1. Bell Activity
Find 10 potential hazards in this kitchen

2. Bell Activity
Find 10 potential hazards in this kitchen

3. Bell Activity
What you would do to remove their threat?

4. Lesson Objectives
To understand the food safety principles when preparing, cooking and serving food
To know how to correctly use a food probe
To understand how to prevent cross contamination
Video meat and education (cross contamination)

5. https://foodtechstant.wordpress.com/
Your Flipped learning For Week 3 was
To read pages
No practical this week

6. Food Probe - Demonstration

7. Tasks Homework or Extension task in class
Activity : Copy the diagrams on page 199 to show how to correctly use a food probe Activity Read through the table Personal Hygiene Rules on p then complete the activity at the top of page 195 that shows two people cooking Activity Read through the table Food Preparation on p Activity Read through the table Food Storage Rule on p Activity Read through the table Food Cooking, Cooling and Serving on p Activity – see following slide Activity – in your exercise books complete the task at the bottom of page 199. make a list of the key words and their definitions
Homework or Extension task in class
Use the digital book to complete the Practice
questions on p201

8. Activity : Principles of food safety
This task will test you on the pages you read for homework
Identify the food safety measures you would need to follow in each step, to ensure that you minimise any risk. The first has been done for you.

9. Activity : Principles of food safety - Answers

11. https://foodtechstant.wordpress.com/
Your Flipped learning For Week 4 is
FLIPPED LEARNING read Protein p2–9
Homework
Use the digital book to complete the Practice
questions on p201

12. Next practical Thai Green Curry Friday 30th September
300g chicken
3 tbsp Thai green curry paste
400mls coconut milk
1 pack baby sweetcorn
1 green pepper
Container