AIMS
To understand how to prepare food safely for consumption.
LEARNING OUTCOMES
By the end of this course you will be able to:
- Understand the importance of food safety
- Be aware of the regulations and legislations that cover food safety
- Be aware of the roles and responsibilities of employers and employees
- Know what tasks need documenting
- Be aware of common food hazards
- Know how to safely handle food
- Recognise good food hygiene practices
- Understand the seriousness of food poisoning
- Understand how kitchens can be designed with safety in mind
LESSONS AND TOPICS
Introduction to Food Safety
- Facts and Statistics
- Employee Responsibilities
- Employer Responsibilities
Handling Food
- Safe Handling Practise
- Colour Coding
- Food Storage and Preservation
- Refrigeration
- Cooking
Beliefs, Values and Attitudes
- Definitions
- Importance of Food Safety
- Facts and Statistics
Good Hygiene Practices
- Personal Protective Equipment
- Hand Washing
- Personal Hygiene
- Injuries and Sickness
- Unhygienic Practises
Regulations
- Legislation
- Food Enforcement Officers
- Food Hygiene Inspections
- Penalties and Due Diligence
Food Poisoning
- Direct Discrimination
- Indirect Discrimination
- Victimisation
Roles and Responsibilities
- Employee’s Responsibilities
- Employer’s Responsibilities
People at Risk
- People at Risk
- Causes and Symptoms of Food Poisoning
- Bad Practices
Documentation
- Cleaning Schedules
- Risk assessments
- Safety Records
The Kitchen
- Kitchen Design
- Kitchen Access
- Waste Disposal Systems
- Taking
Hazards and Contamination
- Types of Food Safety Hazard
- Biological Hazards
- High Risk Foods
- Allergens
- Contamination
- Pests and Pest Control
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