1. Outlining relevant legislation relating to preparing, cooking and serving food. Explaining each of the main guidelines and examples of how each law should be implemented in food premises.

- Food Safety Act 1990 - Food Safety (General Food Hygiene) Regulations 1995 - Food Safety (Temperature Control) Regulations 1995 - Hazard, Analysis Critical Control Point (HACCP) - Food Hygiene Regulations (2206) and 2013

2. Explaining safe food hygiene working practices which are followed when preparing, cooking, storing and serving food. Giving reasons why these practices are carried out for at least 5 practices for each stage of food preparations. 5-prepating, 5-cooking, 5-storing and serving food.

3. A written report that explains the effects of different types of food contamination.

- Start by describing the 3 ways food is contaminated such as chemical, physical and biological. - Explaining how food contamination causes Clostridium perfringens, Staphylococcus aureus, Campylobacter, Bacillus cereus, Salmonella, - - -- E.coli by looking at the sources of each food poisoning bacteria, incubation period and the symptoms of each.

4. A written report that assesses the consequences of unsafe food safety and hygiene practices in a health or social care setting. Include the following information:

- Explain the consequences of unsafe food hygiene practices on health and social care settings and individuals: fines, closure, prison sentence, poor reputation, loss of earnings- look for examples where homes or hospitals practised poor food hygiene and explain how that affected the setting and service users. - Explain any positive outcomes from the consequences of food poor hygiene such as: - Does the government collect revenue from fines? What could this revenue be? - Do jailing people, fines improve food standards? - Has poor food hygiene led to the introduction of stricter rules and laws on food hygiene? Which ones?