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Food Safety and HACCP Level 2
Introduction to the Course
How to Navigate the Course
Tips for Online Learning
Disclaimer
Exhibition of Acquired Skills
Certification and additional Course Content
Food Safety and HACCP Level 2 Course
Food Safety and HACCP Level 2 Skills
Food Safety and HACCP Level 2 Course Contents
Introduction to Irish Food Legislation and Enforcements
Learning Outcome
Why Food Safety Law
History of Food Law in Ireland
EU Legislation – Basic – Dir 852/2004
The Law of Negligence
Food Safety Authority of Ireland (FSAI)
Other Agencies involved in Food Safety
Organisations Promoting Food Safety in Ireland
Safefood Video
Registering a Food Business
Role of an EHO and fines for Food Safety Offence
Food Safety Surveillance
Enforcements
Food Safety Management Systems
Importance and Requirement of Training
Video
Quiz Time
Introduction to Food Safety
Learning Outcome
Food Hygiene
Safe Food
Food Poisoning
Factors contributing to Food Poisoning
Food Poisoning Outbreaks/Incidents
Food Poisoning Statistics Ireland
Food Poisoning Incidences in Ireland
Global Food Poisoning Outbreaks
Advantages of Good Food Safety
Disadvantages of Poor Food Safety
Video (0:42)
Quiz Time
Introduction to Microbiology
Learning Outcome
Organisms causing Food Poisoning
Advantages and Disadvantages of Micro-organisms
Bacteria
Bacterial Multiplication
Advantages and disadvantages of bacteria
Bacterial Growth Requirements
How to stop spread of Bacteria
Spoilage Bacteria and Pathogenic Bacteria
Spores and Toxins
Food Poisoning Viruses
Non-bacterial Food Poisoning
Danger Zone
High Risk and Low RiskFoods
Video
Quiz Time
Food Chain Hazards and Contamination
Learning Outcome
Food Contamination/Hazard
Microbiological Contamination
Cross Contamination
Cross Contamination video
Physical Contamination
Chemical Contamination
Allergen Contamination and Control Measures
Allergen Information Video
Quiz Time
Managing Allergens
Learning Outcome
The Food Information for Consumers Act (FIC)
14 Allergens
Allergen Information for Non-prepacked Food
Food Allergen Management
Display of Allergens in Non-prepacked Food
Methods of Allergen Display on Menus
Tips and best practice for managing allergens
What to do in the event of an allergenic reaction
Quiz Time
Food Supplies and Storage
Learning Outcome
Purchase and Suppliers
Food delivery- Hazards
Delivery Checks
Shelf-Life, Stock Rotation and Durability Dates
Use By/ Best Before Video
Refrigerator Storage
Freezer Storage
Dry Goods /Ambient Storage
Fruit and Vegetable Storage
Corrective Action during Food Delivery and Storage
Food Spoilage
Food Returns
Food Transport
Food Preservation
Zoning and Waste Handling
Water Supply
Video
Quiz Time
Food Preparation and Service
Learning Outcome
Food Preparation and Service- Hazards and Controls
Defrosting
Safe Cooking
Safe Cooking Video
Reheating
Reheating Video
Safe Cooling of food
Safe Cooling Video
Microwaving
Food Service - Hazards and Controls
Hot Food Holding
Cold Display and Service
Freezing and Refreezing Food
Thermometers and Calibration
Quiz Time
Cleaning and Disinfection
Learning Outcome
Cleaning - What and Why ?
Cleaning Agents
Safety while Cleaning
Cleaning Cycle
Dish Washing Procedure
Routine Cleaning
Scheduled (Deep) Cleaning
Cleaning Schedules and Cleaning Records
Cleaning Cloths
Cleaning Equipment - Hazards and Controls
Colour Coding of Cleaning Equipmemts
Waste Disposal
Quiz Time
Video
Design and Layout of Food Premises
Learning Outcome
Guiding NSAI Standards
Considerations while designing a Facility
Grounds and Roofs
Walls, Floors, Ceilings, Windows and Doors
Preparation and Cooking Areas
Washing Areas
Lighting
Ventilation
Zoning and Colour Coding
Water and Ice
Drainage
Waste Management
Other Requirements
Quiz Time
Pest Control
Learning Outcome
Importance of Pest Control
Common Food Pests
Problems and Illness caused by pests in a Food Business
Steps to reduce the risk of pests in Food Business
Dealing with Infestation
Rodent Infestation
Rodent Elimination Techniques
Insect Infestation
Insect Elimination Techniques
Video
Quiz Time
Personal Hygiene
Learning Outcome
Who is a Food Worker?
Personal Hygiene - What and Why
How can harmful bacteria get into our food
Unhygienic Practices
Hand Washing
How to wash hands - Video
Facilities required for Handwashing
Protective Clothing
Reporting Illness
Staff Facilities and Visitors
Use of Gloves in Food Areas
Dos and Don`ts
Video
Quiz Time
HACCP Principles
Learning Outcome
Introduction Video
What is HACCP and its origins?
Benefits of HACCP
The Codex Alimentarius Commission
Pre-requisite Programme (PRP)
Getting Started with HACCP
HACCP Flow Chart
7 principles of HACCP
1. Identify the hazards
2. Determine the critical control points (CCPs)
3. Establish critical limit(s)
4. Establish a system to monitor control of the CCP
5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
6. Establish procedures for verification to confirm the HACCP system is working effectively
7. Establish documentation concerning all procedures and records appropriate to these principles and their application
Review of the HACCP System
Quiz Time
Training, Documentation, Records and Audits
Learning Outcome
Legal Requirement for Training
Importance and Benefits of Food Safety Training
Training Records
Documentation and Records
Documentation
Records
Audits
Video
Quiz Time
Labelling, Product Recall and Customer Management
Learning Outcome
Recall and Traceability
Traceability
Food Recall/Withdrawal Systems
How to Manage Product Recalls
Dealing with customers in the event of Product Recall
Dealing with Customer Food Safety Complaints
Labelling
Quiz Time
Summary
Glossary
Acknowledgements
Assessment Guidelines
Link to Assessment
Walls, Floors, Ceilings, Windows and Doors
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