Sectors - ✔✔ Agriculture and fisheries, food processing/manufacturing, food service and catering and good retail
Emerging technologies - ✔✔
... [Show More] Biotechnology in genetically modified foods and ecologically sustainable production methods such as organic farming
Levels of operation and mechanisation - ✔✔ Household, small business, large companies and multinational companies.
Household - ✔✔ Home grown produce, it's very small scaled with little technology and can be flexible but also vulnerable to market instability. For example, home production of pasta sauces or baking cupcakes at home for a local cafe'.
Small business - ✔✔ Usually less than 20 employees and is small scale with limited technology. It usually follows the lead of larger companies but has greater flexibility. For example, specialty chocolate manufacturer or a suburban indian restaurant.
Large Companies - ✔✔ Operates across one or several States and Territories, it holds considerable market share and is large-scale and often highly innovative in the use of technology. For example, Dairy Farmers.
Multinationals - ✔✔ Companies that operate in several countries across the world, they're always large scale and global with sophisticated technology and highly influential and powerful. For example, McDonalds and Cadbury.
Research and Development - ✔✔ A process to create new products. Large companies and multinationals generally spend more on it. It shows a company's willingness to cut profits and improve future performance and returns. It involves researching knowledge and developing new applications with it. Vital to the food industry and is conducted by CSIRO.
CSIRO - ✔✔ Commonwealth Scientific and Industrial Research Organisation
Quality assurance - ✔✔ The practice of ensuring that a business maintains high standards in its products and services.
HACCP - ✔✔ Hazard Analysis Critical Control Points
7 Principles of HACCP - ✔✔ 1. Conducting a hazard analysis
2. Determining CCP
3. Establishing critical limits
4. Establishing monitoring procedures
5. Determining corrective action
6. Setting procedures for verifying standards
7. Establishing record-keeping.
Reasons for quality assurance - ✔✔ Developed to have clear specifications.To satisfy external quality management standards, e.g. food inspectors can check retail food outlets for storage standards and other quality requirements.
Consumer influences - ✔✔ Overall growing population trending in greater needs for all foods and an increased production level. Greater concern for the environment resulting in methods of production that are environmentally friendly, e.g. organic products, less packaging/recyclable packaging and friendly production method e.g. free-range eggs. Busy lifestyles resulting in more pre-pared or quickly prepared foods, e.g. preserved foods (frozen vegetables) and restaurants for eat-in or home delivery. [Show Less]