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The course follows the following sections 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, contamination, hazard analysis, food safety management systems and HACCP. Define the role of a supervisor in controlling food safety, identify food safety hazards and understand the methods by which the controls are communicated to others in the workplace. State the economical impact of both good and bad food safety practice on businesses, employees and customers. Describe the trends in reported outbreaks of food-borne illness over recent years and the foods most commonly involved. List the groups of people who are most at risk from food-borne illness and the foods most commonly involved in outbreaks of food-borne illness. B Legislation Candidates should be aware of UK and European food safety legislation to ensure compliance in a food business and be able to: State the current food safety legislation which relates to food premises and be aware of where guidance on the law may be sought. State the role and powers of enforcement officers in respect to food safety. Explain the consequences of non-compliance with food safety legislation. Explain the concept of due diligence. State the responsibilities that employers and employees have with regard to keeping food safe. 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 allergen contaminants and explain the concept of cross-contamination. Describe the procedures used to prevent food from being contaminated on receipt, during storage, preparation, cooking, service/ and display. State the procedures available for the detection of contaminants and any corrective actions that may be taken. State the risks caused by allergens in foods and the controls measures and labelling needed in food handling to prevent harm. State the effects that spoilage bacteria can have on food and those who ingest it. State the sources, level of incidence, onset times and symptoms for common food poisoning bacteria. State the sources, level of incidence, onset times and symptoms for common food-borne diseases. Describe the process of binary fission and list the factors influencing bacterial reproduction. Describe the function of bacterial spores, the risks that they pose and the controls required to reduce the risk. Describe the food safety hazards caused by toxins produced by some food poisoning bacteria. Give some examples common food-borne viruses, explain the risks they cause to food safety and how these might be reduced. D Temperature control Candidates should understand the role temperature plays in the control of food safety and be able to: State the temperatures required to control bacterial and enzyme activity in food. Describe the temperature controls required for food deliveries, food storage, cooking and reheating food, hot and cold holding and the cooling of food. Describe safe methods of checking, verifying and recording food temperatures. State the principles involved in preventing food deterioration through the use of high and low temperatures, dehydration and the use of sugar and salt to preserve. 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 preparation of food, including the importance of layout and food flow. State the requirements for adequate lighting and ventilation. Describe suitable finishes for fixtures and fittings. Describe the properties of equipment for use in

The course follows the following sections 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, contamination, hazard analysis, food safety management systems and HACCP. Define the role of a supervisor in controlling...

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