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The course covers the following areas and learning outcomes A Introduction Candidates should understand the terminology in respect to supervising food safety procedures and be able to: Define the terms food hygiene, food poisoning,food-borne disease, food-borne illness, food allergy,contamination, hazard analysis, food safety management procedures and HACCP. Define the role of a supervisor in controlling food safety, identifying food safety hazards and understanding the methods by which controls are communicated to others in the workplace. Contrast the financial, human and legal consequences for a business that manages food safety successfully and one that manages it poorly. Describe recent trends in reported outbreaks of food-borne illness and the foods most commonly involved. Understand the definition of high-risk foods with examples. List the groups of people who are most at risk from food-borne illness. B Legislation Candidates should be aware of UK and European food safety legislation to ensure compliance in a food manufacturing operation and be able to: State the responsibilities that employers and employees have with regard to keeping food safe. State the current food safety legislation which relates to manufacturing practice and be aware of where guidance on the law may be obtained. Explain the concept of due diligence. State the role and powers of enforcement officers in respect to food safety. Understand the supervisor?s responsibilities when dealing with enforcement officers. Explain the consequences of non-compliance with food safety legislation. State the role of the supervisor in the investigation of an outbreak of food-borne illness. C Applying and monitoring good hygiene practice Candidates should understand the concept of contamination and the risks it poses to food safety and be able to: Define the terms, and give examples of, physical, chemical (including metals), microbial and potential allergen contaminants and explain the concept of cross-contamination. Describe the procedures used to prevent food from being contaminated on receipt, during storage, preparation, processing, packing and distribution. State the practical and legal implications of ?Use By?and ?Best Before? dates. State the techniques available for the detection of contaminants and any corrective actions that may be taken. State common sources of pathogenic and spoilage bacteria and the different effects they can have on food and those who ingest it. Describe the factors essential for the multiplication of pathogens and the controls required to prevent outbreaks of food-borne illness. Describe the food safety hazards caused by spores and toxins produced by some food poisoning bacteria and the controls required to keep food safe. State the causes of food spoilage and describe the effects that micro-organisms and enzymes can have on food and those who ingest it. Give examples of common food-borne viruses,explain the risks they cause to food safety and how these might be reduced. State the risks caused by allergens in foods and the control measures and labelling needed in food handling to prevent harm. Explain the term quarantine in terms of controlling non-conforming products and materials. D Temperature control Candidates should understand the role temperature plays in the control of food safety and be able to: State the effects of high and low temperatures on micro-organisms and how temperature can control bacterial and enzyme activity in food. Describe the temperature controls required for food on receipt, during storage, throughout processing and packing, to the point of distribution. Describe safe methods of checking, verifying, and recording food temperatures. E Workplace and equipment design Candidates should understand the importance of good workplace and equipment design to ensure food safety and be able to: List the design features of a suitable premise for the manufacture and storage of food, including the importance of layout, stock

The course covers the following areas and learning outcomes A Introduction Candidates should understand the terminology in respect to supervising food safety procedures and be able to: Define the terms food hygiene, food poisoning,food-borne disease, food-borne illness, food allergy,contamination, hazard analysis, food safety management procedures and HACCP. Define the role of a supervisor in...

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