Current Issues In Food Safety & Sanitation

1. Identify different types of food service operations.
2. Implement preventive measures against food borne diseases.
3. Develop procedures for effective buying, receiving, and storing food items.
4. Design a comprehensive temperature management program.
5. Apply food hygiene regulations in food preparation and service.
6. Develop and enforce effective sanitation policies for a catering business.

13 weeks, about 30 hours in total. Yours will differ.

1. Week 1Module 1: Food Safety Operation

   • Unit 1: Food Safety and Sanitation · 2 hours

     Define food safety and sanitation.. Identify different types of food service operations.. Discuss preventive measures against food borne diseases..

2. Week 2Module 1: Food Safety Operation

   • Unit 2: Safe Food Handling · 2 hours

     Discuss the functions of the menu and trends in menu content.. Develop procedures for effective buying, receiving, storage, and preparation of food items.. Outline safety precautions in food handling..

3. Week 3Module 1: Food Safety Operation

   • Unit 3: Food hygiene and Food hygiene (Amendment) Regulation 1990/1991 · 2 hours

     Identify food hygiene problems and symptoms of allergic reactions.. Describe sources of food contamination and food borne illnesses.. Outline the Food Hygiene (Amendment) Regulation 1990/1991..

4. Week 4Module 1: Food Safety Operation

   • Unit 4: Food Temperature Control · 2 hours

     Identify foods that require temperature control.. Understand the role of temperature in keeping food safe.. Design a temperature management program..

5. Week 5Module 1: Food Safety Operation

   • Unit 5: Food Contamination and Poisoning · 2 hours

     Identify disease-causing microorganisms and their spread.. Recognize poisonous vegetables and avoid them.. Develop procedures for controlling food contamination and poisoning..

6. Week 6Module 2: Operation Of The Kitchen Facility

   • Unit 1: Kitchen Safety · 2 hours

     Outline the importance of kitchen safety.. Identify factors in designing safe kitchens.. Understand kitchen safety tips and issues in food safety.. Develop a procedure for avoiding accidents..

7. Week 7Module 2: Operation Of The Kitchen Facility

   • Unit 2: Kitchen Equipments and Interiors · 2 hours

     Identify basic criteria for selecting kitchen equipment.. Identify basic equipment found in the kitchen.. Compare materials used in kitchen interiors and equipment.. Identify concepts in cleaning and maintaining equipment.. Design an energy management program..

8. Week 8Module 2: Operation Of The Kitchen Facility

   • Unit 3: Kitchen Hygiene · 2 hours

     Explain the meaning of hygiene.. Understand the implications of food poisoning.. Know how to keep a hygienic kitchen.. Identify measures to prevent contamination..

9. Week 9Module 2: Operation Of The Kitchen Facility

   • Unit 4: Importance of Hygiene · 2 hours

     State why personal hygiene is essential.. Describe how hygienic standards are achieved.. Explain why catering premises must be kept clean.. Understand why catering staff should acquire good hygienic habits..

10. Week 10Module 2: Operation Of The Kitchen Facility

    • Unit 5: Pest Control · 2 hours

      Identify common pests which are usually controlled.. Identify the process of controlling pests in homes and factories..

11. Week 11Module 3: Managerial Issues In Food Service Operation

    • Unit 1: Health and Safety for New Catering Premises · 2 hours

      Understand preventive measures to keep good health.. Learn safety precautions at home and in the workplace.. Maintain cleanliness in the kitchen and toilets..

12. Week 12Module 3: Managerial Issues In Food Service Operation

    • Unit 2: The Physical Facility · 2 hours

      Identify different pieces of major equipment in use.. Explain the function and cleaning process of the equipment.. Be familiar with the careers that exist in the food industry..

    • Unit 3: Employee Selection · 2 hours

      Identify the steps involved in filling positions in food service.. Develop guidelines on how to conduct a hiring interview..

13. Week 13Module 3: Managerial Issues In Food Service Operation

    • Unit 4: Implementing Healthy Catering Services · 2 hours

      Know how to develop and enforce effective sanitation policies.. Identify constraints on policy implementation and how to avoid them..

    • Unit 5: Control of Waste and Recyclable Materials · 2 hours

      Illustrate the importance of food waste control as a system of cost control.. Identify the environmental impacts of food wastages.. Give specific guidelines on food waste recovery and recycling..