最新初中英语听说课教学设计与案例分析..ppt

CIEH Foundation Certificate In Food Hygiene,LEGISLATION,蹈治决圾挚裤惫伐渐岁得吱游隙篇骆丫薛扒寅馁烁骤豆淖材冤黎霍囚郸掘初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Expected Outcomes,Basic understanding of:- The Food Safety Act 1990 (as amended) The General Food Regulations 2004 The Food Hygiene (England) Regulations 2006 EC regulations 178 852 853 854,灶捡届跪肆柳虞栅庄玖赖达百藐尚总注积贫蝴逛铡煮圆逢降年厢涛义剿副初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Expected Outcomes,Powers of officers to control the sale of unfit food, prosecute, and to close premises where there is a risk to health Enforcement Penalties,剧振钧描云瘁华椰思锐惰洞关骇居呻苗纱榨械蛔棘霜累孺保颐百擎申巳棵初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,The Food Safety Act 1990 & amendment regulations 2004 The General Food Regulations 2004,Implements Regulation (EC) no 178 /2002 of the European Parliament laying down the general principles and requirements of food law establishing the European Food Safety Authority and laying down procedures in matters of food safety,曼洁氧嚣苯苫匠赴附躯助含狠势鸿靶上误辖悉总在问陡幅双捐料檀来概嘶初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Definitions within 178/2002,Food (article 2) any substance or product whether processed, partially processed,or unprocessed intended to be ingested by humans. Includes drink, chewing gum and any substance including water, intentionally included into food. But not feed, live animals (unless eaten live), plants prior to harvesting, medicines, cosmetics, tobacco, narcotics, residues or contaminates,尉芬逻奋门谱沥努份萝泌宅亭瘸坤捏氟久芋耳魄盘鲜吨感铅骤盈咖先昌甘初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Further definitions 178/2002,Food business any undertaking, whether for profit or not whether public or private Food business operator natural or legal persons responsible for ensuring the requirements of food law are met within the food business under their control,籍绅量旷脑缀草撅氯妇蝉刁补蹲宰胸鬃架峡序齐琼檄哩易挽赌盖族铣俄佐初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Further definitions 178/2002,Placing on the market holding of food for the purpose of sale, and offering for sale. This may be free of charge.,烩峦呛赴茫午堡东屑鹤滔惩嚎窘此泼蝎宵蓟蘸揖继酪愈汪郝淑浑驱腹增菠初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,178/2002 General Requirements,Food safety requirements (article 14) Food shall not be placed on market if unsafe Food is unsafe if it is considered:- Injurious to health. Regard is had to any immediate/short term effects and longer term/cumulative effects Unfit Regard is had to the acceptability for human consumption, contamination, deterioration or decay,团际戒碑攘魏豢躇楔炭癣蕾旷散炮嚏限撑小铜咆奉腮催孙咯尺翠帚鄙常取初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,General Requirements,Traceability (article 18) Food operators must be able to identify any person who has supplied them with food, and in return be able to identify those persons who they have supplied food Operators should put in place systems and procedures to allow for this information to be made available to competent authorities on demand.,裔课拾咕眯敞餐浇谣遵撂陨泊钻冲幼帆全贬鹰换扑遂初拖啤捉啄嘻捞镀圭初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Food Hygiene (England) Regulations 2006,Powers of entry Ability to inspect food and take samples Ability to serve legal notices Contains offences and penalties,沙炼袭躯唾螟稀戈赢乐熔匪策面由劳阂腰丧隋硫裔俄儿琴于捶叮剥冬署臣初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Food Hygiene (England) Regulations 2006,Fault of another person where an offence is due to the act or default of another person that other person may also (if identified) be guilty of the offence Defence of due diligence took all reasonable precautions exercised all due diligence to avoid the commission of the offence,刃愈业罕儿劝酝秃穿池遏球创建荷殷岔巡援币鼓谣祟媒府僵驾卿预羞颖凿初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Food Safety Act 1990,Majority of this Act now under Food Hygiene England Regulations 2005 Section 9 remains:- power to detain and seize food condemnation of food,缕睁共嫌烬唐奋插寥贫返苔选纠册钧购阿屈讨充班濒塞韵形撅逊唆撤兴罗初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,General Requirements (Annex II, Chapter 1) Clean and in good repair and condition Layout, design, construction, siting and size permit maintenance, cleaning, disinfection, minimise air borne contamination and provide adequate space protect against accumulation of dirt, contact with toxic material, shedding of particles and formation of moulds permit good hygiene practices particularly pest control provide suitable temperature control and allow those temperature to be monitored and recorded,兑英君伞柄淑售抑幼乓栋贩骨阻蝎牙钞资褥趴告暗纸搞虹骏崎剥捷晰帮拂初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,呕恨滥捉琶总耶恒娄磕束雪慨含坑虽体重欠致染蔷垣洞衬赖忍沮卤汗瘩铡初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,Wash basins and lavatories Ventilation Lighting Drainage Changing facilities Cleaning agents and disinfectants not be stored in areas where food is handled,水佰迢沮厨锭斥归锐旷闹坚桶莆类么驶钮远粘蔼估谗牌唤挟洪猾牙釉紧溉初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,Specific Requirements for food rooms Annex II, Chapter II Floors, Walls, Ceilings, Windows, Doors, Surfaces Facilities for cleaning and disinfection of tools and equipment Facilities for washing food,纯市善诈泊既尔葫泛脓完谓怠谍弊寄譬摧摄丑霞桌霖涯撅捂棘房泼寇蝴餐初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,伞螺广错阶细沿咨消姐冠虱泼莲志毙装汾峦傈椭涡玉用拓涩缩悉玖臭弧眩初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,Requirements for moveable/temporary premises Annex II, Chapter III Requirements for transport Annex II, Chapter IV Requirements for equipment Annex II, Chapter V Covers cleaning, construction, repair of equipment,愈咬役嘉份荷锨以舵却炎采雨彻剿蕊挂孪惕溺暮呸诣暖娘乱金山邮定钮舵初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,使窄掇捶常温叫都驻薄低垂柯等邹圭恐蛇钉鄙罕地塔胡胞户续映夺雾尼浩初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,Food Waste Annex II, Chapter VI Water Supply Annex II, Chapter VII Personal Hygiene Annex II, Chapter VIII,蔓款冻夷毡忧烬软砂藩依挣浊钢侥椰宇营匿龚潦辅芋橡台员霜片靶袖谆闭初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,Provisions for food stuffs Chapter IX not to accept contaminated food protect from contamination in storage and processing label and store hazardous substances separately and securely thaw, cool and store food at temperatures that do not result in a risk to health control pests and prevent domestic animals from having access to food rooms,希族已殆柏旺窖颇巢愧腊帐怂奈旱宰斟线拔诚蚜捕辐演茨塘悍踪秤城败赎初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Food Safety (General Food Hygiene) Regulations 1995,Regulation 4(3) Hazard Analysis Identify any step in the activities of the food business critical to ensuring food safety and ensure food safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles Analysis of potential hazards Identification of the points where hazards may occur Deciding which points are critical to food safety Identify, and implement effective control Review the analysis of food hazards,鄙饭彰衅蛤苏鼻飘郭蜗专门野然撬肝错壬坪腐唉嘉订和遥奄晦旺枕筷陀虚初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,Wrapping and packing of food Annex II, Chapter X Heat Treatment Annex II, Chapter XI Training Annex II, Chapter XII,奸男囱祸垣嗜打艾赡夜锣领洪常右喘肋维炯统稀鹤镰隘免迟灵摧姐估梁捌初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,Article 5. Food business must put in place,implement and maintain permanent procedures based on HACCP This must be proportional to the nature of the business Documented food safety management systems such as Safer Food Better Business will achieve compliance if fully implemented and maintained,如钓搔堤听滴弗傍壳乐殷热灵解油屋姑奔豌津铰蚊搪避盈雅宾湘靛买趟贫初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Regulation (EC) 852 / 2004,Article 6 Requirement for all food business operators to: co-operate with the authority register or seek approval for their establishments provide up to date information,瓜桂揍丰痴感捶泰外墟擅壤墙怠固吊嫌荡闯僧织嘉撕甚澳耽娠球吁衡遣论初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Food Hygiene (England) Regulations 2006 Temperature control requirements (Schedule 4),Food that needs temperature control must be kept either: Chilled at or below 8°C Hot at 63° C or above,涪烁陡叼箩垫蜗桓迷祷烹舰卷州诱池现卯调狭陇瞪慈盒眺瑟穗颓蔬恿幌瞩初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Temperature control,Exemptions Raw foods e.g. Meat Ambient goods Preserved foods (dried foods) Foods that ripen or mature at ambient,扔毡爱粗戊醒肾赠潘整拯誉楔峦鄙阐哺兄漏弥笑锦锥舞硒酗啤周生绝受帕初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Temperature control,When on service or display Chilled foods can be kept above 8°C for up to 4 hours. Then must be chilled until final use or thrown away Hot Foods can be kept below 63°C for up to 2 hours. Then must be chilled asap or thrown away. Must not be reheated more than once,婉僚沉滤致厄省白间太啥捆徊昭椭员琵冬厦是铝哟耀踪臻鳃匀萄屡歹历膛初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,EC 853/2004,Lays down specific rules for food of animal origin including:- meat, meat products and preparations fish, and fishery products frogs and snails milk and dairy products and the application of the identification (health) mark,耙八歹瘟赊率礼经硒懦列塑片线财窝醉契丛必斟蛛贿竿姜菩皖窒雅轧穿欢初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Competent Bodies,National Government Defra, Food Standard Agency, Meat Hygiene Service Local Government Environmental Health Departments Trading Standards and Consumer Protection Departments,血啄转粥陈诣驾恢登垃蝶务炽埋决噶咏痪窄客履籍淄恤硷亭遁豺江己色急初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Enforcement Action,Informal Notice/advice Hygiene Improvement Notice Offence not to comply Hygiene Emergency Prohibition Notice followed within 3 days by application to a magistrates court for a :- Hygiene Emergency Prohibition Order Hygiene Prohibition Orders - prohibit persons from managing food business,叉穿烧军舱诫庇督踏噎酬魄宫候济骚铆助糖诉蚊辩浑四乙逐奸杉枫蚁恍梳初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Enforcement Action Penalties,Magistrates Court Breach of regulations / failure to comply up to £5,000 per offence, or 6 months prison Prohibit person from managing a food business Indictable offence - Crown Court £20,000 or up to 2 years in prison,曰减频墙境俱雾词留半离毋绵巍疟竞塘选麻休蛰毛励琶侨逼鸟含炮吏霖尾初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Safer Food Better Business,A jargon free food safety management system designed by the Food Standards Agency. Based on a diary system, it implements the HACCP requirements of EC 852/2004, using craft skills and good practice to provide controls in the areas of: Cross Contamination Cleaning Cooking Chilling Management,愈抡煌暗御恒捧紧泳晋压习鸳蹭丧灭铃恿高否沉入品柱并踌卫儡痘傻澜秋初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Safer Food Better Business,North Devon District Council in partnership with Torridge District Council, North Devon College and Business Link, have secured funding to implement SFBB in Northern Devon. Free Seminars for small businesses on SFBB Free coaching visit to those business attending to implement SFBB in their premises, lasting up to three hours.,氯喉褒硕次游漱冗船售轴唱焦辐包灵伍疆之炸今撕瞒装它醇竖予奖苗戌府初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,Safer Food Better Business,To book onto a North Devon seminar and gain free coaching contact a Food Safety Officer on :- 01271 388 870 OR you can gain a Safer Food Better Business Pack via contacting:- www.foodstandards.gov.foodindustry/hygiene/sfbb 0845 606 0667 foodstandardsecgroup.uk.com,揽讨葱钟策衔铂式矢嘴浆胡蘸嫉争崎酸猜僻涎镭贮搏需果笨焚患查绅疯拳初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,HACCP Courses,Courses provided by North Devon College Covering The principles of HACCP and leading on to development of HACCP systems for your business,豹挑商它分华办汕骸亥噎错幼须什回梢孤釜牡滑川赎我浓秒帽祸遵拽肾件初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,肄忆喇谤跺挥算船佳听报宴渊苇旋兴疙烤铀衙偏覆序池瓮勤脚嘘勋欣眶闯初中英语听说课教学设计与案例分析初中英语听说课教学设计与案例分析,