ICTE
International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Email : info@icollegete.com
Contact : 051-6122937, 0311-5193625, 0092-335-4176949
Food safety (or food hygiene) is a scientific method/discipline that describes how to handle, prepare, and store food in order to avoid food-borne illness. A food-borne disease outbreak occurs when two or more cases of a similar illness occur as a result of the consumption of a common food. This includes a number of routines that must be followed in order to avoid potential health risks. As a result, food safety frequently overlaps with food defense to protect consumers. This line of thought has two tracks: safety between industry and market, and then safety between market and consumer. When it comes to market-toconsumer practices, the common assumption is that food should be safe in the market, and the main concern is safe delivery and preparation of the food for the consumer. Food can transmit pathogens, which can cause illness or death in humans or other animals. Bacteria, viruses, mould, and fungus are the most common pathogens. Pathogens can use food as a growth and reproduction medium. Students explore the fundamentals of food safety and environmental sanitation. In this session, they will identify the types of food contamination, the importance of personal hygiene, workplace cleanliness, and the issues of cross-contamination. This module is a basic course required for all kitchen and food and beverage staff and a prerequisite to other Food Safety courses and all culinary courses.
Module Learning Outcomes:
Upon satisfactory completion of this module, a participant should have the ability to:
Define food safety and state 2 reasons why food safety is important.
Explain the importance of employee health and the symptoms and illnesses that should be reported to the person in charge (PIC)
Explain the importance of personal hygiene in the prevention of food contamination and foodborne illness.
Identify the types of food contamination and their sources.
Explain the temperature danger zone and give examples of time temperature control for safety foods (TCS).
Explain cross contamination and its prevention from food receipt to service.
Explain and apply how to properly store food, equipment and supplies to prevent contamination.
Describe and demonstrate the proper methods for the cleaning and sanitizing of food service equipment and utensils (includes food testing thermometer, beverage dispensers i.e. coffee and tea)
This course will introduce the biological and chemical hazard in food that result from improper processing, packaging, handling and storage; cleaning of food plant equipment and facilities including characteristics of soil on equipment surfaces, cleaning compounds, clean in place, clean out of place, sanitizers and their characteristics, GMPs, HACCP, food composition of certain hazardous food, commodities storing , food quality and deterioration, food intoxication, food poisoning and all food borne illness.There are four types of hazards that you need to consider:
Microbiological hazards. Microbiological hazards include bacteria, yeasts, moulds and viruses.
Chemical hazards.
Physical hazards.
Allergens.HACCP is a food safety system designed to identify and control hazards * that may occur in the food production process. The HACCP approach focuses on preventing potential problems that are critical to food safety known as 'critical control points' (CCP) through monitoring and controlling each step of the process.