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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, 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 and risk and how this can help prioritise action. Describe the symptoms of food poisoning. Give examples of those people most at risk and the types of food commonly involved. Describe the most common foods likely to trigger an allergic reaction, the symptoms of food allergy and potential risks in a food retail outlet. B The law Candidates should understand the laws that apply to food retail 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. 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'. Understand the levels of responsibility and authority of staff in a food retail outlet. 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. State common causes of physical, chemical and allergenic contamination and their effect on health. 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 and the timescale of that process. State the high and low temperatures required to minimise bacterial multiplication. Explain the significance of bacterial spores and toxins. State the risks associated with food being handled by carriers or victims of food poisoning or food-borne illness. Understand the significance for microbial cross contamination and spillage between foods. Explain how to prevent cross-contamination and, in particular, for activities involving handling of raw food, cooking of ready-to-go food and food displayed and served from open counters. Understand the reasons for the separation of raw and ready-to-eat foods in storage, preparation, handling and display on open counters. Describe the indicators of potential food safety hazards,to whom they should be reported and, with the authority,how they should be dealt with. D Temperature controls Candidates should understand how good temperature controls will minimise bacterial multiplication and should be able to: State the temperatures at which ambient, chilled and frozen food must be stored and displayed. Describe what is meant by the cold chain and importance of minimising time between delivery into storage, preparation and restocking display units and counter. State the temperatures required to destroy harmful bacteria and the temperature required to hot-hold food on display. Explain how temperature-monitoring devices should be calibrated, used, cleaned and disinfected. Describe methods of checking and recording temperatures in temperature controlled display and storage areas. Explain problems associated

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, contamination, hazard and HACCP. State the consequences of poor standards of food hygiene and the benefits of good standards. Explain the use of a...

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