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.