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The course covers the following subjects and learning outcomes: A Introduction to food safety Candidates should understand the terminology used in food safety and should be able to: Define the terms food safety, food poisoning, food-borne illness, food allergy, contamination, hazard and HACCP. State the consequences of poor standards of food hygiene and the benefits of good standards. Explain the use of a documented food safety management system. Understand the relationship between hazard, risk and control and how this can help prioritise action. Describe the main symptoms of food poisoning. Give examples of those people most at risk. Understand the definition of high-risk food and give examples of types of high-risk food. B The law Candidates should understand the laws that apply to food manufacturing businesses and should be able to describe, in general terms, the requirements of the current regulations and: Understand the role of enforcement officers, and the powers that local authorities have to control the sale of unfit, sub-standard or injurious food. State the possible consequences of non-compliance with food safety law and that these can apply to all food handlers. Describe the legal requirements of training and understand the importance of training, training records and refresher training. Identify where to find further sources of information and guidance. Describe the importance of accurate record keeping to a food business. Explain the concept of ?due diligence?. C Food safety hazards Candidates should understand the concept of food hazards,how the risk of food poisoning can be contained and be able to: Explain the concept of contamination and give examples of common food contaminants. Understand the term cross-contamination and how to prevent it. Understand the reasons for the separation of raw and ready-to-eat foods in storage. State common causes of physical and chemical contamination, their effect on health, and ways in which they can be controlled in a food manufacturing plant. State common foods or food ingredients that cause an allergic reaction and some of the symptoms. State the biological and non-biological causes of food poisoning. State what micro-organisms are and where they are to be found. State the causes of food spoilage, how to recognise it and what to do when it is discovered. Name some common food poisoning bacteria and their likely sources. Give examples of common food-borne illnesses and viruses. State the factors that influence the multiplication of food poisoning bacteria. Explain the process by which bacteria reproduce. State the high and low temperatures required to minimise bacterial multiplication. Explain with an example why bacterial spores pose special problems in food manufacture. Define toxins and state why they are dangerous. Define the term carrier in relation to food-borne illness. Understand the risks to food safety posed by carriers and the importance of food handlers reporting all symptoms of food-borne illness. Understand to whom and why reporting procedures are carried out and how to make constructive suggestions for improvements. D Temperature controls Candidates should understand how a reduction in temperature will minimise bacterial multiplication, and that high temperature treatments are required to destroy bacteria and should be able to: State the temperatures at which ambient, chilled and frozen food must be prepared and stored. Explain that the application of heat treatment in various food manufacturing processes must achieve certain temperatures to ensure the complete safety of the food. Describe safe methods of chilling and freezing processed food. Explain how and why temperature-monitoring devices should be calibrated, used, cleaned and disinfected. Describe methods of checking and recording temperatures in temperature controlled food production and storage areas. E Heat processing of foods Candidates should understand the importance of high temperatures in the supp

The course covers the following subjects and learning outcomes: A Introduction to food safety Candidates should understand the terminology used in food safety and should be able to: Define the terms food safety, food poisoning, food-borne illness, food allergy, contamination, hazard and HACCP. State the consequences of poor standards of food hygiene and the benefits of good standards. Explain the...

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