Advanced Food Hygiene Training course is provided for small groups of executive and managerial level teams.
COURSE CURRICULUM INTRODUCTION
Objective: Understanding the relationships between food hygiene and food-borne illness and the socio-economic cost of
food-borne illness and their relationship to food safety, in addition to:
→ → The economic costs upon employers and the personal costs to individuals of food- borne illnesses.
→ → The benefits to the employer of high standards of food hygiene.
→ → Recent trends in reported cases of food-borne illnesses
→ → Reasons for seasonal variations in reported cases of food-borne illnesses.
→ → Customer aspirations and concern for the safety and wholesomeness their food
Objective: To understand the characteristics and classification of bacteria (including pathogenic and spoilage), in
→ → Functions of spores and their role in the survival of bacteria.
→ → Toxin formation, and distinguish between exotoxins and endotoxins.
→ → Methods commonly used to identify bacteria.
→ → Phases and significance of the growth curve of bacteria, method of reproduction and generation times under
→ → Factors influencing bacterial growth: nutrients, hydrogen-ion concentration, water activity, temperature,
atmosphere and competition.
→ → Different optimum temperatures for bacterial growth and understanding the terms psychrophile, mesophile, thermophile and psychrotroph.
→ → Bacterial sampling and monitoring of food and equipment and their limitations.
FOOD- BORNE ILLNESSES
Objective: Causes and control measures of food-borne illnesses, in addition to:
→ Food-borne illnesses caused by the ingestion of poisonous foods such as plants, fungi, and fish, and
food contaminated by:
→ → pathogenic bacteria or their toxins
→ → chemicals including metals
→ → viruses
→ → mycotoxins
→ → other agents such as protozoa and parasites
→ The difference between toxic and infective food-borne illnesses.
→ Sources, types of food commonly involved, incidences, vehicles and routes of transmission,
→ Average onset times/incubation periods, symptoms, likely carrier status and control measures for:
→ → pathogenic bacteria or their Salmonella spp
→ → Clostridium perfringens
→ → viruStaphylococcus aureus
→ → Clostridium botulinum
→ → Bacillus cereus
→ → Vibrio parahaemolyticus
→ → Escherichia coli including VTEC
→ → Bacillary dysentery
→ → Listeriosis
→ → Typhoid and Paratyphoid
→ → Campylobacter enteritis
→ → viruses including Hepatitis A, Norwalk and SRSV
→ → The importance of the current control and prevention of Brucellosis and Tuberculosis in relation to food.
→ The potential for bacterial contamination throughout the food production chain and methods of contamination control.
→ Problems presented by carriers, (convalescent and symptom less and methods for their detection and control.
→ Food-borne illness caused by chemicals (including metals) and examples of food contaminated by chemicals
→ Symptoms of acute and chronic chemical food- borne illness.
→ Food- borne illness can be caused by poisonous plants.
→ Consumption of certain types of fish and shellfish that may lead to illness
→ The role of management in an alleged outbreak of a food-borne illness.
→ Possible actions of enforcement authorities in the investigation of an outbreak of a food-borne illness.
PHYSICAL CONTAMINATION OF FOOD
Objective: The potential for physical contamination of food and measures available for its prevention, in addition to:
→ The most common intrinsic and extrinsic physical contaminants of food.
→ Procedures for the detection, prevention and removal of physical contaminants.
→ Physical contamination by non-food personnel such as maintenance staff, contractors, visitors and delivery personnel
FOOD STORAGE, TEMPERATURE CONTROL AND PRESERVATION
Objective: The importance of providing and maintaining suitable conditions for the storage of all types, in addition to:
→ The importance of satisfactory storage to minimise contamination and bacterial multiplication, deterioration,
decomposition and infestation
→ Stock control systems and the effects of spoilage organisms on food
→ Variances in shelf life of stored products and the function of date labelling of food
→ Examining stock for damage or spoilage and the methods for disposing of it
→ Temperatures necessary to control enzyme and bacterial activity in food.
→ Explain the requirements for hygienic and efficient use of refrigerated and frozen storage units.
→ The necessity for rapid chilling of food
→ Principles for maintaining the safety and quality of food by the use of:
→ → low temperatures
→ → high temperatures
→ → cook- chill, cook- freeze and sous-vide
→ → canning and bottling
→ → dehydration
→ → chemicals such as preservatives, salt and acids
→ → vacuum packaging and modified atmosphere packaging
→ → smoking
→ → irradiation
→ → The importance of time controls in minimising pathogenic organisms.
DESIGN AND CONSTRUCTION OF FOOD PREMISES AND EQUIPMENT
Objective: The importance of satisfactory design, the use of suitable materials in the construction of food premises
and equipment, and the need for maintenance and improvement plans, in addition to:
→ Criteria used in site selection
→ Features of satisfactory design of food premises, including product flow.
→ → Personnel
→ → Cleaning and disinfection
→ → Waste disposal
→ Maintaining standards of vehicles and outside catering
→ Features of satisfactory design of food equipment
→ The importance and use of suitable construction materials for work surfaces, sinks and food equipment
→ Priority lists for repairs and improvements based on food safety risks
CLEANING AND DISINFECTION
Objective: Principles and procedures for the satisfactory cleaning and disinfection of food premises, in addition to:
→ Terms such as cleaning, detergent, disinfection, sanitizer and sterilisation.
→ Need for and benefits of cleaning and the principles of systematic cleaning.
→ Properties required for cleaning chemicals used in the food industry
→ Principles of "cleaning in place"
→ Appropriate cleaning processes for a range of activities, areas, equipment and environments
→ PrinciplesThe need for and essential elements of cleaning schedules.
→ Management and administrative functions in relation to cleaning.
Objective:Understanding the habitat and characteristics of food pests, the need for control, and effective methods
for their control, in addition to:
→ The habitat, characteristics and reasons for control of rodents and birds, as well as flying,
crawling and stored-product insects.
→ Methods of control (and limitations) for rodents, birds and insects in and around food premises,
including environmental, physical and chemical control.
→ The importance of obtaining professional advice or utilising trained personnel
→ Methods to monitor the contractor and his effectiveness
Objective: Understanding the need for high standards of personal hygiene in addition to:
→ The desirable personal qualities and standards of a food handler and the need for careful staff selection
→ Staff responsibilities in respect of personal hygiene
→ Hazards associated with:
→ → skin injuries, infections and the use of inappropriate dressings
→ → skin injuries, infections and the use of inappropriate dressings
→ → wearing jewellery and nail varnish
→ → inadequate or unsatisfactory protective over-clothing
→ → personal habits and bad practices
→ Controls necessary in respect of persons suffering from, or suspected of, suffering from food- borne illness
Objective: The need for and techniques involved in food hygiene training in addition to:
→ The need for, and benefits of, food hygiene training
→ Development and content of hygiene training programmes
→ Principles and methods of effective training
→ Use, benefit and need for training records
→ The extent of training necessary for all associated personnel including food handlers, cleaners, serving staff, delivery
personnel, contractors, administrative staff, supervisors and managers
MANAGEMENT CONTROL TECHNIQUES
Objective: The importance of, and the techniques involved in managing food safety in addition to:
→ Potential hazards (biological, chemical and physical) that may affect food safety
→ Principles of HACCP, the stages involved in HACCP type studies, and how they can be applied in varying degrees
of complexity to any food business
→ The manager’s role in managing food safety
→ Establishing procedures, monitoring them and responding to problems
→ The importance of regular management inspections and internal audits
→ Production and use of hygiene policies, manuals, standards, specifications, etc.