初中英语听说课教学设计与案例分析PPT课件

1、CIEH Foundation Certificate In Food Hygiene,LEGISLATION,Expected Outcomes,Basic understanding of:- The Food Safety Act 1990 (as amended) The General Food Regulations 2004 The Food Hygiene (England) Regulations 2006 EC regulations 178 852 853 854,Expected Outcomes,Powers of officers to control the sa

2、le of unfit food, prosecute, and to close premises where there is a risk to health Enforcement Penalties,The Food Safety Act 1990 & amendment regulations 2004The General Food Regulations 2004,Implements Regulation (EC) no 178 /2002 of the European Parliament laying down the general principles and re

3、quirements of food law establishing the European Food Safety Authority and laying down procedures in matters of food safety,Definitions within 178/2002,Food (article 2) any substance or product whether processed, partially processed,or unprocessed intended to be ingested by humans. Includes drink, c

4、hewing gum and any substance including water, intentionally included into food. But not feed, live animals (unless eaten live), plants prior to harvesting, medicines, cosmetics, tobacco, narcotics, residues or contaminates,Further definitions 178/2002,Food business any undertaking, whether for profi

5、t or not whether public or private Food business operator natural or legal persons responsible for ensuring the requirements of food law are met within the food business under their control,Further definitions 178/2002,Placing on the market holding of food for the purpose of sale, and offering for s

6、ale. This may be free of charge.,178/2002 General Requirements,Food safety requirements (article 14) Food shall not be placed on market if unsafe Food is unsafe if it is considered:- Injurious to health. Regard is had to any immediate/short term effects and longer term/cumulative effects Unfit Regar

7、d is had to the acceptability for human consumption, contamination, deterioration or decay,General Requirements,Traceability (article 18) Food operators must be able to identify any person who has supplied them with food, and in return be able to identify those persons who they have supplied food Op

8、erators should put in place systems and procedures to allow for this information to be made available to competent authorities on demand.,Food Hygiene (England) Regulations 2006,Powers of entry Ability to inspect food and take samples Ability to serve legal notices Contains offences and penalties,Fo

9、od Hygiene (England) Regulations 2006,Fault of another person where an offence is due to the act or default of another person that other person may also (if identified) be guilty of the offence Defence of due diligence took all reasonable precautions exercised all due diligence to avoid the commissi

10、on of the offence,Food Safety Act 1990,Majority of this Act now under Food Hygiene England Regulations 2005 Section 9 remains:- power to detain and seize food condemnation of food,Regulation (EC) 852 / 2004,General Requirements (Annex II, Chapter 1) Clean and in good repair and condition Layout, des

11、ign, construction, siting and size permit maintenance, cleaning, disinfection, minimise air borne contamination and provide adequate space protect against accumulation of dirt, contact with toxic material, shedding of particles and formation of moulds permit good hygiene practices particularly pest

12、control provide suitable temperature control and allow those temperature to be monitored and recorded,Regulation (EC) 852 / 2004,Wash basins and lavatories Ventilation Lighting Drainage Changing facilities Cleaning agents and disinfectants not be stored in areas where food is handled,Regulation (EC)

13、 852 / 2004,Specific Requirements for food rooms Annex II, Chapter II Floors, Walls, Ceilings, Windows, Doors, Surfaces Facilities for cleaning and disinfection of tools and equipment Facilities for washing food,Regulation (EC) 852 / 2004,Requirements for moveable/temporary premises Annex II, Chapte

14、r III Requirements for transport Annex II, Chapter IV Requirements for equipment Annex II, Chapter V Covers cleaning, construction, repair of equipment,Regulation (EC) 852 / 2004,Food Waste Annex II, Chapter VI Water Supply Annex II, Chapter VII Personal Hygiene Annex II, Chapter VIII,Regulation (EC

15、) 852 / 2004,Provisions for food stuffs Chapter IX not to accept contaminated food protect from contamination in storage and processing label and store hazardous substances separately and securely thaw, cool and store food at temperatures that do not result in a risk to health control pests and prev

16、ent domestic animals from having access to food rooms,Food Safety (General Food Hygiene) Regulations 1995,Regulation 4(3) Hazard Analysis Identify any step in the activities of the food business critical to ensuring food safety and ensure food safety procedures are identified, implemented, maintaine

17、d and reviewed on the basis of the following principles Analysis of potential hazards Identification of the points where hazards may occur Deciding which points are critical to food safety Identify, and implement effective control Review the analysis of food hazards,Regulation (EC) 852 / 2004,Wrappi

18、ng and packing of food Annex II, Chapter X Heat Treatment Annex II, Chapter XI Training Annex II, Chapter XII,Regulation (EC) 852 / 2004,Article 5. Food business must put in place,implement and maintain permanent procedures based on HACCP This must be proportional to the nature of the business Docum

19、ented food safety management systems such as Safer Food Better Business will achieve compliance if fully implemented and maintained,Regulation (EC) 852 / 2004,Article 6 Requirement for all food business operators to: co-operate with the authority register or seek approval for their establishments pr

20、ovide up to date information,Food Hygiene (England) Regulations 2006Temperature control requirements (Schedule 4),Food that needs temperature control must be kept either: Chilled at or below 8C Hot at 63 C or above,Temperature control,Exemptions Raw foods e.g. Meat Ambient goods Preserved foods (dri

21、ed foods) Foods that ripen or mature at ambient,Temperature control,When on service or display Chilled foods can be kept above 8C for up to 4 hours. Then must be chilled until final use or thrown away Hot Foods can be kept below 63C for up to 2 hours. Then must be chilled asap or thrown away. Must n

22、ot be reheated more than once,EC 853/2004,Lays down specific rules for food of animal origin including:- meat, meat products and preparations fish, and fishery products frogs and snails milk and dairy products and the application of the identification (health) mark,Competent Bodies,National Governme

23、nt Defra, Food Standard Agency, Meat Hygiene Service Local Government Environmental Health Departments Trading Standards and Consumer Protection Departments,Enforcement Action,Informal Notice/advice Hygiene Improvement Notice Offence not to comply Hygiene Emergency Prohibition Notice followed within

24、 3 days by application to a magistrates court for a :- Hygiene Emergency Prohibition Order Hygiene Prohibition Orders - prohibit persons from managing food business,Enforcement Action Penalties,Magistrates Court Breach of regulations / failure to comply up to 5,000 per offence, or 6 months prison Pr

25、ohibit person from managing a food business Indictable offence - Crown Court 20,000 or up to 2 years in prison,Safer Food Better Business,A jargon free food safety management system designed by the Food Standards Agency. Based on a diary system, it implements the HACCP requirements of EC 852/2004, using craft skills and good practice to provide controls in the