Unit 11 Impact of Diet

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Unit 11 The impact of diet on health Task 4,P5,P6,M3,D2 Student name: Naomi Binanga Student code:576836 P5 Outline relevant legislation in relation to preparing, cooking and serving food The food safety act 1990 The food safety act is the important part of legislation that rules the safety of food. The act domain that it is illegal to sell or keep for sale food that is unsuitable for people to eat or causes food to be dangerous to the health, or is not acceptable pleased or quality, or is labelled or advertised in any way that misguide the consumer. If threat, people who work with food must show that they have taken all reasonable steps to avoid causes. Hazard analysis critical control point (HACCP) HACCP is a general food safety system. The goal is to protect food from contamination by: * Know critical points in the food handling process that might cause contamination. * Putting controls in place to prevent microbiological, chemical and physical contamination of food. * Observe the critical points to make sure that contamination does not happen. This means that all potential hazards at each stage of food handling, from delivery of fresh products to the serving of prepared food, must be recognize. The whole process is a plan to make sure that any problems can be dealt with before they cause any problems or illness. P6 Explain safe practices necessary in preparing, cooking and serving food in a health or social care setting. Hygiene control When you work with food, it is the key that hygiene is well controlled because food must be kept safe. This is done by: * Protecting food from contamination by damaging bacteria * Stop bacteria from growing too dangerous of level * Eliminate unhealthy bacteria in or on food by detailed cooking * Get rid of damaging food safely Basic rules of hygiene control * Always
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