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The
A to Z of Food Safety |
| |
Group
activity module providing general food safety knowledge. |
|
Did
You Know? |
| |
Basic
facts about bacteria. |
|
The
Grim Truth about Food Poisoning |
| |
A
look at what causes food poisoning and the different
food poisoning symptoms that can be presented. |
|
It
Will Never Happen to Me |
| |
A
look at the incidents of food poisoning over the
last 20 years, seeking reasons for its dramatic
climb through the 1990s and its current decline. |
|
Catching
the bug |
| |
A
brief overview of what bugs require too survive
and grow. |
|
How
fast can bugs grow? |
| |
Individual
or group exercise. |
|
Who
am I – Viruses? |
| |
Exercise
to demonstrate the key issues concerning viral food
borne illness. |
|
Who
am I – Bacteria? |
| |
Students
are presented with a handout describing different
bacteria. They then have to match the statements
to the right bacteria. |
|
The
Bacterial Dating Agency |
| |
Exercise
to help students identify bacteria. |
|
Holiday
and Care Home Nightmares |
| |
Case studies
of viral outbreaks. Choose between: coach travel;
air travel; nursing home; hospital; hotel. |
|
Stopping
the Bugs Growing – Food Preservation |
| |
Exercise
to helps delegates understand food preservation.
This presentation links well with the ‘Reading
Labels is Important’ module. |
|
Top
Tips from Celebrity Chefs for Avoiding Food Poisoning |
| |
Exercise
to help students identify causes of food poisoning. |
|
Food
Allergies |
| |
Exercise
to help students understand allergic response, food
intolerance and susceptibility. |
|
Its’
all about you – Good Personal Hygiene |
| |
This is
a slide presentation consolidating other personal
hygiene modules. |
|
Be
a good food handler - Good Personal Hygiene |
| |
Exercise
centred on good personal hygiene. |
|
Hand
washing Demonstration |
| |
A group
exercise demonstrating how effective hand washing
really is. |
|
Avoiding
Food Temperature Abuse |
| |
Time and
temperature abuse is the most common food handling
error that leads to foodborne illness and this module
addresses the facts. |
|
Keep
it Cool |
| |
Module
addressing fridge temperature. |
|
The
Cold Chain |
| |
A look
at the cold chain from delivery to final service. |
|
Where
in the Fridge |
| |
A practical
exercise where students must place 15 food products
correctly in an empty fridge. |
|
Preventing
Contamination |
| |
Interactive
module on regarding contaminations issues. A video
is used in this module. |
|
Wiping
Cloth Horror Stories |
| |
The improper
use and storage of wiping cloths may directly contribute
to cross-contamination in the kitchen environment.
Concluded with demonstration of correct use of cloths
and sanitizers. |
|
Cleaning
and Disinfection |
| |
Effective
cleaning is essential to get rid of harmful bacteria
in your food outlet and to stop them spreading.
The tips in this module will help you to be sure
that you and your staff are cleaning properly. |
|
Top
10 Practical Tips |
| |
As simple
as that; good food hygiene doesn't have to be complicated.
Students are asked to make up 10 top tips following
completion of the course. |
|
Cooking
for Groups |
| |
The aim
of this presentation is to help non-professional
cooks prepare and serve food safely for large groups. |
|
Microwave
Cooking |
| |
Students
are asked to make up 10 rules for cooking and defrosting
using a microwave oven. A handout loaded with key
facts about how microwaves work is provided to assist
them. |
|
Outdoor
Catering |
| |
Special
advice is given for B-B-Qs and other outdoor events.
The students plan an event relevant to your organisation. |
|
Pest
on the menu |
| |
A close
look at how pests can infest a food premises. Emphasis
is placed on pests relevant to your business. Videos
are used in this module. |
|
In
good repair |
| |
An exercise
module to help students understand how to redesign
and equip the kitchen so that it exceeds standards
laid down in food safety regulations. |
|
Reading
food labels is important? |
| |
Understanding
food labels and why we have them. |
|
How
to meet your legal duties and avoid enforcement
action |
| |
Interactive
video presentation on an actual food poisoning outbreak. |
|
Understanding
Hazard Analysis in your Business |
| |
This module
is designed for all food handlers to assist them
in understanding food safety controls within your
business. The module strips hazard analysis of all
its buzzwords and involves the student participating
in several simple exercises. |
|
When
it all goes wrong – 2 case studies |
| |
The client
may choose between 2 case studies, one that led
to 40 persons suffering from Salmonella, the second
that resulted in sandwich fillings failing to achieve
satisfactory TVCs. |
|
Attitude
is the key |
| |
This presentation
uses techniques developed in behavioural safety
programmes and applies them to food safety. This
is a very special Module or standalone course that
requires 3 to 4 days development with the client
if it is to be effective. This module is highly
recommended and will result in significant food
safety improvements. |
|
Overcoming
Obstacles |
| |
Exercise
where students identify any obstacles that will
prevent them putting into practice what they have
learned. |
|
My
Personal Action Plan |
| |
Exercise
where students state in writing what they will do
differently following their course. |
|
Games
and Quizzes |
| |
Family
Fortunes; Who Wants to be a Millionaire? |
|
Specialist
Modules Include: |
| |
Fresh and
frozen meat handling
Primary Poultry Processing
Dairy Processing
Safe Packaging in Glass
Modified Atmosphere Packaging
Managing Food Safety
HACCP for nurses – preventing cross-infection |
|
Course
Booklets |
| |
At foundation
level, the CIEH book ‘Food Safety First Principles’
is usually recommended. All of the activities detailed
in the book can be run on our foundation courses. |
We
generally provide the training in your own premises,
so that the subject matter can be specific to what your
staff actually do at work. People learn more effectively
when they can relate what they are learning to what
they do in practice.
