Food Safety

Categories: Compliance Programmes
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About Course

What Will You Learn?

  • • Explain the types and sources of bacteria
  • • Discuss where bacteria come from and how they grow
  • • Consider the consequences of food poisoning
  • • Consider the consequences of selling unsafe food
  • • Describe the correct procedure for cleaning and sanitising
  • • Explain how cleaners and sanitisers are stored
  • • Discuss the importance of pest control
  • • Explain why water quality is important
  • • Discuss the risks of cross contamination
  • • Consider Standard Operating Procedures for food preparation
  • • Discuss various cleaning and sanitising agents
  • • Explain how to clean utensils and cutlery
  • • Prepare, clean, sanitise and maintain premises, a work surface, an electrical machine, a utensil and loose component
  • • Create a cleaning roster
  • • Describe different types of cleaning equipment
  • • Explain the storing of cleaning equipment and materials
  • • Consider waste disposal methods
  • • Explain pest removal methods
  • • Describe and explain personal hygiene
  • • Discuss hand washing procedures
  • • List protective wear for use in the food industry
  • • Describe and maintain personal hygiene, health and wellbeing including their body, clothing, personal restrooms and storage areas
  • • Consider the impact of illness and disease when working with food
  • • Explain physics and chemistry in food preparation
  • • Discuss concepts such as phases of matter, Ph, acids, alkalinity,
  • • Explain key concepts of temperature, energy and heat.
  • • Consider measurement techniques and principles.
  • • Consider the stakeholders in the food handling process.
  • • Describe control in food safety process
  • • Explain food material identification.
  • • Discuss sensory evaluation .
  • • Describe the handling of possible allergens.
  • • Consider storage of food material in the food production process.
  • • Explain manual lifting and handling techniques according to OHS practices
  • • Describe stock rotation
  • • Consider prevention of food contamination .
  • • Measure various food items and ingredients
  • • Explain dry and moist cooking methods.
  • • Discuss principles of temperature
  • • Explain why temperature measurement is important in food handling.
  • • Draw line graphs
  • • Define sampling.
  • • Discuss different types of sampling
  • • Explain the purpose of food sampling
  • • Explain correct sampling procedures
  • • Describe record keeping for the food sampling process
  • • Explain the principles of packing.
  • • Ensure checks are made before operating outer packaging process.
  • • Explain the procedure of packaging and palletizing.
  • • Discuss pallet loading.
  • • Explain precautions to take when loading pallets
  • • Discuss types of packaging materials
  • • Describe legislation impacting on packaging in the food industry
  • • Detect problems
  • • Consider techniques to solve problems
  • • Explain packing problems and how to handle them
  • • Explain shut down procedures
  • • Present proposals for quality improvements.

About the instructor

A

Course Curriculum

Introduction to food safety

  • Introduction
  • Types and sources of bacteria
  • What are the consequences of a food poisoning outbreak?
  • The consequences of selling unsafe food

Cleaning and Sanitising

  • Introduction
  • Correct procedure for cleaning and sanitising
  • Handling and storing the product
  • Pest control
  • Water quality
  • The risk of cross-contamination
  • Standard Operating Procedures

Cleaning Agents

  • Cleaning agents
  • Cleaning of utensils and cutlery
  • The type of surface
  • Cleaning rosters
  • Cleaning and sanitising agents
  • Ratios
  • Toxicity

Cleaning Equipment

  • Cleaning equipment
  • Storing cleaning equipment and materials
  • Waste disposal
  • Pests

Personal Hygiene

  • Personal hygiene
  • Uniform
  • Protective wear
  • Illness and disease
  • Eating, drinking and chewing
  • Personal appearance

Basic Science in Food Preparation

  • Introduction
  • Physics and Chemistry in food preparation
  • PH
  • Phases of matter
  • Change of state
  • Water
  • Temperature, energy and heat
  • Melting points
  • Freezing and boiling points
  • Introductory principles of physics – Measurement
  • Laws of exponents
  • SI basis of measurement
  • Using maths for recipes
  • Methods of separation

Food Handling Processes

  • Introduction
  • Stakeholders(internal and external customers) in the food handling process
  • Material handling principles
  • Consequences of poor material handling
  • Control in food safety process
  • Food material identification
  • Identify food materials according to sensory evaluation within the food production process
  • Allergens
  • Store food material for the food production process
  • Incorrect storing
  • Manual lifting and handling techniques used during storing and handling of food material according to OHS practices
  • Cleaning and sanitising of food storage areas
  • Stock rotation
  • Food contamination
  • Food measurement and quantities
  • Standard International Units
  • Equipment

Temperature

  • Introduction
  • Dry cooking
  • Moist cooking methods
  • Principles of temperature
  • Thermometers and their use
  • Cold chains
  • Personal preparation
  • Equipment preparation
  • Standard Operating Procedures
  • Reporting temperature deviations
  • Using a graph to show temperature
  • Rate of change
  • Generalisations
  • Inputs and Outputs
  • Converting information
  • Drawing a graph
  • Writing it in algebraic form
  • Calculating a slope
  • Drawing conclusions
  • Documenting the process

Sampling Food

  • Definition and types of sampling
  • Purpose of food sampling
  • Consequences of not taking a food sample
  • Sampling Tecchniques
  • Correct sampling technique
  • Record Keeping

Packaging and Delivering Products

  • Introduction
  • Principles of packing
  • Checks to make before operating the outer packaging process
  • Procedure of packing and palletizing
  • Pallet loading
  • Correct materials and equipment for securing pallet load
  • Stacking patterns for loading a pallet
  • Manually loading a pallet safely and correctly
  • Precautions to take when loading pallets
  • Securing the product onto the pallet
  • Checks and other jobs to do while loading
  • What to do when all pallets are loaded
  • Packaging
  • Manual packing
  • Monitoring and sampling the product
  • Legislation
  • Production plan
  • Preparing for packing
  • Quality standards in palletizing

Problems and how to handle them

  • Detecting problems
  • What techniques can you use to solve problems?
  • Packaging problems and how to handle them
  • Shut down procedures
  • How can you present proposals for quality improvement to management?

References
HACCP-Based Standard Operating Procedures (SOPs). (n.d.). Retrieved March 15, 2015, from National Food Service Management Institute: http://sop.nfsmi.org/HACCPBasedSOPs.php Kleintjies, K., & Van Rooyen, C. (2007). Hospitality studies Food Preparation. Cape Town: Nasou Via Africa

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