GCSE+FT+Unit+2+Lesson+21+Quality

toc = Introduction = Food safety depends on good hygene standards which are applied at all stages of the food production process. Quality assurance within the food industry is vital and a legal requirement to ensure the health and welfare of the consumers. It is necessary to understand how the risks are assessed, understand how HACCP is used in the food industry, and to understand the need for an effective control system to ensure food safety. = Risk Assesment = Food safety depends on the industry identifying and controlling risk by regular checks and //**risk assessments**//. This is a process where by the risk is analyzed to consider how great the risk is, that is for example: = HACCP = //**Hazard Analysis of Critical Control Points**//, HACCP for short, this requires the food manufacturer or producer to look at every stage of production, and identify any **//hazards//** including mainly the growth of food poisoning bacteria, but also the amount of product in a pack, packaging faults, and foreign bodies falling into food. The point at which a hazard poses a high risk should be noted and reported. These are the //**Critical Control Points**// and steps should be taken to prevent, remove, or reduce the hazard. Once the hazards are under control, they should be closely monitored to make sure that everyone involved in production is carrying out hazard control procedures. Hazards can be biological, chemical and physical.
 * How likely is it that someone may be harmed or something may be damaged? One method of doing this is :

HACCP was a system that was developed in the USA in the 1960's to prevent food safety problems occurring in food production. The Food Society (General Food Hygiene) Regulations 1995 requires food businesses to assess the risks in making their food products and to take any action to ensure the safety of the food.

Steps in setting up a simple HACCP system: media type="custom" key="5446043" There is software available for conducting HACCP, and the following link is ffree for 14trail sessions if you want to have a go at home. = = = Task 1 = Watch the DVD **"HACCP in Action"** Then answer the following questions: = Task 2 = Using the following headings: Draw up a simple HACCP system for the process of making one of the following products: = Task 3 = Using the search term //"20 minute food"// in your search engine, find a recipe for a savory dish/meal, there are quite a few websites to choose from. It should not take longer than 20 mins to prepare and cook. Using the request forms discuss and request your ingredients from the Food Technicians for next week, remember to organise a container. Here are two sites for starters: = Examples =
 * Draw a flow diagram to show the stages in the making process.
 * Show any hazards that might happen at each step.
 * Are the hazards high, medium, or low risk?
 * If the hazards are high risk, show that this is the critical control point.
 * Suggest control checks for each step and at the critical control points.
 * **@http://www.haccpnow.co.uk/downloads.asp**
 * 1) What is meant by HACCP and why is this system used in the food industry?
 * 2) What are critical control points? Give example
 * 3) What are 'high-risk' foods? Give examples
 * 4) What are 'low-risk' foods? Give examples
 * 5) What is a risk assessment?
 * || //**Process**// ||  || //**Hazard**// ||   || //**Risk level of hazard**// ||   || //**Control measures**// ||   || //**Critical control point**// ||   || //**Tests for control**// ||
 * 1 ||  ||   ||   ||   ||   ||   ||   ||   ||   ||   ||   ||
 * 2 ||  ||   ||   ||   ||   ||   ||   ||   ||   ||   ||   ||
 * 3 ||  ||   ||   ||   ||   ||   ||   ||   ||   ||   ||   ||
 * a loaf of bread
 * an omelette
 * **@http://www.20minutesupperclub.com/recipe/**
 * **@http://www.bbcgoodfood.com/content/recipes/favourites/under-20-minute/**
 * [[file:HACCP.pdf]]


 * **www.foodforum.org.uk**

= Homework = Time-plan for your chosen 20 minute meal, include ingredients checklist and recipe instructions as a flow chart, don't forget to add feedback when adding decisions and assessments.
 * Task 1**

Once again using the headings above create a HACCP chart for the meal you are going to make next week = =
 * Task 2**