Laws and Regulatory Laws and Regulatory Teaching Strategies Practical Practical Codes Codes and Aids: – – Nicoise Salad Strawberry Lamington Principles of the HACCP Regulation of food safety Worksheets on Laws Food Skills, practices and Food Skills, practices and system: in Australia: and Regulatory processes: processes: Conduct a hazard State Authorities Codes. Select and safely use Select and safely use analysis Local Authorities PPT Presentation - appropriate appropriate Identify critical slides equipment. equipment. control points Occupational Safety and Measure ingredients Measure ingredients Teacher’s and the Establish critical demonstration Health Act 1984 using Australian using Australian rights and responsibilities limits for each critical during practical class Metric Measures. Metric Measures. 9 12/9 of employers and control point Demonstrate Demonstrate Students carry out (13) – employees in food Establish critical and precision and precision practical work 16/9 environments control point cutting skills. cutting skills. monitoring Demonstrate safe food Demonstrate safe food requirements handling practices. handling practices. Demonstrate wet and Demonstrate wet and Establish corrective dry cooking dry cooking actions techniques. techniques. Verify procedures Demonstrate Demonstrate Establish record teamwork skills. teamwork skills. keeping procedures Produce and present Produce and present safe, quality and safe, quality and Task 9: Test Laws – palatable food. palatable food. and Regulatory Codes Due on 14 September Cooking Techniques Cooking Techniques – – Boiling Baking 2016
9 (13) 12/9 – 16/9 Laws and Regulatory Codes – Principles of the HACCP system: Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish critical control point monitoring requirements Establish corrective actions Verify procedures Establish record keeping procedures Laws and Regulatory Codes – Regulation of food safety in Australia: State Authorities Local Authorities Occupational Safety and Health Act 1984 and the rights and responsibilities of employers and employees in food environments Practical Nicoise Salad Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Boiling Practical Strawberry Lamington Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking Teaching Strategies and Aids: Worksheets on Laws and Regulatory Codes. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 9: Test – Laws and Regulatory Codes Due on 14 September 2016
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