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    Oil and Gas Training Courses SLB NEXT

    Food Safety in Manufacturing Level 2

    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/store room 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 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 manufacturing environment
    Activities
    • Classroom with Theoretical and Handouts for classwork

    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  
    Session 3 – Understand the importance of keeping food products safe 
    • 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
    Session 4 – Recognize the importance of personal hygiene in food safety including their role in reducing the risk of contamination
    • 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
    Session 6 – Identify key legal responsibilities of food handlers
    • Requirement for: 
    • Food safety training & supervision within the food production area 
    • Reporting of illness 
    • Following rules and procedures implemented for food safety
    Session 7 – Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices. Practices within the food production area regarding: 
    • 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
    Session 8 – 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
    • 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
    Session 9 – Recognize the importance of safe waste disposal
    • Internal and external controls within food manufacturing businesses include regular removal of waste, clean areas, secure and lidded externally, cleaning regularly
    Session 10 – Recognize the importance of food safety procedures, safe food handling, and avoiding unsafe behavior
    • 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 
    Session 11 – Identify how to report food safety hazards, infestations, and food spoilage
    • 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
    Session 13 – Identify safe food handling and temperature control practices for delivery, storage, date marking, and stock rotation
    • 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
    Session 14 – Identify safe food handling and temperature control practices for preparing, heat processing, chilling, holding during breaks in production, packing and transporting food
    • Preparation/Production 
    • Cooking/heat processing 
    • Chilling
    • Reheating
    • Holding food when there is a break in production/network
    • Serving and Transporting Food 
    Session 15 – Identify how to deal with food spoilage including recognition and reporting  
    • Common signs of food spoilage 
    • The need to report spoiled food  
    • Separation of spoiled food

    • Previous experience in the food catering industry.


    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.


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