Introduction to food safety and contamination

Participants will be able to understand the importance of food safety management in manufacturing through the ability to:

1. Explain the procedures for controlling pollution and cross-contamination
2. Define key terms related to food safety including food safety/hygiene, food poisoning, contamination, hazards, risks, control, monitoring, corrective actions, verification, food safety management system, pathogen, and safe food
3. Describe the benefits to food companies, consumers, and food users with high standards of food hygiene
4. Identify, and provide examples of the main characteristics of high-risk, raw food, low-risk, and ready-to-eat raw foods and outline the risks associated with contamination of each type of food
5. Analysis of risks to food safety from microbial, physical, chemical, and allergic hazards in the specific food area
6. Identify four major food safety hazards: microbiological, physical, chemical, and allergic
7. Giving examples of the sources of physical hazards, distinguishing between material pollution and external pollution, and determining appropriate policies and procedures to control, detect and eliminate them.
8. Give examples of sources of chemical hazards (inherent and introduced) and identify appropriate policies and procedures to control their prevention, detection and removal
9. Describe the main symptoms of an allergic reaction, give examples of common allergens, and determine appropriate policies and procedures to prevent consumption by persons sensitive to allergens.
10. Describe and explain the main vehicle routes and methods of contamination and cross-contamination and identify potential consequences if food safety hazards are not controlled

Microbiology (reproduction and survival risks)

Participants will be able to understand how microorganisms pose a food safety risk through:

1. Discuss the main characteristics of microorganisms, including requirements for optimal growth
2. Outline the structure, shape, and size of bacteria and distinguish between the main types of bacteria
3. Describe how bacteria reproduce, and identify factors that affect bacterial multiplication
4. Determining the temperature range of the danger zone, the optimum temperatures for bacterial reproduction, the temperatures when most pathogens stop reproducing and the temperatures where they die
5. Determine the timescales involved in bacterial multiplication and explain the importance of the bacterial growth curve
6. Identification of effective ways to destroy microbes, including heat (cooking, pasteurization, high heat treatment), the use of chemicals, such as salt, sugar and acids
7. Outlines the principals involved in memorization methods
8. Explain how bacteria and bacterial toxins are formed and why they may be dangerous within the food industry:
9. Explain the terminology of "bacterial spore", identify the role that spores play in the survival of bacteria, describe the conditions under which spores form and the consequences for food safety.
10. Describe how some bacteria produce toxins and the consequences for food safety
11. Recognize the signs of damage and identify what may cause damage
12. Describe controls that can be used to control bacterial and enzyme activity to reduce the rate of food spoilage

Food poisoning

1. Knowing and understanding the main causes of food poisoning and understanding the importance of disease prevention
2. Describe common sources, food compounds, incubation periods, and controls for common food poisoning organisms
3. Distinguish the differences between the toxic and infectious causes of food poisoning
4. Explanation of symptoms, sources, incubation periods and controls for the main pathogens that cause food poisoning
5. Identify groups of people most at risk of food poisoning
6. Explanation of symptoms, sources, incubation periods, and controls for food-related viruses and parasites
7. Know that chemicals, metals, poisonous plants and fish can cause serious problems in your environment
8. Food industry and provide examples of each
9. Explanation of the role of management and enforcement officials in the investigation of the outbreak:
10. Defining the role of the manager, supervisor and food user in relation to the investigation of food poisoning outbreaks
11. Develop, implement and review measures related to food poisoning outbreak control

Food and personal hygiene

Candidates should understand the importance of ensuring that food handlers do not contaminate food by:

1. How people are both sources and causes of food poisoning and identify ways to control and monitor food poisoning and contamination from staff:
2. Explain the risks associated with infections, skin complaints and injury and describe how they can be controlled
3. Describe the responsibilities of all employees with regard to personal hygiene
4. Describe how non-food handling personnel (eg. maintenance, contractors, visitors, delivery personnel) can contaminate food and be able to develop, implement and monitor procedures to control such personnel
5. Unhygienic practices to be avoided in food handling areas, describe how they may cause contamination and suggest appropriate controls
6. Describe the importance of hand washing and explain appropriate procedures for effective hand washing. Determine the important times when you should wash your hands
7. Discussing the role of management in securing high standards of personal hygiene and preventing food contamination
8. Describe how to develop, implement and manage an effective personal hygiene policy
9. Define managers' role with regard to disease reporting and establish and maintain procedures for disease reporting and exclusion
10. Determining the characteristics of protective clothing for food handlers
11. Identify the types of protective clothing that can be provided and describe how the provision of appropriate clothing may prevent food contamination
12. Outline the risks that may be associated with wearing jewelry, personal effects, nail varnish/nails and false eyelashes and be able to develop, maintain and monitor policies and procedures to control these risks
13. Determine the importance of excluding food handlers with disease:
14. Necessary state controls for food users who suffer from or are suspected of suffering; food poisoning
15. Discuss the benefits and limitations of medical examination for food abusers
16. Determine the cause of concern for carriers in the food industry and be able to develop, implement and monitor appropriate controls
17. Determine the pros and cons of a medical examination
18. Determine the personal requirements for food users and discuss the need for careful selection of staff

Education and training in food safety

Understand how developing, implementing and monitoring food safety training can help prevent food poisoning and food contamination by being able to:

1. Determine the need for and benefits of employee training and maintain training records
2. Identify the benefits of training and explain why the planned training in food is important:
3. How training can help develop a positive food safety culture
4. Explain factors that require consideration (including content) when developing and implementing a food safety training program
5. Identify the benefits of training needs assessment for all levels of employees (including contractors and temporary employees) when developing food safety training programs
6. State the importance of reflecting on the role, experience and skills of employees and explain how barriers to learning such as language or literacy have been overcome
7. Describe a variety of methods that can be used to effectively communicate food safety information and responsibilities, including procedural and legislative changes
8. Describe sources of information and guidance that can be used when developing a food safety training program
9. Knowing the importance of implementing food safety training and identifying ways in which this can be achieved
10. Explain reasons for giving feedback to employees regarding food safety issues
11. Outlines the importance of developing supervisors to enable effective reporting from management to supervisor regarding food safety and outlines the importance of refresher training
12. Summarize the need for training records:
13. Describe the need to maintain accurate and up-to-date training records
14. How training records can be useful for the food industry

Food hazards from farm to table

Know and understand the manager's role in managing the operational requirements related to food production through the ability to:

1. Discussing the risks associated with the organization's operational methods:
2. Identify risks that may be present at each stage of food production and services including purchasing, delivery, storage, preparation, cooking, hot storage, cold storage and packaging
3. Outline of processes and potential risks associated with discontinued manufacturing operations such as cold cooking and freezing cooking and video
4. Explain the importance of reviewing potential risks and controls in the event of a change, eg. introducing a new process or changing the product or product
5. Explain the requirements for temperature control within a specific food company
6. Defining controls and controls needed for food procurement, supplier selection, receiving, storage (including the importance of stock control), preparation, thawing, cooking, refrigeration, packaging and distribution:
7. Determining appropriate methods for selecting and monitoring suitable suppliers
8. Outline requirements for safe transportation, delivery and stock receipt
9. Determine how suppliers' food deliveries will be monitored and prescribe appropriate management actions in the event of poor food safety performance by suppliers
10. Describe and explain the principles of temperature control during storage for different types of food, and be able to develop, implement and monitor controls for ambient, refrigerated and frozen storage of food
11. Describe the principles of inventory rotation and determine how to design, implement, and monitor the effectiveness of the system
12. State the requirements for labeling the legal history of food and explain the terms "use by"
13. The "Better Before" and explain the rules regarding labeling of both packaged and open-ended foods
14. Describe the types of food packaging available that are designed to reduce the risk of contamination
15. Define management's role in relation to the production and sale of safe foods, including the need to identify staffing requirements and provide other adequate resources
16. Define the management's role with regard to the provision of appropriate resources, equipment, and procedures related to the transportation of food
17. Identification of additional controls that may be required when providing food to vulnerable groups
18. Develop, implement, control and explain appropriate procedures for thawing, freezing, preparing, cooking, refrigerating, packing, labeling and distributing food
19. Determining the recommended temperatures and conditions for storing, preparing, cooking, refrigerating, packaging, labeling and distributing foods

Design, construction, cleaning, disinfection and pest control in  the workplace and food

1. Discuss the implementation, management and application of good hygiene practices

2. Includes cleaning, disinfection, waste disposal and pest control

3. Requirements related to site selection, building materials and finishes:
4. Describe how site selection and building materials have an important role in securing and maintaining food safety
5. Discussing management's role in relation to the satisfactory design and construction of food premises and equipment:
6. Define the manager's role when selecting new food equipment and premises (including temporary workplaces)
7. Describe the manager's role in relation to maintenance programmes, including prioritizing repair and improvements based on food safety risks
8. Explain the importance of linear workflow, including separation of processes:
9. Determine how a linear workflow helps prevent cross contamination
10. Discuss sanitary principles for the design and use of food premises and equipment
11. Outlines the principles of selection, positioning and maintenance of food equipment
12. Outlines the principles of selecting, locating and maintaining chillers, refrigerators and frozen storage units
13. Discussing the need to provide washing facilities, ventilation, lighting, water and effluent disposal:
14. Describe the requirements for washing facilities, ventilation, lighting, water, effluent disposal, hazards and associated controls
15. Describe the hand washing and drying facilities that must be available for use by food handlers
16. Explain why waste, waste and unsuitable food should be properly stored and disposed of and identify ways to achieve this in the food business
17. Determine how appropriate design can help the food sector comply with legislative requirements
18. Discuss the role of management in relation to the principles and importance of cleaning and
19. Determining the effectiveness of cleaning and disinfecting food premises and equipment helps maintain food safety
20. Discuss principles of cleaning and disinfection operations (including hygiene in place) and describe appropriate methods of cleaning and disinfection
21. Describe how to properly store cleaning supplies and equipment
22. Discuss how to manage difficulties in cleaning premises and equipment
23. Discuss management's role in relation to cleaning and disinfection regulation and control systems to help ensure safe food production
24. Requirements related to cleaning and disinfecting food premises
25. Properties and functions of cleaning chemicals:
26. Describe the desired functions and qualities of detergents and disinfectants and outline when and how each should be used
27. Develop and implement cleaning schedules to help ensure effective cleaning
28. Responsibilities related to the implementation of operational procedures related to pest control
29. Discussing risks and controls involving food pests:
30. Outline the risks associated with pests and explain why pests must be controlled within the food industry
31. Explain what actions should be taken by food handlers, supervisors and managers if evidence of pests is found
32. Define the role of managers in relation to the development, implementation and monitoring of pest control policy and describe the importance of keeping up-to-date records
33. Identify the characteristics and habitats of major food pests, including rodents, insects and birds, and determine how to detect signs of infestation.
34. Describe the conditions that pests require for growth
35. Define pest control principles:
36. The main types of environmental, physical and chemical controls for different pests, and identify the benefits and limitations of each
37. The importance of auditing and good housekeeping in relation to pest control
38. Description of considerations to consider when selecting a pest control contractor:
39. Determining how to select a pest contractor and the criteria that can be used to ensure that they are appropriate
40. Explain the importance of monitoring control activities

Food Safety Management and HACCP

Candidates will know and understand their role in developing, implementing, monitoring, reviewing and evaluating the implementation of food safety management procedures and be able to:

1. Outlines the processes for designing and implementing food safety management procedures,
2. Including the allocation of resources, roles and responsibilities
3. Review controls for microbial, physical, chemical and allergic risks in specific food businesses
4. Describe the concept of HACCP and have the necessary knowledge to implement an effective food safety management system based on HACCP principles:
5. Determine the origin and purpose of HACCP-based food safety systems
6. Explain how the effective development and implementation of food safety management systems will benefit both consumers and food companies
7. How food safety management systems can be developed, implemented and maintained in the food sector
8. Identify and give examples of expert guidance and support that a food company may need to develop and implement food safety management systems
9. Learn about the initial steps required before implementing a food safety management system:
10. Explain the basic terms of HACCP
11. What is meant by a prerequisite programme, and explain the importance of prerequisites in the field of food
12. Determine the importance of the team approach when developing the HACCP study
13. Outline the training that HACCP team members require
14. List and describe the seven principles of HACCP
15. Explain the importance of defining the scope and powers of the HACCP study
16. Explain the importance of conducting a risk analysis and describe how it can be carried out
17. Describe the purpose of control measures and provide examples of controls that can be applied during food production and service
18. Describe the importance of identifying critical steps in the process and determining how to identify them using a decision tree
19. Outlines the criteria that should be used to establish critical limits, tolerances and target levels at each CCP
20. Discuss ways to monitor and record food safety risks:
21. Explain the importance of developing and implementing appropriate control procedures and identify how to develop them and give examples of a variety of monitoring methods that may occur during food production and services
22. Explain the importance of establishing appropriate accurate recording systems and describe monitoring records that can be produced for food production and service
23. Explain the manager's role in terms of defining roles and responsibilities and
24. Reporting methods for monitoring and supervision of control measures
25. Determine the necessary corrective actions if food safety risks are not controlled:
26. Identify the types of failures that may occur at critical control points and give examples of appropriate corrective actions that can be applied during food production and service
27. Explain the manager's role in terms of defining roles and responsibilities and
28. Methods for reporting corrective action plans
29. Explain why corrective action plans should be developed before failure and how this can help prevent food safety problems
30. Explanation of methods for verifying the effectiveness of food safety management procedures:
31. Description of documents to be developed as part of the HACCP study

The manager's role in food safety

1. Communicate Food Safety Management information to employees, visitors and suppliers
2. Discussing the role of managers in ensuring food safety
3. Identify ways in which food safety management can be achieved:
4. Define the role of managers with regard to developing, implementing, monitoring, reviewing, evaluating and reviewing food safety procedures
5. Describe ways to determine the success of food safety management procedures and determine how to review, review and improve food safety management procedures
6. Describe how modifications to food safety management procedures will be implemented and the circumstances in which modifications may be required
7. Explain the importance of the distribution of responsibilities within the food organization:
8. State why all employees within the food sector have responsibilities for food safety and identify the importance of clear reporting methods
9. Explain the role and responsibilities of food handlers in relation to food safety, including following procedures and monitoring controls
10. Explain the role and responsibility of supervisors in relation to food safety
11. Describe how effective supervision procedures can help ensure food safety and identify ways to develop, implement, monitor, evaluate and review these procedures
12. Describe the importance of a food safety policy and specify the content of a typical food safety policy:
13. Explain the general content and importance of the food safety policy with reference to routine and non-routine procedures
14. Explain the importance of including policies and procedures for investigating food poisoning allegations and customer complaints
15. Summarize the available sources of information:
16. Identify other relevant sources for further information, advice and guidance on food safety and determine when this may be required
17. Outlines strategies for developing and maintaining a food safety culture within the organization:
18. Explain the importance of developing a positive food safety culture within the food sector
19. Identification of means to achieve and improve a positive food safety culture, for example, effective development of food safety procedures and procedures, provision of training and other resources, encouragement of feedback, and clear reporting methods