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