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    Oil and Gas Training Courses SLB NEXT

    Food Safety in Catering Level 1

    Course Objective
    • The objective of this qualification is to prepare learners for employment or to support a current position within a low-risk role, where there is an element of food handling. This could include bar workers, waiting staff, health care workers, kitchen porters, and stock/storeroom, staff. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing, and handling of food. This course ensures that employees from all food sectors are equipped with a knowledge of basic food hygiene to enable them to produce safe food.
    The following points shall be discussed in the course:
    • Understand personal responsibilities for food safety in a catering environment
    • Understand the importance of personal hygiene in a catering environment
    • Understand the importance of keeping work areas clean and hygienic in a catering environment
    • Understand how to keep food safe in a catering environment
    Activities
    • Classroom with Theoretical and Handouts for classwork

    Day 1 
    Session 1 - Course Introduction  
    Session 2 – Understand personal responsibilities for food safety in a catering environment

    • State the importance of personal hygiene when in contact with food
    • Identify good personal hygiene practices
    • State the importance of keeping work areas clean and pest free in a manufacturing environment
    • State how to keep the work area and equipment clean in a manufacturing environment
    • State the importance of safe waste disposal 
    Session 3 – Understand personal responsibilities for food safety and how to keep food safe in a manufacturing environment 
    • State the importance of food safety in a manufacturing environment
    • Recognize that food handlers have legal responsibilities for food safety
    • State how to report food safety hazards to supervisors
    • Identify how food can become contaminated by physical, chemical, allergenic, and microbiological contaminants
    • Identify safe food handling practices and procedures for controlling contamination hazards from purchase to dispatch of food
    • State ways to prevent bacteria multiplying and surviving
    Session 4 – State the importance of personal hygiene when in contact with food
    • Risks from poor personal hygiene
    • Poor habits

    Day 2
    Session 5 – Identify good personal hygiene practices 
    • Washing hands – times when critical and when important 
    • Importance of dress code and protective clothing, including jewelry rules
    • Reporting of illnesses 
    • Dealing with cuts, wounds, and skin infections
    Session 6- State the importance of keeping work areas clean and pest free in a catering environment
    • Legal requirements
    • Reduce the risk of contamination to provide pleasant working conditions
    • Reduce the risk of attracting pests more pleasant premises for customers
    • Common signs of pest infestation
    • The need to report pest infestations to supervisors/line managers
    Session 7 –State how to keep the work area and equipment clean in a catering environment
    • Recognize the terms and how to use: 
    detergent 
    − disinfect 
    − sanitizer 

    • Methods of cleaning  
    • Follow manufacturer’s instructions 
    • The need to clean hand-contact surfaces such as handles and taps
    Session 8 – State the importance of food safety in a catering environment
    • Benefits of good food safety  
    • Costs of poor food safety 
    • Risk of food poisoning 
    • Symptoms of food poisoning 
    • At-risk groups
    Session 9 – Recognize that food handlers have legal responsibilities for food safety
    • Legal responsibility to follow rules for hygiene
    • Personal hygiene
    • Keeping the food premises and equipment clean
    • legal responsibility for reporting 
    • the need to follow instructions
    • Session 10 –  Identify how food can become contaminated by physical, chemical, allergenic and microbiological contaminants
    • Identification of different food types:
    high-risk
    − raw
    − low-risk
    − ready-to-eat ra
    w foods

    • Common sources of microorganisms
    • Vehicles and routes of microbiological contamination
    • Cross-contamination sources
    • Common sources of:
    physical hazards
    − chemical hazards
    − allergenic hazards 

    Session 11 – State ways to prevent bacteria multiplying and surviving
    • importance of maintaining the chill chain
    • importance of thorough cooking
    • importance of cooling food rapidly
    • role of stock rotation
    • identifying and reporting when temperature controls may have been compromised

    • Aimed at individuals who intend to be food handlers working in catering.


    Topics Covered: 

    • The importance of food safety in a catering environment Worker’s Responsibilities 
    • Legal Responsibilities of Food Handlers for Food Safety
    • Reporting food safety hazards to supervisors
    • Importance of Personal Hygiene in a Catering Environment
    • Importance of Housekeeping and keeping work areas clean in a catering environment
    • Safe Work Environment
    • How to keep food safe in a catering environment 

    • Previous experience in the food catering industry.

    Currently there are no scheduled classes for this course.

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