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

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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.

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• 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

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• 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%

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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

HSC FOOD TECHNOLOGY

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

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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

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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

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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

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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

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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