3 Food spoilage

Learning outcome

To know the main issues with food safety and how to work safely in the food room

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Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Cette leçon contient 33 diapositives, avec quiz interactifs, diapositives de texte et 2 vidéos.

La durée de la leçon est: 60 min

Éléments de cette leçon

Learning outcome

To know the main issues with food safety and how to work safely in the food room

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4 areas for keeping food safe:

Cleaning - surfaces and equipment should be clean

Cooking - cook food properly (75C core temp - check with a temperature probe)

Chilling - keep high risk food and food that spoils quickly in the fridge below 8C

Avoid cross-contamination - don't use the same equipment for raw and ready to eat foods

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Slide 14 - Vidéo

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Use the textbook and the
internet to find 8 pathogenic
bacteria - make sure you
spell the names
correctly!

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Identify 8 key points
which are important for food
safety

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Do now

Check p 84-91 and add any new information to your notes

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Extension

Attempt the exam questions 1-4 on p95

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