GCSE REVISION

NOTES
FOOD EXAM
 COSHH
Control of Risk assessment
Substances Controls and assessment –
Food words Hazardous to putting in place safety
Health measures to limit injury or
illness.
HACCP Correct
Hazard Analysis and Critical Control Points storage of Hazard
chemicals Anything that could go wrong during
How to store food, limit cross including buying/ storing/ making/ packaging/
contamination and health and safety – i.e. bleach, transport of a product that is a
Blue plasters and magnets to remove washing up hazard
foreign bodies. liquids and
Risk
cleaning
Hazard fluids. Also The risk is the likelihood of it
A hazard is anything that will cause harm DATA sheets happening
to the consumer saying how Risk assessment
to deal with
Analysis spills , Risk assessment means thinking
Analysis is when you look in detail at swallowed about: what could happen/ when it
something and or could happen and taking steps to
chemicals in prevent it happening.
Cross-contamination
Critical cuts or eyes.
Critical means it is very serious.
This is wear food of different sorts touch each
other and bacteria is able to move from one
Control points
food to another. i.e. Raw meet dripping blood
A control point is a step in the process
on to a salad in a refrigerator, this can cause
where hazards or risks are likely to occur
food poisoning.
Standard components
Key words
A bought in pre-made
ingredient which can be used Vegan Vegetarian / vegetarianism.
in the production of food. People who eat no animal People who chose for a moral,
products including meat, religious or health reason to
Benefits of a standard dairy (from animals milk) exclude meat from their diets.
component. eggs and fish. Many (this can include fish, shellfish,
•Produced to work the same vegans avoid wearing animal meats and poultry) .
each time animal products also.
•Produced to taste the same Gluten
Lactose Intolerance
each time
•Produced to weight the Is found in grass related grains,
Is an allergy towards milk
same each time. (with a wheat, maize, rice ,rye and
it can cause suffers to
tolerance level). barley. People who have an
suffer from allergic
reactions and in some allergy towards gluten should
•Standard components avoid these foods and or eat
cases this can cause
include alternatives.
convulsions.
•Stock cubes
•Marzipan Peanut allergy
•Rolly icing sugar This often effects small children and as
•Roll out pastry. a health warning children under 3 years
•Etc. due to the effects the allergy can cause.
Genetically Modified Foods
Foods that have been altered genetically to contain one trait
or other. Normally to be resilience against bacteria or pests.
Key words
GM foods first went on sale in 1990’s. If a field has been
used for GM crops it must be left for 7 years before it can be
used for organic food crops.

Smart products

Smart foods are foods that have been developed using new and improved processes, and
often human intervention. Examples of smart foods are instant desserts. Genetically modified
foods are examples of smart foods.
Smart foods can be:
foods with new molecular structures, such as modified starches and sweeteners
functional foods e.g. probiotic yoghurts, cholesterol-lowering spreads and fortified eggs
meat analogues e.g. tofu, textured vegetable protein, mycoprotein
modern biotechnology e.g. soya bean, tomato plant, particular enzymes
Smart foods could:
have a special function other than providing the consumer with nutrients and energy.
perform a function that cannot be done by normal foods.
have been invented with other uses in mind before being made available to the general
public.
The British Nutrition Foundation has a powerpoint presentation on Smart Foods.
 Food plate
Alternative proteins.
For people who don’t
The recommended eat meat or animal
guidelines say you should products.
not exceed 6g of salt per
day TVP
Textured vegetable
3 a day Dairy portions. protein (made from soya
bean)
5 a day bread, cereals
and potatoes portions. Quorn
A mycoroprotein which
5 a day fruit and veg. is related to the
A portion of fruit or veg is mushroom.
about the size of your Tivall
clenched fist. Made from wheat and
Meat, fish and vegetable protein. Its
alternatives. texture is similar to
2 or 3 portions a day meat.

Sugary and fatty foods Tofu and bean curd

small amounts only. Made from soya beans.
 Recycling symbol Organic

Organic foods are made according to certain production

standards. The use of conventional non-organic pesticides,
insecticides and herbicides is greatly restricted and avoided as
a last resort. However, contrary to popular belief, certain non-
organic fertilisers are still used. If livestock are involved, they
must be reared without the routine use of antibiotics and
Fair trade without the use of growth hormones, and generally fed a
Is an organized social healthy diet. In most countries, organic produce may not be
movement and market- genetically modified.
based approach that aims Historically, organic farms have been relatively small family-run
to help producers in farms[1] — which is why organic food was once only available in
developing countries earn small stores or farmers' markets. However, since the early
a liveable wage. Allowing 1990s organic food production has had growth rates of around
farmers to educate their 20% a year, far ahead of the rest of the food industry, in both
children and improve developed and developing nations. As of April 2008, organic
their standard of living. food accounts for 1-2% of food sales worldwide.
Cutting
boards• As used in professional kitchens, this set of differently coloured chopping
boards ensures ideal food hygiene and avoids transfer of flavours between
foods. Use the following for the following
• red board for raw meat,
• blue for fish,
• green for vegetables,
• yellow for cooked food.

• Impregnated with an anti-bacterial agent, the polypropylene surface is also

kind to knives. Dishwasher Safe. L:34cm, W:25cm.
Parts of the egg
% COMPOSITION OF A WHOLE EGG: 
65.5% Water
11.8% Protein
11.0% Fat
11.7% Ash

Egg yolk’s structure

•½ water
•1/6 protein
•1/3 fat
•Emulsifiers (lecithin)
•All of the eggs vitamins A, D and E are in the yolk. Egg yolks are one of the few foods
naturally containing vitamin D. The yolk also contains more phosphorus, manganese,
iron, iodine, copper, and calcium than the white, and it contains all of the zinc.

Egg white’s structure.

•7/8 water
•1/8 protein
•0 fat
•Niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulphur.
Contains vitamins
Easy to prepare.
and minerals.
Egg facts
Good source of
Good choice as
vitamins D, A , B2 Need to be handled with part of a healthy
and iodine. care to avoid food balanced diet.
poisoning.
Good source of
Eggs contain cholesterol
protein.
– high levels of
High risk food for pregnant, cholesterol in the blood
very young children and can cause heart attacks.
elderly people.
There is no recommended
The yellow part of the egg is To limit exposure daily amount.
the yolk, the white part is to salmonella use
named albumin. pasteurised eggs. Eating raw eggs, runny
yolks or food which
Always wash your hands Store eggs in a cool place such as
includes this such as
after touching egg shells. the refrigerator.
mayonnaise and
Egg shells are often Eggs are in the meet and nuts peppermint creams
unwashed and are more section of the food plate, and can cause a food
likely to carry salmonella should make up about 12% of your poisoning known as
than the egg yolk or whites. daily diet. salmonella
Bacteria can spread
very easily from
eggs to other foods,
Egg facts
hands, worktops, Each egg is about
etc. There can be 75 -80 Kcals.
bacteria on the
shell, as well as
inside the egg, so Wash hands
you need to be before and
careful how you after handling
handle eggs, when eggs.
they are still in the
shell and after you So remember to: Never re-
have cracked them Keep eggs away from other foods, when they use left –
are still in the shell and after you have cracked over egg
Bacteria can also spread them. dishes
onto worktops, dishes and Be careful not to splash egg onto other foods,
utensils that are touched worktops or dishes. Never
by eggs, and then the Always wash and dry your hands thoroughly use dirty,
bacteria can spread to after touching eggs or working with them. cracked
other foods that touch the Clean surfaces, dishes and utensils thoroughly, or
worktops, dishes or using warm soapy water, after working with broken
utensils. eggs. eggs .
Cooking eggs properly Foods that are
If you cook eggs until Egg facts made with raw
both the white and yolk eggs and then not
are solid this will kill any cooked, or only
bacteria. If you are lightly cooked, can
cooking a dish cause food
containing eggs, make poisoning. This is
sure you cook it until the because any
food is steaming hot all bacteria in the
the way through. eggs won't be
killed.

All the following might contain raw eggs: If you're concerned, when you're eating
home-made mayonnaise out or buying food that isn't labelled and
Béarnaise and hollandaise sauces you're not sure whether a food contains
some salad dressings raw egg, ask the person serving you.
ice cream
icing If you buy commercially produced
mousse mayonnaise, salad dressings, sauces, ice
tiramisu and other desserts cream, desserts, or ready-made icing,
For the safest choice, you could use pasteurised these will almost always have been
egg instead (available from some supermarkets), made using pasteurised egg. Check the
because pasteurisation kills bacteria. label but ask if you're not sure.
Storing eggs safely
Here are some tips to help you store your Storage
eggs safely:
Do store eggs in a cool, dry place, ideally
in the fridge. Store eggs away from strong smelling foods.
Do store eggs away from other foods. It's
Store eggs away from raw meats.
a good idea to use your fridge's egg tray, if
you have one, because this helps to keep Store eggs at a constant temperature below
eggs separate. 20*c preferably in a refrigerator.
Do eat dishes containing eggs as soon as
possible after you've prepared them, but if
you're not planning to eat them straight
away, cool them quickly and then keep
them in the fridge.
Don't use eggs after their 'best before'
date for the safest choice.
Don't use eggs with damaged shells,
because dirt or bacteria might have got
inside them.
 Food that contain eggs
Coddled
Boiled egg Poached Scrambled Fried eggs egg

Micro waved Dinner / evening meal

Snack
Quiche
Breakfast
Salad
Lunch
Flan
Buffet
Lemon
Spanish Brunch
curd
omelette
Cakes
Omelette
Yorkshire
Scotch egg’s pudding Biscuits

Pasties Soup meringue

Meat balls
Pies (crust) Meat loaf Pan cakes Ice cream Peppermint creams
Eggs can bind ingredients as in meatloaves
or croquettes. They can also leaven such
baked high rises as souffles and sponge
Egg facts
cakes. Their thickening talent is seen in functions
custards and sauces. They emulsify
mayonnaise, salad dressings and Coat or glaze
Hollandaise sauce and are, frequently used To add shine and crispness to the surface or
to coat or glaze breads and cookies. They to brown the surface as in pastries.
clarify soups and coffee, in boiled candies Clarify
and frostings, they retard crystallization. As Raw egg whites coagulate around foreign
a finishing touch, they can be hard cooked particles in a hot liquid.
and used as a garnish.
Retard crystallization
Bind (stick together) Egg thickens and causes crystals which stick
To hold a variety of parts together. Egg together to produce a whole.
binds breadcrumbs and meat in a meat loaf.
Garnish
Leaven To add decoration to food such as salads.
An agent that works subtly to lighten or
modify a whole. Aeration
Egg whites increase six to eight times in
Thickening volume . As egg white foam is heated, the
Eggs coagulate and thicken mixtures such as air bubbles become stable, enabling foods
custards. to rise during the cooking process.
What is salmonella ?
• Salmonella is a type of bacteria. It is usually found in poultry, eggs, unprocessed milk and in meat and water.
It may also be carried by pets like turtles and birds.

The salmonella bacteria attacks the stomach and intestines. In more serious cases, the bacteria may enter
the lymph tracts, which carry water and protein to the blood, and the blood itself. The bacteria attack all age
groups and both sexes. Children, the elderly and people who are already ill are much more likely to get a
serious infection.
• What are the symptoms of salmonella poisoning?
Diarrhoea or constipation.
Headaches.
stomach cramps.
Nausea and vomiting.
Fever.
Possibly, blood in the faeces.
Test for freshness
• You can test an egg to see how old it is and if its still fresh enough to use.
• Mix 2 tablespoons of salt in about 2 cups of water.
• Drop the egg gently in to the bowl of the water solution .
• If the egg sinks to the bottom and stays there, its about 3 to 6 days old.
• Sinks, but floats at an angle, its more than a week old.
• Sinks, but then stands on end, its about two weeks old.
• Floats , its too old and should be discarded.

• Eggs act this way in water because of the air sac present in all eggs. As the egg ages,
the air sac gets larger because the egg shell is a semi-permeable membrane
( allowing air to pass in to the egg over time). The air sac, when large enough, makes
the egg float. Eggs are generally good for about three weeks after you buy them.
Best before dates
'Best before' dates appear on a wide range of frozen, dried, tinned and other foods.
The 'best before' dates are more about quality than safety, except for eggs. So when
the date runs out it doesn't mean that the food will be harmful, but it might begin
to lose its flavour and texture.
About a third of the food we buy ends up being thrown away and most of this could
have been eaten. So think carefully before throwing away food that is past its 'best
before' date.
However, you shouldn't eat eggs after the 'best before' date. This is because eggs
can contain salmonella bacteria, which could start to multiply after this date.
And remember, the 'best before' date will only be accurate if the food is stored
according to the instructions on the label, such as 'store in a cool dry place' or 'keep
in the fridge once opened'.
So, if you want to enjoy the food at its best, use it by its 'best before' date and make
sure you follow any instructions.
Eggs
• The Lion Quality mark on egg shells and boxes means that the eggs
have been produced to the highest standards of food safety. The
Lion Quality mark, which is a registered trademark, can only be
used by subscribers to the BEIC (British Egg Industry Council) on
eggs which have been produced in accordance with UK and EU law
and the Lion Quality Code of Practice.
• www.britegg.co.uk

Look for the Lion Quality mark on the egg shell and egg box - it shows
that the eggs have been produced to the highest standards of food
safety
Buy eggs from a reputable retailer where they will have been
transported and stored at the correct temperature (below 20°C)
Keep eggs refrigerated after purchase
Store eggs in their box and, as eggs are porous, away from strong-
smelling foods
Make sure you use eggs by the 'best before' date shown on the egg or
box - for Lion Quality eggs, this guarantees that they are fresher than
required by law
Wash hands before and after handling eggs
Lion code of practice
 Key requirements of the Lion Code of Practice
 The Lion mark was re-introduced on egg boxes in November 1998 to denote eggs produced to a
stringent new Code of Practice incorporating the latest research and advice on Salmonella and
eggs from scientists and vets. Latest controls in the Lion Code of Practice, which are additional to
current legislation, include:
 All hens producing Lion Quality eggs must have been vaccinated against Salmonella Enteritidis.
 A registration and ‘passport’ system ensures complete traceability of Lion Quality eggs, hens and
feed.
 There are increased hygiene controls and Salmonella testing right through the production system.
 The Lion Code of Practice also incorporates higher standards of animal welfare than required by
law.
 The Lion Code of Practice includes stringent feed controls, including production of feed to
Universal Feed Assurance Scheme (UFAS) standards and the banning of growth promoters,
canthaxanthin and lasalocid in laying birds.
 A best-before date and Lion logo must be printed on the shell of Lion Quality eggs as well as on
the egg box.
 The Lion Quality mark is a registered trademark and can only be used by BEIC subscribers on egg
shells and egg boxes which have been produced in accordance with the Lion Code of Practice and
UK and EU law.
 The Lion Code of Practice is monitored by an independent agency in accordance with the EN
45011 standard. Farms and packing stations are regularly audited including unannounced audits.
 Producer identity
A unique code denoting where
Egg labelling the egg was produced. E.g.
UK54321, UK 543SCO or UK5-
432

Method of production
0= Organic
1= Free Range
2= Barn
3= Caged

British Lion Quality Mark

Only found on eggs that
have been produced in
accordance with UK and EU Best-before date
law and the British Lion All British Lion Quality eggs must
Quality code of practice. include a ‘best-before’ date printed on
the shell of the egg
 Pouring batter mix (Yorkshire

Egg recipes puddings/pancakes/toad in

the hole)
Meringue Sponge cake
(fairy cakes- Victoria sponge, 100g (4oz) plain flour
4 egg whites swiss roll) Pinch of salt
115g (4 ½ oz) icing sugar 1 medium egg
115g (4 ½ oz) caster sugar 100g (4oz) margarine 300ml (1/2 pint) milk (or milk
100g (4oz) Self rising flour and water mix)
100g (4oz) caster sugar
1. Heat oven to 100*c, 110*F gas mark 2 eggs
½. 1. Mix flour and salt in a basin, make a
2. Tip the egg whites in to clean glass hollow in the centre and drop in egg.
bowl 1. Heat oven to 180*c, 2. Stir with a wooden spoon and add
liquid gradually, until all the flour is
3. Beat eggs with an electric whisk until 350*F gas mark 4. worked in.
the mixture resembles a fluffy cloud 2. Cream margarine and 3. Beat well and add remaining liquid.
and stands up stiff. sugar.
4. Gradually add the caster sugar a 3. Beat egg.
spoonful. N.B. The consistency should be like single
4. Gradually add egg to cream .
5. Sift a 1/3 of the icing sugar over the mixture and mix well.
mix and fold in with a metal spoon. 5. Gently fold in flour.
6. Repeat till all icing sugar is added, 6. Mix until even.
mixture should look like snow drift. 7. Place in baking tray or
(Hold the bowl over your head and the cake cases.
mixture should stay put).
7. Spoon on to baking sheet and cook.
Egg Vanilla Ice Cream (4-6servings)

recipes
Ingredients
1 vanilla pod or reel vanilla extract
• 1 1/4 pints (700ml) milk
• 6 egg yolks
Omelette
• 10 oz (275g) caster sugar
Ingredients • a pinch of salt
1 tsp olive oil • Preparation Method for Vanilla Ice Cream
2 large eggs • If using a vanilla pod, halve it lengthways and put it into a heavy saucepan with the
5g/¼oz fresh herbs, chopped milk.  Heat gently to near boiling point, then remove from the heat and set it aside for
30 minutes 
e.g. chives and flat-leaf parsley
salt and freshly ground black • If using vanilla extract, no need to heat the milk.  Add vanilla extract to taste once the
custard has cooled
pepper
• Combine the egg yolks, sugar and salt in a bowl.  Whisk until the mixture is very pale
and falls back leaving a trail when the beaters are lifted.  
Method
• Strain the milk and gradually whisk it in.  Return the mixture to the pan and cook it over
1. Heat the oil in a small a very low heat, or in the top of a double boiler, string constantly until the custard is
omelette/frying pan. thick enough to coat the back of a wooden spoon.
2. In a small bowl, beat the • Remove the custard from the heat and set it aside to cool, stirring it time to time to
eggs then stir in the herbs and prevent a skin formation.  Vanilla extract should be added at this point nothing that the
flavour will fade with freezing.
season.
• Freeze in a sorbetière following the manufacturer's instructions.  Or still-freeze (refer to
3. Pour the egg mixture into home), vigorously whisking the partially frozen ice at least once during the freezing
the hot pan. process.
4. Using a fork, frequently drag
the cooked egg mixture from
the edges of the pan into the
centre of the pan to ensure an
evenly cook omelette.
5. Once the egg is completely
set, turn out and serve.
Boiled egg Egg
recipes
166 calories per portion

Serves: 2
Ingredients
2 Large Lion Quality eggs
Water for boiling Quiche
Pinch of salt
Buttered toast cut into soldiers to serve Ingredients
(optional) 1 tsp olive oil
2 large eggs
Method 1. Place egg in a small pan. Cover 5g/¼oz fresh herbs, chopped e.g. chives
with at least 2.5cm (1") of cold water, add a and flat-leaf parsley
pinch of salt and place the pan on a high salt and freshly ground black pepper
heat.
2. When the water is almost boiling, gently Method
stir the egg and set a kitchen timer for one of 1. Heat the oil in a small omelette/frying pan.
the timings below: 2. In a small bowl, beat the eggs then stir in
the herbs and season.
3 minutes for really soft boiled yolk and set 3. Pour the egg mixture into the hot pan.
white 4. Using a fork, frequently drag the cooked
4 minutes for slightly set yolk and set white egg mixture from the edges of the pan into
5 minutes for firmer yolk and white the centre of the pan to ensure an evenly
6 minutes for hard boiled with lightly soft cook omelette.
yolk 5. Once the egg is completely set, turn out
7 minutes for firmly hard boiled and serve.

3. Reduce heat slightly to keep water

bubbling but not fast boiling and stir the egg
once more.
Buffet

A buffet is a meal laid out on a table or sideboard so that guests may serve
themselves.
Business regulations Business regulations High risk foods
The state food should be state that food should be which include
temperature kept at or above 63*c chilled at or below 8*c. chicken, fish and
can not drop mayo should not
below 63*c The server should know how be left as room
for more than H o t long the food has been temperature for
2 hours standing, if in doubt don’t C old long as this can
eat it. increase bacteria
Rice, fish, in the food.
chicken and A ban-Marie Iced slabs can be The
other high risk can be used used to keep the temperature
food should to keep hot food cold during a can not rise Should be kept
not be food hot serving . above 8*c for in a fridge for as
reheated. during a more than 4 long as possible
serving. hours.
Buffet

High risk foods which include chicken, fish and mayo should not be left as room
temperature for long as this can increase bacteria in the food.
Different cultures use buffets for celebrations as well as a method of serving food.
Pella is served at Spanish festivals.
Spit roast pork can be served during summer solutes by many religious groups.
BBQ traditional in Australia and American out door eating.

Buffet eating is an alternative to formal dinning:

•Allowing people to pick and choose their own food.
•Reduces the number of servers required for a party.
•Allows party goes to mingle during selecting food .
 High street
buffet’s

• Many high street have buffet restaurants offering hot

and cold food at a set price per person.
• High street chains inc.
• Big Luke’s
• Buffet king
• Toby
• Panda
Prawn cocktail Flan Pies Fish Tapas Jam Scones Fairy cakes
tarts
Cream cakes Salad
Punch somas'
Stuffed eggs
Sausage on stick Crisps
Mayo dips Breads
Fresh cream dips Cold Cheese and
Carrots and buffet pineapples
peppers food Pickled onions
Cold chicken legs Fruit salad
Cold meats Potato salad

Preserves and Sandwiches

sauces Liver pate
Stuffed Veg
Rice Quiche
Onion bhaji Open sandwiches
Spring rolls mousse jelly Pizzas Peanuts Pasties Scotch eggs
Egg fried rice Soups Chips Pies Flans Scones Stuffed peppers
Boiled rice Carvery
Egg noodles Pizza Gravy
Egg Foo yung vegetables
Peking duck Pasta
Honey ham Hot Roast meat
Tea smoked duck buffet Paella
Asian lamb food
Omelettes
hotpot
Apple pie
Spare ribs
Custard
King prawns
Beef curry Sauces
Stuffed Veg
Beef in black potatoes
bean sauce Hot sandwiches
Tandoori Mussels Tikka Masala Bhuna Nan Burgers
 Any company serving a Staff should have
Food should be prepared
buffet should follow all completed basic
in an hygienic
HACCP and food safety food hygiene
environment .
legislation. certificate.
Hair CHILLED at or below a HOT at or above a
should be maximum minimum All cuts
tired up – temperature of 8 temperature of 63 should be
hats or Degrees C Degrees C covered
hair nets (ideally below 5*c) (having first meet a with blue
should be The danger zone for core temp of 70*c for plasters.
worn. both hot and cold at least 2 mins)
Hands Correct chopping
foods is between 8*c
and work boards should be used
and 63*c . At this Clean
surfaces for different food
temperature bacteria aprons
should be types.
is able to multiply should be
washed
with
warm
Regulations for worn to
prepare
soapy
water.
buffets food.

All utensils used Staff should check best

Food should be stored in
in preparing the before dates and regularly
the correct setting for the
food should be rotate stock to cut down
food.
clean. on wastages.
The Food Hygiene (England) Regulations 2006 apply to all types of food business -
from a hot dog van to a five star restaurant, from a village hall, where food is
prepared, to a vending machine.  If you are a caterer or retailer, or if you
manufacture products which are not of animal origin, you will need to follow this
advice, whether the food is sold publicly or privately, for profit or for fund
raising. The Regulations do not apply to food cooked at home for private
consumption.

All these areas should

be temperature
Regulations for
controlled to offer the
safest food to dinners.
buffets
High risk foods Food exempt from the
•Preparation  (food that are the most likely to cause food temperature control.
poisoning and or illness) These are food which offer
•handling •Dairy foods. no risk if left at room
•processing •Foods containing milk / cream temperature for long
•packaging •Soft cheeses periods of time. (normally
•Fresh ice cream stored at room
•manufacturing •Cooked produce temperature foods)
•storage •Meat •Crisps
•transporting •Fish •Peanuts (and other nuts)
•Eggs Or any food •Dried fruits
•selling with these
•Poultry •Breads – bread sticks
•distribution •Rice dishes, pulses ingredients in. •Pretzels
•supplying •mayonnaise •Bombay mix
Dos and don'ts. Do ask servers advice
about the length of
Don’t If in time food has been
reheat doubt standing.
high risk don’t eat
food it Do dispose of food if it
has been left out
Don’t eat food that has beyond the
started to go dry recommend timing .
around the edges, this Store spare or
has been standing to additional food in
long. suitable temperature
Dairy products may controlled storage
start to smell as they units.
start to curdle, if it
smells wrong don’t Ask how the food was
touch it. made.

Never take food from a Ensure meats and

buffet home to eat the vegetarian dishes are
next day. separated to reduce
cross- contamination.
 Religion and food
Food is an important part of religious observance and spiritual ritual for many faiths
including Christianity, Judaism, Islam, Hinduism and Buddhism. The role of food in cultural
practices and religious beliefs is complex and varies among individuals and communities.
Any introduction to such a diverse and complex topic will not be able to include
everything. Instead, here is a sample of some ways in which various religious groups
include food as a vital part of their faith.

Understanding the role of food in cultural and religious practice is an important part of
showing respect and responding to the needs of people from a range of religious
communities. However, it is important to avoid assumptions about a person’s culture and
beliefs. If in doubt, ask.
Islam (Muslim) Pork and any food not slaughtered Halal style
Halal food’s can not be eaten.
Prohibited foods Haram
Pork, alcohol, animal fats, margarines, Bread
Ramadan
which contains yeast, caffeinated drinks,

A fast which takes place around October time in

which adults fast during day light hours (when
the sun shines) and the fast is broken each night
after prayers.
Buddhism In his multiple lives on Earth, Buddha Some Buddhists avoid meat and dairy products, while others only
The dietary rules of Buddhism, which cycled through various animal forms shun beef. This is affected by cultural, geographical and dietary
is more of a life philosophy than a before attaining the form of a human influences.
religious doctrine, depend on which being. Most Buddhists choose to
branch of Buddhism is practiced and become vegetarian to avoid killing Religious dates vary from one region to the next. Mahayana
in what country. animals. Buddhism, for example, celebrates three festivals for the birth,
enlightenment and death of Buddha, while Theravada Buddhists
Similarly to the Hindu concept of observe all three events on a single day.
Karma, Buddhism proposes that
violence or pain inflicted on others will Buddhist monks tend to fast in the afternoon.
rebound on you, hence the need for a
Buddhist monks and nuns are not allowed to cultivate, store or cook
vegetarian lifestyle. Some Buddhists
their own food; instead, they must rely on ‘alms’, which are donations
believe that a contributing cause of
from believers. This sometimes includes meats, as monks and nuns
human aggression is violence against
aren’t allowed to ask for specific foods.
animals.

Christianity Some Catholics and orthodox Christians. Observe feast and fast days during the year.

Avoid meat on Fridays.

Friday fish day

Holy communion (by most Christian Eating bread and drinking wine
groups)
Seventh Day Adventists Avoid caffeine and don’t eat meat or dairy

The Church of Jesus Christ of Latter Day Avoid alcohol, caffeine and regally follow
Saints (Mormons). fasting days
Salvation Army Avoid alcohol
Hinduism Many Hindus are vegetarian but Most Hindus do not eat beef or beef products, because
this is not compulsory. the cow is held to be sacred.
Hindus believe in the interdependence of
life. People who practice the Hindu religion In many cases beef is forbidden Dairy products including milk, butter and yoghurt may
don’t eat meat from animals or any food that while pork is sometimes restricted be eaten.
has involved the taking of life. They also or avoided.
Foodstuffs such as alcohol, onions and garlic are thought
avoid foods that may have caused pain to
Prohibited animal products tend to inhibit the Hindu’s quest for spiritual enlightenment.
animals during manufacture. ‘Karma’ is
to vary from one country or They are therefore avoided or restricted.
believed to be the spiritual load we
region to the next. For example,
accumulate or relieve ourselves of during Fasting depends on the person’s caste (or social standing)
duck and crab may be forbidden
our lifetime. If a Hindu consumes animal and on the occasion; for example, rules regarding fasting
in one geographical location
flesh, they accumulate the Karma of that act, depend on whether the day has religious or personal
while fish may be part of the
which will then need to be balanced through significance.
staple food for people living in
good actions and learning in this life or the
other areas.
next.

Judaism Orthodox – Jews Mother and child must not be served together-
Kosher – foods for example milk and beef.
Kosher food must be slaughtered in a
correct manor. Separate cooking and preparation areas must
be available in the kitchen areas- this inc.
Sinks, plates and pre areas.