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.