Food Safety Recap

• Hospitality
• Further Education (Key Stage 5)

Food Safety Recap - Week 2

What is an example of a High Risk Food?

1. Cooked prawns
2. Breakfast cereal
3. Pasta
4. Honey

What is an example of a Low Risk Food?

1. Raw chicken
2. Sushi
3. Chocolate
4. Meat pie

When should you wash your hands. Give examples.....

The correct colour chopping board to use with raw fish and seafood is.....

1. red
2. blue
3. yellow
4. green

The correct colour chopping board to use for cooked meat and fish is...

1. red
2. blue
3. yellow
4. green

The correct colour chopping board to use for fruit and salad is....

1. red
2. blue
3. yellow
4. green

Todays session

The 14 Allergens - objectives

• Identify and describe the 14 major allergens
• Allergen management in hospitality 
• Recognise allergens on menus 

The 14 Main Allergens

Introduction

Match the definition with the allergen

Glossary - fill in the gaps

Using the given menus from local restaurants

• 14 Allergens
• Identify dishes that contain allergens 
• Fill in the table
• Example of a dish/food

Section 2 - Worksheet

Give a description of the allergen

Using the menus provided

Find examples of dishes that 

Menu rewrite

Using the given menus

Add the allergen next to the dish

Suggest an alternative

Explain the difference between an allergy and an intolerance