The Contamination Hazards and Controls course at Food Safety Level 2 is designed to educate participants on the risks of contamination in food handling and preparation environments. It focuses on understanding different types of contamination, identifying potential hazards, and implementing control measures to ensure food safety.

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Learning Objectives:

– Recognise the importance of food safety and its impact on public health.

– Identify sources and types of contamination in food handling and preparation.

– Implement preventive measures to minimise contamination risks.

– Understand legal responsibilities and best practices for food safety in accordance with local regulations.

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Course Outline:

Module 1: Introduction to Food Contamination

– Definition of contamination and its significance in food safety.

– Common types of contamination: physical, chemical, and biological.

Module 2: Biological Contamination

– Sources of biological contamination (e.g., bacteria, viruses, parasites, fungi).

– Factors influencing microbial growth and survival in food.

Module 3: Physical and Chemical Contamination

– Sources and examples of physical contaminants (e.g., glass, metal, plastic).

– Common chemical contaminants (e.g., cleaning agents, pesticides, allergens).

Module 4: Cross-Contamination Prevention

– Understanding cross-contamination and its role in foodborne illness.

– Strategies to prevent cross-contamination during food handling and storage.

Module 5: Temperature Control and Preservation

– Importance of temperature control in preventing microbial growth.

– Proper storage and handling practices to maintain food safety.

Module 6: Personal Hygiene and Sanitation

– Importance of personal hygiene in food handling.

– Cleaning and sanitation procedures for food contact surfaces and equipment.

Module 7: Allergen Management

– Identification and labeling of allergenic ingredients in food products.

– Preventive measures to avoid allergen cross-contact.

Module 8: Legal Requirements and Compliance

– Overview of food safety regulations and legislation.

– Responsibilities of food handlers and operators in ensuring compliance.

Module 9: Hazard Analysis and Critical Control Points (HACCP)

– Introduction to HACCP principles and its application in food safety management.

– Conducting hazard analysis and identifying critical control points.

Module 10: Emergency Procedures and Incident Management

– Response protocols for food safety incidents and contamination outbreaks.

– Reporting procedures and communication with authorities and stakeholders.

Target Audience:

– Food handlers, chefs, kitchen staff, supervisors, and managers in food service establishments.

– Individuals involved in food preparation, processing, storage, and distribution.

– Anyone seeking to enhance their knowledge and skills in food safety and contamination control.

Conclusion:

The Contamination Hazards and Controls course provides participants with comprehensive knowledge and practical skills to mitigate contamination risks in food handling and preparation environments. By understanding and implementing preventive measures, participants contribute to maintaining high standards of food safety and protecting public health from foodborne illnesses.