by
ClickView (Firm)
Call Number
XX(304168.1)
Summary
Australia and New Zealand have some of the safest food systems in the world, thanks to FSANZ and the Food Standards Code. This video covers the four chapters of the Code, touching on topics such as food labelling requirements, allergens, characterising components and HACCP. An informative and practical resource for senior secondary students studying food technology or tertiary students entering the hospitality industry.
Format:
Other
Relevance:
0.1768
by
ClickView (Firm)
Call Number
XX(304169.1)
Summary
The information on food packages and labels allows you to make informed choices about what you buy, thanks to requirements set by FSANZ. This video looks these twelve requirements in detail, covering how information about allergens, food additives, nutritional information and more, must appear on packaging. An informative and practical resource for senior secondary students studying food technology or tertiary students entering the hospitality industry.
Format:
Other
Relevance:
0.1768
View Other Search Results
by
ClickView (Firm)
Call Number
XX(301329.1)
Summary
Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical programme is led by an experienced industry chef, who demonstrates how to: classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find Fruit and Vegetable: Selection and Preparation an ideal introduction before progressing to Vegetable: Cooking Techniques.
Format:
Other
Relevance:
0.1715
Limit Search Results
Narrowed by: