Food Safety - BASICS.fst® Certification

Tourisme, hôtellerie et restauration

Description

This course will allow the student to develop the skills that ensure food safety and food quality, in accordance with the legislative standards in the food sector.

Objectifs

  • Understand the important aspects of food safety
    • Explain what is a food-borne infection
    • Distinguish the types of food contamination
    • List the methods for preventing food contamination
    • Describe the food safety principles
    • Recognize the potentially hazardous foods
    • Define the hazardous temperature zone
    • Determine the necessary conditions for bacterial growth
    • Explain the use of a thermometer to ensure food safety
    • Describe the cross contamination
    • Describe the flow of food, from the reception to the service
  • Understand the micro-organisms' caracteristics and their role in food deterioration
    • Describe the types of contaminating micro-organisms in food
    • Explain how micro-organisms multiply in food
    • Explain the role of bacteria in food poisoning, food contamination and food deterioration
    • Determine the conditions necessary for bacterial growth
  • Understand the food safety principles
    • Explain how to prevent the finding of micro-organisms in food
    • Explain the process of slowing the growth of micro-organisms in food
    • Describe the cooking techniques to eliminate micro-organism in food
  • Understand the regulation of food safety and public health inspections
    • Explain the importance of serving allergen-free food
    • Recognize common symptoms of a food allergy
    • Explain the steps to follow in case of an emergency concerning food safety
    • Describe the role of the municipal public health inspector
    • List the steps of a public health inspection

Aperçu du contenu

  • Role and characteristics of micro-organisms
  • Food journey
  • Personnal hygiene
  • Cleaning and sanitation
  • Food reception and storage
  • Food preparation
  • Handling dishes
  • Food service
  • Proper temperature for storing foods
  • Dangerous temperature zone
  • Food cooking
  • Food cooling
  • Food waiting
  • Food allergies
  • Food safety regulation

Renseigements additionnels sur la formation

The student who meets the conditions of the external body responsible for the training, receives a certificate of achievement recognized nationally. 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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