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AFI Key terms
HSC Unit 1
| Term | Definition |
|---|---|
| Agriculture | all grown foods, including plants and animals |
| Agri-food chain | the process of producing and supplying food for the consumer |
| Economy | all activity related to production, distribution, consumption and trade of goods and services |
| Bio-technology | the use of biological processes for industrial and other processes |
| Food processing/manufacturing sector | the process of turning raw food into different food products |
| Food retail sector | the food business where the consumer can buy processed food products |
| Food service and catering sector | the food businesses responsible for meals prepared outside the home such as restaurants, hotel, catering operations |
| Genetic engineering | a process that involves taking a gene with a desirable characteristic and transferring it to another living organism |
| Organic farming | farming with minimal use of synthetic chemicals and with concern for the whole environment |
| Quality control | the operational techniques and activities used to produce products and services economically and consistently to meet or exceed customer requirements |
| Value adding | the processing of goods to increase their worth |
| Food Standards Australia and New Zealand (FSANZ) | an independent statutory agency that works with the government to achieve a safe food supply by developing food standards and codes of practice, and standardising food law |
| Hazard Analysis Critical Control Points (HACCP) | a systematic method of identifying, monitoring and controlling hazards |
| Levels of operation | the scale of food production and degree of mechanisation of different food producers |
| Niche market | a section of a market that is usually quiet small and with specific needs |
| Non-renewable resources | a resource of economic value that cannot be readily replaced by natural means at a quick enough pace to keep up with consumption |
| Quality assurance | a guarantee that manufacturing standards will be maintained so that the quality of the product remains consistent |
| Research and Development (R&D) | the study, design and planning processes used to make new products or modify/update existing products |
| Sustainability | the ability to continue a defined behaviour at a part level, indefinitely. OR not harming the environment or depleting natural resources, ensuring long-term availability |
| Advisory groups | bodies that provide strategic advice to corporations or other organisms |
| Free trade agreements (FTA) | a treaty between two or more countries to create a free trade area where they can trade goods and services without tariffs or other hindrances |
| Globalisation | the process of international integration and the breaking down of barriers to make a united global community |
| Legislation | the action or process of making laws, or those laws collectively |
| Policy | a course of action adopted or proposed by an organisation (often government) or an individual |
| Self-regulated | when a person or group policies itself without outside assistance or input from the government |
| Australia New Zealand Food Standards Code | it lists requirements for foods such as additives, food safety, labelling and genetically modified foods. Enforcement and interpretation is the responsibility of state and territory departments and food agencies |
Created by:
MissBarbuto
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