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The AFI involves the organized production, processing, storage and marketing of food products of mostly a very high standard. The Agri-food chain is the production and supply of food to the customer. Sectors of the industry include:
Food Processing/Manufacture:
The value-added area is a major area within the AFI. Most primary produce (R.Ms) passes through this sector. Key features include: V.A foods provide employment and increased revenue stays in Australia. Processing must compete with o/s labour markets, processing has become mechanized to ensure economic viability. Many F.M industries are multi-national and the industry is diverse.
Food Service & Catering: This sector prepares food so it is ready to eat, referred to as the hospitality industry (e.g. restaurants, take
out joints, hotels etc.) and it can either be commercial or non-commercial through institutions e.g. hospital/prison. The following trends have emerged: - Australians are eating away from home more often. - Other organizations exist for the sole purpose of providing meals e.g. restaurants. - There has been an increase in the use of caterers. - Multinational retail chains aggressively compete for the fast food dollar in which home delivery is an important feature.
Food Retail: Involves the selling of foods at all levels. The selling of food depends on the actual food and the
distribution channels. The following trends have emerged: - Decrease in corner stores due to increased supermarkets (1-stop shop). - Speciality stores e.g. butchers and bakers are a feature. - Lifestyle changes leave less time to shop and increase demand for convenience foods. - Bulk purchases have increased and so has internet shopping. - Growth in ready to eat meals and renewed interest in fresh food due to health-conscious consumers.
Recent Developments In The AFI: Advances in technology e.g. purchase online and packaging. World and local developments i.e. war in Iraq or drought in Aust. increasing prices. Consumer expectations i.e. health conscious, low fat.
This refers to the scale of food production, as well as the amount and sophistication of technology used. The following table compares the various levels:
LEVEL
Household Small Business Large Business
DESCRIPTION
Home produced or manufactured products. Often family business or partnership, often less than 20 staff members. Operates state-wide or country-wide e.g. United Dairies. A food company which operates in several countries e.g. McDonalds.
FEATURES
Always small scale with low levels of technology. Tends to be local e.g. local Chinese restaurant. Often a number of owners servicing a broad community. Medium to Large scale equipment. Large scale on all fronts and global.
Multinational
Quality Assurance:
Quality is the ability to meet requirements. Quality control is the process where characteristics are measured, compared to a standard and acting on the differences if there are any. Q.C consists of economically developing, designing, producing, marketing and servicing products. Q.C aims to achieve quality assurance (Q.A), which is all parts of the company working together to maintain quality of products. H.A.C.C.P is an international approach to Q.A it involves: H.A.C.C.P assesses risks/hazards while identifying C.C.Ps. H.A.C.C.P then monitors theses C.C.Ps and records the information with continual supervision.
Consumer Influences:
The demographics and geographic location of the Australian population is always changing, many trends occur which includes: Increase in working hours and a decrease in time spent on food. Old population. Increase in health/food awareness. Increase in convenience foods, single serve and microwavable foods.
Impact On Society:
Due to migration food choices have increased and Australian cuisine has become very multicultural. Food is an important factor in celebrations i.e. Christmas, B-days etc. Australians spend only a fraction of time purchasing food and as little as 20% of their income on food.
FSANZ works with a council of health ministers from all states and territories and with AQIS. Also helped set up the safe food policy 1998 by instigating HACCP. FSANZ develops the F.S (labelling, date of mfg, additives and residues/foreign objects in food) for Aust. & N.Z and other regulations. Approved F.S are published in the F.S.C, which was reviewed in 1999, as some codes were 20 years old and out of date. FSANZ carries out the following tasks: Updates and enforces the Australian Food Standards Code. Co-ordinates food product recalls (the removal from sale, distribution and consumption of foods that may pose a safety hazard to consumers) in co-operation with the states and territories. There are two reasons for recalls: A quality defect that presents a risk or a quality defect that is safety hazard. Conducts research on matters regarding food standards. Takes part in food safety education undertaken by the states and territories. Develops codes of practice for industry, regarding food standards. Develops risk assessment policies for food imported into Australia. Australian Food Standards Code: The A.F.S.C outlines a general list of standards which food producers must adhere to regarding: Labelling & advertising. Date of manufacture. Food additives including identification & purity e.g. Preservatives, colourings, anti-oxidants & modifying agents. Foreign objects in food. Residues in food. AQIS (Australian Quarantine and Inspection Service): AQIS is part of the Department of Agriculture, Fisheries and Forestry. It works with the Australian Customs Service and Australia Post to protect Australian agriculture from contamination. AQIS is responsible for: Protecting Australian primary producers/the community from exotic pests. Inspecting legal imports. Checking quarantine status of o/s travellers. Providing export certification for agricultural produce/V.A goods. Negotiating national and international agreements. To protect Australia from exotic pests and disease, AQIS runs: An airport program. An international mail program with dogs and x-ray. A seaport program. A ballast water program, where ships identify where/when they have exchanged ballast water. A post-entry plant quarantine station, where exotic plants are inspected. Quarantine stations for imported animals. Random sampling of imported foods for contraband and correct labelling/additive use.
The main aim is to educate the public on wise food choices, to restrict the number of diet related disease and reduce the cost of health care. The Aust. Guide To Healthy Eating is a recent tool in the campaign. The food safety campaign conducts public education in an attempt to raise awareness amongst consumers and food handlers of the need for safe food handling practices. 2) Trade Policy: Australias trade policy has instituted the removal of trade barriers affecting both the import and export of food. Tools used include: reducing tariffs, raising quotas, eliminating subsidies and establishing free trade. 3) Trade Practices Act 1974: Controls trade in the form of: misuse of power, resale price maintenance, protection of competition, exclusive dealings and price discrimination. It also provides protection from: misleading conduct, bait advertising and offering gifts/prizes. State Government Policies: 1) Clean Air Act: Controls the output of odours and smoke from processing plan and is enforced by the NSW EPA. 2) Clean Water Act: The EPA controls water pollution by monitoring any gas, liquid or solid discharge into the water so it is safe for fish colonies and human consumption e.g. Wallace Creek contaminated Oysters. 3) Noise Pollution Act: Controls noise, sound and vibration from food processing plants. 4) Trade Measurements Act 1989: Ensures accurate measurement of equipment used for weighing and how equipment is use din front of customers. 5) N.S.W Food Act 1989: Enforces food standards and hygiene regulations in the food industry. It deals with: Adulteration: Reducing nutritive value, adding illegal substances and concealing damage. False Description: The food not meeting standards or incorrect labelling info. Unlawful Practices: Products must meet content and packaging requirements. False Advertising: False description on the label. 6) OH&S: Helps to protect the health, safety and welfare of people at work. Local Government Policies: 1) Appointment Of Food Surveillance Officers: Carries out the Food Act by routine inspection. This is the major way the Food Act is carried out. 2) Codes For Inspection Of Food & Food Premises: Cover the regularity of inspections and exemptions through acting on complaints and illnesses. 3) Codes For Construction And Alteration Of Food Premises: Covers building materials and installation guidelines for fixtures, equipment, toilets and window displays.