Operationss + Technology
What level of operation is Ingham’s?
Multinational company, predominantly operating in food processing/manufacturing in Australia and NZ.
What is the name of Ingham’s plant-based product range?
Plant Collective
What food-safety system beginning with H does Ingham’s use?
HACCP (Hazard Analysis and Critical Control Points)
Approximately how many people does Ingham’s employ?
Approximately 8,200 people
Name two types of facilities operated by Ingham’s.
Any 2: hatcheries, feed mills, farms, processing plants, distribution centres, further-processing plants.
Name two products developed by Ingham’s in 2023 or 2025.
Any 2: AirMazing products (2023), Buttermilk Chicken Burgers (2025), Dino Chicken Nuggets (2025).
Name two pieces of legislation, standards or regulations that affect Ingham’s.
Work Health and Safety Act 2011;
Food Safety Act 2003 (NSW);
Australia New Zealand Food Standards Code;
Food Regulation 2015;
Australian Animal Welfare Standards and Guidelines.
Since 2019, by what percentage has Ingham’s reduced its greenhouse-gas emissions?
13.9% reduction since 2019.
Name one specialised machine used by Ingham’s AND describe what it does.
Foodmate ULTiMATE Whole Leg Deboner – uses X-ray measurement to precisely measure and cut legs; up to 6,600 legs/hour.
OR Meyn Rapid HQ Automatic Breast Deboner – removes breast meat; up to 4,000/hour.
OR JBT Waterjet Cutters – high-powered water jets cut chicken for stir-fry, diced products and schnitzels.
Identify two consumer concerns/trends and the Ingham’s product developed in response to each.
Any 2 linked pairs: plant-based eating → Plant Collective; health/lower fat → AirMazing; gluten intolerance → Free From products; animal welfare → free-range products; convenience/air-fryer use → AirMazing; lower-kilijoule protein → turkey products.
Describe two ways Ingham’s maintains quality assurance during production.
HACCP; regular temperature checks; QA team monitoring products; client specifications; Product Pride; Paddock-to-Plate Pathogen Control; Target product photographs; internal/external audits; GMP.
Describe two strategies Ingham’s has used to reduce water consumption.
Advanced Water Treatment Plants; recycling wastewater; repairing leaks; changing cleaning practices; reducing water in spin chillers; recycling water for irrigation.
Explain two advantages of mechanisation for Ingham’s as a large-scale food manufacturer.
Mechanisation can increase production speed/output, improve consistency and precision, reduce labour requirements, reduce human handling/contamination and lower production costs.
Explain how consumer demand has influenced Ingham’s R&D. Use two case-study examples.
Consumer demand drives product development. E.g. increased health consciousness contributed to lower-fat AirMazing products; increased demand for plant-based protein led to Plant Collective.
Explain how one named piece of legislation or regulation affects Ingham’s operations.
Food Safety Act 2003 (NSW) requires food sold to be safe and suitable and prevents misleading conduct. This means Ingham’s must maintain food-safety systems and production controls to ensure its poultry is safe for consumers. Other named legislation from the case study accepted.
Explain how Ingham’s operations have had both a positive and negative impact on society.
Positive: employment, food supply, economic activity, career opportunities etc.
Negative: large facilities can create noise, odour, traffic and local environmental degradation.