1. Food storage
Lesson 5 Year 11 prep sheet

3. Learning Objectives...... KNOW
How safe storage of food can be monitored.
UNDERSTAND
The term due diligence and why it is important.
BE ABLE TO
Apply food safety procedures from raw ingredient to final product outcome.

4. Food Safety records...... Legal requirement, part of HACCP
What does HACCP mean?
Refrigeration storage temperatures.....
How could these be monitored?
Hot holding temperatures.....
How could these also be monitored?
Cleaning records
Staff training records
Record keeping helps ensure the business complies with the law and provides evidence should there be a case of food poisoning.

5. When working in food premises....
You have a responsibility to…
Keep yourself clean
Keep the workplace clean
Protect food from contamination or anything that could cause harm
Follow good personal hygiene practices –e.g. hand washing
Wear appropriate protective clothing
Tell your employer if you are suffering from or are a carrier of a food-borne illness

6. Due Diligence...... This is a term that is used to show….
A food business must be able to demonstrate that it has done everything within its power to safeguard consumer health.

7. From raw ingredient to final product...
Using one of the recipes for dips last week write out a step by step table for manufacturing.
Identify what food safety points need to be considered throughout the whole production process
State how you would monitor them.

8. How will they be controlled?
Step in manufacturing
Food safety points
How will they be controlled?

9. Review......
Let’s see if you can apply your knowledge to a past exam question...
You have 5 minutes to answer it.