Information about Learning Objectives

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Learning objectives

Food safety and legislation

By the end of this unit participants will be able to do the following:

  • Describe the principles of food safety.
  • Explain food safety requirements in the workplace.
  • List three legislative acts for the food industry.
  • Identify causes of microbial, chemical and foreign matter food contamination.
  • Name examples of food contaminants.
  • Indicate the consequences of producing unsafe food.

Effective personal hygiene

By the end of this unit participants will be able to do the following:

  • Practice effective personal hygiene for working with food.
  • Demonstrate hand and nail cleaning following unhygienic activities.
  • Utilize suitable methods for covering skin conditions.
  • Discuss effective ways to deal with illnesses which may cause contamination of food.
  • Identify and apply acceptable work practices to prevent contamination.
  • Employ personal habits which prevent contamination.

Cross contamination

By the end of this unit participants will be able to do the following:

  • Explain how to prevent cross contamination of food.
  • Demonstrate cleaning procedures which meet establishment requirements.
  • Use appropriate food storage practices and techniques.
  • Practice effective rubbish removal and storage.
  • Identify pests which may cause infestation.
  • Explain operational procedures which prevent infestation.

Temperature of high risk food

By the end of this unit participants will be able to do the following:

  • Identify high risk foods - uncooked, cooked and re-heated.
  • Explain the need for critical limits associated with food.
  • Demonstrate use of a temperature probe with high risk food.
  • use corrective actions for high risk foods which meet legislative and establishment requirements.