Food Tech: Chapter 1&2

Question 1

What is food spoilage

Answer 1

Food spoilage is the reduction in the quality of food by the determination in physical, chemical and sensory properties.

Question 1

Causes of food spoilage

Answer 1

• yeast
• moulds
• enzymes

Question 2

What is food poisoning?

Answer 2

An illness caused by consuming food that has been contaminated by bacteria, chemical or biological contamination.

Question 4

What are yeasts?

Answer 4

• Yeasts are single-cell microscopic fungi that reproduce by a method called buddying.
• Wild yeasts spores float around the air causing spoilage
• Foods that is spoils include fruit juices and vinegar products
• yeast in bread is a special type and doesn’t spoil the food

Question 5

What are moulds?

Answer 5

• Moulds are a form of fungi that reproduce by forming spores
• Foods that they can spoil include breads, cheese and citrus fruits
• They form a dark and fuzzy mass on surfaces
• Some moulds are used in blue cheese

Question 6

What are enzymes?

Answer 6

• Enzymes are a form of biological catalysts in plants, animals and micro-organisms.
• They speed up reactions in foods without becoming involved in the reaction
• They are naturally present in foods
• Cause fruits to ripen

Question 7

causes of food poisoning

Answer 7

• Bacterial contamination
• Chemical contamination
• Biological contamination

Question 8

Biological contamination

Answer 8

Biological contamination occurs when we consume foods that are naturally harmful to human health.
e.g. some types of mushrooms, green potatoes

Question 9

Conditions for bacteria to survive and multiply

Answer 9

FAT TOM:

food, (low) acidity, temperature, time, oxygen, moisture

Question 9

Bacterial contamination

Answer 9

Happens through the poor handling of food

Question 10

Chemical contamination

Answer 10

Chemical contamination when our food has been contaminated by chemicals due to misuse of agricultural compounds.
e.g. mercury in fish, herbicides and insecticides

Question 11

How often do bacteria multiply and the name of the process

Answer 11

A bacteria can reproduce every 20minutes by splitting in half.

*this process is called binary fission

Question 13

What does AQIS stand for? and their responsibility

Answer 13

Australian Quarantine and inspection service

• imported food inspection
• exports from Australia
• border protection and quarantine

Question 13

Cross contamination

Answer 13

Cross contamination is transfer of bacteria from uncooked foods to food that has already been cooked or prepared.

Question 14

How does cross contamination occur?

Answer 14

• storing raw and cooked foods together
• the sink
• chicken contains salmonella
• double dipping
• tea towel/chopping boards

Question 15

AQIS: Imported food inspection

Answer 15

Make sure that all foods complies with the requirement of the Australian New Zealand Food Standards Code

Question 17

AQIS: Exports from Australia

Answer 17

• Regulates food exported from Australia
• Assists food manufacturers and exporters by enabling them to meet overseas country requirements by providing them with information, inspection and certification.

Question 18

AQIS: Border protection and quarantine

Answer 18

• Ensure that Australia’s agricultural industries and native environment are protected from the introduction of serious pests and diseases.
• All visitors must declare all food, plant material and animal products for inspection.

Question 19

AQIS: Products you must declare or ELSE!!!!

Answer 19

• dairy products
• egg products
• uncanned meat, sausages, salami and sliced meats
• seeds and nuts,
• commercially prepared, cooked and raw food and ingredients
• fresh, dried or frozen fruits and vegetables
• instant noodles or rice
• bee products: honey, beeswax, honeycomb

Question 20

Things that must go on a food label

Answer 20

• prescribed name of food
• lot identification
• name and business address of supplier
• mandatory warning and advisory statements and declarations (not recommended for…) (genetically modified)
• advisory statement (may not be suitable for……)(this food contains)
• ingredients listing
• date marking
• nutrition labelling
• percentage labelling, characterising ingredients
• directions for use and storage
• country of origin
• weight or measure of contents

Question 21

Things that must NOT appear on a label

Answer 21

• anything false, misleading or deceptive. e.g. a picture of a strawberry, when there is only strawberry flavouring
• A claim that it can cure an illness or disease
• A claim such as ‘vitamin enriched’ or ‘vitamin fortified’ or a comparison of the vitamin or mineral content with any other food
• The word ‘health’ when used in conjunction with the name of the food
• Any statement or claim that the food is a slimming food or has weight reducing properties

Question 22

Foods that do not need to be labelled

Answer 22

• unpackaged foods
• food that is made and sold on premises (bakery)
• food packaged in presence of a customer (butchers)
• packages white or cut fresh fruit or vegetables (not bean sprouts) where they can be seen through the package
• food delivered at the customer’s request (takeaway pizza)
• individual serve packages that are sold in a large pack (the information must be on the last package though

Question 23

General Level Health claim

Answer 23

Describes a relationship between the consumption of a food, or a component in the food, and a health benefit it can provide.

Question 24

What does HACCP stand for?

Answer 24

Hazard Analysis Critical control points

Question 24

High-level health claim

Answer 24

A claim that describes the function of a food, nutrient or other substance in relation to a serious disease or an indicator or bio marker of a serious disease e.g. This food is high in calcium. healthy diets high on calcium may increase bone mineral density.

Question 25

Nutritional content claim

Answer 25

Statement made by a manufacturer about the amount of nutrient, energy, or a biologically active substance in the food. *must have proof

Question 27

Steps in a HACCP system:

Answer 27

1. Analyse Hazard 2. Identify Critical control points 3. Set the 'critical limits' (for each critical control point) 4. Monitor the critical control points 5. Establish corrective action 6. Set up records 7. Verify that the HACCP system is working correctly

Question 28

A food safety program contains information on ...

Answer 28

- personal hygiene or employees - safe food handling - cleaning of equipment and premises - pest control - the monitoring of temperatures throughout all stages - procedures to manage food safety hazards

Question 29

Roles in a food safety program

Answer 29

National: Develop food safety standard 3.2.1 to ensure all food is safe for consumption State: develop the guidelines for preparing a food safety program, establish qualifications for food safety supervisors Local: employ environmental officers, registration of food business, inspection of food premise annually,

Question 30

Action in response to unsafe food premises

Answer 30

action taken by the three levels of authority to ensure the unsafe premises will be closed down until it is safe again. - national write the food safe standard 3.2.1 - state issues closure orders - local follow up on closure orders

Question 31

Food product recall

Answer 31

action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk. can include: - a contaminated batch of food - incorrect labelling - contains bacteria - problem during the production of a product

Question 31

Chapters in the Australia New Zealand Food Standards Code

Answer 31

Chapter 1: General Food standards Chapter 2: Food product standards Chapter 3: Food safety standards Chapter 4: Primary production standards

Question 32

roles in food product recall

Answer 32

National: Develop food safety standard 3.2.2 to ensure the recall of unsafe food State: Appoints food recall action officers to oversea the recall or notifies local councils of a food recall Local: enforce the food recall