Level 1
Foundations of Food Safety
Training Coverage:
1. Introduction to Food Safety
- Overview of Food Safety
3. Individual
- Personal Hygiene and Grooming
4. Task
- Purchase
5. Environment
- Cleaning and Disinfection
- Overview of Food Safety
- Importance of Food Safety Implementation
- Foodborne Illness and its Symptoms
- Vulnerable Groups
2. Food
- Food Safety Hazards
- Food Safety Hazards
- Factors that Influence Bacterial Growth (FATTOM)
- Temperature Danger Zone (TDZ)
- Food Allergens
- Cross Contamination
- Classification of Foods
3. Individual
- Personal Hygiene and Grooming
- Personal Protective Equipment (PPE)
- Food Handlers Health Status
- Reporting of Unsafe Acts and Unsafe Conditions
- Food Safety Training
- Food Handlers Role in HACCP Implementation
4. Task
- Purchase
- Receive
- Store
- Prepare
- Cook
- Cool
- Reheat
- Hold (Cold or Hot)
- Serve
5. Environment
- Cleaning and Disinfection
- Dishwashing
- Maintaining Work Areas and Facilities
- Chemical Storage
- Garbage Bins and Proper Handling of Wastes
- Food Pests
- Safety in the Kitchen
Course Duration: (4 hours)
Prerequisite: None
E-Learning Access: Coming Soon
Who Should Attend: All Food handlers working in the catering or retail setting where food is prepared, cooked and, handled.
Prerequisite: None
E-Learning Access: Coming Soon
Who Should Attend: All Food handlers working in the catering or retail setting where food is prepared, cooked and, handled.
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