Miscellaneous

Course content?

1.0 WHAT IS FOOD HYGIENE : 1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination. 2.0 BACTERIA 2.1 Explain what bacteria are, their shape and size and where they may be found. 2.2 Explain that not all bacteria are harmful. 2.3 Explain how bacteria multiply and how time and temperature affect multiplication. CAUSES OF FOOD POISONING 3.1 Explain how food poisoning may be caused. 3.2 Describe the main sources of food poisoning and physical contaminants, including allergens. 3.3 Describe the symptoms of food poisoning. 3.4 Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING 4.1 Describe simple measures to control hazards and prevent food poisoning by: a. Protecting food from the risk of contamination b. Preventing bacteria from multiplying c. Destroying bacteria in food 5.0 PERSONAL HYGIENE 2.1 Explain what bacteria are, their shape and size and where they may be found. 2.2 Explain that not all bacteria are harmful. 2.3 Explain how bacteria multiply and how time and temperature affect multiplication 3 3.0 CAUSES OF FOOD POISONING 3.1 Explain how food poisoning may be caused. 3.2 Describe the main sources of food poisoning and physical contaminants, including allergens. 3.3 Describe the symptoms of food poisoning. 3.4 Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING 4.1 Describe simple measures to control hazards and prevent food poisoning by: a. Protecting food from the risk of contamination b. Preventing bacteria from multiplying c. Destroying bacteria in food 5.0 PERSONAL HYGIENE 5.1 Explain how high standards of personal hygiene for food handlers can be achieved. 5.2 Explain when food handlers should wash their hands and describe acceptable methods of hand washing. 5.3 Explain the need for detectable waterproof dressings to cover cuts and sores. 5.4 Explain the need for clean protective clothing. 5.5 Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food. 5.6 Explain that problems can occur with the wearing of jewellery and nail varnish. 5.7 Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound. Explain that this is a legal requirement. 4 6.0 SAFE FOOD PRODUCTION 6.1 Explain the need to avoid unnecessary handling of food. 6.2 Describe safe systems for the preparation, storage and handling of food by: a. Avoiding unnecessary handling of food b. Not preparing food too far in advance of serving c. Keeping perishable food either refrigerated or piping hot d. Keeping raw and cooked food strictly separate e. Properly reheating food f. Cleaning as you go g. Effective cleaning and disinfection h. Safe disposal of refuse and waste food i. Awareness of the signs of pests found in food premises 7.0 THE SUPERVISOR’S RÔLE 7.1 Describe briefly the rôle of the supervisor. 7.2 Explain that if something is wrong, that the supervisor should be told. 7.3 Follow any food safety instructions provided by your employer, the food manufacturer or your supervisor. 7.4 Describe typical problems which should be reported to the supervisor including: a. Refrigerator temperatures outside 1-40C. b. Evidence of pests. c. Potential physical contaminants, eg, loose screws, wrappers, insects, rodent droppings, waterproof dressings, disrepair of equipment and utensils. d. Food left out (exposed to the risk of contamination, or outside temperature control). e. Doors and windows left open, leaving access for pests or dust contamination. f. Raw food touching cooked food, or stored above cooked

Who or why you should attend

This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required. The training material is suitable for all employees at any level of the business.