Free HSC Food Technology Flashcard Review

The sum of all production, processing, distribution and retail of food products in Australia. Includes primary production, secondary processing, food service and retail sectors that collectively contribute significantly to the Australian economy.

The first stage of AFI involving cultivation of crops and raising of livestock for food. Examples include agriculture, horticulture, aquaculture and animal husbandry. Forms the foundation of the food supply chain.

Transformation of raw agricultural products into value-added food products through manufacturing. Includes operations such as canning, freezing, milling, baking and ingredient extraction. Adds economic value and extends product shelf-life.

The statutory authority responsible for developing food standards in Australia and New Zealand. Establishes maximum residue limits for pesticides, additives, labelling requirements and food safety standards across both nations.

The regulatory framework developed by FSANZ that specifies permitted food additives, contaminant limits, labelling requirements and food safety standards. Manufacturers must comply to legally sell products in Australia.

The worldwide distribution and trade of food products across international borders. Results in increased food availability, lower costs and exposure to diverse cuisines, but creates food security vulnerabilities and reduces local food self-sufficiency.

Mechanisation, automation and digital systems increase production efficiency, consistency and traceability. Includes precision agriculture, food processing machinery, cold chain logistics, blockchain tracking and data analytics for food safety management.

The physical, chemical and biological characteristics of foods that determine their behaviour during preparation, processing and storage. Include moisture content, pH, texture, viscosity, protein structure and enzymatic activity.

Methods using refrigeration (4°C), freezing (-18°C or below) or heating to slow or stop microbial growth and enzyme activity. Cold preservation slows chemical reactions; thermal processing denatures enzymes and kills microorganisms.

Reduction of water content to below levels needed for microbial growth and enzyme activity. Methods include drying, concentration, and production of products with low water activity (aw). Preserves foods like dried fruit, powders and shelf-stable products.

Substances added to foods to preserve colour, flavour or texture or prevent spoilage. Include preservatives (benzoates, sorbates, nitrites), antioxidants (vitamin C, vitamin E), emulsifiers and food acids. Must be listed on packaging and approved by FSANZ.

Replacing air in food packaging with controlled gas mixtures, typically nitrogen and carbon dioxide. Extends shelf-life by slowing microbial growth and oxidative reactions. Commonly used for fresh meat, bakery and salad products.

High-temperature processing that sterilises food and seals it in airtight containers. Destroys microorganisms and enzymes, preventing spoilage. Shelf-stable without refrigeration. Common for vegetables, fruits, soups and legumes.

A systematic food safety management system identifying biological, chemical and physical hazards at each production stage. Establishes critical control points (CCPs), monitoring procedures and corrective actions to prevent food contamination.

A step in the food production process where hazards can be prevented, eliminated or reduced to acceptable levels. Examples include cooking temperature, cooling rate, metal detection and labelling. Must be monitored with defined limits.

Mandatory in NSW for businesses handling ready-to-eat high-risk foods. Operators must complete approved food safety training and maintain records of cleaning, temperature control and pest management compliance.

Systematic processes to ensure food products meet defined safety, nutritional and sensory standards consistently. Includes testing raw materials, monitoring processing parameters, final product analysis and traceability documentation.

The ability to track ingredients and products from source through the supply chain to consumer. Enables rapid identification and removal of contaminated products. Increasingly using blockchain, barcoding and digital systems.

Protection from physical damage, microbial contamination, oxygen exposure and moisture loss. Containment of product. Preservation of quality. Information conveyance. Regulatory compliance through required labelling and allergen declaration.

Inert, non-porous and chemically stable material that prevents gas exchange and migration. Does not react with acidic foods. Recyclable but heavy, fragile and costly. Suitable for jams, sauces, beverages and premium products.