Food Safety in Manufacturing Level 2

Day 1 
Session 1 - Course Introduction  
Session 2 – Understand the importance of food handlers keeping themselves and work areas clean and hygienic 

• Recognize the importance of personal hygiene in food safety including their role in reducing the risk of contamination
  
• Identify key legal responsibilities of food handlers
• Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices
• Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods,
• Safe use of chemicals, storage of cleaning chemicals
• Recognize the importance of safe waste disposal
• Recognize the importance of pest control  

• Recognize the importance of food safety procedures, safe food handling, and avoiding unsafe behavior
• Identify how to report food safety hazards, infestations, and food spoilage
• Recognize the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical, and allergenic hazards
• Identify safe food handling and temperature control practices for delivery, storage, demarking, and stock rotation
• Identify safe food handling and temperature control practices for preparing, heat processing, chilling, holding during breaks in production, packing, and transporting food
• Identify how to deal with food spoilage including recognition and reporting

• How good personal hygiene in a food manufacturing environment can reduce microbial, chemical, physical, and allergenic contamination

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

• Requirement for: 
• Food safety training & supervision within the food production area 
• Reporting of illness 
• Following rules and procedures implemented for food safety

• Clean, suitable protective clothing 
  
• Jewelry and personal effects 
• Effective hand wash 
• Times to wash hands 
• Recognizing illnesses that may cause food contamination 
• When to come to work and when to call in sick 
• Covering wounds 
• Personal habits to avoid

• Reasons for cleaning
  
• Cleaning and disinfection techniques, including order of cleaning
• Cleaning chemicals, including the purpose detergent, disinfectant, and sanitizer and following
• manufacturer’s instructions and safe storage
• Clear and clean as you go

• Internal and external controls within food manufacturing businesses include regular removal of waste, clean areas, secure and lidded externally, cleaning regularly
  

• Benefits to customers, food manufacturing businesses, and food handlers of effective procedures
  
• Costs of poor practices to a food manufacturing business keeping doors closed, lids on bins 

• What to report, when to report, who to report to with regards to:
  
• Hazards, infestations/signs of pests, and spoilage in a food manufacturing environment

Day 3
Session 12 – Recognize the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical, and allergenic hazards

• Meaning of terms contamination, cross-contamination, raw food to be cooked, high-risk food, low-risk food, and ready-to-eat raw food 
  
• Types of microbiological contaminants (bacteria, virus, mold) 
• Common sources, routes, and vehicles of microbiological contamination in a food manufacturing environment 
• Recognition of main characteristics of food poisoning bacteria, factors influencing microbiological multiplication and survival (including spores and toxins), and consequences these may have for food safety and basic controls 
• Examples of basic controls to prevent microbiological contamination, include keeping raw and ready to eat separate, separate areas/sections for food production, use of correct equipment to prevent contamination (including color coding), reporting damaged equipment, including work surfaces 
• Examples of common physical hazards within food preparation areas and basic controls 
• Examples of common chemical hazards within food preparation areas and basic controls 
• Identification of common allergenic foods and risks associated with allergenic hazards. 
• Awareness of ways to prevent allergenic contamination during food production and allergen controls within food manufacturing

• Basic contamination and temperature controls and checks to be made at delivery  Importance of labeling o Importance of stock rotation and date coding 
  
• Importance of temperature control during storage, including correct temperatures and basic ways to achieve them

• Preparation/Production 
  
• Cooking/heat processing 
• Chilling
• Reheating
• Holding food when there is a break in production/network
• Serving and Transporting Food 

• Common signs of food spoilage 
  
• The need to report spoiled food  
• Separation of spoiled food