Quality Management
HACCP stands for
Hazard Analysis Critical Control Point
The organisation controls the use of ingredients and additives in manufactured foods
FSANZ - Food Standards Australia New Zealand
Household business use this production system
Small scale
One way food can deteriorate is
Answer could include:
Physical damage
Rodent activity
Enzymatic activity
Environmental factors
Microbial contamination
Name a material that can be used to package food and provide an example of a food
Eg glass - jam
WHS ensures...
The safety of the employees, consumers and employer.
A substance added to food that are not normally consumed by themselves are
Food additives
An example of a processing technique is..
Eg, baking, blanching, cutting, kneading, sieving...
The preservation process that heats food to 140 degrees for 3-5 seconds is..
Pasteurisation - Ultra Heat Treatment (UHT)
Sous vide involves...
food products being placed in vacuum sealed bags and then cooked in water that is heated to the perfect cooking temperature
Provide an example of a symbol and its meaning from a flow process chart
Circle - Operation
Square - Inspection
Triangle - Storage
Semi circle - Delay
Diamond - Decision
Arrow - Transport
Name a food additive
Flavour enhancers
Food colouring
Preservatives
Artificial Sweetener
Etc...
2 different ways of separating food commercially are
sieving, filtration or centrifugation
The reasons for preserving foods, using the acronym SAANE are...
Safety
Acceptability
Availability
Nutritive Value
Economic Viability
The role of oxygen scavengers is to
absorb the oxygen from the packaging's head space
Identify a CCP for a chicken sandwich and an example of a critical limit.
Eg. temperature check of chicken. If it exceeds 4 degrees reject or dispose of it
Identify the raw materials used to make marshmallows in the royal biscuit
gelatin
water
sugar
corn syrup
vanilla extract
Identify the 4 characteristics of processing equipment
Strong
Hygienic
Efficient
Durable
4 principles of preservation are
Removal of Moisture
Addition of Chemicals
Control of Temperature
Exclusion of Air
5 functions of packaging are
Contains, Preserves, Informs, Protects, Convenience
Name the SIX specifications raw materials must meet to be classified as high quality
Physical characteristics
Sensory characteristics
Chemical characteristics
Biological characteristics
Nutritional characteristics
Contamination
Name the FOUR categories of raw materials
1. Ingredients
2. Food additives
3. Processing materials
4. Packaging materials
Unit operations are all of the...
individual processes that raw materials need to travel through to become a manufactured food product.
Name the six preservation methods and an example of each
Canning - baked beans
Drying - jerky
Fermenting - pickles
Freezing - ice cream
Chilling - milk
Pasteurisation - juice
12 legal requirements of a food label
The nutrition panel.
Percentage labelling.
Name and description of the food.
Allergy information.
Date marking.
Ingredient list and ingredient country of origin.
Weight and measures.
Food additives.
Food recall information and contact details.
Directions for use and storage.