Food Safety exam sections –

There are four main sections to the 1-day Food Safety course, the exam covers them all

1. How to take personal responsibility for food safety
Importance of food safety procedures: Definition of food poisoning;
causes of food poisoning; incidence of food poisoning; common
symptoms; at-risk groups; effect of poor food safety to food
businesses; role and importance of food safety management systems
in reducing the risk of food poisoning by identifying and controlling food
safety hazards; outline of food safety systems such as Assured Safe
Catering, Safer Food Better Business and HACCP.
How to report food safety hazards: Importance of reporting possible
food safety hazards to supervisors and/or managers (to include faulty
equipment, food at incorrect temperature, out-of-date stock, presence
of pests); importance of record keeping; what records should be kept;
frequency of recording and monitoring (to include cleaning schedules,
food deliveries and the temperature of chillers, refrigerators, freezers,
store rooms, ovens and hot-holding facilities).
Legal responsibilities: Legal responsibilities of food businesses and
food handlers; importance of the 2005 legislation (EC Directive
852/2004 €˜Hygiene of foodstuffs’): The Food Hygiene (England)
Regulations 2006, The Food Hygiene in Scotland Regulations 2006,
The Food Hygiene (Wales) Regulations 2006, The Food Hygiene
Regulations (N. Ireland) 2006 or any superseding legislation;
requirements for hazard analysis and food hygiene training; outline of
legal sanctions and role of environmental health officers.

2. Importance of keeping clean and hygienic
Importance of personal hygiene in food safety: Food handlers as
sources of, and vehicles for, food poisoning bacteria; risk to food safety
due to poor personal hygiene and practices; how good personal
hygiene reduces the risk of contaminating food with bacteria.
Personal hygiene practices: Purpose and types of protective clothing;
design features of protective clothing to reduce the risk of
contamination; importance of keeping protective clothing clean and in
good condition; risk to food safety from jewellery and accessories;
required standard of personal hygiene; role of the hands in transferring
bacteria to food; importance of effective hand-washing practices;
occasions when hands should be washed; risk to food safety of food
handlers suffering from stomach upsets and other illnesses and
infections; the need to report such illnesses to supervisors and/or
managers; risk to food safety from cuts and wounds; need to use
appropriate dressings; need to report cuts and wounds to supervisors
and/or managers.

3. Importance of keeping the working areas clean and hygienic
How to keep the work area and equipment clean and tidy: Definitions
and examples of “clean-as-you-go”, “scheduled cleaning”, “cleaning in
place” and “cleaning out of place”; uses of cleaning and disinfection
chemicals; cleaning procedures for premises, equipment and utensils;
importance of using appropriate cleaning materials; importance of
waste disposal; methods for waste disposal; frequency of waste
disposal; cleaning and location of waste bins.
Work flow, work surfaces and equipment: Need for work surfaces,
floors, walls, sinks and equipment to be constructed of appropriate
materials, in order to aid cleaning, resist wear and damage and reduce
the risk of contamination; possible food safety hazard of damaged
surfaces and equipment; how the design and layout of kitchens and
food rooms can affect hygiene standards; importance of work flow in a
kitchen; standard of services and facilities.
Pest control: Control of pests such as rats, mice, cockroaches, flies,
birds; conditions favourable to attracting pests; signs of pest
infestation; contamination of food and surfaces by pests; preventing
access to pests; removal of pests.

4. Importance of keeping food safe
Sources and risks to food safety from contamination and cross
contamination: Biological, chemical, physical and allergenic hazards to
food safety; role of microorganisms in food poisoning; growth
requirements of microorganisms; high risk foods; importance of toxins
and spores; sources of food poisoning bacteria; examples of chemical
and physical hazards and allergens; how these hazards get into food;
contamination and cross-contamination; contamination vehicles such
as hands, cloths and equipment, hand contact surfaces, food contact
surfaces; contamination routes; procedures for reducing the food safety
risk from allergens.
Food spoilage: Spoilage of food by bacteria and moulds; appearance
of spoiled food; reporting procedures and disposal of spoiled food.
Safe food handling practices and procedures: Importance of thorough
cooking of food and keeping prepared food out of the “Temperature
Danger Zone”; destruction of bacterial toxins and spores; maintaining
hot or cold temperatures; reheating, cooling and thawing food; use of
microwave ovens; refrigerating and freezing; prevention of
contamination and cross-contamination; correct use of heated trolleys,
cupboards and food service counters; correct use of chillers and chilled
food service counters; holding times and temperatures for different
foods; prevention of contamination and cross contamination during the
holding and serving of food.

Food safety and hygiene hazards
Temperature control
Refrigeration, chilling and cold holding
Cooking, hot holding and reheating
Food handling
Principles of safe food storage
Food premises and equipment

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