2021 Homework Book ~ Year 12 Food Manufacture

Relevant to:

NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)9.2 Food Manufacture

9.2 Food Manufacture
Outcomes
A student:

H1.1 explains manufacturing processes and technologies used in the production of food products
H4.2 applies principles of food preservation to extend the life of food and maintain safety.

Students Learn About:

• Production and processing of food
  quality and quantity control in the selection of raw materials for food processing
• role of food additives in the manufacturing process
• characteristics of equipment used in different types of production and the factors influencing their selection
• production systems used in the manufacture of food, e.g. small scale, large scale, manual, automated, computerised
• quality management considerations in industrial practices to achieve safe foods for public consumption, e.g. hazard analysis and critical control point (HACCP); work health and safety and hygiene

Preservation

• reasons for preserving foods, e.g. safety, acceptability, nutritive value, availability, and economic viability
• causes of food deterioration and spoilage:
  • environmental factors (infestation, 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

Students Learn to:

• describe processes that transform raw materials into manufactured food products
• describe the processing techniques, equipment, storage and distribution systems used in industry and compare with those used domestically
• identify critical control points and describe quality control procedures in food production systems
• identify food safety hazards and risk