Please enable JavaScript.

Coggle requires JavaScript to display documents.

Australian Food Industry - Coggle Diagram

- - - - Biodegradable
      - May not be as protective
      - More expensive
      - Reduces waste, more consumers willing to buy
  - - - No pesticides, hormones in animals or fertilizer
      - Chemical free
      - Not genetically modified
      - Standards must be met to be classified as organic
      - Less yield (no pest control) so more expensive products
  - - - Detect plants health (infrared light) and distribute correct amount of fertilizer
    - - Made in a lab for vegetarians/vegans
    - - Robots that pick, harvest, weed etc.
    - - Space conscious
      - Energy efficient as it uses natural light
      - All year round conditions
- - - - e.g. more active and need for convenience
- - - - Sets food standards
      - Develops labelling laws
      - Makes risk assessment policies (for imported foods)
      - Australian food standard code
        
        Publishes rules that food producers must follow
      - Responsible for product recalls
      - Codes of practice
        
        Set non-binding agreements that businesses in certain sectors are encouraged to follow
  - - - Provide direction on publish health/nutrition issues e.g. obesity
    - - Removing barriers for imports and exports (like establishing Free trade agreements with countries)
      - Imports - allow for greater competition in the market and more product variety
      - Exports - increases global market share (more profit for Australia), benefits Australia's economy
    - - Councils
        
        Health inspections of food outlets
        
        Check that food service meets standards
      - NSWFA (NSW Food Authority)
        
        Work with local councils and government regulations to monitor food safety and manage food-related incidents
    - - The Food Act 2003
        
        Ensures food is safe
        
        Prevents misleading conduct
        
        Applies the Food Standards Code in NSW
        
        Food inspections are under this act
      - The Food Regulation Act 2015
        
        Aims to reduce the incidence of food-borne illness
        
        Priority 1 businesses are inspected regularly as they are higher risk whereas priority 4 businesses are checked less regularly as they have cause little risk to public health
      - Work Health and Safety Act 2011
        
        Encourages businesses to achieve healthier and safer working environments by providing advice/training
        
        Elimination/reduction of risks from specific plants or substances
    - - Competition and consumer act 2010
        
        Protects consumers
        
        Promotes competition and fair trade
        
        Covers product safety and labelling, unfair market practices, price monitoring, and codes and regulations