This is the course that all hawkers and hawkers assistant must take in first world countries:
FOODSAFE LEVEL 1 COURSE OUTLINE
GOALS AND OBJECTIVES
The goals of the FOODSAFE Level 1 course are to:
• Train individuals to become responsible food handlers in the food industry by using safe food handling methods and food preparation techniques
• Promote worker health and safety
The objectives are to:
• Emphasize food safety in a fast-paced, growth industry
• Encourage prevention of foodborne illness
• Protect the public and workers from harm
• Apply safe procedures for receiving, storing, preparing and presenting food
• Reduce common errors in handling potentially hazardous foods
• Create an awareness of the Top Six job hazards and techniques for reducing risk of injury and illness
UNITS OF STUDY
The units of study address the following topics:
1. Introduction to FOODSAFE
2. Food Service Illness and Injury
3. Receiving and Storing Food
4. Preparing Food
5. ServingFood
6. Cleaning
7. Review and Examination
Unit 1 – INTRODUCTION TO FOODSAFE
Learning Outcomes
By the end of this unit, students will be able to:
• Describe the benefits of the FOODSAFE program; the benefits to workers, employers
• and customers
• Identify the Top Ten improper food handling practices causing foodborne illness
• Identify the Top Six job hazards and risks to workers
• Explain why it is important for food handlers to learn and follow safe food handling procedures
• Describe the responsibilities of all staff in ensuring food safety and worker safety
• Recognize the importance of a Food Safety Plan
Unit 2 – FOOD SERVICE ILLNESS AND INJURY
Learning Outcomes
By the end of this unit, students will be able to:
• Explain the difference between beneficial and disease-causing micro-organisms
• Describe how harmful pathogens can cause illness to both customers and workers
• Describe the conditions that promote bacterial growth
• Describe the methods for controlling the transmission of pathogens
• List the causes and sources of biological, chemical and physical foodborne illness
Unit 3 – RECEIVING AND STORING FOOD
Learning Outcomes
By the end of this unit, students will be able to:
• Identify the reasons for rejecting foods upon receiving
• Practice safe procedures in the receiving and storing of foods
• Describe the storage of different classes of foods and chemicals
• Describe safe manual handling and safe storing techniques
Unit 4 – PREPARING FOOD
Learning Outcomes
By the end of this unit, students will be able to:
• List precautions when preparing potentially hazardous and less hazardous foods
• Identify the effects of temperature and time for cooking, hot holding, freezing, thawing, reheating and cooling food
• Identify the potential sources of contamination through contact with water, microbes, utensils and equipment during preparation
• Apply methods for protecting food from contamination
• Identify safety guidelines when using knives and operating equipment
• Demonstrate appropriate techniques when working with hot materials and surfaces
Unit 5 – SERVING FOOD
Learning Outcomes
By the end of this unit, students will be able to:
• Describe personal hygiene in a food service establishment
• Demonstrate sanitary practices in the serving and dispensing of food
• Use effective sanitary practices when setting and clearing tables
• Describe techniques for safe carrying and serving
• Identify techniques to prevent slips and trips
• Explain why illness, infection and injury are situations when not to work
• Describe the procedures for handling food allergies
• Identify the process for handling a foodborne illness complaint
Unit 6 – CLEANING
Learning Outcomes
By the end of this unit, students will be able to:
• Apply effective sanitary procedures when clearing and cleaning tables
• List correct temperatures and describe safe procedures for manual and mechanical ware washing
• Describe correct test methods and concentrations for chemical sanitizers and disinfectants
• Describe correct storage procedures for sanitized ware
• Recognize chemical hazards and follow proper safe handling procedures
• Safely sanitize “clean-in-place” equipment Identify safety practices to reduce risk of injury from biohazardous materials
• Describe the precautions to be taken when discarding waste materials
Unit 7 – REVIEW AND EXAMINATION
Unit Goals
• Review the safe food handling methods and food preparation techniques
• Review the Top Six job hazards and techniques for reducing risk of injury and illness
• Prepare students for the examination
