Semester 2

Question 1

Australian food sector has been influenced by

Answer 1

1- consumer showing preference for local food
2- optimise convienece
3- capitalise on alternative distribution channels
4- improve institutional food arrangements
5- improved industry intelligence
6- ageing and health conscious problems
7- food service convienece
8- role for fresh food specialists

Question 2

Value adding

Answer 2

When goods are processed so that their selling price is higher than that of raw materials from which they were made. An increased selling price means more profit to the producer

Question 3

Functional foods

Answer 3

Foods that have health benefits beyond those provided by the basic nutrients

Question 4

Natural functional foods

Answer 4

Foods that naturally contain benifical substances other than essential food nutrients

Question 5

Processed functional foods

Answer 5

Fortified functional foods

Modified functional foods

Question 6

Fortified functional foods

Answer 6

Foods whose nutrientional content have been changed to improve their nutritional qualities either by adding some component or by removing or reducing some component

Question 7

Reasons for preserving foods

Answer 7

Promote safety
Keeps foods in a form acceptable to the consumer and therefore prevent waste
Retain nutritional value of food
Make perishable foods available all year round
Achieve economics for the production company

Question 8

Food spoilage

Answer 8

Occurs when there is a reduction in the food quality identified by deterioration in the physical, chemical or sensory properties

Question 9

Food poisoning

Answer 9

Is an illness caused by consuming food contaminated by bacteria or biological contamination

Question 10

Causes of food spoilage

Answer 10

Environmental factors 
Enzymic activity 
Microbial contamination 
Yeasts 
Moulds

Question 11

Causes of food poisoning

Answer 11

Bacterial contamination
Biological contamination
Chemical contamination
Food positioning agents

Question 12

Conditions required for bacteria growth

Answer 12

Moist damp environment 
Temperature between 5-60 
Sufficient time to grow 
Appropriate food supply 
Low acid environment

Question 13

Principals of preservation

Answer 13

Control temperature 
Pasteurisation 
The holder process method 
Ultra high temperature processing
Chilling 
Freezing 
Canning 
Aseptic canning 
Aenerobic breakdown of organic substances or nutrients such as fermentation 
Addition of chemicals 
Chemical preservatives 
Salt 
Sugar 
Removal or moisture 
Removal of oxygen

Question 14

Goals of the Australian guidelines to healthy eating

Answer 14

The achieve and maintain a healthy weight be physically active and choose amounts of nutritious food and drinks to meet your energy needs
Enjoy a wide variety of food from the 5 groups everyday
Limit intake of foods containing saturated fat, added salt, added sugar and alcohol

Question 15

Adolescents nutritional needs

Answer 15

This is a period of rapid growth, hormone production increases, puberty commences and the formation of peak bone mass

Question 16

Important nutrients for adolescents

Answer 16

Energy 
Carbohydrates 
Calcium 
Protein 
Iron 
Vitamin c and b

Question 17

Adult nutritional needs

Answer 17

Growth has stopped but nutrients are still required for the maintenance and repair of tissues.

Question 18

Important nutrients for adults

Answer 18

Energy 
Protein 
Calcium 
Iron 
Folate 
Vit c 
Fibre

Question 19

Mandatory fortification

Answer 19

Is when food manufactures are required to add certain vitmins and minerals to a specific food

Question 20

Two mandatory food fortification standards

Answer 20

Folic acid and iodine to bread a

Question 21

Nutrition content claims

Answer 21

Are claims about the content of certain nutrients of substances in a food

Question 22

Health claims

Answer 22

Refer to a relationship between food and the health rather than a statement of content

Question 23

Two types of health claims

Answer 23

General level health claims

High level claims

Question 24

Food supply chain

Answer 24

Reeds to the processes that describe how food from farms ends up on our table
Production, processing, distributions, retailing, and consumption

Question 25

What is HACCP and its purpose

Answer 25

Hazards analysis critical control points | A process that ensures the risk of contamination is prevented

Question 26

Method of HACCP

Answer 26

Asses the hazard Determine the critical control points Establish the critical limits Monitor procedure Establish corrective action Verify corrective procedure has been done Establish record keeping and documentation

Question 27

What does FSANZ stand for

Answer 27

Food standards Australia New Zealand

Question 28

Purpose of FSANZ

Answer 28

Safety and quality of food from overseas Provide regulatory framework for food industry Provide information to consumers about food safety so they can make informed choices Establish common rules for both country's to promote consistency between domestic and international trade

Question 29

Adolscents need nutritional needs because

Answer 29

Rapid growth, hormone production increases, bone density and puberty commences

Question 30

Adults need to meet nutritional needs because

Answer 30

Maintenon and repair of tissues

Question 31

Mandatory fortification

Answer 31

Food requires to add certain vitamins and minerals to specified food in response to public needs

Question 32

What are two mandatory fortifications

Answer 32

Thiamin and folic acid to bread | Vitamin D to oil spreads

Question 33

What affects nutrients

Answer 33

``` Lifestyle Economic status Beliefs and values Religion Culture and traditions Education Geographic Media ```

Question 34

What is the roll of FSANZ

Answer 34

Development and review of Food Standards Code Development of risk assessment policies for imported foods Surveillance of food available in Australia Food product recalls Monitoring and control of food safety education Research into food standards New food/ ingredient research Food Standards Code National and international networks to keep abreast of international trends in food standards.

Question 35

Duties of employers

Answer 35

Safe systems of work; Information, instruction, training and supervision; Consultation and cooperation; Provision of personal protective clothing and equipment; Safe plant and substances; Reporting of fatalities, injury and disease;

Question 36

Duties of employees

Answer 36

Following the employer’s safety and health instructions; Using personal protective clothing and equipment; Taking good care of equipment; Reporting hazardsÿ; Reporting work-related injuries or harm to health; and Co-operating with employers so that employers are able to carry out their duties under the Act.

Question 37

Nutrition content claims

Answer 37

are claims about the content of certain nutrients or substances in a food, such as ‘low in fat’ or ‘good source of calcium’. These claims will need to meet certain criteria set out in the Standard.

Question 38

Health claims

Answer 38

refer to a relationship between a food and health rather than a statement of content.

Question 39

General level health food claims

Answer 39

refer to a nutrient or substance in a food and its effect on a health function. They must not refer to a serious disease or to a biomarker of a serious disease.

Question 40

High level health claims

Answer 40

refer to a nutrient or substance in a food and its relationship to a serious disease or to a biomarker of a serious disease.

Question 41

Applications of heat

Answer 41

Proteins denature and coagulate with the application of heat. Heat causes proteins to denature and unravel.

Question 42

Application of cold

Answer 42

Cool or cold temperatures reduce microbial and enzyme activity and can extend the shelf life of food.

Question 43

Exposure to air

Answer 43

Some proteins undergo oxidative reactions. The surface of red meat turns brown when exposed to air for a long time.

Question 44

Addition of acids

Answer 44

Acids denature the collagen in proteins, reducing its strength and reducing the amount of pressure needed to break it apart,

Question 45

Addition of alkali

Answer 45

Salt denatures and coagulates proteins.

Question 46

Food labelling requirements

Answer 46

``` Name or description of food Name and business address Warning and advisory statements Ingredient listing Date marking Lot identification Direction for use or storage Nutritional panel Percentage labelling Country of origin Legibility requirements ```