WJEC23-24_3.1f 1.3.2 Food Safety

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1.3 Health and safety in hospitality and catering

1.3.2 Food safety

• 1.3 Health and safety in hospitality and catering

Learners should know and understand the principles of Hazard Analysis and Critical Control Points (HACCP) and be able to:

• identify any critical control points and ensure that risks are removed or reduced to safe levels

• decide on what actions to take if something goes wrong

• complete a HACCP document

• complete records to show that procedures are working.

• 1.3 Health and Safety in Hospitality and Catering

1.3 Health and safety in hospitality and catering

1.3.2 Food safety

• 1.3 Health and safety in hospitality and catering

All businesses that prepare, serve and sell food are required by law to have HACCP documentation. A HACCP process is in place to make sure that the food produced is safe to eat.

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Completing a HACCP document

• HACCP should cover everything – from purchasing to serving and eating the food.

• HACCP documentation can vary in appearance, although the main principles are the same.

• There are several processes which must be followed when completing a HACCP document.

1.3.2 Food safety

Hazard Analysis and Critical Control Points

What is HACCP? / Food Safety Risks & Hazards / SafetyCulture (youtube.com)

• 1.3 Health and safety in hospitality and catering

Food producers need to understand how, why and where food could become contaminated and then put strategies in place to help reduce the risk of contamination.

Every dish offered by the provision must have a HACCP process in place.

ACTIVITY

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You are a new employee at McDonalds. As part of your training, you have been asked to list the different stages food may go through before a customer eats it.

1.3 Health and safety in hospitality and catering

1.3.2 Food safety

Hazard Analysis and Critical Control Points

• 1.3 Health and safety in hospitality and catering

ACTIVITY

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Place the stages of food preparation in the correct order of production.

1.3.2 Food safety

Hazard Analysis and Critical Control Points – Hazards

• 1.3 Health and safety in hospitality and catering

Food can be contaminated biologically, chemically and/or physically at any stage of food production.

• Bacteria

• Viruses

• Parasites

• Moulds

• Pesticides

• Processing chemicals

• Drug residue

• Nuts

• Dairy

• Eggs

• Soya

Naturally present

• Bones

• Pits

• Bugs

Handling materials

• Glass

• Metal

• Hair

1.3.2 Food safety

Hazard Analysis and Critical Control Points – Hazards

• 1.3 Health and safety in hospitality and catering

Hazard Analysis and Critical Control Points – Hazards

1.3.2 Food safety

• 1.3 Health and safety in hospitality and catering

ACTIVITY …………………………………………………………………

• Brainstorm control points for each food preparation stage.

• Discuss your answers with a peer/small group.

• Share your findings with the class.

Hazard Analysis and Critical Control Points – Control points

1.3.2 Food safety

Delivery

Preparation

Reheating

Cooling

Hot holding

Storage

Purchase

Cooking

Serving

Chilled storage

Control points

Check temperatures of high-risk food

Food in the fridge should be stored between 2oC and 5oC and frozen food at –18oC or below

Spot check for damage and check dates

Food delivery person needs to follow hygiene processes

High-risk food should be stored separately to the ready to eat foods

Processes in place for rejected ingredients

HACCP Documentation

Use First in, First out process

Fridges and freezers undergo yearly checks

Core temperature of high-risk food should stay at 70oC for two minutes

Staff to hold food hygiene certificates

Colour coded chopping boards and utensils

Separate food production areas

Defrosting high-risk food hygienically

All staff to follow uniform rules

Make sure equipment and area is clean

Food probes to be used to measure core temperature – should be 70oC for two minutes

Food should only be reheated once

Maintain good personal hygiene standards

Servers to deliver cold and hot food as quickly as possible

Rotate stock

Keep high risk foods at temperatures of 5oC and below

Expiry dates clearly labelled

Food stored off the floor and in sealed containers

All containers have lids

Check suppliers, food production, cleanliness and traceability

Make sure allergy information/labels are correct

Cool foods as fast as possible

Keep cooked foods at 63°C or hotter

Do not leave food out at room temperature

Delivery

Preparation

Reheating

Cooling

Hot holding

Storage

Purchase

Cooking

Serving

Chilled storage

Control points

• 1.3 Health and safety in hospitality and catering

• 1.3 Health and safety in hospitality and catering

ACTIVITY

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Using the completed HACCP example as a guide, create your own HACCP document for the last practical you carried out. Use the template provided.

• 1.3 Health and safety in hospitality and catering

Hazard Analysis and Critical Control Points

1.3.2 Food safety

STARTER/PLENARY ACTIVITY

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PAST PAPER QUESTION

1.3 Health and safety in hospitality and catering

STARTER/PLENARY ACTIVITY

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PAST PAPER QUESTION

1.3 Health and safety in hospitality and catering

STARTER/PLENARY ACTIVITY

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PAST PAPER QUESTION

1.3 Health and safety in hospitality and catering

Glossary

HACCP – Hazard Analysis and Critical Control Points – a management system to ensure that food is safe to eat.

• 1.3 Health and safety in hospitality and catering

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• 1.3 Health and safety in hospitality and catering

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