four chapters of the code. All food made in Australia must comply with the code.

Front 32

The Australian New Zealand Food Standards Code: Chapter 1

Back 32

Contains information about:

-Definitions relating to the standards

-Food labelling requirements

-Substances added to foods (additives and vitamins and minerals)

-Contaminantes and residues (maximum agriculteral and vetinary chemical residues)

-Food requiring pre-market approval (gene technology)

-Micobiological and processing requirements (e.g what foods have to be pasturised first etc)

Front 33

The Australian New Zealand Food Standards Code: Chapter 2

Back 33

Contains information and standards for particular classes of food such as cereals, fruits, meats, fish, poultry etc. The standards for each of the foods prescribes exactly what the food must or may contain: nothing else is permitted in that food.

-Identity of the particular food

-Composition

-Microbiological makeup

-Analytical standard -Additional labelling requirements

Front 34

The Australian New Zealand Food Standards Code: Chapter 3

Back 34

Standards for:

-Food safety programs based on the HACCP system

-Food safety practices

-Food premises and equipment

-Food persons to vulnerable people

Front 35

The Australian New Zealand Food Standards Code: Chapter 4

Back 35

Standards specific to Primary Processing and Production of foods.

-Based of HACCP principals

-Have been developed for various food industries

Front 36

General Health Claim

Back 36

Is a general benefit that a food can provide to a consumer

Front 37

High level Health Claim

Back 37

Is a ingredient/ nutrient in a food that can provide a benefit to a serious disease or biomarker for a serious disease

Front 38

Nutrient Content Claim

Back 38

Is a statement that shows the amount of a nutrient, energy or biologically active substance is in a food.

Front 39

Food labelling

Back 39

Information is found in Chapter one of the food standards code

Front 40

Things that must be found on a label (Common ones)

Back 40

-Name of the food (prescribed food name if applicable on food standards code)

*not of misleading nature

-Ingredients listing or nutrient table

*Descending order of weight

*all additives must be listed

-Mandatory warning statements (foods containing allergens etc)

-Date marker (best before date)

Front 41

Primary processing

Back 41

Includes processes that makes food safe to eat, so it can be eaten as it is or used to create another food product. The Physical properties of the food change very little.

Front 42

Secondary Processing

Back 42

Is a method of turning primary processed foods into other foods such as wheat into flour. This process changes the physical properties of the food quite significantly.

Front 43

Cereals

Back 43

Edible seeds of cultivated grasses e.g Rice, corn, oats, barley and rye

Front 44

Physical properties of cererals

Back 44

1. Bran is the outer edible layer of the grain,

2. Endosperm is the inner section-majority of the grain

3. Germ is the reproductive section of the grain,

Front 45

Chemical properties of cereals

Back 45

-Brain is source of dietary fibre

-Endosperm is made of starch, protein and vitamin B complex

-Germ is source of Vitamin B complex, minerals,

protein and carbs and small amounts of fat

Front 46

Starch

Back 46

-Is carb part of grain

Will change during cooking

Gelatinisation

Dextrinisation

Front 47

Gelatinisation

Back 47

Swelling of starch upon the application of heat and moisture

Front 48

Dextrinisation

Back 48

Browning of starch upon application of dry heat

Front 49

Protein in Cereals

Back 49

Gluten

Front 50

Gluten

Back 50

-Not present in all cereals

-High amounts in wheat flour

-Only be formed when flour is mixed with water