Food Safety Principle and Practice 1

Aims and objectives

During the course we aim:

• To develop the skills necessary to effectively monitor food safe ty against statutory and other requirements, and to institute legal proceedings if required.
• To understand the principles of Food safety Program development and compliance assessment, particularly in relation to the retail sector of the food industry.
• To describe major public health pests pertinent to the food industry, including measures for prevention, detection and control.
• To understand food safety programs audit and quality assurance skills appropriate to 3rd party auditing requirements.

Teaching methods

Assessment

Generic skills outcomes

Capable in their chosen professional, vocational or study areas.

• Have a basic understanding of the theoretical principles involved in the study area.
• Have an in-depth technical competence in the specific (core) discipline.
• Can apply specific knowledge of the (core) discipline to real situations.
• Are able to engage in informed critical inquiry.
• Have a sense of social responsibility for subject specific knowledge and its applications
• Operate effectively and ethically in work and community situations.
• Have the ability to work both independently and collaboratively.
• Can effectively communicate within and without the subject discipline.
• Are adaptable and manage change.
• Are self-motivated.
• Have multifaceted research and problem solving skills.
• Are flexible.
• Can understand problem identification, formulation and solution.
• Have an expectation that learning is lifelong.
• Are aware of environments in which they will be contributing.
• Have a basic understanding of the need to carry out work in an ethical and socially responsible fashion.

Content

• Food contamination: types of contamination, conditions for presence
• Food risk classification. Storage, thawing, and re-heating technique.
• Use of detergents and sanitisers. Cleaning schedules.
• Food Safety Program development/assessment in retail establishments.
• Food Handling Hygiene: personal hygiene, cross-contamination, safe/unsafe handling.
• Food Premises Fit-out Guidelines: space, product flow, lighting, ventilation. Surfaces and equipment construction, design and installation, plan review.
• Food Premises Assessment: effective communication technique, assessment procedure, equipment requirements and use. Sampling and auditing procedure.
• Pest Management: Pest vectors pertinent to the food industry. Detection, identification and control procedures. Integrated Pest Management strategies.