October 2021 Starter Task Test Exam conditions SILENCE
October 2021 Starter Task: Ø Test – ØExam conditions *SILENCE* Easy answers (state). . will be made of flour, butter, eggs and milk. Clever answers. . . could be made of flour, butter, eggs (apply) 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. . .
Lesson Objectives Legislation ØIdentify a variety of Acts used in the catering industry ØDescribe their content
Food Safety Act (1990) Ø Food Safety Act covers food safety from raw ingredients through to finished products Ø The law concentrates on making foods safe to eat and gives the Environmental Health Officers power to: ØEnter food premises at any time ØInspect food ØTake samples away for analysis ØConfiscate food they judge to be unfit ØIssue improvement notices to food businesses
Food Safety (General Food Hygiene) Regulations (1995) Ø These regulations cover: ØFood premises ØPersonal Hygiene ØHygienic practices Ø And oversee the following: ØFood Labelling Regulations (2006) ØFair trading, trades description and trading standards ØHealth and Safety at Work Act (1974) ØThe Health and Safety Executive (HSE) ØSafety signs ØFire regulations
Food Labelling Regulations (2006) Ø By law the following should be on a label: ØUse by or best before date ØList of ingredients in weight order (heaviest first) ØName of manufacturer ØAddress of manufacturer ØName of food and brief description if not obvious ØWeight (e symbol shows average weight), barcode – shows where and when manufactured and price ØSpecial claims (suitable for vegetarians, low
Fair trading, trades descriptions and trading standards Ø The Trades Description Act makes it a criminal offence to falsely describe goods or services, e. g. ØFrozen cannot be called fresh ØDescribing menu items to customers ØExtra costs (service charges) ØDescribing service conditions
Health and Safety at Work Act (1974) Ø This covers al aspects of work and employers must provide safe working areas Ø Legal obligation of employers: Ø Take responsibility for H&S Ø Provide adequate work space Ø Provide safe areas Ø Provide supervision, instruction and training Ø Safety and maintenance of machinery and tools Ø Good ventilation, lighting and temperature control Ø Easy evacuation and exit routes Ø Safety policy document Ø Risk assessment Ø Legal obligation of employees: Ø Take reasonable care of their own and others Ø Not to misuse equipment machinery and premises
Health and Safety Executive (HSE) 5 point plan Provides a written safety policy 2. Assess risks to employees, customers and partners 3. Arrange for effective planning, organisation, control, monitoring and review preventative and protective measures 4. Ensure access to H&S advice 5. Consult employees about their risks at work Ø Task: Employers offer an induction training programme to new employees, 1.
Safety signs Ø Many safety signs in the industry include: Ø Warning – triangular, black symbol on a yellow background (trip hazard) Ø Mandatory – circular, white on blue (wash hands) Ø Prohibited – circular, black on white with outline circle in red and thick diagonal line (no smking) Ø Emergency – square or rectangle, white on green (emergency exit) Ø Fire fighting – square or rectangle, white on red (fire reel)
Fire regulations Ø Fire prevention – a fire needs 3 things: fuel, air and heat Ø To put a fire out there are 3 methods: starve (remove the fuel), smother (remove the air) or cool (remove the heat) Ø 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 Ø Fire procedures include: ØRaise the alarm ØCall the fire brigade ØTurn off gas electric and fans ØTry to extinguish the fire but do not put yourself or others in danger ØClose doors and windows ØGo to the assembly point ØDo not delay ØDo not use lifts ØDo not stop to collect belongings
Fire regulations Fire safety regulations state owners of premises need to develop a fire policy that must: Ø Reduce the risk of fire outbreak Ø Reduce the risk of fire spreading Ø Provide means of escape Ø Show preventative action Ø Policy must include: Ø Having regular fire drills Ø Identifying emergency triggers Ø Identify how to evacuate and re-admittance Ø Ensuring escape routes are clear Ø Providing fire extinguishers Ø Ensuring people outside the organisation are controlled Ø Homework: Complete revision material/revise for test Ø
- Slides: 12