HCCAP
What does the H in HCCAP stand for?
Hazards
What is one of the food standards in the FSANZ code?
3.1.1 ?
3.1.1 Interpretation and application
Name one of the physical properties of food.
T _ _ _ e
Taste
What is one of the staple foods from around the world.
R _ _ _
Rice (e.g., white rice, brown rice)
Food Availability - Definition?
The accessibility of food to people in different regions.
What does the first C stand for in the HCCAP?
Critical
What is one of the food standards in the FSANZ codes?
3.2.1?
3.2.1 Food safety programs
Name one of the physical properties of food.
C _ _ _ u _
Colour
What is one of the staple foods from around the world?
W _ _ _ t
Wheat (e.g., whole wheat, refined wheat)
Cost - Definition?
The price of food influenced by production costs, transportation, and market demand.
What does the second C stand for in the HCCAP?
Control
What is one of the food standards in the FSANZ codes?3.2.2
3.2.2 Food safety practices and general requirements
Name one of the physical properties of food.
N_ _ _ s _
Noise
What is one of the staple foods from around the world?
M _ _ s e
Maise/Corn (e.g., sweet corn, maise flour)
Climate/Seasons - Definition?
The influence of weather patterns and seasonal changes on food production.
Point
What is one of the food standards in the FSANZ codes?
3.2.2A?
3.2.2A Food safety management tools
Name one of the physical properties of food.
T _ _ _ h
Touch
What is one of the staple foods from around the world?
P _ _ _ t _
Potatoes (e.g., russet potatoes, sweet potatoes)
Staple Foods
Basic food items that form the main part of the diet in a particular region.
What is the governing body in Australia and New Zealand that controls the food standards in Australia and New Zealand?
FSANZ
What is one of the food standards in the FSANZ codes?
3.2.3?
3.2.3 Food premises and equipment
Name one of the physical properties of food.
A _ p _ _ _ a n _ _
Appearance
What is one of the staple foods from around the world?
C _ _ s a _ _
Cassava (e.g., cassava flour, tapioca)
Proteins?
Nutrients composed of amino acids, essential for growth and repair: Complete Proteins - Proteins that contain all essential amino acids; Incomplete Proteins - Proteins that lack one or more essential amino acids.