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Food Safety and HACCP Level 1
Introduction to Food Safety and HACCP Level 1
Welcome to Food Safety and HACCP Level 1
Tips for Online Learning
Disclaimer
Aim of this Course
Food Safety and HACCP Level 1 Skills
Assessment and Additional Course Content
Exhibition of Acquired Skills
Food Safety and HACCP Level 1 Course Contents
Introduction to Food Safety
Learning Outcome
Food Hygiene
Safe Food
Food Poisoning
Examples of food poisoning incidents in Ireland
Factors contributing to food poisoning
Advantages of good Food Safety
Disadvantages of poor food safety
Video (0:42)
Quiz Time
Introduction to Microbiology
Learning Outcome
Main causes of food poisoning
Advantages and disadvantages of micro-organisms
Advantages and Disadvantages of bacteria
Bacterial Multiplication
Bacterial Growth Requirements
High Risk and Low Risk Foods
Spores and Toxins
Pathogenic Bacteria and Examples
How to stop the spread of bacteria
Video
Quiz Time
Food Chain Hazards and Contamination
Learning Outcome
Food Hazards
Microbiological Contamination
Cross Contamination
Cross Contamination video
Physical Contamination
Chemical Contamination
Allergen Contamination and Control Measures
Allergens Information Video
Quiz Time
Supplies, Storage and Pest Control
Learning Outcome
Food delivery- Hazards
Food Transport
Delivery Checks
Date Marking
Refrigerator Storage
Freezer Storage
Cleaning Procedure for Refrigerated Areas
Recording temperatures
Dry/Ambient Storage
Returns
Zoning and Waste Handling
Colour coded Chopping Boards and Utensils
Water Supply
Common Pests
Why Pest Control
Signs of Pest Infestation
How to prevent and control pests
Insect Control
Video
Quiz Time
Food Preparation, Service and Temperature Controls
Learning Outcome
Food Preparation and Service- Hazards and Controls
Defrosting
Safe Cooking
Safe cooling of food
Reheating
Microwaving
Food Service - Hazards and Controls
Video
Quiz Time
Personal Hygiene
Learning Outcome
Who is a Food Worker?
Personal Hygiene- What and Why?
How can harmful bacteria get into food?
Unhygienic Practices
Hand Washing
How to wash hands - Video
Facilities required for hand wash
Protective Clothing
Use of gloves in food areas
Reporting Illness
Visitors and Facilities
Dos and Don'ts
Video
Quiz Time
Cleaning and Disinfection
Learning Outcome
Cleaning and Disinfection
Cleaning Agents
Safety Precautions- Cleaning
Cleaning Cloths
Cleaning Equipment - Hazards and Controls
Cleaning Cycle
Dish Washing Procedure
Cleaning Schedules and Cleaning Records
Video
Quiz Time
Introduction to HACCP
Learning Outcome
What is HACCP and its origin
Seven Principles
Documentation and Records
Legal Obligation
Quiz Time
Legislation and Enforcements
Learning Outcome
Why Food Safety Law?
Agencies involved in Food safety
Food Safety Laws
The Law of Negligence
Role of an EHO
Enforcements
Video
Quiz Time
Summary and Assessment
Acknowledgements
Completion of Lectures
Assessment Guidelines
Assessment
Certification
Dry/Ambient Storage
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