Safe Food Practices- Short Course

This is a course for anyone working in Cooking, Food Procession or other trades that involve handling of foods.

CONTENTS

LESSON 1 – INTRODUCTION TO FOOD SAFETY 
Safety 
9 Benefits and objectives of food safety include:
Risk & risk analysis
Risk management strategies 
Dangerous foods 

LESSON 2 – FOODBORNE HAZARDS AND CONTAMINANTS 
Contamination risk 
Biological contamination 
Characteristics of common foodborne pathogens 
Salmonella and salmonellosis 
Escherichia Coli (E. Coli) 
Listeria Monocytogenes 
Campylobacter 
Noroviruses and Rotaviruses
Clostridium Perfringens 
Staphylococcus Aureus 
Clostridium Botulinum 
Toxoplasma Gondii 
Vibrio 
Cyclospora 
Intestinal parasites 
Case study: breaded chicken 
Chemical contamination 
Physical contamination 
Allergenic factors 
What is an allergen? 
Foodborne hazards and contaminants 

LESSON 3 – HYGIENE 
Methods of preventing contamination 
Storing food effectively 
Colour coded cutting boards 
Change utensils for raw and cooked food 
Use signage and conduct training 
Control processes 
Personal hygiene 
Kitchen hygiene
General safe handling practices
Dishwashers and sterilisation 
When hygiene practices fail 
Choosing the correct work surface

LESSON 4 – STORAGE AND TRANSPORTATION 
Food spoilage 
Reducing spoilage by a microorganisms 
Legislation in handling and transport 
Guidelines for safe handling different food types 
Storage 
Cold store and freshness 

LESSON 5 – WORKER SAFETY (OH&S) 
Business owner responsibilities 
Worker safety 

LESSON 6 – BEST PRACTICE & QUALITY CONTROL 
Labelling 
Health warnings and advisory statements 
Ingredients 
Allergens 
Food inspectors and quality control 
Food traceability & the benefits
Who is responsible for traceability 
How is traceability managed? 
Labelling
Quality assurance and control 
Documented production practices and records of risk management 
Final assessment