Sneak Peek
The Importance of Safe Food Practice | Working Safely with Food
Food, food… glorious food! We all need it, many love it – but what about its safety?
ACS’s Food Safety short course – SAFE FOOD PRACTICE - contains all the information essential to understanding how to work safely with food throughout any industry!
This course would suit those working:
• In facility processing or manufacturing,
• In preparation or cooking,
• In catering or food service,
• In hospitality or food tourism,
• In food quality and control,
• In sales of pre-packaged food,
• Even in household cooking or cooking for friends!
With risk mitigation and management at its core, our Safe Food Practice Course will ensure you have the knowledge to keep food production standards high.
You will learn about:
Risk and risk analysis
Risk management strategies
Biological, chemical and physical contamination
Characteristics of foodborne pathogens
Allergenic factors
How to store food effectively
How to stop cross-contamination
Safe handling and preparation procedures
Food spoilage and reducing spoilage by microorganisms
Legislation in handling and transport
Business owner responsibilities
Labelling, health warnings and advisories
Quality control and assurance
Food traceability, and more!
Don’t risk the health and safety of yourself, your guests or customers! Learn how to make better choices and achieve better results when working with food today!
CONTENTS
LESSON 1 – INTRODUCTION TO FOOD SAFETY
Safety
9 Benefits and objectives of food safety include:
Risk & risk analysis
Risk management strategies
Dangerous foods
Lesson 1 additional reading
Review what you have been learning
LESSON 2 – FOODBORNE HAZARDS AND CONTAMINANTS
Contamination risk
Biological contamination
Characteristics of common foodborne pathogens
Salmonella and salmonellosis
Escherichia Coli (E. Coli)
Listeria Monocytogenes
Campylobacter
Noroviruses and Rotaviruses
Clostridium Perfringens
Staphylococcus Aureus
Clostridium Botulinum
Toxoplasma Gondii
Vibrio
Cyclospora
Intestinal parasites
Case study: breaded chicken
Chemical contamination
Physical contamination
Allergenic factors
What is an allergen?
Foodborne hazards and contaminants
Lesson 2 additional reading
Review what you have been learning
LESSON 3 – HYGIENE
Methods of preventing contamination
Storing food effectively
Colour coded cutting boards
Change utensils for raw and cooked food
Use signage and conduct training
Control processes
Personal hygiene
Kitchen hygiene
General safe handling practices
Dishwashers and sterilisation
When hygiene practices fail
Choosing the correct work surface
Lesson 3 additional reading
Review what you have been learning
LESSON 4 – STORAGE AND TRANSPORTATION
Food spoilage
Reducing spoilage by a microorganisms
Legislation in handling and transport
Guidelines for safe handling different food types
Storage
Cold store and freshness
Lesson 4 additional reading
Review what you have been learning
LESSON 5 – WORKER SAFETY (OH&S)
Business owner responsibilities
Worker safety
Lesson 5 additional reading
Review what you have been learning
LESSON 6 – BEST PRACTICE & QUALITY CONTROL
Labelling
Health warnings and advisory statements
Ingredients
Allergens
Food inspectors and quality control
Food traceability & the benefits
Who is responsible for traceability
How is traceability managed?
Labelling
Quality assurance and control
Documented production practices and records of risk management
Lesson 6 additional reading
Review what you have been learning
Final assessment