Food sources (suppliers)

1. Appropriate methods for selecting and monitoring the right suppliers
2. Outline requirements for safe transportation, delivery, and receipt of stock
3. How to monitor supplier food deliveries and prescribe appropriate management actions in the event of poor supplier food safety performance
4. Principles of temperature control during storage for different types of food, and be able to develop, implement and monitor controls for storage.
5. Principles of inventory and determining how to design, rotation and control the effectiveness of the system
6. Design, construction, cleaning, disinfection, and pest control in the workplace and food
7. Appropriate methods for selecting and monitoring the right suppliers
8. Outline requirements for safe transportation, delivery, and stock receipt

The role of food establishments and regulatory authorities in food safety

1. Introduction to food safety and contamination
2. Microbiology (reproduction and survival risks)
3. Food Poisoning
4. Food and personal hygiene traders
5. The role of education and training in food safety
6. Food hazards from farm to table
7. Temperature control requirements within a specific food company
8. Controls and controls necessary for food procurement and supplier selection, receiving, storage (including the importance of stock control), preparation, thawing, cooking, refrigeration, packaging, and distribution:
9. Food safety management and HACCP
    

Blind Spots in Food Safety

1. Blind Spots Definition
2. The basics of proper shopping
3. Food Card
4. Food Hazards
5. Cooking and Household Trading
6. Cross-contamination
7. Defrost frozen food
8. The basics of sterilization and storage
9. The role of community awareness in food safety