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Safe Food Practice - Short Course

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The Importance of Safe Food Practice | Working Safely with Food

Food, food… glorious food! We all need it, many love it – but what about its safety?
ACS’s Food Safety short course – SAFE FOOD PRACTICE - contains all the information essential to understanding how to work safely with food throughout any industry!

This course would suit those working:
In facility processing or manufacturing,
In preparation or cooking,
In catering or food service,
In hospitality or food tourism,
In food quality and control,
In sales of pre-packaged food,
Even in household cooking or cooking for friends!

With risk mitigation and management at its core, our Safe Food Practice Course will ensure you have the knowledge to keep food production standards high. 

You will learn about:
Risk and risk analysis
Risk management strategies
Biological, chemical and physical contamination
Characteristics of foodborne pathogens
Allergenic factors
How to store food effectively
How to stop cross-contamination
Safe handling and preparation procedures
Food spoilage and reducing spoilage by microorganisms
Legislation in handling and transport
Business owner responsibilities
Labelling, health warnings and advisories
Quality control and assurance
Food traceability, and more!

Don’t risk the health and safety of yourself, your guests or customers! Learn how to make better choices and achieve better results when working with food today!

 

 

CONTENTS

LESSON 1 – INTRODUCTION TO FOOD SAFETY 
Safety 
9 Benefits and objectives of food safety include:
Risk & risk analysis
Risk management strategies 
Dangerous foods 
Lesson 1 additional reading
Review what you have been learning

LESSON 2 – FOODBORNE HAZARDS AND CONTAMINANTS 
Contamination risk 
Biological contamination 
Characteristics of common foodborne pathogens 
Salmonella and salmonellosis 
Escherichia Coli (E. Coli) 
Listeria Monocytogenes 
Campylobacter 
Noroviruses and Rotaviruses
Clostridium Perfringens 
Staphylococcus Aureus 
Clostridium Botulinum 
Toxoplasma Gondii 
Vibrio 
Cyclospora 
Intestinal parasites 
Case study: breaded chicken 
Chemical contamination 
Physical contamination 
Allergenic factors 
What is an allergen? 
Foodborne hazards and contaminants 
Lesson 2 additional reading 
Review what you have been learning

LESSON 3 – HYGIENE 
Methods of preventing contamination 
Storing food effectively 
Colour coded cutting boards 
Change utensils for raw and cooked food 
Use signage and conduct training 
Control processes 
Personal hygiene 
Kitchen hygiene
General safe handling practices
Dishwashers and sterilisation 
When hygiene practices fail 
Choosing the correct work surface
Lesson 3 additional reading 
Review what you have been learning

LESSON 4 – STORAGE AND TRANSPORTATION 
Food spoilage 
Reducing spoilage by a microorganisms 
Legislation in handling and transport 
Guidelines for safe handling different food types 
Storage 
Cold store and freshness 
Lesson 4 additional reading 
Review what you have been learning

LESSON 5 – WORKER SAFETY (OH&S) 
Business owner responsibilities 
Worker safety 
Lesson 5 additional reading 
Review what you have been learning 

LESSON 6 – BEST PRACTICE & QUALITY CONTROL 
Labelling 
Health warnings and advisory statements 
Ingredients 
Allergens 
Food inspectors and quality control 
Food traceability & the benefits
Who is responsible for traceability 
How is traceability managed? 
Labelling
Quality assurance and control 
Documented production practices and records of risk management 
Lesson 6 additional reading 
Review what you have been learning 
Final assessment 



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Safe Food Practice - Short Course Safe Food Practice - Short Course
$220.00 In stock