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Food Safety (HACCP) Level 1
Introduction
Navigating the Course
Navigating the Course (Continued)
Introduction
Welcome to the Food Safety (HACCP) Level 1 Course
The Food Safety (HACCP) Level 1 (Stage I and Stage II)
Before you Start
Course Content
Course Engagement
Certificates
Disclaimer
The Purpose of Food Safety Training
Course Assessment
Important to Note
Let's Get Started
Why we Bother?
Who is a Food Worker?
Food Worker Tasks
What Employees Need to Know Before Starting to Handle Food (Level 1 Stage 1)
What Employees Need to Know Within the First Month of Employment (Level 1 Stage 2)
The Law
Training
The Food Safety Authority of Ireland (FSAI)
Enforcement of Food Safety Standards
FSAI Remit
Service Contract Agencies
FSAI's Memorandums of Understanding
Authorised Officers
Health Service Executive (HSE)
Enforcement Actions
Improvement Notice
Improvement Order
Closure Order
Prohibition Order
​Enforcement Orders Database
The Law of Negligence
General Principles of Food Law
Additional Legislation
Food Safety Management Systems
Alternative Types of Food Safety Management Systems
National Guides
Additional Organisations Promoting Food Safety in Ireland - safefood
Additional Organisations Promoting Food Safety in Ireland - the National Hygiene Partnership
European Food Safety Authority (EFSA)
Introduction - Activity
Introduction - Activity Answers
Section 1: Food Safety
Section 1: Food Safety
Section 1 - Learning Outcomes
Food Hygiene
Achieving Food Hygiene Standards
Food Poisoning
Foodborne Illness
Symptoms of Foodborne Illness
Causes of Food Poisoning
​Microbiology
Types of Bacteria
Microorganisms - Advantages and Disadvantages
The Main Class of Micro-organism that Causes Food Poisoning
Bacteria
​Spore Formation and Cooking
Risk Factors
Risk Factors - Important Note
​Factors Contributing to Food Poisoning Cases
Costs of Poor Hygiene
​Benefits of Good Food Hygiene
Requirements for Bacterial Growth
Binary Fission
Time
Warmth
Oxygen
Food
Moisture
Acidity (pH)
Control of Bacterial Growth
The Danger Zone
Potentially Hazardous Foods
Preservation Methods
Types of Preservation Methods
​How can Bacterial Growth be Controlled?
Spores and Toxins
Food Safety Management Systems and HACCP
Case Studies
Case Study 1
Case Study 2
Case Study 3
Encourage your Customers to Talk to you Directly
Dealing with Customer Comments
Section 1 - Activity
Section 1 - Activity Answers
Section 2: Food Contamination
Section 2: Food Contamination
Section 2 - Learning Outcomes
Food Contamination
Food Preparation
Where is Bacteria Found?
​Animals
​Poultry
​Vegetables
Shellfish
​Milk
​Water
Types of Water Supplies in Food Premises
​​Bacteria in our Intestines
Summary Sheet of Bacteria - Food Poisoning
Summary Sheet of Bacteria - Food-Borne Diseases
Pathogenic Micro-organisms
High Risk Foods
Examples of High Risk Foods
Low Risk Foods
Examples of Low Risk Foods
Food Hazards
Microbiological Hazards
Chemical Hazards
Physical Hazards
Allergens
Control of Allergenic Hazards
List of 14 Allergens
MenuCal
Cross - Contamination
Direct Cross-contamination
Indirect Cross-contamination
Section 2 - Activity
Section 2 - Activity Answers
Section 3: Food Delivery and Storage
Section 3: Food Delivery and Storage
Section 3 - Learning Outcomes
Supplier Control
Food Delivery
Food Delivery Hazards
​Food Delivery Checklist
Transporting Foods
Date Marking
​The Responsibilities of Food Business Operators in Food Traceability
Food Storage Areas
Dry Goods Store - Potential Hazards
Dry Goods Store - Controls
Fruit and Vegetable Store
Refrigerated Storage - Hazards
Refrigerated Storage - Controls
Temperature Control - Corrective Action for Chilled Foods
Freezer Storage
Recording Refrigeration Temperatures
Temperature Control - Corrective Action for Frozen Food
Safe Food Storage
Stock Rotation: First-In First-Out (FIFO)
Cleaning Chillers
Section 3 - Activity
Section 3 - Activity Answers
Section 4: Food Preparation, Cooking and Service
Section 4: Food Preparation, Cooking and Service
Section 4 - Learning Outcomes
The Importance of Appropriate Food Management
Food Contamination Prevention
Factors Contributing to Food Poisoning
Defrosting Frozen Food
Defrosting in the Cooking Process
Defrosting in the Refrigerator
Defrosting in a Microwave
Dangers while Defrosting
Refreezing
Contamination Prevention During Food Preparation
Separate Work Areas
Taking Temperatures
Contamination Prevention During Cooking
Pre-cooking Preparation
Pre-cooking Process
Food Tasting
Contamination Prevention During Holding and Serving
​Serving Hot Food
Methods of Cooling Food
Cooling Process of Food
Reheating Food
​Freezing Food
Microwave Cooking
Section 4 - Activity
Section 4 - Activity Answers
Section 5: Personal Hygiene
Section 5: Personal Hygiene
Section 5 - Learning Outcomes
What is Personal Hygiene?
Hazards due to Poor Personal Hygiene
Why is Food Hygiene Important?
What is a Carrier?
Reporting of Illness
​Route of Contamination
Food Poisoning Bacteria
Food Hygiene and the Law
Hand Washing
Hand Washing - Before Food Handling Activity
Hand Washing - After Food Handling Activity
How to Wash Hands Properly
Hand Washing Technique
Hand Washing Technique - Video (1:36)
Protective Cloathing
Protective Clothing in Food Industry
Maintaining Protective Clothing
Avoid Unnecessary Handling of Food
What Food Workers Must Not Wear
Personal Hygiene Sample Checklist
Unhygienic Practices
Health of Food Workers
Food Handlers: Fitness to Work
Infectious Diseases
Responsibility on the Food Worker
Visitors and Non-food Workers
Staff Facilities
Section 5 - Activity
Section 5 - Activity Answers
Section 6: Design of Premises
Section 6: Design of Premises
Section 6 - Learning Outcomes
Design and Layout of Food Premises
Legislation Related to Design and Layout of Food Premises
First Aid Equipment
First Aid Box Content
The Role of Health Service Executive (HSE)
Environmental Health Officers (EHOs)
Who Can be Prosecuted
What are the Penalties
Powers of Environmental Health Officers (EHOs)
Structural Hygiene - Internal Walls
Structural Hygiene - Internal Floors
Structural Hygiene - Internal Ceilings
Structural Hygiene - Windows and Doors
Structural Hygiene - Kitchen Equipment and Work Surfaces
​Washing Facilities
Zoning
Colour Coded System for Chopping Boards
Service Requirements - Ventilation (Part 1)
Service Requirements - Ventilation (Part 2)
Service Requirements - Lighting
Service Requirements - Water Supply
Service Requirements - Drainage
Service Requirements - Inside Refuse Storage and Disposal
Service Requirements - Outside Refuse Storage and Disposal
Section 6 - Activity
Section 6 - Activity Answers
Section 7: Pest Control
Section 7: Pest Control
Section 7 - Learning Outcomes
What is a Food Pest?
Pest Identification
Preventing Pests
Examples of Poor Pest Control
Pest Control - Rodents
Pest Control - Rodents (Rats)
Pest Control - Rodents (Mice)
Signs of Rodent Activity
Rodent Control - Shelter and Food
Rodent Control - Proof the Building
Rodent Control - Additional Controls
Pest Control - Insects
Health Risks due to Insects
What Kind of Facilities Insects Attack
Pest Control - ​Houseflies and Bluebottles
Pest Control - ​Cockroaches
​Signs of Insect Activity
Insect Control
Section 7 - Activity
Section 7 - Activity Answers
Section 8: Cleaning
Section 8: Cleaning
Section 8 - Learning Outcomes
Cleaning
Why do we Need to Clean?
Cleaning Guidelines
​The Six Stages of Cleaning
Cleaning Methods
Cleaning Agents
Detergents
Disinfectants
Sanitisers
Sterilants
Safety and Cleaning
Storage and Maintenance of Cleaning Equipment
Cloths
Systematic Cleaning
Cleaning Programme Requirement
What is a Cleaning Programme?
Hand Washing
Reasons for Hand Washing
Dishwashing
Mechanical Dishwashing
Mechanical Dishwasher Maintenance
Commercial Dishwashing
Section 8 - Activity
Section 8 - Activity Answers
Section 9: Hazard Analysis and Critical Control Point (HACCP)
Section 9: Hazard Analysis and Critical Control Point (HACCP)
Section 9 - Learning Outcomes
What is HACCP?
Hazard Analysis and Critical Control Points - HACCP
History of HACCP
Pre-requisite Programme (PRPs)
Seven HACCP Principles
Principle 1 - Conduct a Hazard Analysis
Principle 2 - Determine the Critical Control Points (CCP's)
Principle 3 - Establish Critical Limit(s)
Principle 4 - Establish a System to Monitor Control of the CCP
Principle 5 - Establish the Corrective Action to be Taken When Monitoring Indicates that a Particular CCP is not Under Control
Principle 6 - Establish Procedures for Verification to Confirm That the HACCP System is Working Effectively
Principle 7 - Establish Documentation Concerning all Procedures and Records Appropriate to These Principles and Their Application
Sample HACCP Plan
Steps Involved in Cooking and Serving Fresh Food
Delivery - Hazard/Control
Storage - Hazard/Control
Preparation - Hazard/Control
Cooking - Hazard/Control
Serving - Hazard/Control
Documentation
Record Keeping
Safe Catering - Record Sheets
Additional Records
Safe Catering Pack from the FSAI (for Food Businesses)
Review of the System
Section 9 - Activity
Section 9 - Activity Answers
Summary
Course Bibliography
Bibliography
Glossary
Assessment
Assessment
Assessment Instructions
Course Certificate
Assessment Form
Food Safety (HACCP) Level 1 Assessment
Principle 3 - Establish Critical Limit(s)
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