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Food safety course

Chapter (1): Hazards to food safety -Identify and give examples of each of the three main types of food borne hazards. -Discus how infections ,intoxication ,and toxin mediated infection cause food borne illness. -List the factors that promote bacterial growth in foods. -Identify the food temperature danger zone. -Explain how temperatures in the danger zone affect bacterial growth. -Identify the major types of potentially hazardous foods and the characteristics that is common to this group of foods. Chapter (2):Factors that affect food borne illness -Identify potential problems related to temperature abuse of foods. -Describe how to properly measure and maintain food temperatures to ensure that foods are safe for consumption. -Identify potential problems related to a food workers poor personal hygiene . -Explain how to improve personal hygiene habits to reduce the risk of food borne illness. -Identify potential problems related to cross contamination of food. -Discuss procedures and methods to prevent cross contamination. Chapter (3):HACCP:a safety assurance process -Recognize the usefulness of the HACCP system as food protection tool. -Recognize the types of potentially hazardous foods that commonly require a HACCP system to ensure food safety. -Identify the principles involved in implementing a HACCP system. -Describe evaluation of the process. Chapter (4):Facilities ,equipment ,and utensils -Identify ways in which the design and layout of facilities contribute to the effectiveness of a food establishment.

-Understand the importance of and properly maintaining equipment and utensils and the influence they have on food safety. -Recognize the different types of cooking ,refrigeration ,preparation ,and dishwashing equipment that are available for use in a food establishment. -Explain the role of proper lighting in food production and ware washing. -Explain how proper heating ,air conditioning ,and ventilation affect food sanitation and worker comfort and productivity. Chapter (5):Cleaning and sanitizing operation -Recognize the different between cleaning and sanitizing. -Identify the different process that can be used to clean and sanitize equipment and utensils in a food establishment. -Describe the factors that affect cleaning efficiency. -Identify the procedures used to clean environmental areas in a food establishment. Chapter (6):Environmental sanitation and maintenance -Describe how the premises of a food establishment can affect customers opinions about the cleanliness and sanitation of the operation. -Identify the criteria that should be used when selecting materials for floors ,walls ,and ceilings in the kitchen ,ware washing ,and serving areas of a food establishment.