Downloadable version: BKES Level 2 Food Safety Syllabus
LEVEL 2 FOOD SAFETY IN CATERING SYLLABUS
SUMMARY
This course is suitable for all sub-management level food handlers. It provides a solid foundational understanding of safe food storage, preparation, cooking, and holding practices, basic stock management, cleaning practices, and the consequences of unsafe food practices.
COURSE CONTENT
- Understanding common terms used in food safety, including: food poisoning, foodborne illness, contamination, hazard, risk, due diligence, and HACCP.
- The purpose of HACCP and the function of a documented food safety management system
- Legal and personal consequences of poor food hygiene practices
- Benefits of good food hygiene practices
- Identifying symptoms of food poisoning, and taking appropriate actions
- Risks and responsibilities associated with food handlers who are carrying food poisoning bacteria or food-borne illness pathogens.
- The importance of personal hygiene, hand washing, protective clothing, and hazardous personal items to avoid, e.g. Jewellery
- The biological and non-biological causes of food poisoning
- Those most at risk of food poisoning
- Understanding “due diligence”, the responsibilities of food handlers under current regulations, and the consequences of non-compliance
- Good reporting practices and the consequences if these are not followed
- The powers of local authorities to prevent the sale of unsafe or unfit food, and the role of enforcement officers, e.g. EHOs, in relation to food safety
- Legal requirements for food safety training, the importance of keeping training records and the requirement for ongoing training
- Importance of accurate record keeping, including training records, cleaning records, chill and freezer unit temperature records, and held hot food temperature and time records
- Physical, bacteriological, chemical, and viral food contamination, their effects on human health, common causes and preventative actions
- The role of microorganisms in food poisoning, and the difference between pathogenic and spoilage bacteria
- Factors affecting the multiplication of food poisoning bacteria, and the timescale of bacterial duplication
- Spores and toxins, and the challenges they pose to safe food practices
- Common food-borne diseases, food-borne viruses, and food poisoning bacteria and their likely sources
- The temperature “danger zone”, and “safe” temperatures to minimize bacterial multiplication, including, frozen food, refrigerated food, and holding hot foods
- High risk foods, “use by” and “best before” dates, separation of raw and ready-to-eat foods, and good general storage practices
- The difference between contamination and cross-contamination, the danger posed by each, and preventative practices
- The operation and cleaning of probe thermometers, how to measure core temperature
- Risks associated with undercooked foods, re-heating foods, and holding hot food
- Cooking temperatures and times required to destroy harmful bacteria or to minimise their multiplication
- Safe methods of chilling cooked food, freezing, and safe storage
- Safe defrosting of frozen foods
- Food preservation and appropriate storage, stock rotation, and how to deal with deliveries of improperly stored foods
- Recognized allergens in foods, required documentation, and the responsibility of food businesses and staff
- Safe practices for waste storage and disposal
- The importance of effective cleaning to prevent food contamination, and basics of good cleaning practice
- The difference between cleaning, disinfection, and sterilization, and the use of basic equipment and products
- Safe and effective cleaning of food storage area and chill units
- Legal requirements and best practices for the construction and maintenance of food premises
- Essential hygiene facilities and first aid equipment in food premises
- Identification of common food pests, prevention, and actions required if a pest is suspected or discovered
(c) 2017, Brian Kelly Environmental Services
