Chapter 1: Introduction to Food Safety & The Law
Candidates will describe the terminology used in food safety, state the laws that apply to food businesses & food handlers, and be able to:
- Define the terms food safety, pathogenic foodborne illness, contamination, and hazard
- State the consequences of poor standards of food hygiene and the benefits of good standards
- Describe the symptoms of food poisoning
- Give examples of pathogenic food-borne diseases and common viruses
- State the difference between pathogenic and spoilage bacteria
- Give examples of common food contaminants
- State common causes of physical and chemical contamination
- State the biological and non-biological causes of food poisoning
- Give examples of those people most at risk
- State the possible consequences of non-compliance with food safety law
Chapter 2: Food Safety Hazards – Pathogenic Bacteria
Candidates will explain the concept of food hazards, how the risk of food poisoning can be contained and be able to:
- State what micro-organisms are and where they are to be found
- State the factors that influence the multiplication of food poisoning pathogenic bacteria
- Explain the process by which bacteria reproduce and the timescale of that process
- Identify the importance of spore formation in relation to the cooking, cooling and the reheating of foods
- Explain the significance of bacterial toxins.
- State the risks associated with food being handled by carriers or victims of food poisoning or food-borne illness
- Identify the concept of the ‘temperature danger zone’
- State the high and low temperatures required to minimise bacterial multiplication
- Define and give examples of TCS foods and high-risk foods
- Explain the concepts of ‘contamination’ and ‘cross-contamination’
- State the reasons for the separation of raw and ready-to-eat foods in storage
Chapter 3: Allergens
Candidates will define the concept of allergens, how the risk of cross contamination can be contained and be able to:
- Give examples of potentially unsafe practices concerning allergenic food ingredients
- Explain the term Due Diligence in the context of the use of allergenic ingredients
- Describe the symptoms of a serious allergic reaction (anaphylactic attack)
- Explain the existence and potential dangers of hidden allergenic ingredients
- Give examples of hidden allergenic ingredients in common foods and dishes
- State the vital importance of clear written communication regarding all aspects of the use of allergenic ingredients in food production and service with the customer
- Describe appropriate communication between front-of-house staff and kitchen, and communication with the customer
- State the potential consequences of a failure in communication on allergenic ingredients between staff members, or between a staff member and a customer
Chapter 4: Time & Temperature Controls
Candidates should state how time and temperature play a key role in the supply of safe food and minimising bacterial multiplication and be able to:
- State the temperatures required to destroy harmful pathogenic bacteria or to minimise their multiplication
- Explain the risks associated with; under-cooking of foods, re-heating food, hot holding food
- Describe methods of monitoring cooking and holding temperature
- Explain the importance of rapid and thorough re-heating of food
- State the temperatures at which hot food must be stored
- State the temperatures at which chilled food must be stored
- Describe safe methods of rapid chilling of cooked food
- Describe freezing and the safe storage of frozen foods
- Describe safe methods of defrosting frozen foods
- Explain how thermometers should be calibrated, used, cleaned and sanitized
Chapter 5: Principles of Safe Food Storage
Candidates should state the importance of utilising appropriate storage conditions for different types of food and be able to:
- State the significance and importance of ‘use-by’ and ‘best-before’ dates on foods
- Describe the principles of stock rotation and fifo
- Identify the appropriate storage conditions for frozen, chilled and ambient foods
- Describe procedures required for dealing with foods that may cause allergic reactions
Chapter 6: Food Pests
Candidates should define the dangers of pests to food safety and be able to:
- Define the term food pest and describe the conditions in which pests thrive
- Name the different types of common food pests
- List the signs of a pest infestation
- Detail how pests can be prevented from entering a building
- Describe what actions should be taken in the event of an infestation being discovered
- State the legal requirements of pest control
- Explain the term Denial of Access
Chapter 7: Cleaning
Candidates should state the importance of cleaning in food premises and be able to:
- Describe acceptable methods of storing and disposing of trash from food premises
- State the role of cleaning in preventing food contamination
- Describe the washing facilities that should be provided for food and equipment
- Explain the difference between a detergent and a sanitizer
- Describe the use of cleaning chemicals and sanitizers
- Describe how clean and suitable wiping cloths should be stored
- Describe the three-sink cleaning method
- State the importance of cleaning schedules
- Describe the effective cleaning of a work surface
Chapter 8: Front of House
Candidates should state the food safety dangers within the front of house operation and be able to:
- Describe how to set a table properly
- State the benefits to food safety of correct table service
- Explain the dangers of cross contamination at the Front of House
- Describe the dangers associated with buffets and self service areas
- Explain how to maintain food safety in self service areas
- Describe how to clean a table properly and avoid cross contamination
- Explain how to deal with food spills
- Describe the hidden dangers associated with electronic ordering systems
Chapter 9: Personal Hygiene
Candidates should define the importance of personal hygiene as a food handlers and the risk to food safety associated with poor personal hygiene and be able to:
- State the importance of personal hygiene in food handling
- Detail the need for, and suitable methods of, hand washing
- Describe the importance and properties of protective clothing
- Explain how and when to wash
- Explain the safe use of disposable gloves
- Describe the risks associated with unhygienic habits
- State symptoms of sickness you must report to your supervisor
- Detail the common pathogens that you must report
- State the appropriate methods of protecting food from cuts and acne
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