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.