Food Safety in Catering

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. 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 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