QSFS 01 Food Safety

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
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. Food adulteration
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
Unit 6	6. Waste Management
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)