6 Food “Investigating Preservation” Preserving food reasons for preserving food clickview shelf life nutritional value Clickview “Food Preservation of season availability worksheet Techniques” Clickview ‘Decisions Decisions. Familys Food issues location Food Worksheet W 7 Choices” factors that influence food choices and demand Food Science and Technology environmental impact (Alexander) and marketing sponsorship, tokens and free gifts, and Home made pasta techniques used to market food products Lemon Meringue Pie W 8 Food Science and Technology Task 8: Food Processing systems and food factors, such as oxygen, light, (Alexander) preservation preservation heat, water, infestation causes of food spoilage and activity on food Clickview “Food Investigators” contamination contamination of food, such as mould, yeast, bacteria principles of food preservation of temperature, such as Lemon curd pasteurisation, ultra-high temperature Assorted jams/chutney treatment, freezing, and canning or bottling breakdown of organic substances or nutrients, such as fermentation of chemicals, such as salt, sugar, acid, and artificial preservative of moisture through dehydration and evaporation of oxygen through vacuum packing Worksheet Task 9: Test “What is HACCP?” – Laws and regulatory codes conduct a hazard analysis Laws and W 9 principles of the HACCP system critical control points in Action, Food regulatory codes Clickview”HACCP critical limits for each critical Safety Worksheet Case Studies” control point local authorities critical control point monitoring Quiz Occupational Safety and Health requirements Act 1984 and the rights and corrective actions responsibilities of employers and procedures employees in food environments record keeping procedures regulation of food safety in Australia authorities
6 Preserving food reasons for preserving food shelf life nutritional value of season availability “Investigating Food Preservation” clickview Clickview “Food Preservation Techniques” worksheet W 7 Food issues factors that influence food choices location and demand impact and marketing sponsorship, tokens and free gifts, and techniques used to market food products Clickview ‘Decisions Decisions. Familys Food Choices” Worksheet Food Science and Technology (Alexander) Home made pasta Lemon Meringue Pie W 8 Processing systems and food preservation causes of food spoilage and contamination environmental factors, such as oxygen, light, heat, water, infestation activity on food contamination of food, such as mould, yeast, bacteria principles of food preservation of temperature, such as pasteurisation, ultra-high temperature treatment, freezing, and canning or bottling breakdown of organic substances or nutrients, such as fermentation of chemicals, such as salt, sugar, acid, and artificial preservative of moisture through dehydration and evaporation of oxygen through vacuum packing Food Science and Technology (Alexander) Clickview “Food Investigators” Lemon curd Assorted jams/chutney Task 8: Food preservation W 9 Laws and regulatory codes principles of the HACCP system local authorities Occupational Safety and Health Act 1984 and the rights and responsibilities of employers and employees in food environments conduct a hazard analysis critical control points critical limits for each critical control point critical control point monitoring requirements corrective actions procedures record keeping procedures regulation of food safety in Australia authorities Worksheet “What is HACCP?” Clickview”HACCP in Action, Food Safety Case Studies” Worksheet Quiz Task 9: Test – Laws and regulatory codes
12_Food_Science__Technology_2016_Program.docx