Exam conditions *SILENCE* 16 November 2018 Starter Task: Test – Exam conditions *SILENCE* Easy answers (state) ......... will be made of flour, butter, eggs and milk. Clever answers (apply) ..... could be made of flour, butter, eggs and milk because flour is a cheap commodity… and easy to work with. Genius answers (justify) .......could be made of flour, butter, eggs and milk because they are locally sourced ingredients minimising air miles…, therefore ......

Legislation Identify a variety of Acts used in the catering industry Describe their content Lesson Objectives

Food Safety Act (1990) Food Safety Act covers food safety from raw ingredients through to finished products The law concentrates on making foods safe to eat and gives the Environmental Health Officers power to: Enter food premises at any time Inspect food Take samples away for analysis Confiscate food they judge to be unfit Issue improvement notices to food businesses Close premises down

Food Safety (General Food Hygiene) Regulations (1995) These regulations cover: Food premises Personal Hygiene Hygienic practices And oversee the following: Food Labelling Regulations (2006) Fair trading, trades description and trading standards Health and Safety at Work Act (1974) The Health and Safety Executive (HSE) Safety signs Fire regulations

Food Labelling Regulations (2006) By law the following should be on a label: Use by or best before date List of ingredients in weight order (heaviest first) Name of manufacturer Address of manufacturer Name of food and brief description if not obvious Weight (e symbol shows average weight), barcode – shows where and when manufactured and price Special claims (suitable for vegetarians, low in fat) Method of storage, making and cooking

Fair trading, trades descriptions and trading standards The Trades Description Act makes it a criminal offence to falsely describe goods or services, e.g. Frozen cannot be called fresh Describing menu items to customers Extra costs (service charges) Describing service conditions

Health and Safety at Work Act (1974) This covers al aspects of work and employers must provide safe working areas Legal obligation of employers: Take responsibility for H&S Provide adequate work space Provide safe areas Provide supervision, instruction and training Safety and maintenance of machinery and tools Good ventilation, lighting and temperature control Easy evacuation and exit routes Safety policy document Risk assessment Legal obligation of employees: Take reasonable care of their own and others Not to misuse equipment machinery and premises

Health and Safety Executive (HSE) 5 point plan Provides a written safety policy Assess risks to employees, customers and partners Arrange for effective planning, organisation, control, monitoring and review preventative and protective measures Ensure access to H&S advice Consult employees about their risks at work Task: Employers offer an induction training programme to new employees, devise your own to cover: H&S, Food safety and first aid

Safety signs Many safety signs in the industry include: Warning – triangular, black symbol on a yellow background (trip hazard) Mandatory – circular, white on blue (wash hands) Prohibited – circular, black on white with outline circle in red and thick diagonal line (no smking) Emergency – square or rectangle, white on green (emergency exit) Fire fighting – square or rectangle, white on red (fire reel)

Fire regulations Fire prevention – a fire needs 3 things: fuel, air and heat To put a fire out there are 3 methods: starve (remove the fuel), smother (remove the air) or cool (remove the heat) Fire alarms must be tested weekly, training must be given on using the right fire fighting equipment (not to use water on electrical)

Fire regulations Fire procedures include: Raise the alarm Call the fire brigade Turn off gas electric and fans Try to extinguish the fire but do not put yourself or others in danger Close doors and windows Go to the assembly point Do not delay Do not use lifts Do not stop to collect belongings

Fire regulations Fire safety regulations state owners of premises need to develop a fire policy that must: Reduce the risk of fire outbreak Reduce the risk of fire spreading Provide means of escape Show preventative action Policy must include: Having regular fire drills Identifying emergency triggers Identify how to evacuate and re-admittance Ensuring escape routes are clear Providing fire extinguishers Ensuring people outside the organisation are controlled Homework: Complete revision material/revise for test