初中英语听说课教学设计与案分析

1、cieh foundation certificate in food hygienelegislationpresentation name - 1expected outcomesbasic understanding of:- the food safety act 1990 (as amended)the general food regulations 2004the food hygiene (england) regulations 2006ec regulations 178 852 853 854presentation name - 2expected outcomespo

2、wers of officers to control the sale of unfit food, prosecute, and to close premises where there is a risk to healthenforcementpenaltiespresentation name - 3the food safety act 1990 & amendment regulations 2004the general food regulations 2004implements regulation (ec) no 178 /2002 of the europe

3、an parliamentlaying down the general principles and requirements of food law establishing the european food safety authority and laying down procedures in matters of food safetypresentation name - 4definitions within 178/2002 food (article 2)any substance or product whether processed, partially proc

4、essed,or unprocessed intended to be ingested by humans.includes drink, chewing 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 contaminatespresen

5、tation name - 5further definitions 178/2002food businessany undertaking, whether for profit or not whether public or privatefood business operatornatural or legal persons responsible for ensuring therequirements of food law are met within the food business under their controlpresentation name - 6fur

6、ther definitions 178/2002placing on the market holding of food for the purpose of sale, and offering for sale. this may be free of charge.presentation name - 7178/2002 general requirementsfood safety requirements (article 14)food shall not be placed on market if unsafefood is unsafe if it is conside

7、red:-injurious to health. regard is had to any immediate/short term effects and longer term/cumulative effectsunfitregard is had to the acceptability for human consumption, contamination, deterioration or decaypresentation name - 8general requirementstraceability (article 18)food operators must be a

8、ble to identify any person who has supplied them with food, and in return be able to identify those persons who they have supplied foodoperators should put in place systems and procedures to allow for this information to be made available to competent authorities on demand.presentation name - 9food

9、hygiene (england) regulations 2006powers of entryability to inspect food and take samplesability to serve legal noticescontains offences and penaltiespresentation name - 10food hygiene (england) regulations 2006fault of another person where an offence is due to the act or default of another person t

10、hat other person may also (if identified) be guilty of the offence defence of due diligencetook all reasonable precautionsexercised all due diligence to avoid the commission of the offencepresentation name - 11food safety act 1990majority of this act now under food hygiene england regulations 2005 s

11、ection 9 remains:-power to detain and seize foodcondemnation of foodpresentation name - 12regulation (ec) 852 / 2004general requirements (annex ii, chapter 1)clean and in good repair and conditionlayout, design, construction, siting and sizepermit maintenance, cleaning, disinfection, minimise air bo

12、rne contamination and provide adequate spaceprotect against accumulation of dirt, contact with toxic material, shedding of particles and formation of mouldspermit good hygiene practices particularly pest controlprovide suitable temperature control and allow those temperature to be monitored and reco

13、rded presentation name - 13presentation name - 14regulation (ec) 852 / 2004wash basins and lavatoriesventilationlightingdrainagechanging facilitiescleaning agents and disinfectants not be stored in areas where food is handledpresentation name - 15regulation (ec) 852 / 2004specific requirements for f

14、ood roomsannex ii, chapter iifloors, walls, ceilings, windows, doors, surfacesfacilities for cleaning and disinfection of tools and equipmentfacilities for washing foodpresentation name - 16presentation name - 17regulation (ec) 852 / 2004requirements for moveable/temporary premisesannex ii, chapter

15、iii requirements for transportannex ii, chapter ivrequirements for equipmentannex ii, chapter vcovers cleaning, construction, repair of equipmentpresentation name - 18presentation name - 19regulation (ec) 852 / 2004food wasteannex ii, chapter viwater supply annex ii, chapter viipersonal hygieneannex

16、 ii, chapter viiipresentation name - 20regulation (ec) 852 / 2004provisions for food stuffschapter ixnot to accept contaminated foodprotect from contamination in storage and processinglabel and store hazardous substances separately and securely thaw, cool and store food at temperatures that do not r

17、esult in a risk to healthcontrol pests and prevent domestic animals from having access to food roomspresentation name - 21food safety (general food hygiene) regulations 1995regulation 4(3) hazard analysisidentify any step in the activities of the food business critical to ensuring food safety and en

18、sure food safety procedures are identified, implemented, maintained and reviewed on the basis of the following principlesanalysis of potential hazardsidentification of the points where hazards may occurdeciding which points are critical to food safetyidentify, and implement effective controlreview t

19、he analysis of food hazardspresentation name - 22regulation (ec) 852 / 2004wrapping and packing of foodannex ii, chapter xheat treatmentannex ii, chapter xitraining annex ii, chapter xiipresentation name - 23regulation (ec) 852 / 2004article 5.food business must put in place,implement andmaintain pe

20、rmanent procedures based on haccpthis must be proportional to the nature of the businessdocumented food safety management systems such as safer food better business will achieve compliance if fully implemented and maintainedpresentation name - 24regulation (ec) 852 / 2004article 6requirement for all

21、 food business operators to: co-operate with the authorityregister or seek approval for their establishmentsprovide up to date informationpresentation name - 25food hygiene (england) regulations 2006temperature control requirements (schedule 4)food that needs temperature control must be kept either:

22、chilled at or below 8chot at 63 c or abovepresentation name - 26temperature controlexemptionsraw foods e.g. meatambient goodspreserved foods (dried foods)foods that ripen or mature at ambientpresentation name - 27temperature controlwhen on service or displaychilled foodscan be kept above 8c for up t

23、o 4 hours. then must be chilled until final use or thrown awayhot foodscan be kept below 63c for up to 2 hours. then must be chilled asap or thrown away. must not be reheated more than once presentation name - 28ec 853/2004lays down specific rules for food of animal origin including:-meat, meat prod

24、ucts and preparationsfish, and fishery productsfrogs and snailsmilk and dairy productsand the application of the identification (health) markpresentation name - 29competent bodiesnational governmentdefra, food standard agency, meat hygiene servicelocal governmentenvironmental health departmentstradi

25、ng standards and consumer protection departmentspresentation name - 30enforcement actioninformal notice/advicehygiene improvement notice offence not to complyhygiene emergency prohibition notice followed within 3 days by application to a magistrates court for a :-hygiene emergency prohibition order

26、hygiene prohibition orders - prohibit persons from managing food businesspresentation name - 31enforcement action penaltiesmagistrates courtbreach of regulations / failure to comply up to 5,000 per offence, or 6 months prisonprohibit person from managing a food businessindictable offence - crown court20,000 or up to 2 years in prisonpresentation name - 32safer food better businessa 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