Food Spoilage
The reduction in the food quality identified by deterioration in the physical, chemical and/or sensory properties.
Yeast
A microscopic fungus consisting of single oval cells that reproduce by budding.
Moulds
Are a form of fungi that reproduce spores.
Physical Properties
Are a particular trait such as size, viscosity or shape.
Chemical Properties
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Australian Government Department of Agriculture
Is responsible for imported food inspect in, exports from Australia and border protection and quarantine.
Bacteria
Are a single cell micro organism that can cause food poisoning when they are consumed live in food, or through toxins they produce once they are ingested.
Bacterial Contamination
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Biological Contamination
Living organisms such as bacteria and fungi that can be hazardous to a human health if swallowed or absorbed in the body.
Chemical Contamination
Are substances which are neither present naturally in the usual raw material
Chemical Properties
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Cross Contamination
Of food involves the transfer of harmful bacteria from uncooked or raw food to food that has already been cooked or prepared
Environmental Health Officers
Monitor and enforce public health and safety regulations
Enzymatic Browning
Is a chemical process which occurs in fruits and vegetables it is exposed to the wrong environment
Enzymes
Are chemical substances that act as biological catalysts in plants, animals and micro organisms. They bring about and speed up chemical reactions in foods without becoming involved in the reaction.
FATTOM
-Food
-Acid (low acidity environment)
-Temperature (danger zone)
-Time
-Oxygen
-Moist
Food Borne Illness
Is any illness resulting from the food spoilage of contaminated food.
Food Poisoning
Is an illness caused by consuming foods contaminated by bacteria, chemicals or biological contamination.
Food Product Recall
Is an action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk to consumers.
Food Safety Plan
Is a written document indicating how a food business will control the food safety hazards.
Food Standards
A set of criteria that a food must meet if it is to be suitable for human consumption
FSANZ
Is a partnership between commonwealth (federal) New Zealand, and state and territory governments to develop and implement uniform food standards.
General Level Health Claim
Describes a relationship between consumption of food, or a component in the food, and a health benefit it can provide.
HACCP
(Hazard Analysis Critical Control Points) is a food safety system that identifies potential food hazards and their control points at all stages in the production of food.
High Level Health Claim
Is a claim that describes the function of a food, nutrient or other substance in relation to a serious disease (for example, heart disease) or an indicator or biomarker of a serious illness (for example, blood pressure)
Local Authorities Responsibilities
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Mandatory Warning Statements
Are prescribed statements that must be included on the label using the exact words listed in the standard.
Micro Organisms
Are microscopic single cell organisms such as bacteria, yeasts and moulds that can spoil food.
Microbiological
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National Authorities Responsibilities
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Nutrition Content Claim
Is a statement made by a manufacturer about the amount of a nutrient, energy or a biologically active substance in food.
Pathogenic Bacteria
Are bacteria that cause infection in the body.
Pathogens
Is a biological agent that causes disease or illness to its host.
Physical Properties
Are a particular trait as size, viscosity or shape.
Quarantine
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Sanitation
Conditions relation to public health, especially the provision of clean drinking water and adequate sewage disposal.
Sensory Properties
Are the properties in which the senses are used to evaluate particular attributes of food, for example appearance, aroma, flavour and texture.
State Authorities Responsibilities
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Temperature Danger Zone
Between 5 and 60 degrees, when it is easiest for harmful bacteria to grow and multiply on food.
Virus
A Virus is a small infectious agent that replicates only inside the living cells of other organisms.