This powerpoint is designed for the WJEC Hospitality and Catering Course, however this powerpoint could be used with every food course as it is very detailed and doesn’t require the text book.
The powerpoint links to Chapter 11. There is one reference to pages 95 and 96, but could be used without a textbook.
The powerpoint has think pair shares and tasks. It will cover a couple of lessons.
The powerpoint covers: why we have food safety legislation, the main acts, links to HACCP and food labelling.
The resource can be edited.
I hope that this saves you time.
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