UNIT 1 GENERAL FOOD SAFETY AND LEGISLATION
Candidates should understand the terminology used in food safety and the laws that apply to food businesses and they should be able to.
- Define the terms food safety, food poisoning, food-borne illness, food allergy, contamination, hazard and HACCP.
- State the consequences of poor standards of food hygiene and the benefits of good standards.
- Explain the use of a documented food safety management system.
- Understand the relationship between hazard, risk and control and how this can help prioritise action.
- Understand the reasons for food poisoning and recognise those most susceptible to its effects.
- Understand the role of enforcement officers, and the powers that local authorities have to control the sale of unfit, sub-standard or injurious food.
- State the possible consequences of non-compliance with food safety law and that these can apply to all food handlers.
- Describe the legal requirements of training and understand the importance of training, training records and refresher training.
- Identify where to find further sources of information and guidance.
- Describe the importance of accurate record keeping to a food business.
- Explain the concept of ‘due diligence’.
- Understand illness reporting procedures.
UNIT 2 – HYGIENE HAZARDS
Candidates should understand the concept of food hazards, how the risk of food poisoning can be contained and be able to.
- Explain the concept of contamination and give examples of common food contaminants.
- State the biological and non-biological causes of food poisoning and state what micro-organisms are and where they are to be found.
- State the factors that influence the multiplication of food poisoning bacteria.
UNIT 3 – CHILLING AND COLD HANDLING
Candidates should understand how a reduction in temperature will minimise bacterial multiplication and should be able to.
- State the temperatures at which ambient, chilled and frozen food must be prepared and stored.
- Describe safe methods of chilling and freezing processed food.
- Describe methods of checking and recording temperatures in temperature controlled food production and storage areas.
UNIT 4 – COOKING AND RE-HEATING
Candidates should understand that high temperature treatments are required to destroy bacteria and should be able to.
- Explain that the application of heat treatment during food preparation must achieve certain temperatures to ensure the complete safety of the food.
- Understand the importance of high temperatures in the supply of safe food.
- Explain the risks associated with under-cooking foods.
- Describe methods of monitoring and recording heat processes.
UNIT 5 – PHYSICAL, CHEMICAL, ALLERGEN HAZARDS
Candidates should be able to.
- Recognise the need for high standards of premises structure and equipment.
- Recognise Physical, Chemical and Allergen hazards present in the workplace.
- Define the term ‘food pest’ and describe the conditions in which pests thrive and name the different types of common food pests.
- List the signs of a pest infestation, how they can be prevented and what actions a food handler should take in the event of an infestation being discovered.
UNIT 6 – SAFE FOOD STORAGE
Candidates should understand the importance of utilising appropriate storage conditions for different types of food and should be able to.
- Understand the significance and importance of labelling foods with ‘use-by’ and ‘best-before’ dates.
- Understand the principles of stock rotation for both incoming and out-going food.
- Understand procedures required for storing, processing and handling foods that may cause allergic reactions.
- Understand the importance of traceability of raw materials, work in progress and the finished food products.
UNIT 7 – CLEANING AND PERSONAL HYGIENE
Candidates should recognise the need for high standards of cleaning in food businesses and should be able to.
- Understand the importance of safe disposal of foodwaste and other waste material.
- Understand the role of cleaning in preventing food contamination.
- Briefly explain the function of a cleaning schedule.
- Understand the importance of personal hygiene at work.
- Understand why the direct handling of food should be kept to a minimum.