Course curriculum

  • 1

    Food Safety Management and HACCP Level 3 Introduction

    • Welcome

    • Update your Profile

    • How to Navigate

    • Resetting password

    • Tips for Online Learning

    • Disclaimer

    • Who is this Course for?

    • Additional Course Content

    • Course Access Duration

    • End of Chapter and End of Topic Quizzes

    • Certification

    • Aim of this Course

    • Why Food Safety Training?

    • Management Commitment

    • Who is a Manager in a food business ?

    • Manager`s Responsibility

    • Ownership of Food Safety Management Procedures

    • Food Safety Management Skills at Level 3

    • Course Contents

  • 2

    Chapter 1 -Introduction to Irish Food Legislation and Enforcements

    • Learning Outcome

    • Why food safety matters?

    • Why Food Safety Law?

    • Food Laws

    • EC 852/2004

    • The Law of Negligence

    • Agencies involved in Food Safety- FSAI

    • Other Irish Agencies

    • EU Agencies

    • National Guides

    • The Health Service Executive (HSE)

    • European Food Safety Authority (EFSA)

    • Safefood

    • The Environmental Health Association of Ireland

    • Role of an EHO

    • EHO Visits

    • Enforcement powers of an EHO

    • Food surveillance

    • Food Safety Management Systems

    • Chapter 1 Quiz

  • 3

    Chapter 2. Introduction to Food Safety

    • Learning Outcome

    • Food hygiene and Food Safety

    • Safe Food

    • Advantages of good Food Safety

    • Disadvantages of poor Food safety

    • Food Poisoning

    • Common causes of Food Poisoning

    • Sources of Food Poisoning

    • Global Food Poisoning Statistics

    • Food Poisoning Statistics Ireland

    • Food Poisoning Outbreaks

    • Recall of Irish pork over contamination in 2008

    • Food Poisoning-Bradford Sweets

    • Food Poisoning- Jack in the Box

    • Food Poisoning-Mad Cow Disease

    • Food Poisoning- Bil Mar Foods

    • Food Poisoning-E-Coli outbreak in Scotland Butcher Shop

    • Peanut Corporation of America Food Poisoning

    • Cost of food poisoning to your business

    • Chapter 2 Quiz

  • 4

    Chapter 3 - Food Hazards

    • Learning Outcome

    • What causes food poisoning?

    • Advantages and disadvantages of micro-organisms

    • Bacteria

    • Sources of Bacteria

    • Pathogenic Bacteria

    • Salmonella

    • Salmonella Video

    • Clostridium perfringens

    • Clostridium botulinum

    • Staphylococcus aureus

    • Bacillus cereus

    • Escherichia Coli

    • E-Coli Video

    • Campylobacter Jejuni

    • Campylobacter Video

    • Listeria monocytogenes

    • Listeria Video

    • Food Spoilage Bacteria

    • Advantages and disadvantages of Bacteria

    • Bacterial Growth Factors

    • Time

    • Warmth

    • Oxygen

    • Food

    • Moisture

    • PH

    • Spores and Toxins- Spores

    • Spores and Toxins- Toxins

    • Danger Zone: 5°C TO 63°C

    • Food Poisoning Viruses

    • Weil's Disease

    • Hepatitis A

    • Hepatitis Video

    • Norovirus

    • Non-bacterial Food Poisoning

    • Parasites

    • Mould

    • Toxoplasmosis

    • High-risk Foods

    • Low-risk Foods

    • Ready-to-eat Raw Foods

    • Stop Bacterial spread

    • Food Contamination or Food Hazard

    • Types of Food Contaminants

    • Microbiological Contamination

    • Cross contamination

    • Direct Cross contamination

    • Indirect Cross contamination

    • Preventing Cross contamination

    • Do`s and Don`ts to prevent cross-contamination

    • Methods of Food Preservation

    • Methods of Food Preservation...

    • Methods of Food Preservation......

    • Methods of Food Preservation..........

    • Physical Hazards

    • Physical Hazards-Controls

    • Chemical Contamination

    • Chemical Hazards-Control

    • Arsenic in Rice

    • Mycotoxins

    • Chapter 3- Quiz 1

    • Chapter 3- Quiz 2

  • 5

    Chapter -4 - Allergen Management

    • Learning Outcome

    • Regulation (EU) No. 1169/2011

    • 14 Allergens

    • Allergen Declaration

    • Allergen Control- Restaurants/Takeaways

    • Allergen Control- Contract Catering

    • Allergen Control-Retail Outlets

    • Allergen Control- Food Outlets, e.g., Food Stalls, Markets

    • Allergen Control-Licenced Premises

    • Allergen Control-Specialised Businesses, Institutions and Organisations

    • Allergen Control-Food Ordered Remotely (by Phone, Website, App etc.)

    • Allergen Information Management via a Central Folder

    • Listing of Allergen information on the menus

    • Best Practices for Allergen Management

    • Responding to an Allergen reaction in your food business

    • Manager`s responsibility to ensure the customer is aware of the presence of food allergens

    • Food Hypersensitivity

    • Chapter 4 Quiz

  • 6

    Chapter 5- Personal Hygiene

    • Learning Outcome

    • Personal Hygiene- Lead by example

    • What is hygiene?

    • Who is a food worker?

    • Personal Hygiene Responsibility

    • Why and How of Personal Hygiene

    • Tips for personal hygiene

    • Cuts, Spots and Boils

    • Skin Infections

    • Poor Hygiene Practices

    • Handwashing

    • When to wash hands?

    • Handwashing Guidelines

    • Handwashing Facility Requirements

    • Handwashing Technique

    • Personal Protective Equipment(PPE)

    • Unwell food worker

    • Action if a food worker is unwell

    • Fitness to Work

    • Fitness to Work form

    • Staff Illness

    • Staff Facilities

    • Visitors to food premises

    • Use of gloves in food business

    • Dos and Don'ts -Personal Hygiene

    • Manager/Supervisor Responsibilities

    • Chapter -5 - Quiz

  • 7

    Chapter -6- Structural Hygiene

    • Learning Outcome

    • Irish Standards and Guidelines

    • Planning a Food Premise

    • Planning a Food Premise..

    • Systematic Work Flow

    • Roofs and Grounds

    • Walls and Ceilings

    • Food Areas

    • Food Areas...

    • Food Areas....

    • Food Areas.....

    • Washing Areas

    • Washing Areas...

    • Lighting

    • Ventilation

    • General Ventilation Requirements

    • Colour Coding

    • Zoning

    • Sewage system

    • Staff Changing Room and Toilet Facilities

    • First Aid Equipment

    • Chapter 6 Quiz

  • 8

    Chapter 7 - Operational Hygiene

    • Learning Outcome

    • Ice Making Facilities

    • Potable Water Supply

    • Pest and Contamination

    • Importance of pest control

    • Steps to Control pests in your premises

    • Action required in the event of pest infestation

    • Rodents and Controls

    • Signs of Rodent Infestation and Precautions

    • Rodent Control...

    • Rodent Control....

    • Rodent Control.......

    • Insects and Controls

    • Insect Control

    • Insect Control....

    • Insect Control....

    • Pest Control Video

    • Chapter -7 Quiz 1

    • Operational Waste/Waste Holding

    • Waste Storage

    • Fats, Oils and Grease Waste

    • FOG Waste

    • Grease Trap

    • Grease Trap Maintenance

    • Guidelines to Management of Fats, Oils & Grease

    • Cleaning and its importance

    • Detergents

    • Disinfectants

    • Sanitisers and Sterilant

    • Usage and Storage of chemicals

    • Dish Washing Procedure

    • Various Cleaning activities in a food premise

    • Cleaning Activities..

    • Cleaning Activities ......

    • Scheduled Cleaning

    • Cleaning Schedules

    • Cleaning Cloths

    • Cleaning Equipments

    • Cleaning Effectively Video

    • Monitoring and Review of a cleaning program

    • Hazard pictograms

    • Hazardous Labels

    • CPL Regulations

    • Material Safety Data Sheets (MSDS)

    • Using Material Safety Data Sheets

    • External Contractor Engagement

    • Chapter -7 Quiz 2

    • Supplies and Suppliers

    • Supplier/Vendor Selection

    • Supplier Checklist

    • Approved Suppliers

    • Product Specifications

    • Fraudulent Activities

    • Food Safety Considerations during Purchasing

    • Food Traceability

    • Food delivery Hazards

    • Receiving Food Supplies

    • Checklist for receiving Supplies

    • Rejecting Deliveries

    • Delivery vehicle and delivery personnel

    • Shelf life and Stock Rotation

    • Foods exempt from Shelf-life Declaration

    • Use By and Best Before Dates

    • Best before and Use By Video

    • Management Responsibility to ensure food safety during delivery receipt

    • Refrigerator Storage- Hazards and Controls

    • Freezer Storage

    • Freezer Storage.....

    • Dry/Ambient Storage

    • Fruits/Vegetable Storage

    • Temperature Monitoring

    • Corrective Action -Delivery and Storage

    • Food Returns

    • Management Responsibility to ensure food safety during storage

    • Chapter - 7 Quiz 3

    • Hazards-Food Preparation and Service

    • Keeping foods covered

    • Defrosting

    • Defrosting ...

    • Defrosting.......

    • Defrosting Video

    • Cooking

    • Exceptions to Cooking Food to 75°C or Equivalent

    • Safe Cooking

    • Burger vs Steak

    • Reheating

    • Reheating Video

    • Cooling Foods

    • Safe Cooling

    • Microwaving

    • Food Display and Service

    • Corrective Action-Display and Service

    • Chilled Storage and Display

    • Thermometers

    • Thermometer Calibration

    • Management Responsibility to ensure food safety during food preparation

    • Management Responsibility to ensure food safety during cooking/processing /cooling/holding/ service of food

    • Food Transport

    • Vehicles Used for the Transport

    • Management Responsibility to ensure good hygiene practice during the transportation of food

    • Labelling of Food Products

    • Labelling Requirements

    • Management Responsibility to ensure products are labelled correctly

    • Chapter- 7 Quiz 4

  • 9

    Chapter -8- HACCP Principles

    • Learning Outcome

    • Food Safety Management Systems

    • What is HACCP?

    • Benefits of HACCP

    • Codex Alimentarius

    • Pre Requisites Program (PRP)

    • Examples of Prerequisites

    • HACCP Team

    • Flow Charts

    • 7 Principles

    • Principle 1 - Identify the hazards

    • Principle 2- Identify the Critical Control Points (CCP`s)

    • Principle 3 - Establish Critical Control Limits

    • Principle -4 Monitoring

    • Principle 5- Corrective Action

    • Principle 6- Verification

    • Principle 7- Documentation and Review

    • Review of the HACCP System

    • Manager`s responsibility in Implementing and reviewing the food safety management system

    • Chapter- 8 Quiz

  • 10

    Chapter -9 - Food Safety Management

    • Learning Outcome

    • Food Safety Ownership

    • Product Recall and Traceability

    • Effective Traceability System

    • Food Recall / Withdrawal Systems

    • Handling Product Recalls

    • Food Recalls Information

    • Execute the Recall Plan

    • Communicate with Customers

    • Manager`s responsibility in maintaining the traceability system within their area of the food operation

    • Food product threats/tampering

    • Manager`s responsibility in relation to food product tampering/threats

    • How do food industry deal with customer complaints?

    • Managers Responsibility to manage/review food safety complaints effectively

    • Sampling and Testing

    • Handling and storage of food samples for microbiological testing

    • Review and follow up on results from laboratories

    • Internal Audits

    • Manager`s responsibility in relation to internal audits

    • Providing assistance to internal and external auditors

    • Providing assistance to enforcement officers

    • Non-conformances and corrective action

    • Documents

    • External Documents

    • Internal Documents

    • Document Control

    • Records

    • Examples of records

    • Considerations for effective recording

    • Managers responsibility to and maintain food safety documentation and records

    • Chapter 9 Quiz

  • 11

    Chapter 10- Staff Training and Management

    • Learning Outcome

    • Training Requirements

    • Benefits of training

    • Training Records

    • Manager`s responsibility to ensure that food safety training needs of staff are met

    • Maintaining Food Safety Culture

    • Review the implementation of food safety skills by staff

    • Behaviour and performance with regard to food safety

    • Maintaining working relationships with members of staff to ensure food safety

    • Evaluation of food safety activities

    • Chapter-10 Quiz

  • 12

    Chapter 14

    • Learning Outcome

    • Traceability Requirement

    • Food Traceability

    • Traceability Records

    • Traceability Records...

    • Record Retention

    • Food Recall

    • Manage a Food Recall

    • Recall Plan

    • Best Practice for Food Recall

    • Engaging with Customers

    • Managing a food safety complaint

    • Labelling

    • Information required for Pre-packaged Products

    • Specific Labelling Requirements

    • Chapter 14 Quiz

  • 13

    Summary

    • Glossary

    • References

  • 14

    Assessment

    • Completion of Lectures

    • Assessment Guidelines

    • Registering for Assessment -Familiarisation

    • Are you ready for Assessment ?

    • Assessment