wjec hospitality and catering level 1/2 award · 2021. 1. 21. · lo1 understand the environment in...
TRANSCRIPT
-
WJEC Hospitality and
Catering Level 1/2 Award
Areas of Assessment
Unit 1: Exam 1hr 30 minutes exam – The hospitality and catering industry
Unit 2: Controlled assessment 9 hours –Hospitality and catering in action
-
Exam
Tuesday 18th June 2019
9am-10.30am
-
LO1
Understand the environment in
which hospitality and catering
providers operate
-
A.C 1.1 Describe the structure of the
hospitality and catering industry
Types of providers
Types of service
Commercial establishments
Non-commercial catering establishments
Services provided
Suppliers
Where hospitality is provided at non-catering venues
Standards and ratings
Job roles in the industry: management, kitchen brigade, front of house, housekeeping, administration
WILF:
L2 Dist: Understand and explain in
detail a variety of sectors of the
industry and roles within it as well
as giving accurate examples.
L2 Merit: Understand and explain
a variety of sectors of the industry
and roles within it as well as giving
accurate examples.
L2 Pass: Understand and explain
some of the sectors of the industry
and roles within it as well as giving
limited examples.
-
A.C 1.1 Describe the structure of the
hospitality and catering industry
Types of service/ providers
Counter
Buffet
Table d’hote
Fast food
A la carte
Plated/ carvery
Services provided
Snacks
Full meals
Entertainment
Room service
Spas
Tasting/ pairing
-
A.C 1.1 Describe the structure of the
hospitality and catering industry
Commercial
Hotels/ spas
Restaurants
Fast food
Sandwich bars
Motorway services
Vending machines
Events/ sports stadiums
Contract catering
Aero plane
Non-commercial
Hostels
Hospitals
Prisons
Armed forces
Schools
-
Suppliers
Meat (butcher)
Fishmonger
Fresh produce (dairy)
Green grocer (veg/ fruit)
Grocer (store food)
Frozen food (Brakes/ 3663)
Ratings
Michelin guide rosettes
Star rating hotels
Diamond rating guest houses
Tripadvisor (websites)
A.C 1.1 Describe the structure of the
hospitality and catering industry
-
Job roles kitchen
Executive/ head chef
Sous chef
Chef de partie
Sauce chef
Pastry chef
Vegetable chef
Commis chef
Kitchen porter
Job roles front of house
Operations manager
Food and beverage
manager
Reception manager
Receptionist/
host(ess)
Waiter(ess)
Administration job roles
Finance manager
Stock controller
HR manager
Payroll manager
Sales manager
A.C 1.1 Describe the structure of the
hospitality and catering industry
-
A.C 1.1 Describe the structure of the
hospitality and catering industry
Types of providers
Types of service
Commercial establishments
Non-commercial catering establishments
Services provided
Suppliers
Where hospitality is provided at non-catering venues
Standards and ratings
Job roles in the industry: management, kitchen brigade, front of house, housekeeping, administration
WILF:
L2 Dist: Understand and explain in
detail a variety of sectors of the
industry and roles within it as well
as giving accurate examples.
L2 Merit: Understand and explain
a variety of sectors of the industry
and roles within it as well as giving
accurate examples.
L2 Pass: Understand and explain
some of the sectors of the industry
and roles within it as well as giving
limited examples.
-
A.C 1.1 Describe the structure of the hospitality and
catering industry – Think Harder, Achieve More
REMEMBER – Simply stating a fact
DESCRIBE – Adding some detail and/or
facts
EXPLAIN – Give reasons for its importance and
include specific technical terminology
JUSTIFY - Reinforce your answer with clear
examples
Today’s Revision Task
Together we are going to create a ‘Mind Map’ around AC1.1 – Structure of the H&C industry
WILF:
L2 Dist: Understand and explain in
detail a variety of sectors of the
industry and roles within it as well
as giving accurate examples.
L2 Merit: Understand and explain
a variety of sectors of the industry
and roles within it as well as giving
accurate examples.
L2 Pass: Understand and explain
some of the sectors of the industry
and roles within it as well as giving
limited examples.
-
A.C 1.1 Describe the structure of the hospitality and
catering industry – Think Harder, Achieve More
REMEMBER – Simply stating a fact
DESCRIBE – Adding some detail and/or
facts
EXPLAIN – Give reasons for its importance and
include specific technical terminology
JUSTIFY - Reinforce your answer with clear
examples
Revision Task
Answer the exam questions to the best of your ability and afterwards evaluate to identify areas for further revision in preparation for exam in June.
WILF:
L2 Dist: Understand and explain in
detail a variety of sectors of the
industry and roles within it as well
as giving accurate examples.
L2 Merit: Understand and explain
a variety of sectors of the industry
and roles within it as well as giving
accurate examples.
L2 Pass: Understand and explain
some of the sectors of the industry
and roles within it as well as giving
limited examples.
-
A.C 1.1 Describe the structure of the hospitality and catering industry – Think Harder,
Achieve More
Today’s Task
Answer the following exam questions based on AC1.1
1. There is a range of establishments in the H&C industry.
A) Name 2 types of establishments that provide residential accommodation.
B) Name 3 types of establishments that only provide food.
(5)
2. The Royal Hotel has decided to offer a buffet service for its New Year Party.
A) State 2 advantages of a buffet service to both the hotel and to the customer
(4)
3 There is a job vacancy for a Sous Chef in a large hotel, identify 2 responsibilities of a sous chef.
(2)
3. Vending is a form of food service often found in hospitals. State 3 benefits of having vending
machines in hospitals
(3)
Extended questions
4. There is a range of establishments that provide residential accommodation.
Describe the main features of each of the following.
A) Guest House
B) Luxury Hotel
C) Residential Care Home
(12)
5 . The Rossette symbol is used to indicate the consistent quality of food provided within the industry.
Explain why the Rosette award scheme is important to the chef, the establishment and the customer
(4)
WILF:
L2 Dist: Understand and explain in
detail a variety of sectors of the
industry and roles within it as well
as giving accurate examples.
L2 Merit: Understand and explain a
variety of sectors of the industry
and roles within it as well as giving
accurate examples.
L2 Pass: Understand and explain
some of the sectors of the industry
and roles within it as well as giving
limited examples.
-
Today’s TaskAnswer the following exam questions based on AC1.11. There is a range of establishments in the H&C industry.
A) Name 2 types of establishments that provide residential accommodation. B) Name 3 types of establishments that only provide food.
18th June 2009 (5)
2.The Royal Hotel has decided to offer a buffet service for its New Year Party.A) State 2 advantages of a buffet service to both the hotel and to the customer
20th January 2012 (4)
3There is a job vacancy for a Sous Chef in a large hotel, identify 2 responsibilities of a sous chef.20th January 2012 (2)
3.Vending is a form of food service often found in hospitals. State 3 benefits of having vending machines in hospitals
20th January 2011 (3)
Extended questions4. There is a range of establishments that provide residential accommodation.
Describe the main features of each of the following.A)Guest House B) Luxury HotelC) Residential Care Home
20 May 2010 (12)
5 . The Rossette symbol is used to indicate the consistent quality of food provided within the industry. Explain why the Rosette award scheme is important to the chef, the establishment and the customer
24th January 2012 (6)
-
A.C 1.2 Analyse the job requirements within
the hospitality and catering industry
Supply and demand
Jobs for specific needs
Rates of pay
Training
Qualifications and experience
Personal attributes
WILF:
L2 Dist: Explain in detail how individuals will be
successful in a variety of roles in the industry
and how these are adapted for different
demands.
L2 Merit: Explain how individuals will be
successful in a variety of roles in the industry
and how these are adapted for different
demands.
L2 Pass: Explain how individuals will be
successful in some roles in the industry and how
these are adapted for specific demands.
-
A.C 1.2 Analyse the job requirements within the
hospitality and catering industry: How would business demand change at the businesses below?
-
Receptionist
Numeracy/ literacy
Communication
Good time keeping
Deals well under pressure
Calming
Pleasant/ smile
Considerate
Bilingual
Sous chef
Initiative
Team worker
Leadership
Reliable
Hard working
Numeracy/ literacy
Adaptable
Attention to detail
Precise
Good time keeping
A.C 1.2 Analyse the job requirements within the hospitality and catering industry:
Personal attributes
TRAINING TYPES
• Apprenticeships –
introductory level
• Business
management
degree level –
management role
• In house progression
through business
• Food hygiene
• Administration/ use
of ICT
• Sales/ customer
service
How does the level of
training affect the rate
of pay?
-
A.C 1.3 Describe working conditions of
different job roles across the hospitality and
catering industry Different types of employment contracts
Permanent
Temporary/ seasonal
Zero hours
Working hours
Anti social
Flexible
Seasonal
Shift work
Rates of pay
Role dependent – managerial/ specialism
Salary/ hourly
Working conditions
Live in roles
Meals on duty
Staff rooms/ breaks
WILF:
L2 Dist: Explain several
characteristics of successful
employment in the industry and
how this adapts.
L2 Merit: Explain some
characteristics of successful
employment in the industry and
how this adapts.
L2 Pass: Explain some
characteristics of successful
employment in the industry.
-
A.C 1.2 & AC1.3 Job requirements and working conditions – Think Harder, Achieve More
Today’s Task
Answer the following exam questions based on AC1.2 & AC 1.3
1. Team work is important in all areas of the hospitality and catering industry.
A) Give two reasons why teamwork is important in the kitchen
B) Explain why it is important for the waiting staff to communicate with the chef throughout service.
(4)
2. B) A leader is an important part of a team. Describe the qualities that are needed to be a good team
leader
C) How should a team leader deal with a member of staff who refuses to work hygienically?
(8)
3 A) Star ratings are recognized quality awards within the hospitality industry. Name two other systems used to measure quality standards of service (2)
B) Describe the facilities that you would expect to find in a 4* hotel
(6)
Extended Answer Question
3. The Olympic Games were held in London. Visitors to the games stayed in 4 star hotels got to know the ‘front of house’ team.
A) State 3 ‘front of house’ job roles (3)
B) Discuss why a hotel receptionist needs to have a smart appearance. (3)
C) Assess how the role of the ‘front of house’ team ensured that the customers had a pleasant
and enjoyable stay. (8)
WILF:
L2 Dist: Understand and explain in
detail job requirements and
working conditions of the industry
as well as giving accurate
examples.
L2 Merit: Understand and explain a
variety of job requirements and
working conditions within the
industry, as well as giving
accurate examples.
L2 Pass: Understand and explain
some job requirements and
working conditions within the
industry, as well as giving limited
examples.
-
Mark Scheme for AC1.2 & AC1.3
-
A.C 1.4 Explain factors affecting the success
of hospitality and catering providers
Costs
Profit
Economy
Environment
Technology
Emerging and innovative cooking techniques
Customer demographics and lifestyle expectations
Customer service and general service provision
Competition
Trends
Political factors
Media
WILF:
L2 Dist: Detailed explanation of
costs/ revenue making practices
of businesses and how these are
shown/ affected.
L2 Merit: Explanation of costs/
revenue making practices of
businesses and how these are
shown/ affected.
L2 Pass: Identification of costs/
revenue making practices of
businesses and how these are
shown/ affected.
-
A.C 1.4 Explain factors affecting the success
of hospitality and catering providers
Costs – The spending on the products/ operation of a business e.g.
Revenue – Money which a business takes in from sales from e.g.
Profit – the outcome from revenue subtracting the costs.
Economy – the entire business network across the industry/ country/ world.
Environment – the area around a business and the effect the business has on this.
Technology – the use of computers/ machines to develop a business (point of sale (P.O.S)/ Social media/ sales etc.)
Customer service and general service provision – see star rating sections
Competition – the businesses which compete for the same consumer sales (Unique selling point -USP)
Trends – food/ seasonal trends
Political factors – how does this affect the sales (travel/ passports/ Brexit/ value currency etc.)
Media – how does this affect the people travelling to the area e.g. Salisbury response to Novichok poisoning
‘Managing costs is a critical
factor in a hotel's success.
Most hotels vary their rates according to high and low
seasons. Additionally, the
establishment of a loyalty
program enables hotels to lower rates for repeat guests while
charging different rates for
others.’ (Source: Bizlink)
-
A.C 1.4 Explain factors affecting the success
of hospitality and catering providers
Emerging and innovative
cooking techniques
E.g. Sous vide –
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
Customer demographics
and lifestyle expectations
Age groups – people living longer
Families/ single travelers
Business guests
Active lifestyle/ relaxation breaks
Technology available
Holistic therapies e.g. Wellness/ spas/ mindfulness
-
A.C 1.4 Explain factors affecting the success
of hospitality and catering providers
Costs
Profit
Economy
Environment
Technology
Emerging and innovative cooking techniques
Customer demographics and lifestyle expectations
Customer service and general service provision
Competition
Trends
Political factors
Media
WILF:
L2 Dist: Detailed explanation of
costs/ revenue making practices
of businesses and how these are
shown/ affected.
L2 Merit: Explanation of costs/
revenue making practices of
businesses and how these are
shown/ affected.
L2 Pass: Identification of costs/
revenue making practices of
businesses and how these are
shown/ affected.
-
LO2Understand how hospitality and
catering provision operates
-
A.C 2.1 Describe the operation of the
kitchen
Layout
Work flow
Operational activities
Equipment & materials
Stock control
Documentation and administration
Staff allocations
Dress code
Safety and security
WILF:
L2 Dist: Clear explanation of
the workings of a kitchen and
why areas operate in such a
way.
L2 Merit: Explanation of the
workings of a kitchen and why
areas operate in such a way.
L2 Pass: Explanation of the
workings of a kitchen and the
different areas commonly
shown.
STARTER: Draw a typical worker in the kitchen
and explain why they wear certain clothing.
-
A.C 2.1 Describe the operation of the kitchen
Task: Draw
the layout
of a
kitchen
and
annotate
the
different
areas.
-
BISCUIT FACTORY/ PIZZA PRODUCTION
Mass manufacture of
biscuits/ pizza with each
student having a role as part
of a conveyor batch
production.
WILF:
L2 Dist: Detailed evaluation of the different areas of
a kitchen and what attributes employees are
required to have.
L2 Merit: Some evaluation of the different areas of
a kitchen and what attributes employees are
required to have.
L2 Pass: Basic explanation of the workings of a
kitchen and the different areas commonly shown.
-
Kitchen Entrance
Deliveries in
Food and
equipment
checked and
stored
Food preparation
area - Ingredients
weighed
Cooking area.
Product = biscuits
made & baked
Product plated up
for serving
Product (biscuits)
served to
customers
Dirty dishes and
waste back into
kitchen
Washing up area
- pots washed
Kitchen waste
and recycling
collections
-
A.C 2.2 Describe the operation of front of house
Layout
Work flow
Operational activities
Equipment & materials
Stock control
Documentation and administration
Staff allocations
Dress code
Safety and security
STARTER: Draw a typical worker in the restaurant front of
house and explain why they wear certain clothing.
WILF:
L2 Dist: Clear explanation of
the workings of a restaurant
and why areas operate in
such a way.
L2 Merit: Explanation of the
workings of a restaurant and
why areas operate in such a
way.
L2 Pass: Explanation of the
workings of a restaurant and
the different areas commonly
shown.
-
A.C 2.2 Describe the operation of front of house
Task: Draw the layout of
a restaurant and
annotate the different
areas.
-
A.C 2.3 Explain how hospitality and catering
provision meets customer requirements
Customer
Leisure
Business/ corporate
Local residents
Requirements
Customer needs
Customer expectations
Customer trends
Equality
Customer rights
WILF:
L2 Dist: Detailed explanation of
several reasons why
consumers use different
hospitality and catering
businesses and how their
needs change.
L2 Merit: Detailed explanation
of why consumers use different
hospitality and catering
businesses and how their
needs change.
L2 Pass: Explanation of reasons
why consumers use different
hospitality and catering
businesses and how their
needs change. STARTER: Why do guests use Hospitality and Catering businesses?
-
LO1 & LO2 REVIEW
LO1: Understand the environment in which hospitality and catering providers operate
A.C 1.1 Describe the structure of the
hospitality and catering industry
A.C 1.2 Analyse the job requirements
within the hospitality and catering industry
A.C 1.3 Describe working conditions of
different job roles across the hospitality
and catering industry
A.C 1.4 Explain factors affecting the
success of hospitality and catering
providers
LO2: Understand how hospitality and catering provision operates
A.C 2.1 Describe the operation of the
kitchen
A.C 2.2 Describe the operation of
front of house
A.C 2.3 Explain how hospitality and
catering provision meets customer
requirements
WILF:
L2 Dist: Detailed understanding of all AC with clear explanations.
L2 Merit: Understanding of all AC with clear explanations.
L2 Pass: Understanding of most AC with some explanation.
-
LO1 & LO2 MOCK
Start:
Finish:
Answer all questions
Look at number of marks
Explain why, why, why?
Review answers at the end
-
LO3Understand how hospitality and
catering provision meets health and
safety requirements
-
A.C 3.1 Describe personal safety
responsibilities in the workplace
Responsibilities of employees and employers
in relation to:
Health and safety at work act
Reporting of injuries, diseases and dangerous
occurrences regulations (RIDDOR)
Control of substances hazardous to health
(COSHH)
Manual handling operations regulations
Personal protective equipment at work
regulations (PPER)
WILF:
L2 Dist: Clear detailed explanation of legislation, how it affects
hospitality and catering businesses
and who is responsible for each
area.
L2 Merit: Clear explanation of legislation, how it affects hospitality
and catering businesses and who is
responsible for each area.
L2 Pass: Basic explanation of legislation, how it affects hospitality
and catering businesses and who is
responsible for each area.
-
A.C 3.1 Describe personal safety responsibilities in the workplace
Health and safety at work act
An Act to make further provision for securing the health, safety and welfare of persons at work, for protecting others against risks to health or safety in connection with the activities of persons at work, for controlling the keeping and use and preventing the unlawful acquisition, possession and use of dangerous substances, and for controlling certain emissions into the atmosphere; to make further provision with respect to the employment medical advisory service; to amend the law relating to building regulations, and the Building (Scotland) Act 1959; and for connected purposes.
-
A.C 3.1 Describe personal safety responsibilities in the workplace
Reporting of injuries, diseases and dangerous occurrences regulations (RIDDOR)
‘The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013,
often known by the acronym RIDDOR, is a 2013 statutory instrument of
the Parliament of the United Kingdom. It regulates the statutory obligation to
report deaths, injuries, diseases and "dangerous occurrences", including near misses,
that take place at work or in connection with work.’ (source: Wikipedia)
Task:
a) What are examples of situations which need
reporting due to RIDDOR regulations?
b) Who is responsible for reporting these issues?
-
A.C 3.1 Describe personal safety responsibilities in the workplace
Control of substances hazardous to health (COSHH)
-
A.C 3.1 Describe personal safety responsibilities in the workplace
Manual handling operations regulations
-
A.C 3.1 Describe personal safety responsibilities in the workplace
Personal protective equipment at work regulations (PPER)
TASK: What is the PPE here?
-
A.C 3.1 Describe personal safety
responsibilities in the workplace
Responsibilities of employees and employers
in relation to:
Health and safety at work act
Reporting of injuries, diseases and dangerous
occurrences regulations (RIDDOR)
Control of substances hazardous to health
(COSHH)
Manual handling operations regulations
Personal protective equipment at work
regulations (PPER)
WILF:
L2 Dist: Clear detailed explanation of legislation, how it affects
hospitality and catering businesses
and who is responsible for each
area.
L2 Merit: Clear explanation of legislation, how it affects hospitality
and catering businesses and who is
responsible for each area.
L2 Pass: Basic explanation of legislation, how it affects hospitality
and catering businesses and who is
responsible for each area.
-
A.C 3.2 Identify risks to personal safety in
the hospitality and catering industry
Risks:
To health
To security
Level of risk (low/middle/high)
Relation to employers, employees,
suppliers, customers
WILF:
L2 Dist: Clear identification of appropriate risks in the industry and
explanation of control measures for
safety and security.
L2 Merit: Identification of appropriate risks in the industry and
control measures for safety and
security.
L2 Pass: Identification of appropriate risks in the industry and
some control measures for safety
and security.
-
A.C 3.2 Identify risks to personal safety in the hospitality and catering industry
TASK: What are the risks here?
-
A.C 3.2 Identify risks to personal safety in the hospitality and catering industry
Security in hospitality and catering industry
TASK: What are the security issues
associated with each picture?
-
A.C 3.2 Identify risks to personal safety in the hospitality and catering industry
Risk assessment to employers, employees, customers and suppliers
Task:
Write a risk assessment for a:
a) A chef
b) A waiter/ess
c) A barperson
-
A.C 3.2 Identify risks to personal safety in
the hospitality and catering industry
Risks:
To health
To security
Level of risk (low/middle/high)
Relation to employers, employees,
suppliers, customers
WILF:
L2 Dist: Clear identification of appropriate risks in the industry and
explanation of control measures for
safety and security.
L2 Merit: Identification of appropriate risks in the industry and
control measures for safety and
security.
L2 Pass: Identification of appropriate risks in the industry and
some control measures for safety
and security.
-
A.C 3.3 Recommend personal safety control
measures for hospitality and catering provision
Control measures for employee's
Entry/ exit doors
Warning signs – wet floor etc.
Non-slip/ steel toe cap shoes/ boots
Aprons/ chefs jackets (flame retardant)
Training on equipment/ practices
CCTV
Pests/ contamination
Name/ security badges – VIP guests etc.
Control measures for customers
Splash guards (carvery/ buffet)
Plastic handles
Refrigerated cabinets
EHO inspections/ Fire marshal inspections
WILF:
L2 Dist: Detailed explanations of how control measures minimise risks in the industry to
customers and employers.
L2 Merit: Explanations of howcontrol measures minimise risks
in the industry to customers
and employers.
L2 Pass: Explanations of howsome control measures
minimise risks in the industry to
customers and employers.
-
LO4
Know how food can cause ill
health
-
A.C 4.1 Describe food related causes of ill health
Bacteria – naturally present, develop to dangerous levels e.g. (4.4)
Microbes – groups of microscopic objects which cause poisoning e.g. fungi
Chemicals – chemical contamination e.g.
Metals – physical contamination e.g.
Poisonous plants – immediate reaction
Allergies – immediate reaction e.g.
Intolerances – delayed reaction e.g.
WILF:
L2 Dist: Detailed explanation of several causes of food bourn ill health and
how these can be prevented.
L2 Merit: Some explanation of several causes of food bourn ill health and
how these can be prevented.
L2 Pass: Basic explanation of several causes of food bourn ill health and
how these can be prevented.
-
A.C 4.2 Describe the role of the
Environmental Health Officer (EHO)
Enforcing environmental health laws
Responsibilities:
Inspecting businesses for food safety standards
Follow up complaints
Follow up outbreaks of food poisoning
Collecting samples for testing
Giving evidence in prosecutions
Maintaining evidence
Submitting reports
WILF:
L2 Dist: Clear explanation of the varied roles of an EHO and
explanation of their powers.
L2 Merit: Explanation of the varied roles of an EHO and
explanation of their powers.
L2 Pass: Explanation of the varied roles of an EHO and
identification of their powers.
TASK: Describe a daily plan of an environmental health officer in Sheffield.
-
A.C 4.3 Describe food safety legislation
Food safety act
Food safety (general food hygiene
regulations)
Food labelling regulations
WILF:
L2 Dist: Understand and explain with examples the different legislation
which covers the industry and
provision of food.
L2 Merit: Understand and explain with examples most of the different
legislation which covers the industry
and provision of food.
L2 Pass: Understand with examples most of the different legislation
which covers the industry and
provision of food.
-
A.C 4.3 Describe food safety legislation
Food safety act Main food safety and consumer protection offences created by the Food Safety Act 1990
Section 7 -rendering food injurious to health by:
adding an article or substance to the food
using an article or substance as an ingredient in the preparation of the food
abstracting any constituent from the food
subjecting the food to any process or treatment
with the intention that it shall be sold for human consumption
Section 14 - selling to the purchaser’s prejudice any food which is not of the nature or substance or quality demanded by the purchaser.
Section 15 -falsely describing or presenting food.
Under section 20, if the commission of an offence is due to the act or default of another person, the other person is guilty of the offence.
Under section 21 in proceedings for an offence under the provisions of Part 2 of the Act -which includes the offences listed above - it is a defence for a food business operator to prove that he took all reasonable precautions and exercised due diligence to avoid the commission of the offence.
-
A.C 4.3 Describe food safety legislation
Food safety (general food hygiene regulations)
Food hygiene legislation is closely related to the legislation on the general
requirements and principles of food law but specifically concerns the
microbiological safety of food.
The legislation lays down the food hygiene rules for all food businesses,
applying effective and proportionate controls throughout the food chain,
from primary production to sale or supply to the food consumer.
-
A.C 4.3 Describe food safety legislation
Food labelling regulations
https://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#list-the-ingredients
Contents
Labelling pre-packed food
Add information about country of origin and special storage conditions
Label allergens
List the ingredients
Give a quantitative ingredients declaration (QUID)
Show the ‘best before’ or ‘use by’ date
Show the name and address of the food business operator
Give nutritional information
Tell the consumer about certain ingredients
https://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#list-the-ingredientshttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#labelling-pre-packed-foodhttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#add-information-about-country-of-origin-and-special-storage-conditionshttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#label-allergenshttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#list-the-ingredientshttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#give-a-quantitative-ingredients-declaration-quidhttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#show-the-best-before-or-use-by-datehttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#show-the-name-and-address-of-the-food-business-operatorhttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#give-nutritional-informationhttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#tell-the-consumer-about-certain-ingredients
-
A.C 4.3 Describe food safety legislation
Food safety act
Food safety (general food hygiene
regulations)
Food labelling regulations
WILF:
L2 Dist: Understand and explain with examples the different legislation
which covers the industry and
provision of food.
L2 Merit: Understand and explain with examples most of the different
legislation which covers the industry
and provision of food.
L2 Pass: Understand with examples most of the different legislation
which covers the industry and
provision of food.
-
A.C 4.4 Describe common types of food poisoning
Campylobacter – raw meat
Salmonella – raw chicken and bacon, eggs
E-Coli – mince beef
Clostridium perfringens – vegetables/ salad
Listeria – soft cheese/ pate
Bacillus cereus – rice spores
Staphylococcus aureus – skin, nose and throat
WILF:
L2 Dist: Specific explanation of different types of food poisoning and discussions of how these
are prevented.
L2 Merit: Explanation of different types of food poisoning and discussions of how these are
prevented.
L2 Pass: Explanation of different types of food poisoning and how these are prevented.
Task:1. What are the different types of food poisoning bacteria, how are they caused and
prevented?
2. Temperatures: What temperature should a fridge/ freezer operate at? How long should
food be cooled down for? What should food be reheated to? What is the hot-holding
temperature?
3. How is a temperature probe used?
4. Where should raw meat be stored? Why?
5. Why is dry food not kept on the floor of storerooms?
-
A.C 4.4 Describe common types of food poisoning
-
A.C 4.5 Describe the symptoms of food
induced ill health
Visible symptoms
Signs
Non-visible symptoms
Length of time until symptoms appear
Duration of symptoms
Intolerances
Allergies
Food poisoning
WILF:
L2 Dist: Clear, detailed explanation and differentiation between
symptoms of various food poisoning
types and their effects on
individuals.
L2 Merit: Clear explanation and differentiation between symptoms
of various food poisoning types and
their effects on individuals.
L2 Pass: Basic explanation and differentiation between symptoms
of various food poisoning types and
their effects on individuals.
-
Organism
Common
Name of
Illness
Onset Time
After
Ingesting
Signs & Symptoms Duration Food Sources
Bacillus cereusB. cereus food poisoning
10-16 hrs Abdominal cramps, watery diarrhea, nausea 24-48 hours Meats, stews, gravies, vanilla sauce
Campylobacter
jejuniCampylobacteriosis
2-5 daysDiarrhea, cramps, fever, and vomiting; diarrhea may be bloody
2-10 daysRaw and undercooked poultry, unpasteurized milk,contaminated water
Clostridium
botulinumBotulism 12-72 hours
Vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death
VariableImproperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil
Clostridium
perfringens
Perfringensfoodpoisoning
8–16 hours Intense abdominal cramps, watery diarrheaUsually 24
hours
Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods
E. coli O157:H7
Hemorrhagic colitisor E. coli O157:H7 infection
1-8 days
Severe (often bloody) diarrhea, abdominal pain and vomiting. Usually, little or no fever is present. More common in children 4 years or younger. Can lead to kidney failure.
5-10 days
Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water
Listeria
monocytogenesListeriosis
9-48 hrs for
gastro-
intestinal
symptoms,
2-6 weeks
for invasive
disease
Fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. The elderly or immunocompromised patients may develop bacteremia or meningitis.
VariableUnpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats
Salmonella Salmonellosis 6-48 hours Diarrhea, fever, abdominal cramps, vomiting 4-7 daysEggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables
Staphylococcus
aureus
Staphylococcal food poisoning
1-6 hoursSudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present.
24-48 hoursUnrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries
-
A.C 4.5 Describe the symptoms of food
induced ill health
-
LO5
Be able to propose a hospitality and
catering provision to meet specific
requirements
-
A.C 5.1 Review options for hospitality and
catering provision
Summarise different options
Advantages/ disadvantages
of options
Use of supporting
information which justify how
this meets specified needs
WILF:
L2 Dist: Explanation of how a hospitality business can be
successful in a given
environment and several
reasons why.
L2 Merit: Explanation of how a hospitality business can be
successful in a given
environment and some
reasons why.
L2 Pass: Identification of how a hospitality business can be
successful in a given
environment.
Task:
a) What different hospitality and catering options
are there?
b) What affects the decision as to what business to
operate?
-
A.C 5.2 Recommend options for hospitality
provision
Propose ideas
Justify decisions in relation to
specific needs
Use of supporting
information e.g. structured
proposal
WILF:
L2 Dist: Extensive range of ideas on different food choices and several
ideas how businesses can be improved.
L2 Merit: Range of ideas on different food choices and several ideas how
businesses can be improved.
L2 Pass: Range of ideas on different food choices and some ideas how
businesses can be improved.
Task:
a) What influences the food we decide to eat?
b) What are different special diets in food?
c) How can businesses be improved?
a) Cultural
b) Special events
c) Trends/ diets
-
Revision sessions
4/06/19 1pm-3pm
11/06/19 1pm-3pm
-
Exam
Tuesday 16th June 2020