The aim of this course is to provide learners with knowledge of the parameters of basic food safety practices as relevant to the catering industry. It provides learners with a range of food safety skills directly relevant to the catering and hospitality industry.
What you will learn
define food poisoning
define food hygiene
outline hazard analysis critical control points (HACCP) practices and procedures
identify key food safety records
describe the design features of protective clothing for food handlers
identify bad habits and poor hygiene practices
identify resources/facilities and procedures for hand washing
list the most important times to wash hands
Course details
Who is the course for?
Our ICS COA Food Safety in Catering short course will introduce you to the basic food safety principles in the Kitchen, and includes all relevant Food Safety practices and allows you to be certified to work as a food handler.
Learning Outcomes
The learner will:
1 Understand food safety procedures
Assessment criteria
The learner can:
1.1 Define food poisoning
1.2 Define food hygiene
1.3 Outline hazard analysis critical control points (HACCP) practices and procedures
1.4 Identify key food safety records
1.5 State the key elements of a food safety policy
1.6 Identify reporting procedures
1.7 State the key requirements of food safety legislation.
The learner will:
2 Understand how to keep self clean and hygienic
Assessment criteria
The learner can:
2.1 Describe the design features of protective clothing for food handlers
2.2 Identify bad habits and poor hygiene practices
2.3 Identify resources/facilities and procedures for hand washing
2.4 List the most important times to wash hands
2.5 Describe the advantages and disadvantages of wearing gloves
2.6 List reportable illnesses and infections
2.7 Explain the term carriers
2.8 State the importance of being ‘fit for work’
2.9 Describe the features of plasters suitable for use by food handlers
2.10 State the bacteria associated with open wounds