TABLE OF CONTENTS

BASIC FOOD SAFETY RULES

1. Food safety
2. Cost of poor food safety
3. Benefits of good food safety
4. Basic food safety rules
5. Cutting board food safety
6. Duties of the person in charge
7. Preservation of food
8. TCS – time and temperature control safety
9. When and where should temperature be control
10. Temperature measuring devices
11. Checking your thermometer
12. Cleaning and sanitizing thermometers
13. Food utensils
14. What is an EHO? (SA municipal inspectors)
15. Inspections
16. Premises planning

PERSONAL HYGIENE

1. Basic personal hygiene requirements
2. Protective clothing
3. When to wash your hands

CLEANING

1. Cleaning
2. 6 stages of cleaning
3. Cleaning schedule
4. Cleaning and waste disposal

FOOD HAZARDS

1. Food hazards
2. Physical hazards
3. Chemical hazards
4. Biological/Microbial hazards
5. Biological/Microbial contamination
6. Where are bacteria found?
7. How does bacteria multiply?
8. Food poisoning
9. Common bacteria
10. Food borne disease
11. What is cross contamination?
12. Methods of contamination
13. How to prevent cross contamination
14. High risk foods?
15. Low risk foods?
16. Hazard control
17. A food handler must:
18. FOODBOIRNE ILLNESSES
19. Allergies and intolerances
20. Acrylamide
21. Arsenic
22. Campylobacter
23. E-Coli
24. Listeria
25. Norovirus
26. Salmonella

HACCP MANAGEMENT SYSTEM

1. HACCP (hazard analysis and critical control point)
2. The seven HACCP principles
3. Sans 10330 – 12 steps to HACCP implementation
4. Pre-Requisite Programs
5. Monitoring and reporting of PRP’
6. Allergen awareness and management program
7. Calibration and maintenance program
8. Chemical control program
9. Customer complaints program
10. Document and record control program

FOOD STORAGE AND MANAGEMENT

1. Receiving food
2. Stock management
3. Temperature of storage units
4. Storage of cleaning chemicals
5. Material safety data sheets
6. Food labels
7. Despatch/shipping process
8. Despatch vehicles
9. Ventilation & Illumination

CONTAINERS AND CANNING

1. Sealed container requirements

FOOD PREPARATION AND PROCESSING

1. Principles of food processing workflow
2. Time control: good practice
3. Preparation principles
4. Approved thawing methods
5. Cooking principles
6. Approved methods of cooling
7. Cooling principles
8. Reheating principles
9. Holding and displaying food

EQUIPMENT MAINTENANCE PROGRAM

1. Equipment maintenance program includes:

PEST MANAGEMENT

1. Pests Control
2. Problems from pests
3. Examples of food pest
4. What pests need
5. How to prevent pests
6. Pest control components
7. Pest control service provider

FOOD SAFETY TRAINING

1. Training requirements

WASTE MANAGEMENT

1. Waste disposal