1. 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

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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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)

10. 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)

11. 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

12. 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