Planners and equipment out please Welcome Year 11 Planners and equipment out please

You say, we pay! Describe the type of hazard by giving examples of these hazards. Do not shout out the word Do not say “it begins with’..” Do not say “it rhymes with..”

You say, we pay! Physical Hazard

You say, we pay! Chemical Hazard

You say, we pay! Biological Hazard

Learning Objectives To gain knowledge of exam style questions. To develop knowledge of HACCP I have a basic understanding of HACCP and why it is used. I understand why HACCP’s are used and some of the key temperatures. I can identify some control points in production. I can think about the different stages of a HACCP and identify the different critical control points throughout food production. I understand the different danger zone temperatures.

HACCP azzard nalysis ritical ontrol oint HACCP – What is it? HACCP is a food safety management system which identifies and controls hazards at critical control points so minimising the risk of food poisoning or food complaints and ensuring safer foods. nalysis ritical ontrol oint

HACCP (Hazard Analysis Critical Control Point) Hazards and how to prevent them from occurring- Flow of work (At each stage potential hazards can occur) Control Purchase of food Receipt of food Storage of food Preparation of food Cooking of food Cooling Hot-holding Reheating Chilled Storage Serving Buy from a reputable supplier Checking deliveries - for temp Correct storage – dry, chilled, frozen? To avoid contamination – how? Cooking thoroughly (Above 75 degrees) Cool through the danger zone as quickly as possible (5-63 degrees) Above 63 degrees Not for high risk groups (Above 63 degrees) Between 1 and 5 degrees Obey the 4 hour rule for cold food & the 2 hour rule for hot food. Pg40 for activity sheet

Your exam question

Now have a go… Try complete a HACCP chart for the production of your own meal. This will go towards your coursework!!

Task Draw your own food thermometer and include all the important temperature zones with the correct information.

Discussion What does HACCP stand for? What does HACCP help a catering businesses to do? What types of businesses are required to have this documented system? And what does this system need to include? (summarise) What do you think reputable suppliers means? Why should you buy food from reputable suppliers?