Australian food Diversity of environment · storage and marketing of food products ... Yakult,...
Transcript of Australian food Diversity of environment · storage and marketing of food products ... Yakult,...
HSC FOOD TECHNOLOGY
Topic one: Australian Food Industry
Sectors of the Australian
food industry
• Identify sectors
within the
Australian food
industry
• Australian food industry is the organised production, processing,
storage and marketing of food products
Advantages of food production within Australia
• Diversity of environment many different climates result in larger
variety of food ie tropical Queensland produce tropical mango
• Developed new technologies allow innovation GM foods
• Low levels of pollution better quality
• Seasonal differences for other hemisphere allow trading between
nations of different hemisphere
• Accessibility
Agri- food chain (AMCR)
• Is the production and supply of food for the consumer
• 4 sectors: agriculture and fishers, food processing/ manufacturing,
food service and catering and food retail
• Agriculture and fishers
• Agriculture: the cultivation of land produce food derived from plants
and animals
• Plant production includes: preparation of soil, selection of seed,
sowing, fertilising, irrigating, harvesting, storage and transportation.
• Animal production includes: supply feed, breeding, treating illness
and transportation
• Cereals, dairy and meat are the most significant productions in the
agricultural food chain
• Main cereals: wheat, oats and barely
• Dairy industry in the largest in Australia with majority of milk exported
in other forms ie cheese
• Fisheries: the cultivation of aquatic species either plant or cold
blooded animal for commercial or scientific purposes
• Aquaculture: involves cultivation and harvesting of cold blooded
HSC FOOD TECHNOLOGY
aquatic plants (sea weed) or animals (clams) form of controlled
breeding
• Examples: Oysters Coffin bay, Abalone Ballina NSW
• Recent development within the industry is genetic engineering
• Food processing/ manufacturing
• Largest sector in Agri-food chain because most foods are not
suitable for consumption in raw form • Most food produced undergoes some form of processing before
being sold
• Value adding can mean that the original food ingredient undergoes
significant changes such as heating, cooling, grinding and
separating
• “Value added area” – processing of goods to increase selling price
e.g. packaging apples in convenient 3kg bags for busy consumer
• Value adding = larges sector of agri- food chain provides various
employment opportunities
• Food service and catering
• Encompass all aspects of commercial food production and service
• Prepares and serves food to the public either for profitability
opportunities hospitality industry or by providing non- commercial
meals to those in prisons and hospitals
• Involves all food items served to customers ie restaurants, take away
outlets, bars and cafes
• Eg of emerging initiative in the industry: Dominos pizza has released a
new app which allows consumer to browse, order, deliver and track
the order all from a mobile device. This is a game changer for fast
food industry as home delivery is becoming increasing more
important
• Food retail
• Provides places where consumers can purchase processed and
fresh food items
• Ie Coles, corner shops, butchers etc increasingly one stop large
retail shopping has become popular as save times due to
changes in lifestyle
• Online shopping has dramatically changed the industry with in
addition self service shopping increasing impulse buying
Recent developments in the Australian food industry
• Consumers are demanding functional foods example of products
include products with invisible fibre and foods containing probiotics
to maintain health
• Globalisation: international trading- greater availability of food
increases in biotechnology and free trade agreements
• 4 reasons for development: advances in technology, the need for
companies to grow and prosper, world and local events and
consumer expectations
HSC FOOD TECHNOLOGY
• Investigate an
emerging
technology in
ONE sector of
the Australian
food industry
Example: Genetic Engineering
• Process involves biologists removing a gene from a living
organism and inserting it in another organism for example
inserting a disease resistant gene into a plan
• This biotechnology allows characteristics of food to be improved
• This process can increase yield per crop allowing greater success
and profitability for farmer but this greater food availability for the
nation in addition allows foods to respond to consumer demands
for more ‘perfect’ looking food
• Fields of genetic engineering include genomics= gene mapping
and transgenic production of meat
Driving forces for change Food examples
Advances in science GM foods such as tomatoes without seeds
A concern for food safety • Strict guidelines and standards for
foods to be sold
• Restrictions on labelling of foods with
misleading nutritional claims
An increase in demand for
healthy food
Removal of fat and manufacturing
procedures that reduce fat in animal
product lean pork
Rising community expectations
for responsible environment
and animal management
Reduction of chemical residue in plants
and animals for human consumption,
hormone free chicken
World and local issues such as
drought, economic and
political change
Recognition and financial assistance for
local farmers and humanitarian aid after
natural disasters
Innovation: a new method, idea, product, etc.
Emerging technology: emerging technology is a new technology that is
currently being developed, or will be developed within the next five to ten
years
Commonwealth banks Albert
What is Albert?
• Albert is the name given to the latest emerging technology in the area
of point of sales machines.
• It is an EFTPOS device in the form of a seven-inch, wireless Android
tablet created by the joint association of international German banking
technology company Wincor Nixdorf and Commonwealth Bank
Australia.
What does Albert do?
• Albert has been designed to revolutionise the method of conducting
sales in all businesses with the Food catering and service sector but also
Food Retail sector gaining the most benefit from its development. Albert
is not one device but a collection of multiple devices into one easily
accessible tool.
HSC FOOD TECHNOLOGY
6 Key functions
1. Payments on the spot
2. Multiple payment options
3. Loyalty building
4. Efficiency and growth indicator
5. Inventory monitor
6. Managing loyalty
Properties of Albert include:
• Wireless 3G and Wi-Fi connectivity.
• Touch screen
• Secure card slot for payments
• A receipt printer
Affect on Food Service and Catering sector
• It has been designed for restaurants and cafes to increase efficiency,
turn over per table, record stock and popularity of dishes, make spilt
restaurant bills easy plus allow customers to pay at the table rather than
paying at the front desk.
• This technology allows the customers experience more streamline but
also make the managers and waiters jobs faster.
How will business be able to use it?
• Can be personalised for each business my selecting and choosing a
variety of applications that are tailored to businesses needs and wants.
• It can be used to manage stock levels, evaluate success and/ or failure
of particular time periods, share photos with customers, be an instant
payment method, provide wifi for business plus much more.
How is it unlike anything on the market?
• According to Commonwealth bank “Albert is the world’s first touch-
screen, open platform terminal that meets EMV and PCI-compliance
standards.
Risks Benefits
1. Ability to open tabs can mean
business is not receiving
essential money in the short
term but will have to wait long
term, in addition can lead to
risk of consumer not paying at
all or when directed.
2. For elderly consumers, tablets
and such devices can be
difficult to use and function as
not used to these types of
devices.
3. Due to its size cannot be easily
carried around, ie can not fit
within a waiters apron.
4. Needs to be charged
1. Due to payments being made
on the spot, provides a faster
turn around per table
2. Environmentally friendly as
restaurant and café receipts
can be emailed rather than
printed.
3. Can easily be adapted to the
changing needs off the
business and the consumer-.
4. Encourages large groups to
dine due to ability to spilt bills
efficiently- opens new market
of consumers that once may
not have considered
restaurant due to inability for
HSC FOOD TECHNOLOGY
• Discuss the
potential risks
and benefits of
using emerging
technologies in
food production
and
manufacture
regularly- if ran out of charge
business will have no payment
option other than cash which
causes issue as it is nearly
impossible for a consumer to
be carrying enough cash for a
restaurant bill
5. Fraud, Hacking and Malware
could cause valuable
information to be lost or used
by other companies/ people
6. Tablets require hand touching,
can easily spread bacteria
from person to person if not
often clean
spilt bills
5. Drop tested to ensure quality
assurance- long lasting
6. Each business can personalise
to cater for needs
7. Faster and more efficient for
waiters to provide bills
8. Streamlines inventory process
by giving instant access to
stock and inventory levels
9. Clearer and larger screen for
those that are visually
impaired
10. Convenient and practical
Emerging technologies
Organic farming
Description Examples Positives Negatives
Ecologically
sustainable
production
methods that
reject the use
of pesticides
Eggs,
tomatoes,
chicken and
corn
Increases
biodiversity
More nutritious
Safer
Improved taste
Lower yields
More expensive
Setup fees
Uniformity
Functional foods
Description Examples Positives Negatives
Health
enhancing
foods beyond
the regular
nutrients
Yakult,
proactive,
acacia, goji
berries
Protection against
disease
Improved health
Reduces public
health cost
Unnecessary
modifications
Unintended side
effects
Sold at inflated
prices due to value
adding
Genetically modified foods
Description Examples Positives Negatives
Original
properties
changed
through gene
technology to
create new or
favourable
varieties
Round up
ready corn,
canola, soy
and tomatoes
Increased yields
Insect and chemical
resistant
Alleviate world
hunger
Benefits: reduces
the cost of
production allowing
the poor to afford
more food and
Environmentally
damaging
Health concerns
Clean green
reputation may
suffer
Risks: due to the still
unknown potential
side effects, crop
failures and
HSC FOOD TECHNOLOGY
become more self-
sufficient. In
addition longer shelf
life allows food to
be transported
further and easier.
environmental
damage could
result with no
longer term safety
known as of yet.
Aspects of the
Australian food industry
• Describe the
activities carried
out in ONE
organisations
within the food
industry sector
9 Aspects of the Australia food industry – Retail
Levels of operation and mechanisation
• Level of operation: the scale of food production, amount of
sophistication of the technology used
1. Household: very basic production, minimal quantities, restricted
equipment and home produce
2. Small businesses: small scale, home equipment, local business and often
family orientated
3. Large company: operates with the state or nation, several stores, large
scale, automated processes, less hand labour ie Greens producing
variety of cake mixture
4. Multinational: highly sophisticated technology, global, large product
output or yield ie Cadbury, Coca-Cola and Kraft
Level of operation Advantages Disadvantages
Household
Eg. Homemade
brownies
Can specialise, gourmet
items
Allow working at home
More flexible hours
Low output
Hard to main consistency
May not be financially
viable
Small business
Eg. Local bakery
brownie
Local customer base
Access to small scale
commercial equipment
Unable to store large
quantities
Limited opportunity to
source suppliers
Large company
Eg. Coles
brownies
Large scale production
Many employments
provision
Large profit
High costs of machinery
Open to extortion attempts
Expensive to buy into
company
Multinational
Eg. Ghirardelli
High volume
Often run for constantly
Potential for higher profit
Negative media felt
worldwide
Must adhere to standards
No opportunity to diversify or
create unique products
• Mechanisation and computerisaiton have become essential parts of
national and global businesses to produce high levels of product
cheapily
• Due to Australia’s high base wage rate, mechanisation has become a
cheaper alternative also more efficient
• Large companies use a variety of automated machines
HSC FOOD TECHNOLOGY
Research and development
• Process used to create a new product = innovation process
• Costly but necessary to ensure it remains up to date and competitive
on a world scale
• Long-term benefits of research and development include increased
exports, production of healthier and safer foods and improved farm
profitability.
Purposes of research and development:
• Results in innovation
• To remain competitive, compete with international markets for
exports/imports
• Satisfy consumer wants, to continue to develop new products
increase profitability
• Utilise new technologies
• Create food security
CSIRO
• The Commonwealth Scientific and Industrial Research Organisation,
1926 work with farmers, government and research teams go develop
innovative agri-food and processing technologies to increase
prosperity and sustainability in Australia’s agribusiness sector within all
food sectors.
• Projects are in response to consumer demand for safer, more
environmentally friendly or healthier food options
CSIRO Food Futures Flagships example:
• Undertakes a wide range of research to inform and improve the
health, welfare, sustainability and productivity of people,
communities, regions and industries in particular the AFI
Research is focused in:
• Engineering better Australian seafood and beef
• Working with the Australian beef and aquaculture industries to boost
their value and deliver improved, high-quality products for consumers
• Achieving this through the application of breed engineering and
leading edge animal management technologies for livestock and
aquaculture
• This research, development and technology is working within the food
agricultural and fisheries sector to improve animal management and
sustainably and efficiency of the cattle and fishery management
• Growing robust crops
• Barleymax: A wholegrain developed by CSIRO has superior health
benefits that can help combat cardiovascular disease, Type 2
diabetes and colorectal cancer.
• Obesity alone cost Australian society and governments over $58 billion
in 2008
• CSIRO scientists have seen the potential to enhance the nutritional
value of wholegrains, like barley, to help combat these health
HSC FOOD TECHNOLOGY
problems.
• BARLEYmax, a high fibre wholegrain with high levels of resistant starch
• Estimated to be worth approximately $305 million per year due to its
potential for lowering rates of Type 2 diabetes, cardiovascular disease
and colorectal cancer.
• This improvement is a direct response of societies need for healthier
alternatives and thus improve overall health of Australia and in the
same time reduce government spending on health related problems
• Bio-based products = food manufacturing sector
• Developing cleaner, more energy efficient processes for the
conversion of agricultural raw materials into high-value ingredients for
the food, nutraceutical, industrial chemical, polymer and advanced
material sectors
• Bio-technologies enable efficient production of high-value food and
feed ingredients, bioactives, industrial chemicals, biofuels and
biomaterials.
• CSIRO are researching how industry can competitively, sustainably
and efficiently process various agricultural feedstocks and biomass
products, such as crop residues, into value added bio-based products
Further CSIRO research examples:
• Farming and food production: From studying the make-up of our
crops and animals to the methods and food processing technologies
developed to produce healthier, safer and more sustainable food
• Agriculture: improve productivity and sustainability across the
agriculture sector ie through livestock management to prevent
diseases and breeding programs
• Producing plants with omega three in the grains as an alternative to
finding it in fish
• Manufacturing: based on sustainable, advanced manufacturing
processes. Engineering skills, equipment and international connections
are helping Australian manufacturers be globally competitive
• FSANZ: Food standards Australia New Zealand, conduct consumer
and industry research
Quality assurance
• Process of ensuring that set standards are met, needed to ensure
consistency in the products
• Every person include with the production of the product is responsible
to ensure food quality in guaranteed
• Quality control is a measure to maintain their standards
• Each business with have own customer complaint procedure, this is
used as a tool for the business to gain feedback on products
• Consumers also have support of government agencies such as the
Office of Fair Trading and Consumer Affairs Bureau to ensure product
satisfaction
• HACCP (hazard analysis critical control points) looks at problem areas
in food production and aims to control or minimise hazards, process
includes
HSC FOOD TECHNOLOGY
• Assessment of hazards
• Identification of critical control point
• Set standards at each control point
• Control point monitoring
• Clear advice on changes
• Recording of operations
• Supervision and checking
Consumer influences on food industry organisations
• Changing nature of Australian society has resulted in demands for a
range of different foods
Changes in food products reflect:
• Changing consumer tastes and behaviours
• Advances in technology
• Changing market structure
• New food legislation and regulations
• Globalisation and political issues
Examples
Trend Change/ Demand Example
Decrease in
cooking skills
Prepared home meals Prepared packet cake
mixes
Increase for
nutritious food
Increase for the production
of healthy foods
Bread with extra fibre
Single parent
family increase
Low cost nutritious foods Cheaper cuts or meat
Increased life
expectancy
More elderly live alone Smaller and single
serve meals packaged
Case study: Hello Fresh
• The demand for food that is quickly and easily prepared
has increased as has the percentage of money spent
on this need
• Demand for increased convenience has let to more
flexible shopping hours and increase in self service
• Hello Fresh provides families with all the ingredients required to create
simple nutritious meals quickly. All measurements are made so only
preparation is required
• Hello fresh has cut down the time in purchasing food as weekly orders
come to the door meaning busy families do not need to rush to
supermarkets late at night
Impact of the food industry on the environment
• The environment has been impacted through the production of raw
materials and manufacturing with salinity, soil degradation, fossil fuel
levels and land fill all impacted from the AFI
Farming impact:
• Conventional farming uses multiply harmful chemicals
• Organic farming is an alternative with the aim to maintain or improve
soil fertility and organic matter
HSC FOOD TECHNOLOGY
• AQIS (Australian Quarantine and Inspection service) accredits
certification of organic produce
• Organic farming has less impact on environment but produces less
yield and is very expensive for both farmer and customer
• Advantages of traditional methods: produces higher yields and
ensures food is not eaten or destroyed by insects
• Disadvantages of traditional methods: nitrate run off destroys water
environments and soil fertility can be destroyed over the years
Production techniques:
Environmental issues concerned with production techniques
• Energy used for production and running of warehouses
• Majority of energy used in non-renewable
• Gases released into the atmosphere during the production of
materials such as glass contain more carbon dioxide than is released
through plastic
• Plastic is more environmentally in addition due recyclability
Waste management/ packaging impact:
• Recycling is the return of raw material into the manufacturing process
to make other useful products
• Due to a lot of food products coming with packaging especially due
to societies demand for convenient food landfill space is dramatically
decreasing thus demand for recyclable packaging has become
essential
Energy and transportation impact:
• Depending on the food being transported different methods can be
used
• Often air and road are used due to time, cost and efficiency but rail
methods are more environmentally friendly many food companies
are now establishing warehouses near train lines
Impact of the food industry on society
• Major cost of society is in terms of obesity and health related issues as
well as growing unease about added preservative and colours in our
food
• Food industry heavily determines nations health by the way of
production and the advertising that occurs
• The changing mix of Australian society has increased food making
multicultural foods a large part of our culture and eating
• Emergence of the Australian cuisine influenced by other cuisines has
trademarked Australia
Lifestyle changes:
• Interrelationship between lifestyle changes and developments in AFI
• Increased leisure time is due to production of convenience food and
packaging
• Improved cooking technologies such as microwaves have responded
to more women in work resulting in reduced time to prepare meals
• Single serve meals have responded to families eating at a variety of
HSC FOOD TECHNOLOGY
• Explain career
opportunities
and working
conditions,
including
gender issues
within the
Australian food
industry
times
• Developments in science has allowed for organic and GM foods to
become available
Impact of the food industry on the economy
Generation of profit:
• AFI Accounts for 46% (2004) of country total retail turn over
• Provides employment to almost half a million people within Australia
• Free trade agreements have increase our trading opportunities and
our growth
• Internationally we are strong contributors due to high standards
• The food industry is expanding because of the rapid growth of tourism
(food service and catering industry)
• New markets have opened with Australian fauna and flora accepted
and integrated, kangaroo is now considered an accepted meat
• Food industry is significant in Australia’s export levels with meat
accounting for 30% of food exports in 2007
Changes in employment:
• The rapid changes and improvements made in manufacturing
technologies, package design, material use in addition to
convenience foods and home delivery has provided many
opportunities
• 17% of employment = food and beverage sector
• Food processing accounts for significant rural/ non-metropolitan
employment with 40% occurring in such areas
• New large multinational companies with sub companies such as Mars
with sub company Master- Foods with vast products in variety of areas
employs significant numbers of Australians
• Automation has led to loss of some jobs though other areas have
opened up such as product development and material research
Career opportunities and working conditions
Careers:
• Wide variety of employment opportunities
• As the industry becomes more automate the need for unskilled
workers has declined
• Each sectors has a range of career opportunities and jobs that vary in
entry levels from unskilled to semi-skilled to highly skilled
• Competitive marketplace has forced enormous growth in
employment numbers in advertising and marketing
• Agriculture and fishers: harvester, apple farmer and tractor driver
• Food Production and manufacturing: abattoir, technicians, product
line workers, market researches and food technologist
• Food service and catering: chefs, barista, waiter and suppliers
• Food retail: sales assistants, packers, cleaners, managers and bakers
HSC FOOD TECHNOLOGY
• Evaluate the
impact of the
operation of an
organization on
individuals,
society and the
environment
Working conditions:
• WHS is a government program ensuring the healthy and safety of
employees with outlines of correct working conditions
• Employees are often working shift work and on public holidays due to
casual and part time employment
• Payment heavily varies with each area covered by different awards
and legislation
Gender issues within the food industry
o All sectors are mostly dominated by men due to the nature of
work required, however 59% of worker in the food retail sector
are female
o Equal employment opportunity policies are emplaced to
attract both genders though young female women are the
hardest to attract
Woolworths- Food retail sector case study
Impact of the food industry on the environment
• In 2007, Woolworths developed a sustainability strategy, “Doing the
Right Thing”.
• In the strategy, targets and commitments have been set to reduce
the impacts of carbon emissions from facilities (stores, distribution
centres and offices), transport, packaging and sourcing products
• New trucks have been released that use fuel more efficiently and use
a safer alternative
Impact of the food industry on society
• In 2011, Woolworths committed to assist customers to make informed
healthy food purchasing decisions through labelling 100% of private-
label products with the Daily Intake Guide (DIG).
• The initiative aims to offer customers variety, value and ability to
choose healthier pre-packaged food.
Impact of the food industry on the economy
• Full year sales throughout Woolworths supermarkets, liquor stores and
petrol stations increased by 4.9% from AU$45 312 billion in 2011 to
AU$55 130 billion in 2012
Individual
• Woolworths has a wide range of employees, employing 190 000
people nationally in stores, distribution centres and support offices.
• In 2010, Woolworths invested $63 million into learning and
development initiatives for staff.
• Destination ZERO was established to protect and create safe zone for
workers • The nature of Woolworths’ employment has changes over time, with
employing more women.
• Woolworths aim to have a 33% representation of women at board
level and within senior executive group by 2015
HSC FOOD TECHNOLOGY
Policy and legislation
• Identify
significant
government
policies and
legislation and
explain their
impact upon
the Australian
food industry
Policy: A strategy developed to address a particular area of concern eg Trade
Policy
Legislation: a law passed by the government that describes what can and
cannot be done in specific situations eg Trade Practices Act 1974 – legally
enforced.
• Legislation exists on three government levels- local, state and federal
• Legislation is required to ensure food is safe for human consumption and
to maintain reputation of producing safe food
• Legislation must be adhered fines, jail or closure could be a result
Advisory groups
• Independent organisations that advise organisations on the
development of policy and legislation
• Can be in the form of: business groups, health group, independent
bodies and environmental groups eg Australian Dairy Corporation
• Many of the advisory groups lobby various levels of government hoping
to encourage the development of policies and legislation that benefit
their organisations
• Two main advisory groups include AQIS= Australian Quarantine and
Inspection Service and FSANZ = Food Standards Australia New Zealand
Case study: Australian Citrus Growers
Name Australian Citrus Growers - National
Where/When Formed in 2008 based in Mildura Victoria
Size of
organisation
and who are
its main
members
The organisation is currently supported by 250 farmers,who grow
citrus fruit such as lemons and oranges.
Members are subdivided into:
1. Grower members: Around 200 citrus growers ‘own’ and direct
Citrus Australia.
2. Affiliate members: has over 100 affiliate members including:
Auscitrus, Aussie Orange Pty Ltd, Australia Fruits Pty Ltd and
AustSafe Super
Aim of the
advisory
group in
terms of
what they
do for the
industry
• Public Affairs: actively lobbying on issues such as water;
export market access and development; biosecurity and
quarantine; industrial relations; and, truth in labelling.
• Market access, development and promotion: breaking down
barriers to export markets; facilitating new National Internal
Maturity Standards for the whole of industry; and, developing
more effective domestic promotion programs.
• Information: providing information on plantings, crop
forecasts and weekly market distribution through InfoCitrus.
• Communication: using Citrus Australia’s key regional
personnel; through the popular industry magazine Australian
Citrus News; on a new-look interactive website; at regional
events; and, at our national conferences.
HSC FOOD TECHNOLOGY
• Biosecurity/plant health: biosecurity plans, awareness posters,
study
Impact Australian Citrus Growers, along with the federal government, has
been working to assist drought-stricken citrus growers. Funding has
allowed Australian producers to remain competitive and ensure that
consumers have a choice of citrus fruit to purchase.
Other info Aim of the organisation: A unified industry maximising value and
returns to growers
Program example: Biosecurity
Actions:
• Protect against and manage incursions through a national
pest incursion deed
• Increasing industry awareness through training and materials
• Supporting a high health budwood and seed scheme
• Increase quarantine and border protection
• Scrutinise Import Risk Assessments
Orchard Biosecurity Manual for the Citrus Industry is an example of a
measure advisory group has implemented to prevent biosecurity
risks.
Food standards Australia New Zealand (FSANZ)
• Independent legislative body that works with the government to
achieve a safe food supply by developing food standards and codes of
practice and standardizing food
• Established by the Food Standards Australia New Zealand Act 1991
• Is able to draw up legislation independent of political influence
• Bi-national Government agency which develops and administers
the Australia New Zealand Food Standards Code
• FSANZ liaises with councils of health minister from all state governments
and quarantine inspectors from AQIS
• The objectives is to ensure that the food quality within Australian stays
with restrictions and guidelines determining the type of foods that can
be imported
• FSANZ develops standards that regulate the use of ingredients,
processing aids, colourings, additives, vitamins and minerals.
• In addition FSANZ develops codes of practice which are non- binding
agreements that businesses and industries within a particular sectors are
encouraged to follow
• Eg: FSANZ has developed Code of practice to accompany the Poultry
Meat Primary Production and Processing Stand of the Code – aim to
further explain the legal requirements of the code and translate it into
plain English
Role
• Development, review and enforce Food Standards Code
• Development of risk assessment policies for imported foods
• Surveillance of food available in Australia
HSC FOOD TECHNOLOGY
• Monitor and control food safety
education
• Food product recalls
• Research into food standards
• Set standards on food safety issues
Australia New Zealand Food Standards code
• Code ensures that a manufacture cannot make a new food product
available to consumers without first adhering to rigorous standards
• Code developed by FSANZ act as the tool used by FSANZ to publish
standards
• The code is a collection of individual food standards that are divided
into four chapters
1. Covers general standards such as labelling requirements, use by
dates etc
2. Deals with standards affecting particular classes of foods
3. Covers the food safety standards
4. Contains standards dealing with the primary production of food
in Australia
• General outline of standards include:
o Accurate food labelling
o Use by dates
o Nutritional information
o Standards affects classes of food ie eggs, meat and fruit
o Food safety standards such as those regarding foreign objects
found in food
• Labeling requirements refer to both packaged and unpackaged food,
e.g. specific mandatory warnings or advisory labels
• Food standards users guidelines have been developed to help interpret
and apply the code= user friendly system
• In addition enforcement and interpretation of the Code is the
responsibility of state and territory departments and food agencies
within Australia and New Zealand.
• Codes of practice: non- binding agreements that businesses in a certain
sector are encouraged to follow allows consumers to make informed
choices
o Eg: products claiming reduced fat must have less than 75%
HSC FOOD TECHNOLOGY
Application process to amend the Code
Product recalls
o FSANZ has overall responsibility for product recalls
o When a product has been recalled its is removed from sale, distribution
and consumption because it may pose as a risk for consumers
o Ie: Nanna’s berry recall due to hepatitis A fear within the berries- frozen
berry packs sold at supermarkets containing Chinese berries were
recalled after 12 Australians became sick
Main reasons for recalls:
o Defect in the quality of a food item that does not present a risk to public
health and safety
o A defect in the quality of a food item that could threaten the safety of
consumers because of a production fault or tampering
o The safety procedures are the responsibility of the producer,
manufactures or food service business FSANZ can override
o Products can either be permanently or temporarily removed from the
shelves depending on the case
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Australian Quarantine Inspection Service AQIS
o AQIS is part of the Department of Agriculture, Fisheries and Forestry
(DAFF) and works with the Australian Customs Service and Australia post
to protect Australian agriculture from contamination
o Imported Food Control Act 1992 has been influenced this federal piece
of legislation
o AQIS inspect imported foods according to categories set by FSANZ, 3
main categories
1. Risk: food is one that can potentially harm public health – risk foods are
not released for sale until tests are conducted and results are in
accordance
2. Active surveillance: foods that may be potentially risk
3. Random surveillance: randomly selected foods tested against published
list of potential hazards
• AQIS is empowered to inspect and sample food items by undertaking
scientific tests and experiments to ensure foods complies with such laws
for example Imported Food Control Act 1992
Responsibilities include:
o Protecting Australian primary producers and the community from exotic
pests by managing quarantine controls
o Inspecting legally imported animals, plants and their products
o Ensuring quarantine status of international travellers by making sure they
don’t not bring in restricted items
o Certifying agricultural exports for competition in the global market
o Negotiating national and international agreements and protocols on
behalf of the industries that require it
Programs run/ tools used:
o Inspection of all plants and animals foodstuffs to be exported
o Airport program: inspectors use dogs and luggage X rays to detect
prohibited foodstuffs
o International mail program: officers use dogs and X ray units to scan mail
coming into Australia
o Seaport program: Australian inspectors board visiting vessels
o Ballast water program: monitor where visiting water vessels have taken
on ballast water(water used on a ship to stabilise it- the water pumped
out raises concern for marine life) - may cause a problem if dumped
into our waters
Government policies and the food industry
National health and nutrition policies
• The department of health and ageing is responsible for developing
resources and initiatives in the areas of nutrition, healthy eating and
physical activity this promotion healthy weight
• Initiatives include: Five Food groups, the 12345+ Food and Nutrition Plan,
the Healthy Living Pyramid, the Recommended Dietary Intake scheme
and the Dietary Guidelines for Australians
• All above programs are designed to raise awareness to make
Australians more responsible for their eating patterns and eating choices
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National Public Health Partnership’s Nutrition Strategy and Action plan- Eat Well
Australia 2000-2010, 4 focuses of the policy:
1. Preventing people from becoming overweight and obese
2. Encouraging increased consumption of vegetables and fruit
3. Optimizing nutrition for women, infants and children
4. Helping vulnerable groups to improve nutrition
National Aboriginal and Torres Strait Islander Nutrition Strategy and Action Plan
2000-2010 (policy)
• Its purpose was to provide a framework for action to improve the health
and well being of Aboriginals and Torres Strait Islanders in 7 key actions
including:
• Food supply to remote and rural communities
• Food security
• Family- focused nutrition promotion
• Nutrition issues in urban areas
• Strategic Inter-Government Nutrition Alliance (SIGNAL) was responsible
for this policy, which aims to develop a national approach to public
health nutrition and ensure greater consistency and better coordination
of government policy and strategy development across Australia
• SIGNAL provided a government forum for public health nutrition in
Australia and acted as a first opportunity for industry groups etc to work
with the government
Trade Policy
• Instituted the removal of trade barrier affecting imports and exports-
Policy of Free Trade
• Tools used by the government to remove the barriers o Reducing tariffs o Raising quotas o Eliminating subsidies o Establishing free trade agreement with other countries
• As a result of lifting the barriers: o Increases in imported foods such as processed meat o Increase imported foods such meat o Increased imports results in greater competition in the market,
leading to price competition and increased product variety
• The minister for trade in conjunction with the Department for Foreign
Affairs and Trade is responsible for negotiating with foreign governments
to ensure better trade conditions for Australia
o Example: USA agreed to removal illegal tariffs on Australia Lamb
which meant exporting with the USA could dramatically
increase and increase economic advantages
o Example 2: Free trade agreement Australia- China 2015 is new
and will open many more employment and trading
opportunities long process to achieve agreement that suits
both parties
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• The move towards freer trade has been adopted by many of our
trading partners so now their is more competition abroad
• Move to boost Australians exporting opportunities is through promotion
of exports for value- added products of all kinds.
• Free trade agreements have opened many opportunities
• Imported food demand has increased mainly due to consumer
demand for ethnic and specialty foods but also due to droughts
destroying Australian food crops.
• Trade policy is subject to the views of the government of the day
Food legislation
• Australian regulatory agencies are active participants of Codex plus
FAO, WHO and WTO
• Codex was established to coordinate input from over 160 countries to
create and endorse an international food code protect consume
health and promote fair practices in world food trade
• Each state is responsible for enforcing their own Food Acts
Federal Legislation
Trade practices Act 1974 (Commonwealth)
• Aim to promote competition to ensure fair trading and protect the
consumer
• This federal act is complimented by state fair trading provisions such as
NSW Fair Trading Act 1987
• Eg: Arnott's false advertising with ‘Shape’ products in regard to fat
content
Act address 4 broad areas
1. Restrictive trade practice – a practice that hinders competition in some
way
2. Unconscionable conduct
3. Consumer protection including unfair practices such as false conduct
4. Liability of manufactures and importers to pay compensation if goods
are defective
Federal Act Purpose
Food standards
Australia New
Zealand Act
Focuses on co operation between the government, food
industry and community to establish uniform food
regulations in Australia and NZ
HSC FOOD TECHNOLOGY
1991
• Ensures consumers are confident in the quality and
safety of food produced here or imported from
overseas
• Provide a regulatory framework for the food industry
• Provide information to consumers about food so
they can make informed food choices
• Establish common rules for both countries to
promote consistency
Gene
technology act
2000
Ensures public health and safety in addition to protecting
the environment by identifying and managing potential
risks associated with GM foods
Dairy Produce
Act 1986
Act covers both the marketing and export of fairy produce
as well as collection of certain levies in the dairy industry
Imported Food
Control Act
1992
• To ensure all food imported into Australia meets
Australian food standard and the requirements of
public health and safety
• Lists specific requirements that all imported food
items must meet including packaging, labeling and
use of preservatives
Export Control
Act 1982
Act covers federal regulations regarding the export of food
items
Fisheries
management
Act 1991
Act and the Australian Fisheries management authority aim
to prevent the exploitation of fisheries resources and assist
in maintain ecological sustainable development
State government legislation
• State also passes legislation that affects the food industry, some aim to
protect the environment with other laws concentration of correct food
safety and handling
• NSW Food Authority website ‘Name and Shame’ has allowed the public
to be educated on establishments within the state that have received
penalties due to non compliance with legislation
HSC FOOD TECHNOLOGY
Food Act 2003 (NSW)
Main aims:
• Ensure food for sale is both safe and suitable for human consumption
• Prevent misleading conduct in connection with the sale of food
• Provide for the application in NSW of Food Standards code
Offences:
1. Handling of food in a unsafe manner section 13
• Law: states the food intended to be sold must not be handled
that could result in food being unsafe, act makes a distinction
between whether the person knew the unsafe manner the food
was being handled
• Penalty: if person sold it knowing food was unsafe maximum
penalty is 1000 penalty units or 2 years imprisonment, maximum
corporation fine is 5000 units
2. Sale of unsafe food, food that is likely to cause harm to a person who
might later consume it
• Law: states that the food must not be sold if known as unsafe or
ought reasonably to have known it was unsafe ie selling the food
even with complaints
• Penalty: if person sold it knowing food was unsafe maximum
penalty is 1000 penalty units or 2 years imprisonment, maximum
corporation fine is 5000 units
State legislation Purpose
Trade
Measurement act
1989
• Act ensures that measurement instruments used in
transactions bear a trade measurement authority
inspectors mark or a licensee mark
• Measurement instrument must be fair, any person
who sues an unjust measurement instrument is
guilty of an offence
• Measurements are to be made where the
customers can observe the process- misleading
the consumer is an offence
• Manufactures are part of their quality control by
checking the weights of their products- can not
charge 450 grams for 500 though can charge 500
grams for 520 grams
• Eg: Arnotts Biscuits LTD uses an electronic
weighing system that rejects underweight packets
WHS 2011 • Aim: harmonise occupational health and safety
(OH&S) laws across Australia. • Protect the health, safety and welfare of PCBU at
work (Person conducting a business or
undertaking)
• Act role is to reduce work related accidents and
eliminate risks to health and safety at work
Fair Trading Act
1987
• Covers hair and honest business practices
protecting both the consumer and traders
• Enforces sanctions against a wide range of unfair
HSC FOOD TECHNOLOGY
trading practices
• Provides safety and information standards to be
set between suppliers and customers.
State food inspectors
• Under the Food Act 2003, the NSW Food Authority aims to ensure food
safety by conducting audits of licensed businesses
• Audits ensure compliance with the Food Regulations 2004 NSW
• During an audit the officer checks that there is a food safety program
and policy and that the business has supervisors
• Auditors ensures that the business keeps all records of all food products it
handles and that procedures are documented
• Checks are also made to ensure that there are systems in place for
hygiene, chemical storage, pest control, training, product recall and
customer complaint handling
Local government roles
• Each local government is responsible for:
1. Appointing an environmental health officer EHO who specialises in food
surveillance
2. Inspecting food and food premises
3. Building requirements such as construction and alterations on food
premises
• EHO are given authority under the Food Act 2003 to do routine
inspections of all food premises in their local area
• EHO play a significant role in maintain food safety at the local
government level- without such inspections public general health is at
risk
• EHO’s ensure food has not been adulteration according to FSANZ
EHO responsibilities include:
• Investigating complaints about food premises, ensuring that the
preparation of food is hygienic and food is stored and served according
to the correct standards
• Educating members of the industry
• Checking the supplier of goods
• Issuing improvements notices and orders
• Working with NSW food Authority to ensure that all food goods sold
meet labelling and other legal requirements
• Ensuring codes for the construction and alteration of food premises are
meet
Codes for inspection of food and premises
• Local councils are responsible for developing a code to follow when
inspecting food premises
• Routine inspections EHOs look at high risk locations and at food storage
facilities and equipment used in food preparation
Codes for the construction and alteration of food premises
• Aim of the code is to achieve high hygiene standards during the
production and sale of a food item, including cleaning and overall
HSC FOOD TECHNOLOGY
maintenance, codes outline:
1. Suitable materials for walls, floors, ceilings, openings and doors
2. Guidelines for the installation of fixtures, fittings and equipment including
refrigerators, freezers and heating appliances
3. Guidelines for washing and other facilities including window displays
Food labelling legislation
Food standards code:
• Sets labelling standards to ensure consumer are provided with correct
information and safe food through proper packaging
State Trade measurement act: ensures the correct labelling of weight
Trade practices act
• Ensures that imported foods are correctly labelled with country of origin
and prevents deceptive or misleading conduct
National packaging covenant
• Designed to: o Reduce the environmental impacts arising from the disposal of used
packaging o Conserve resources through design and production processes o Facilitate the re-use and recycling of packaging
• Producers are required to sign the covenant that demonstrated their
commitment to monitors all aspects of packaging use
Food labelling requirements
Has 3 main focus areas: statements or words that 1) must appear 2) must no
appear 3) may appear under certain circumstances on the label
1. Labels are legible and written in English
2. Food must be in accordance with their names description eg Strawberry
Yoghurt
3. Must feature the name and business address
4. If specific storage conditions are required, this must be stated
5. Food additives (code name) listed in the ingredients list
6. Country of origin statement
7. Must be labelled as GM if the product contains altered DNA
8. Irradiated foods must be labelled as irradiated
9. Nutrition information panel is mandatory
10. Major food allergens identified- highlighted in bold font
11. Used by or best before date marking
12. Ingredients list listed in descending order
13. % of the main or characterising ingredients
Food labelling restrictions
• No misleading names • Nutritional claims that do not exist • Use of works that could be interpreted as medical advice • The word health cannot be used in a product name • The word pure may only be used with single ingredient
HSC FOOD TECHNOLOGY
Topic two: Food Manufacture
Production and processing of
food
• Describe quality and
quantity control in the
selection of raw
materials for food
processing role of
food additives in the
manufacturing
process
• Describe the
characteristics of
equipment used in
different types of
production and the
factors influencing
their selection
• Production systems
used in the
manufacture of food,
eg small scale, large
scale, manual,
automated,
computerised
• Quality management
considerations in
industrial practices to
achieve safe foods for
public consumption,
eg hazard analysis
and critical control
point (HACCP); work
health and safety and
hygiene
Preservation
• Reasons for preserving
foods, eg safety,
acceptability, nutritive
value, availability and
economic viability
• Causes of food
deterioration and
spoilage:
- Environmental
factors
(infestation,
HSC FOOD TECHNOLOGY
Topic three: Food product development
Production and processing of
food
oxygen, light and
water)
- Enzymatic activity
- Microbial
contamination
(mould, yeast
and bacteria)
• Principles behind food
preservation
techniques, including
temperature control
and restriction of
moisture, exclusion of
air and pH
• Preservation
processes, including
canning, drying,
pasteurising, freezing
and fermenting
Packaging, storage and
distribution
• Functions of
packaging and types
of materials available
• Current developments
in packaging,
including active
packaging; modified
atmosphere
packaging; sous vide
• Storage conditions
and distribution
systems at various
stages of food
manufacture
HSC FOOD TECHNOLOGY
• Describe quality and
quantity control in the
selection of raw
materials for food
processing role of
food additives in the
manufacturing
process
• Describe the
characteristics of
equipment used in
different types of
production and the
factors influencing
their selection
• Production systems
used in the
manufacture of food,
eg small scale, large
scale, manual,
automated,
computerised
• Quality management
considerations in
industrial practices to
achieve safe foods for
public consumption,
eg hazard analysis
and critical control
point (HACCP); work
health and safety and
hygiene
Preservation
• Reasons for preserving
foods, eg safety,
acceptability, nutritive
value, availability and
economic viability
• Causes of food
deterioration and
spoilage:
- Environmental
factors
(infestation,
oxygen, light and
water)
- Enzymatic activity
HSC FOOD TECHNOLOGY
- Microbial
contamination
(mould, yeast
and bacteria)
• Principles behind food
preservation
techniques, including
temperature control
and restriction of
moisture, exclusion of
air and pH
• Preservation
processes, including
canning, drying,
pasteurising, freezing
and fermenting
Packaging, storage and
distribution
• Functions of
packaging and types
of materials available
• Current developments
in packaging,
including active
packaging; modified
atmosphere
packaging; sous vide
• Storage conditions
and distribution
systems at various
stages of food
manufacture