The Basics of Food Safety and Hygiene

Overview

The food industry is one of the world’s biggest businesses. As the world’s population continues to increase, so will the food industry’s size and complexity. Therefore, making sure that the food we all consume is safe to eat must be a top priority for anyone who works in the food industry. It is estimated that in the United States alone, about 48 million people get sick from a food-borne illness every year. Around the world, almost half a million people die due to consuming contaminated food. This food safety course is designed to help you understand the importance of food safety. This scientific discipline governs the preparation, handling and storage of food to prevent food-borne illness and injury. The rules and regulations presented in this course are based on Hazard Analysis Critical Control Points (HACCP) concepts, an internationally recognized management method designed to manage and acknowledge food safety risks and other related hazards. It is also important to understand that each country might have its own laws governing food safety, and it is your responsibility to consult your local regulatory agencies.

This food handling course starts by discussing the importance of personal hygiene. Food handlers are considered the most severe hazard in the food industry due to the high likelihood of contaminating food through poor personal hygiene. Learn the responsibilities required by law for food handlers, identify unhygienic habits, proper handwashing procedure, the proper use of protective clothing and gloves, and the required procedure to follow when an employee becomes ill. The next section studies why cleanliness in any food-oriented business is essential to promote food safety, increase customer confidence, and maintain a good reputation after which you will learn the practicalities of the six stages of cleaning and how to create regular and well-structured cleaning schedules. One of the most considerable financial losses that food-oriented businesses suffer comes from throwing away spoiled food and this challenge is addressed by teaching you how to spot and prevent food spoilage by investigating the main methods of preserving food, understanding your obligations when freezing, defrosting, storing food, and seeing the relevance of ‘sell by’ and ‘use by’ dates on packages.

The biggest battle fought by anyone who handles food is against bacteria, viruses, and mould. You will explore the various classifications and types of bacteria, how to prevent bacteria from spreading, how viruses can affect certain types of food, and spot spoilage from mould and yeast. Besides these microbiological hazards, your learning also includes how to identify and prevent physical, chemical, and allergenic hazards. Some other practical things you will learn includes how to diagnose symptoms of food allergies and know how to react if you witness someone going into anaphylactic shock. As a business owner in the restaurant industry, it is inevitable that at some point, a customer will complain that they have contracted food poisoning from your business and having a rigorous, well-documented HACCP system in place can protect you and your customers - all of this and more is covered in-depth in this food safety training. The content of this food safety and hygiene course is critical and necessary if you work in any food-related business such as restaurants, food preparation, -manufacturing, -processing, and -distribution.