- Reported cases of food poisoning increased 600% between 1985 and 1995. Discuss with the pupils the reasons for this and the part that commercial food processes, eg pasteurisation, and quality assurance procedures, eg HACCP, play in ensuring the production of safe food products. Use examples to show the pupils how flow charts are used, where critical control points are identified, and how food products can be checked during all stages of production, to ensure the safe production and storage of food products.
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- know what is meant by food processing and describe one or two methods, eg thermal processing, reducing temperature
- know what is meant by the quality assurance procedures and HACCP and explain simply how this is used for the safe production and storage of food items
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