TAS - Food Technology - Year 12 - Australian Food Industry and Food Manufacture: ClickView

This program identifies the various levels of controls in place in Australia to ensure that the food provided to consumers is of high quality. The aim of food manufacturers is to prepare and market foods that will be safe to eat and that will have a reasonable shelf-life. This program explores the many factors on how quality can be measured in food manufacturing. Then the program examines the importance of quality control in food manufacture, due to the recent food poisoning outbreaks. It finishes by looking at who is responsible for quality assurance within a large food manufacturer.

Run Time : 25.10 mins

This program analyses and explains HACCP, which identifies specific hazards and measures for their control, ensuring food safety.

Run Time : 27:52 mins

This video looks at food preservation methods and the factors that cause food to spoil. Factors affecting food preservation are examined: * Reasons for preserving food. * Enzyme activity in food. * Methods for controlling growth and killing micro-organisms. * Environmental factors: hygiene and packaging.

Run Time: 26.08 mins

This film takes a look at why foods are preserved and the many advantages we as consumers gain from the ability to store food for long periods of time. It explores causes of food spoilage; the differences between natural and artificial food preservatives; preservation techniques using temperature; and water and oxygen removal. Featuring an interview and demonstrations of preservation techniques, this film is an ideal resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality.

Run Time: 20.06 mins

Mass production inside Arnott's biscuit factory, showing stages of processing and manufacture. * Food additives are examined using two types of biscuit dough. Use of fat for a short texture. * How biscuits are shaped, cooked and hygienically packaged on the production line. * Quality assurance checks for contamination. * Food technologists developing new products.

Run Time: 21:57 mins