1. Introduction to Food Safety
– Overview of Food Safety
– Importance of Food Safety Implementation
– Foodborne Illness and its Symptoms
– Vulnerable Groups

2. Food
– Food Safety Hazards
– Factors that Influence Bacterial Growth (FATTOM)
– Temperature Danger Zone (TDZ)
– Food Allergens
– Cross Contamination
– Classification of Foods

3. Individual
– Personal Hygiene and Grooming
– Personal Protective Equipment (PPE)
– Food Handlers Health Status
– Reporting of Unsafe Acts and Unsafe Conditions
– Food Safety Training
– Food Handlers Role in HACCP Implementation

4. Task
– Purchase
– Receive
– Store
– Prepare
– Cook
– Cool
– Reheat
– Hold (Cold or Hot)
– Serve

5. Environment
– Cleaning and Disinfection
– Dishwashing
– Maintaining Work Areas and Facilities
– Chemical Storage
– Garbage Bins and Proper Handling of Wastes
– Food Pests
– Safety in the Kitchen

Course Duration: (4 hours)
Prerequisite: None
E-Learning Access: Coming Soon
Who Should Attend: All Food handlers working in the catering or retail setting where food is prepared, cooked and, handled.