Australian Food Industry
One sector of the Australian Food Industry.
Processing & Manufacturing, Ag & Fish, Food Retail, Food Service & Catering.
Level of operation The Dinner Ladies come under.
Large company.
True or false.
Advisory groups have the ability to legally create and change laws.
False. They are independent organisations responsible for guiding and providing advice to the government.
Two raw materials.
Ingredients (flour, fruit), food additives (colours, preservatives), packaging materials (glass, plastic) and processing materials (water).
One preservation process.
Pasteurisation, canning/bottling, chilling/freezing, drying, fermentation.
McDonald’s belongs to this sector of the Australian Food Industry.
Food service & catering.
One quality assurance measure The Dinner Ladies have in place.
HACCP certified, option for feedback from customers, time and temp checks, regular research on allergens and labelling requirements.
One piece of government legislation that impacts the AFI.
NSW Food Act 2003, WHS Act 2011, Competition and Consumer Act 2010
One way cross-contamination can be avoided when preparing food.
Using separate chopping boards and utensils, store raw meat on bottom shelf, washing hands and utensils after use, prepare raw and cooked foods separately, wash fruit and veg before use.
One reason to preserve food.
To keep safe for consumption, retain nutritional value, maintain form for consumption and reduce waste, economic viability, availability of perishable foods year round.
Two examples or events that would contribute to a break in the supply chain.
Natural disaster, contamination issue, salmonella, e.coli etc.
Current consumer demand in the food industry and one product/company that meets that demand.
Functional foods, superfoods, convenience and ‘on-the-go’, healthier snacks, value for money, environmentally friendly, ethical, organic, all-in-one appliances.
Government organisation responsible for product recalls.
FSANZ (Food Standards Australia and New Zealand)
Two pieces of equipment used to manufacture bread, at both a domestic and industrial level.
Wooden spoon - industrial mixer, oven - industrial oven, hands - bread kneader.
An example of how workers can prevent food spoilage.
Hygienic handling, appropriate storage, sturdy packaging, washing and preparing raw materials in a safe manner, remove bruises/blemishes on food, throwing mouldy goods in the bin, not leaving food out.
Career opportunity in each sector of the Australian Food Industry.
Chef, waiter, food photographer, farm hand, butcher, food technologist, quality assurance manager, fisherman, vet, factory worker, food packer, meat processor, forklift driver, mechanic.
The levels of operation in the AFI and an example of a business that fits into each of the four categories.
Household - making cakes/biscuits for a farmers market, small business - local cafe, large company - The Dinner Ladies, multinational - Nestle.
The main objective of the Work, Health and Safety Act 2011.
Protect the health and safety of workers and workplaces.
One food additive and its purpose.
Colours, flavours, thickeners, food acids, bleaching agents, artificial sweeteners, emulsifiers, antioxidants, humectants, vitamins/minerals.
Preservation method for a chosen food (meat, fruit, veg etc)
Meat - jerky/dehydrated, strawberries - jam/botting, milk - UHT milk/pasteurisation
An emerging technology in the Ag & Fisheries sector.
Tech includes: vertical farming, genetically modified/designed food, organic farming, in-vitro meat.
The role of the CSIRO (Commonwealth Scientific and Industrial Research Organisation) in the Australian Food Industry.
CSIRO assist organisations with funding, innovation and strategic direction for research and development of new products e.g. researching food processing systems to make more safe and healthy foods.
One piece of information you can find in the Food Standards Code.
Labelling requirements, use-by-dates, food additives permitted, standards for alcoholic drinks, health claims
One unit operation commonly used in food processing (a process that happens to food being produced).
Separation, grinding, cutting, dicing, grating, mixing, blanching, canning, bottling, baking, cooling, freezing, dehydration, evaporation.
How dehydration works to preserve foods.
Removes moisture from the food.