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 controled
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 schedules
4. Cleaning and waste disposal

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. Dispatch/shipping process
8. Dispatch vehicles
9. Ventilation & Illumination

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

PRESERVATION OF FOOD

1. Importance of Food Preservation
2. Preservation methods – Smoking
3. Preservation methods – Salt Curing
4. Preservation methods – Vacuum packing
5. Preservation methods – Pickling
6. Preservation methods – Dehydration
7. Preservation methods – Sugaring

FOOD STORAGE

1. Storage methods
2. Cold Storage
3. Dry Storage
4. Food deterioration