The document discusses food safety legislation in the UK, including the Food Safety Act of 1990 and Hazard Analysis and Critical Control Points (HACCP). It addresses why we have this food safety legislation in place and what HACCP is. The Food Safety Act established requirements for food handling and preparation to reduce health risks. HACCP is a system used in food production to identify and manage food safety hazards. It is connected to the Food Safety Act as it helps food businesses meet their obligations under the Act to produce safe food.

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
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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
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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?
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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
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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
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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
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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
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
You could describe the You could describe what You could explain what
the five main food groups
healthy plate a healthy plate is a how
are and give examples
it works

14. Legislation Food safety Act HACCP
• Activity
Plan a breakfast, lunch and evening meal suitable for a teenager using the templates
below by copying them into your books
You could describe the You could describe what You could explain what
the five main food groups
healthy plate a healthy plate is a how
are and give examples
it works

15. Legislation Food safety Act HACCP
You could describe the You could describe what You could explain what
the five main food groups
healthy plate a healthy plate is a how
are and give examples
it works

16. 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
You could describe the You could describe what You could explain what
the five main food groups
healthy plate a healthy plate is a how
are and give examples
it works

17. Legislation Food safety Act HACCP
• Nutrients?
Carbohydrates
You could describe the You could describe what You could explain what
the five main food groups
healthy plate a healthy plate is a how
are and give examples
it works

18. Legislation Food safety Act HACCP
You could describe the You could describe what You could explain what
the five main food groups
healthy plate a healthy plate is a how
are and give examples
it works