QSFS 01 Food Safety for Food Businesses

Module 1 Food Operation requirements and regulatory
Unit 1 1. Relevance of food safety
Unit 2 2. Responsibility for food safety in a food establishment
Unit 3 3. Role of the Public Health Inspector
Unit 4 4. Food handling permit and approval of facilities and equipment in a food service operation
Unit 5 5. Overview of food regulation requirements for a food establishment
Module 2 Design and maintenance of a food establishment
Unit 1 1. Factors to be considered when designing a food establishment
Module 3 Pest Control
Unit 1 1. Overview
Unit 2 2. Common pests of interest in food establishments and their control
Unit 3 3. General actions to prevent insect or rodent infestation
Module 4 Microbiology
Unit 1 1. Microorganisms
Unit 2 2. Types of microorganism in food
Unit 3 3. Conditions that allow microorganisms to grow and multiply
Unit 4 4. Pathogen contamination of food products
Unit 5 5. Where do pathogen microorganisms come from?
Unit 6 6. Control of microorganisms
Module 5 Foodborne illness
Unit 1 1. Foodborne Illness
Unit 2 2. Biological Foodborne Illness
Unit 3 3. Chemical Foodborne Illness
Unit 4 4. Physical Foodborne Illness
Unit 5 5. Allergens
Module 6 Procedures for safe receiving and storing of foods
Unit 1 1. Receiving
Unit 2 2. Storage
Module 7 Control of hazards during food preparation and serving
Unit 1 1. Potentially Hazardous Foods
Unit 2 2. Food Preparation
Unit 3 3. Thermometers
Unit 4 4. Serving and Dispensing of Food
Module 8 Personal Hygiene and Communicable Diseases
Unit 1 1. Handwashing
Unit 2 2. Good personal hygiene practices
Unit 3 3. Reporting personal illness and infections
Unit 4 4. Bacteria on the hands
Unit 5 5. Humans: most important link in the chain of transmission of food borne diseases
Unit 6 6. Gloves in Food service
Module 9 Cleaning and Sanitation
Unit 1 1. Cleaning
Unit 2 2. Dishwashing Procedures
Unit 3 3. Sanitation Procedures and Cleaning Schedule requirements
Unit 4 4. Safe handling and storing clean dishes and equipment
Unit 5 5. Proper way to use wiping/cleaning cloths
Module 10 Food Safety Education and Training
Unit 1 1. Economic impacts of Food Safety
Unit 2 2. Food safety culture
Unit 3 3. Staff Training
Unit 4 4. How to respond to a customer complaint about Foodborne Illness
Unit 5 5. Closure of your Food Facility
Unit 6 6. Food Safety System (HACCP system)
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