Legislation Food safety Act HACCP

Starter

Please collect your Revision books and GCSE course books and turn to page 29

1.5 Legislation

Please read the first section on the Food Safety Act (1990 )

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

GCSE Hospitality and cateringAPL questions

( Advanced prior learning )

•What is food safety legislation?

•Why do we have the food safety act?

•What does the term HACCP mean and what is it?

• Who is responsible for all of the above?

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

GCSE Hospitality and cateringAPL questions

( Advanced prior learning )

From our discussion write down in your own words at least two paragraphs what you think HACCP is and why we have this system in place, also what connection does it have

with the Food Safety Act

You have 15 minutes to complete this task

Legislation Food safety Act HACCP

Please continue to read the rest of Unit 1.5 looking at•Food safety Act (1 990 ) •HACCP•Hazards•Critical control points•Food safety ( general food hygiene)•Food labelling regulations ( 2006 )•Fair trading, trades description and trading standards•Health and Safety at Work Act ( 1974 )•( HSE )•Safety Signs•Fire regulationsYou are to read each section in full and then write up your finding, you can use information from your books but you MUST put your findings into your own words

DO NOT COPY STRAIGHT FROM YOU WORK BOOKS

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

Fruit and VegetablesStarter

Please turn to page 40 in you GCSE books and answer the questions in the Activity box at the bottom of the page you have 10 minuets to complete this task

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

Legislation Food safety Act HACCP

Dairy products

What would you class as a dairy product?

MilkButterCreamYoghurtCheese

From the above list please write down as many different kinds dairy products you can using the above as examples

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

Methods of cookeryPlease list/name as many different types of cooking methods as you can and give at least two examples of each?

Steaming......Fish and VegetablesPoaching.......Eggs, FishStewing......... Meat’sPressure cooking.. Stews, joints, brothsBlanching......Vegetables,Bain-marie.....Soups, SaucesShallow frying... Eggs, meats, fish, vegetablesSautéing......Fish mainlyDeep frying.....Chips, fish, vegetables,

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

Methods of cookery

Fondue......cheese, sauces and chocolateBaking.......Cakes, Biscuits sponges, meats, fish etcRoasting....Meats, Vegetables, Pot roasting......Poultry, Game birdsGrilling.......Meats, fishAu gratin....To brown under a grill

Microwaving How do they work?

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

Culinary terms

Accompaniments...Items offered separately to the main dishAl dente...Firm to the biteAu gratin...Sprinkled with cheeseBain- Marie...warm/hot without the fear of burningBrulee...Burned creamBouquet garni...A small bundle of herbs

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

Culinary termsCoulis...Sauce made of fruit or vegetable pureeCroutons...Cubes of bread that are shallow fried until crisp and golden brownEn Croute...In pastryEntreeMain courseFlambeTo cook with flame by burning away the alcoholGarnishServe as part of the main meal/ garnish

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

From The list below can you explain what the culinary terms mean?

You have 15 minuets to complete this task

JulienneThin match sticksMarinadeA spiced liquid used to flavour and marinade meatsMise-en-placeBasic food preparation PureeA smooth mixture made from fruits /food passed through a sieveReduceTo concentrate a liquid by boiling or simmeringRouxA thickening of cooked flour and butterSautéFood that is tossed in fat

When presenting food there are certain thing and aims the chef has to do so the food looks its best on the plate and they have to take into account the following things?

• Consistency• Texture• Flavour• Seasoning• Colour• Decoration• Garnish• Accompaniments

what are these?You have 15 minuets to explain what these

Legislation Food safety Act HACCP

You could describeHACCP

You could describe what potential hazards are in the kitchen

You could explain food safety act and food labelling regulations

What is a healthy balanced diet?A healthy balanced diet is about eating a variety of foods each day, including foods

from each of the four main food groups

• Meat and meat alternatives• Milk and other dairy products• Fruit and vegetables• Potatoes and other starchy foods ( e.g. rice,

pasta, bread and cereals

Legislation Food safety Act HACCP

You could describe the healthy plate

You could describe what a healthy plate is a how it works

You could explain what the five main food groups are and give examples

• ActivityPlan a breakfast, lunch and evening meal suitable for a teenager using the templates

below by copying them into your books

Legislation Food safety Act HACCP

You could describe the healthy plate

You could describe what a healthy plate is a how it works

You could explain what the five main food groups are and give examples

Legislation Food safety Act HACCP

You could describe the healthy plate

You could describe what a healthy plate is a how it works

You could explain what the five main food groups are and give examples

You could describe the healthy plate

You could describe what a healthy plate is a how it works

You could explain what the five main food groups are and give examples

Legislation Food safety Act HACCP

Nutrients?

Protein

Protein is the most common nutrient as it is the only nutrient that can be used for growth so this is especially important for children when growing up, in the building and repair of body cells ( protein is also known as the body builder )

Protein can come from

Animals ( Fish, Meat and animal products like ( cheese, milk, eggs ) or plants ( Peas, Beans, and lentils sometimes called pulses, soya, nuts and cereals

• Nutrients?Carbohydrates

Legislation Food safety Act HACCP

You could describe the healthy plate

You could describe what a healthy plate is a how it works

You could explain what the five main food groups are and give examples

Legislation Food safety Act HACCP

You could describe the healthy plate

You could describe what a healthy plate is a how it works

You could explain what the five main food groups are and give examples