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50 Cards in this Set

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Food poisoning

Is an illness cause consuming foods contaminated either chemically, biologically or by bacteria.

Food Spoilage

Is the reduction in a foods natural properties and quality, by deterioation of the physical, sensory and/or chemical properties of the food.

Microbiological contamination

Refers to the introduction of infectious micro-organisms such as bacteria, yeasts, fungi, protozoa, and toxins by accidental means.

Pest Control

-Build them out: Filling mouse holes, tight fittings, fly wire screens


-Chase them out: Sprays and bait


-Starve them out: Remove all food and have appropriate storage

Physical contamination

Refers to foreign bodies such as grass, pest waste and hair entering food.

Chemical contamination

Refers to the contamination of a food by ocuring chemicals such as pesticides, cleaners. This occurs through cleaning, storage and transportation of foods.

FSANZ

Stands for Food Standards Australia New Zealand

What does FSANZ do?

They are a partnership between the Commonwealth (federal) Australia and New Zealand, state and territory governments to develop and implement uniform food standards to ensure we have safe food.

Main responsibilities of FSANZ

-Develop Food standards


-Develop codes of practice with the food industry


-Coordinate a food recall system


-Support AQIS in the control imported goods

AQIS

Stands for Australian Quarrentine Inspection Service

What does AQIS do?

National level body, responsible for all imported food inspection, exports out of Australia and border protection.

Food safety plan/ program

Is a document prepared by a food manufacteuring company or store that outlines how it will manage the production of its food products so that they are safely prepared, manufactered or sold.

Example of a Food safety program?

HACCP

HACCP

Hazarad Analysis Critical Control Points

Purpose of HACCP?

It is a food safety program that identifies potential food hazards and their control points in the production of food. Identification of the control points helps to remove or reduce hazards to ensure safe food is created.

HACCP step 1:

Analyse Hazards: Hygiene and food preparation hazards need to be identified. Examples include storing temperatures for chicken and the use of chemical cleaning agents during production process.

HACCP step 2:

Identifying critical points: These are important things that can go wrong during the production process.

HACCP step 3:

Set critical limits: These are maximums for things such as temperature at which fridges must be set. Varies from business to business.

HACCP step 4:

Monitor critical control points: Systematic checking to ensure critical limits are not exceeded.

HACCP step 5:

Establish corrective actions: Considering what action are to take place if critical limits are exceeded. H

HACCP step 6:

Step up records: Records of results must be kept for auditiing and checking for improvements.

HACCP step 7:

Verify HACCP is working correctly: Reviewing stage, where is checked on a regular basis. Based on results, changes may need to be made.

Food Product Recall

Is an action taken to remove food that may pose a threat to health and safety from distribution, sale and consumption.

Food product Recalls: National level of Authority

FSANZ


-FSANZ developed food standard 3.2.2 to ensure recall of unsafe food


-FSANZ coordinates all food product recalls within Australia (not NZ)


-FSANZ talks to the food manufacturer and state and territory authorities to gather and collate all info about the recall.

Food product Recalls: State

Department of Human Serives (DHS)


-Appointment of food recall and action officers


-Monitoring food recalls


-Notifying municipal councils

Food product Recalls: Local

Municipal Councils


-Enforcement


-Oversee disposal of recalled food by using Environmental health officers (EHOs)

Cross contamination

Involves the transfer of harmful bacteria from one food to another.

Roles and responsibilities of Authorities who regulate Food safety in Australia: National

FSANZ


-develop food standards code


-co ordinate food product recalls



AQIS


-Inspects imported foods


-inspects food for export


-Ensures border protection

Roles and responsibilities of Authorities who regulate Food safety in Australia: State

State Governments:


-Implement food standards code by creating laws


-In Victoria it is the Victorian food Act


-Enforced by Departments of Heath and Human Services

Roles and responsibilities of Authorities who regulate Food safety in Australia: Local Heath Authorities

Local councils:


-Employ Environmental Health Officers (EHO's)


-To monitor local businesses and food suppliers to make sure they abide by laws and food standards codes

The Australian New Zealand Food Standards Code

Is made up of a series of standards. There are four chapters of the code. All food made in Australia must comply with the code.

The Australian New Zealand Food Standards Code: Chapter 1

Contains information about:


-Definitions relating to the standards


-Food labelling requirements


-Substances added to foods (additives and vitamins and minerals)


-Contaminantes and residues (maximum agriculteral and vetinary chemical residues)


-Food requiring pre-market approval (gene technology)


-Micobiological and processing requirements (e.g what foods have to be pasturised first etc)

The Australian New Zealand Food Standards Code: Chapter 2

Contains information and standards for particular classes of food such as cereals, fruits, meats, fish, poultry etc. The standards for each of the foods prescribes exactly what the food must or may contain: nothing else is permitted in that food.


-Identity of the particular food


-Composition


-Microbiological makeup


-Analytical standard -Additional labelling requirements


The Australian New Zealand Food Standards Code: Chapter 3

Standards for:


-Food safety programs based on the HACCP system


-Food safety practices


-Food premises and equipment


-Food persons to vulnerable people

The Australian New Zealand Food Standards Code: Chapter 4

Standards specific to Primary Processing and Production of foods.


-Based of HACCP principals


-Have been developed for various food industries

General Health Claim

Is a general benefit that a food can provide to a consumer

High level Health Claim

Is a ingredient/ nutrient in a food that can provide a benefit to a serious disease or biomarker for a serious disease

Nutrient Content Claim

Is a statement that shows the amount of a nutrient, energy or biologically active substance is in a food.

Food labelling

Information is found in Chapter one of the food standards code

Things that must be found on a label (Common ones)

-Name of the food (prescribed food name if applicable on food standards code)


*not of misleading nature


-Ingredients listing or nutrient table


*Descending order of weight


*all additives must be listed


-Mandatory warning statements (foods containing allergens etc)


-Date marker (best before date)

Primary processing

Includes processes that makes food safe to eat, so it can be eaten as it is or used to create another food product. The Physical properties of the food change very little.

Secondary Processing

Is a method of turning primary processed foods into other foods such as wheat into flour. This process changes the physical properties of the food quite significantly.

Cereals

Edible seeds of cultivated grasses e.g Rice, corn, oats, barley and rye

Physical properties of cererals

1. Bran is the outer edible layer of the grain,


2. Endosperm is the inner section-majority of the grain


3. Germ is the reproductive section of the grain,

Chemical properties of cereals

-Brain is source of dietary fibre


-Endosperm is made of starch, protein and vitamin B complex


-Germ is source of Vitamin B complex, minerals,


protein and carbs and small amounts of fat

Starch

-Is carb part of grain


Will change during cooking


Gelatinisation


Dextrinisation

Gelatinisation

Swelling of starch upon the application of heat and moisture

Dextrinisation

Browning of starch upon application of dry heat

Protein in Cereals

Gluten

Gluten

-Not present in all cereals


-High amounts in wheat flour


-Only be formed when flour is mixed with water