3.4 Food safety
This section requires students to demonstrate their knowledge and understanding of the following subject content:
Food spoilage and contamination
Microorganisms and enzymes
Content |
Students must know and understand |
Suggested application and food preparation skills |
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The signs of food spoilage
Content |
Students must know and understand |
Suggested application and food preparation skills |
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Microorganisms in food production
Content |
Students must know and understand |
Suggested application and food preparation skills |
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the use of microorganisms in food production. |
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Make a bread dough, finish and shape a bread dough for use in flat breads, pizza or calzone (S4 and S10). |
Bacterial contamination
Content |
Students must know and understand |
Suggested application and food preparation skills |
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Contamination from:
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Principles of food safety
Note: All temperatures and guidance in accordance with current Food Standards Agency (FSA) guidelines.
Buying and storing food
Content |
Students must know and understand |
Suggested application and food preparation skills |
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The food safety principles when buying and storing food. |
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To apply food safety considerations when preparing, storing and cooking. |
Preparing, cooking and serving food
Content |
Students must know and understand |
Suggested application and food preparation skills |
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The food safety principles when preparing, cooking and serving food. |
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