FOod tech study AT2

Raw Materials

Any item used to manufacture a food product, including natural ingredients and synthetic additives.

Quality Control

Conducting tests to check the standards of raw materials or products during production.

Value Added Products

Raw materials that have been processed to increase their value to consumers.

HACCP

Hazard Analysis Critical Control Points, a systematic preventive approach to food safety.

Food Additives

Substances added to raw materials to enhance flavor, texture, appearance, or shelf life.

Canning

A process where food products are packed into cans and heated to kill harmful microorganisms.

Preservatives

Substances that prevent the growth of mold, bacteria, and other harmful microorganisms.

Blanching

A cooking process that involves briefly boiling food and then shocking it in cold water.

Nutritional Characteristics

Criteria that relate to the nutritional content of a raw material.

Antioxidants

Substances that prolong shelf life by preventing oxidation in fats and oils.

GMP

Good Manufacturing Practice, ensuring consistent food product quality.

Contamination Characteristics

Criteria that measure the limit of bacteria in raw materials to ensure safety.

Biological Characteristics

Criteria that relate to microbial limits in raw materials.

Packaging Materials

Materials used to contain or protect food products, such as cans, bottles, and plastic.

Work Health and Safety Act 2011

Legislation that requires safety measures for workers in food production.

Food Standards Australia New Zealand (FSANZ)

An independent body responsible for developing food safety standards in Australia.

Critical Control Points (CCP)

Stages in food production where potential hazards can be controlled to ensure safety.

Emulsifiers

Additives that allow oil and water to mix together without separating.

Quality Assurance

Management systems that ensure that quality standards are met and maintained.

Food Act 1989

Legislation that outlines food hygiene regulations and standards in New South Wales.

Trade Measurements Act 1989

Regulates the accuracy of measuring instruments to protect consumers from misleading measures.

Occupational Health and Safety Act 2000

Legislation that mandates safety practices for workers in the food industry.

Artificial Sweeteners

Substitutes for sugar, such as aspartame, used in low-calorie foods.

Physical Characteristics

Criteria that include the shape and size of raw materials.

Consumer Protection

Laws that protect consumers from misleading conduct and unsafe products.

Food Labeling Requirements

Regulations that ensure products are labeled accurately and informatively for consumers.