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- 1. 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 describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 2. Legislation Food safety Act HACCP GCSE Hospitality and catering APL 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? You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 3. Legislation Food safety Act HACCP GCSE Hospitality and catering APL 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 You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 4. 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 regulations You 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 describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 5. Legislation Food safety Act HACCP Fruit and Vegetables Starter 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 describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 6. Legislation Food safety Act HACCP Dairy products What would you class as a dairy product? Milk Butter Cream Yoghurt Cheese From the above list please write down as many different kinds dairy products you can using the above as examples You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 7. Legislation Food safety Act HACCP Methods of cookery Please list/name as many different types of cooking methods as you can and give at least two examples of each? Steaming......Fish and Vegetables Poaching.......Eggs, Fish Stewing......... Meat’s Pressure cooking.. Stews, joints, broths Blanching......Vegetables, Bain-marie.....Soups, Sauces Shallow frying... Eggs, meats, fish, vegetables Sautéing......Fish mainly Deep frying.....Chips, fish, vegetables, You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 8. Legislation Food safety Act HACCP Methods of cookery Fondue......cheese, sauces and chocolate Baking.......Cakes, Biscuits sponges, meats, fish etc Roasting....Meats, Vegetables, Pot roasting......Poultry, Game birds Grilling.......Meats, fish Au gratin....To brown under a grill Microwaving How do they work? You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 9. Legislation Food safety Act HACCP Culinary terms Accompaniments... Items offered separately to the main dish Al dente... Firm to the bite Au gratin... Sprinkled with cheese Bain- Marie... warm/hot without the fear of burning Brulee... Burned cream Bouquet garni... A small bundle of herbs You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 10. Legislation Food safety Act HACCP Culinary terms Coulis... Sauce made of fruit or vegetable puree Croutons... Cubes of bread that are shallow fried until crisp and golden brown En Croute... In pastry Entree Main course Flambe To cook with flame by burning away the alcohol Garnish Serve as part of the main meal/ garnish You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 11. Legislation Food safety Act HACCP From The list below can you explain what the culinary terms mean? You have 15 minuets to complete this task Julienne Thin match sticks Marinade A spiced liquid used to flavour and marinade meats Mise-en-place Basic food preparation Puree A smooth mixture made from fruits /food passed through a sieve Reduce To concentrate a liquid by boiling or simmering Roux A thickening of cooked flour and butter Sauté Food that is tossed in fat You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 12. Legislation Food safety Act HACCP 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 You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 13. Legislation Food safety Act HACCP You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 14. Legislation Food safety Act HACCP You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 15. Legislation Food safety Act HACCP You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 16. Legislation Food safety Act HACCP You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
- 17. Legislation Food safety Act HACCP You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations