HSHA1016 - Food Safety - ADVANCED.fst® Certification

Tourisme, hôtellerie et restauration

Description

This course will allow the student to meet the food safety requirements with which food service managers must comply.

Objectifs

  • Understand food-borne illnesses or injuries
    • Explain the various ways of food contamination
    • Explain the impact of food-borne illness
    • Explain the different reactions to allergens
    • Describe the losses and costs for a business
    • Explain the process for channelling complaints of food-borne illnesses or injuries
  • Understand the food contamination sources and preventions
    • Explain the microbial contamination
    • Explain the chemical contamination
    • Explain the physical contamination
    • Explain the contamination by allergens
  • Apply the concepts of HACCP system
    • Analyze the risks of food contamination
    • List preventive measures to control food contamination
    • Identify critical control points
    • Set limits of critical thresholds for each critical point
    • Establish a monitoring for each critical control point
    • Determine the necessary actions to rectify discrepancies and product orientation in case of exceeding thresholds
    • Establish procedures to monitor critical control points
    • Establish effective file management
  • Understand the spread of germs
    • Explain the roles of microorganisms and their profiles
    • Explain the types and sources of microorganisms
    • Explain the microorganisms transmission
    • Explain the temperature settings and risk areas
    • Explain the importance of nutrients in the growth of pathogens
    • Explain the role of pH
    • Explain the water activity and moisture for the propagation of microorganisms
    • Describe the food potentially hazardous in toxins and pathogens
  • Understand the management system of food safety
    • Explain the importance of minimizing food contamination
    • Describe the basic elements of a system for managing food safety
    • Explain the setting of times and temperature
    • Describe the methods for controlling allergens
    • Explain the maintenance of facilities and equipment
    • Explain the control of reception, storage and transport
    • Explain the proper food handling practices and food packaging
    • Describe the control measures of food and displays
    • Explain the food services and food distribution techniques
    • Describe the methods of food destruction or single-use items
  • Understand the methods of cleaning, disinfection and personal hygiene
    • Explain the cleaning frequency and equipments disinfecting frequency
    • Explain the cleaning methods and equipment disinfection methods
    • Explain the methods for cleaning tables
    • Explain the techniques of washing dishes
    • Explain the rules of good personal hygiene

Aperçu du contenu

  • Direct contamination by germs
  • Chemical or physical contaminants
  • Cross-contamination
  • Indirect contamination
  • Contamination by allergens
  • Illnesses contracted by workers or customers
  • Food-borne illnesses
  • Allergens reactions
  • Losses or costs for the company
  • Complaints' routing
  • Infected workers
  • Contaminated work surfaces
  • Food contamination
  • Unwashed dishes
  • Contaminated water
  • Personal hygiene
  • Preparation, handling, storage and proper disposal of food
  • Washing and disinfection suitable practices
  • Cleaning agents
  • Unlabeled containers
  • Food additives
  • Proper storage of chemicals
  • Use of food additives
  • Non-use of containers
  • Physical contamination sources
  • Good hygiene of staff
  • Adequate pest-control programs
  • Adequate maintenance program
  • Inspection of goods received
  • Food protection
  • Types of food allergens
  • Proper storage, handling and distribution of food
  • Composition of food containing allergens
  • HACCP System
  • Preventive measures
  • Critical control points
  • Monitoring procedures
  • Effective file management
  • Living organisms
  • Pathogens and spoilage organisms
  • Contaminated food
  • Types of microorganisms
  • Waste bacteria
  • Harsh conditions
  • Microorganisms transmission
  • Pathogen growth
  • Risk areas
  • Nutrient-rich food
  • Degree of acidity and alkalinity
  • Water activity and moisture
  • Aerobic and anaerobic bacteria
  • Potentially hazardous food
  • Management system of food safety
  • Setting time and temperature
  • Allergen control
  • Facility and equipment maintenance
  • Control of reception, storage and transport
  • Appropriate practices for handling and packaging foods
  • Effective use of a thermometer
  • Food freezing, thawing, refrigeration, cooking and warming
  • Room temperature food
  • Food cooling
  • Sneeze guard
  • Handling and serving utensils
  • Food distribution
  • Food destruction
  • Commodity inspection
  • Storage of goods
  • Manufacturer’s expiration date
  • Storage test
  • Inventory turnover
  • Number of microbial contaminants
  • Accumulation of food residues
  • Food cleaning and disinfection
  • Use of cloth or paper towel
  • Replacement of tablecloths between services
  • Washing of dishes by hand
  • Use of dishwashers
  • Hand washing
  • Personal habits
  • Transmissible illnesses
  • Symptoms of illnesses
  • Work clothing : clean hair, clothes, and uniforms

Renseigements additionnels sur la formation

The student who meets the conditions of the external body responsible for the training receives a nationally recognized certificate of achievement. This certificate is valid for five years. The standard of success is determined by the external body responsible for the training.

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