Elementary Food Hygiene course – (level 2) 6 hours minimum
explaining what is meant by ‘Food Safety’.
(ii) The disadvantages and costs of poor standards of hygiene within the food
industry.
(iii) The role of the employer and employee in maintaining these standards.
(iv) The terms ‘food poisoning’, ‘food contamination’ and food safety hazards.
(v) The incidence of food poisoning within Scotland over the previous 10 year
period.
(vi) The role of food safety management systems based on HACCP principles
(vii) The use of a documented food safety management system.
(viii) The relationship between hazards and risk.
(ix) The importance of keeping accurate records.
(x) The importance of reporting possible food safety hazards to supervisors.
(ii) The general structure, shape and size of bacteria.
(iii) How bacteria multiply, how quickly this may occur and the ideal
conditions for multiplication to take place.
(iv) What is meant by a ‘high risk food’.
(v) What is meant by the temperature ‘danger zone’, making reference to the
practical application of temperature control in food storage and service.
(vi) The formation of bacterial spores and toxins, their function and methods by
which they may be destroyed.
(vii) The terms ‘pathogen’ and ‘food spoilage’.
(viii) The difference between pathogenic and food spoilage bacteria.
(ix) How the multiplication of pathogens and spoilage organisms can by
inhibited by:-
(a) Low temperatures (refrigeration, deep freezing).
(b) Thorough cooking, hot holding and reheating.
(c) High temperatures (pasteurisation, sterilisation/canning, U.H.T.)
(d) Dehydration (include use of salt and sugar).
(e) Use of Vinegar in pickling.
(f) Vacuum packing and C.A.P.
(g) The use of chemical preservatives.
(x) How bacteria can be destroyed.
(ii) Usual sources, types of food normally involved, incubation periods, typical
symptoms and duration of symptoms for food poisoning organisms and
food-borne infections, and categories and examples of pathogenic microorganisms,
such as:
(a) Salmonella
(b) Clostridium perfringens
(c) Staphylococcus aureus
(d) Bacillus cereus
(e) Clostridium botulinum
(f) Campylobacter enteritis
(g) Listeria monocytogenes
(h) E coli VTEC
(j) Other enteric illness such as Dysentery and Typhoid
(iii) The terms ‘carrier’ and ‘case’, and the potential dangers associated with the
handling of food by carriers or cases.
(iv) That food poisoning can also occur from the consumption of food
contaminated by chemicals, metals or viruses, and from poisonous plants
or fish.
(v) Common physical contaminants of food, how such contamination may
occur and, consequently, how it can be prevented.
(vi) Food allergies and intolerances, the foods involved and what steps a food
business should take to prevent affecting the consumer.
(vii) How bacterial contamination may occur and how if can be prevented.
(viii) The importance of stock rotation.
(ix) The terms ‘use by’ and ‘best before’ and their significance.
(x) How the food poisoning chain may be broken by:
(a) Protecting food from the risk of contamination
(b) Preventing bacteria in the food from multiplying
(c) Destroying bacteria present in the food
high standards of personal hygiene.
(ii) The necessity for having suitable protective clothing, including footwear
and headwear and suitable first aid equipment including detectable
waterproof dressings.
(iii) The general problems associated with, and solutions for, food handlers
who:
(a) Have skin abrasions or infections
(b) Smoke or eat in a food area
(c) Wear jewellery or nail varnish
(iv) Those occasions when a food handler should wash their hands and
acceptable methods of doing so.
(v) The main requirements for good personal hygiene.
(vi) The food handler’s legal responsibility as regards personal hygiene and the
reporting of illness.
(ii) The design properties, which should be considered for walls, floors,
ceilings and work surfaces giving a suitable example of a surface finish for
each.
(iii) The appropriate design properties required of equipment and utensils.
(iv) The importance of proper maintenance of premises, equipment and
utensils.
(v) The need for high standards of lighting and ventilation within the food
working environment.
(vi) Acceptable methods for disposing of waste material, both internally and
external to the food premises.
(vii) The requirement of an employer to provide:
(a) Hand washing facilities;
(b) Toilet facilities;
(c) Facilities for the storage of outdoor clothes.
washing facilities for food, equipment and utensils.
(ii) The advantages of having high standards of cleanliness and disinfection
within the food working environment.
(iii) The meaning of the following terms:
(a) Cleaning
(b) Disinfection
(c) Detergent
(d) Disinfectant
(e) Bactericide
(f) Bactericide detergent/sanitiser
(iv) How food premises, equipment and utensils can be effectively cleaned and
disinfected.
food premises.
(ii) The habitat, signs of an infestation and effective eradication and control
methods for each of the following categories of food pest:
(a) Rodents
(b) Insects
(c) Birds
(iii) Why domestic pets should not be allowed into food premises and kitchen
areas.
The Food Safety Act 1990
(iii) The prevention of the sale of unfit food
The Food Hygiene (Scotland) Regulations/Regulation
(ii) The identification of food safety procedures and the
implementation of a HACCP Based Food Safety Management
System.
(iii) The training of food handlers, including relevant HACCP training.
(iv) The obligations placed on food handlers and food business
operators.
(v) Temperature controls.
(vi) The role of authorised enforcement officers and food authorities.
The General Food Regulations 2004
(iii) Traceability requirements
(iv) Requirement to withdraw unfit food.
