This 1 hour lesson continues from part 1, where the term HACCP has been introduced.
Students can be given homework prior to this lesson to find out what a HACCP is - which will support with the starter.
This lesson forms as a masterclass in how to complete a HACCP form. Throughout the course, students are asked to complete a HACCP form for their practicals completed.
**Learning Objectives: **
- To be able to explain what a HACCP is used for
- To effectively identify hazards and critical control points for a Pea and Mint Soup Recipe.
Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course
Included:
Exam style starter, mini plenary and exit pass
2 learning activities
PDF Resources
Timers
Note instructions
Part 1 includes content on:
Food Safety Act 1990
Food Hygiene Regulations
Part 2 includes content on:
HACCP
Part 3 included content on:
Food Labelling Regulations
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