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Flashcards in Food laws and legislation Deck (23)
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1
Q

What are the five pieces of legislation cover the Catering industry?

A
Food safety act 1990
Food safety regulations 1995
Food labelling regulations 2006
Trades description act
Health and safety at work act 1974
2
Q

Which piece of legislation explains what environmental health officers (EHO’s) should do?

A

Food safety act 1990

3
Q

Which piece of legislation says that all establishments must have HACCP plans?

A

Food safety act 1990

4
Q

Which piece of legislation means that food handlers and manufacturers can be prosecuted if their food is unsafe?

A

Food safety act 1990

5
Q

The food safety regulation 1995 covers which three areas?

A

Food premises
Staff hygiene
Hygienic practices

6
Q

The food labelling regulations 2006 means what information must legally be on a food label?

A
Date mark e.g. best before
Ingredients
Name and address of manufacturer
Name and description of food
Weight
Special claims e.g. vegetarian or low in fat
Instructions for storage and cooking
7
Q

According to the food labelling regulations 2006 ingredients should be listed in what order?

A

Weight (biggest to smallest)

8
Q

According to the food labelling regulations 2006 what does an ‘e’ symbol next to the weight mean?

A

The weight is the average weight

9
Q

Does the nutrition of a product legally have to be on the food packet?

A

No. The food labelling regulations 2006 do not make this legal.

10
Q

What does the trades description act do?

A

Makes it a criminal offence to falsely describe goods or services

11
Q

When trying to meet the trades description act you need to be careful about:

A

Wording menus e.g. frozen foods cannot be called fresh
Describing items to customers
Letting customers know about extra costs

12
Q

What does the health and safety at work act 1974 do?

A

Covers all aspects of health and safety. Employees must take care of their own health and safety and not endanger others

13
Q

According to the health and safety at work act 1974 employers must:

A
Take responsibility of employees health and safety
Provide enough working space
Provide safe working areas
Provide staff training where needed
Safe and maintained equipment
Good ventilation, lighting and temperature control
Fire evacuation routes
Risk assessment
14
Q

According to the health and safety at work act 1974 employees must:

A

Take care of their own health and safety
Take reasonable care of others health and safety
Not misuse equipment, machinery or premises

15
Q

Warning signs are often used in Catering kitchens. What do they look like?

A

Triangular. Black symbol on yellow background. E.g. caution - trip hazard.

16
Q

Mandatory (must do) signs are often used in Catering kitchens. What do they look like?

A

Circular. White symbol on blue background. E.g. wash hands.

17
Q

Prohibition (do not do) signs are often used in Catering kitchens. What do they look like?

A

Circular. Black symbol on white background, outlined in red with a thick diagonal line. E.g. no mobile phones, no smoking.

18
Q

Emergency signs are often used in Catering kitchens. What do they look like?

A

Square or rectangular. White symbol on green background. E.g. emergency exit sign.

19
Q

Fire signs are often used in Catering kitchens. What do they look like?

A

Square or rectangular. White symbol on red background. E.g. fire reel.

20
Q

What are the three components a fire needs?

A

Fuel, air and heat.

21
Q

What are the three main methods used to extinguish fires?

A

Starving, smothering and cooling.

22
Q

How often should fire alarms be tested?

A

Weekly

23
Q

What should you do if there is a fire in the kitchen?

A

Raise the alarm
Call the fire brigade
Turn or gas, electricity and fans
If trained and safe try to extinguish the fire
Close doors and windows
Leave the building and go to the assembly point