Food Safety/Objectives detailed
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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.