Food Hygiene - FETAC Level 5

Food Hygiene- FETAC Level 5

Two Day Training Course 

Background

With an ever greater focus on food safety in manufacturing, retail and catering, Food Business Operators need to ensure that their legal responsibilities under Article 17 of 178/2002 are complied with.  This programme takes delegates through the principles of food safety with regards to professional hygiene practices, environmental hygiene, kitchen organisation, food hygiene and food commodities.  On successful completion of the FETAC assignments / examination, Food Business Operators will be able to demonstrate compliance with Chapter XII, Annex II of 852/2004 - Training, which requires Food Business Operators to ensure “that food handlers are supervised and instructed and /or trained in food hygiene matters commensurate with their work activity.” 

Learning Outcomes

On successful completion of this training course, delegates should be able to:

• Understand safe food hygiene processes
• Appreciate the importance of HACCP in food handling
• Appreciate kitchen organisation and work practice
• Understand the nature of food-borne illness, food spoilage and food poisoning
• Describe the correct environment for the preparation, use and storage of food commodities 

Who Should Attend

• HACCP Team Members
• Technical Managers
• Product Managers / Supervisors
• Catering Managers
• Fresh food managers 

Course Programme: Total Contact hours = 16 Hrs Workshop + 8 Hrs Assessment

Unit 1 Professional Hygiene Practices

Understand the reasons for good hygiene practice

Maintain high standards of personal hygiene in the work place

Understand basic principles of infection control

Outline the need for personal protective clothing for the food handler

Describe the legal responsibilities of the food handler

Understand health issues of concern to the food handler

Explain food-borne disease and its effects

Describe the importance of ventilation and good lighting in the kitchen

Outline regulations governing the safe removal of refuse from the work area

Explain the colour codes for refuse removal.

Unit 2 Environmental Hygiene and Work Practices

Understand and implement the HACCP system

Demonstrate an ability to keep records

Carry out temperature control using probes and thermometers

Understand the principle of refrigeration

Describe types of pests and outline how pests contaminate

Explain the need for good pest-control measures

Understand the nature of cleaning (principle, stages involved,

Cleaning products, sanitising procedures)

Demonstrate the safe use of appropriate cleaning materials in the kitchen

Identify the correct environment for the preparation, cooking and holding of food for service

Correctly clean, store and use crockery for service.

Unit 3 Kitchen Organisation

Understand the deployment of personnel in the kitchen

Explain the duties of kitchen personnel and the work-flow patterns

Identify causes and means of control of accidents in the kitchen

Understand how to conform to manual handling practice

Describe the basic principles involved in fire prevention and selection of correct fire-fighting equipment

Outline the application of basic first-aid techniques

Unit 4 Food Hygiene

Understand the nature of a food safety hazard to include biological, chemical and physical hazards

Explain the factors that contributes to outbreaks of food poisoning and methods of prevention

List the conditions necessary for the growth of micro-organisms

Explain the action of enzymes in food spoilage

Differentiate between food poisoning and food-borne disease (viruses, fish poisoning and shellfish poisoning)

Classify micro-organism, types, sources characteristics, spore production and toxin formation

State the beneficial use of micro-organisms in the production of cheese, yoghurt, alcohol and in fermentation

Identify danger areas for cross-contamination

Describe the correct environment for the preparation, cooking and holding of food for service.

Unit 5 Food Commodities

Identify quality points for the selection of meat and fish

Understand the correct storage procedure for meat and fish

Identify quality points for the selection of dairy products (eggs, butter, cheese, milk, yoghurt, etc)

Understand the correct storage procedure for the storage of dairy produce

Explain the correct method for storing farinaceous products

Describe the correct storage method for storing tinned and other preserved foods

Understand rotation systems

Outline ordering systems

Describe regulations for the delivery and reception of foodstuffs.

Course Accreditation/Assessment

This course is FETAC accredited at Level 5 on the National Framework of Qualifications. The course meets the requirements of FETAC Component Specification N22901, a FETAC Minor Award. Delegates who successfully complete the course and pass all parts of the assessment will receive FETAC certification. 

Those delegates wishing to pursue FETAC certification will be required to:

• Sit an exam
• Undertake two assignments on course completion. The assignment instructions will be given to the delegates at the end of the course and must be submitted to SQT within five weeks following course completion.

See Assessment Information for Learners and FETAC Certification Periods for more information on assessment.

The grading of the FETAC award is as follows:

Pass               50-64%

Merit               65-79%

Distinction     80-100% 

Course Tutor

Industrial Management Systems

Testimonials

Click Here

Course Times

9.00am – 5.00pm

In-House Courses

For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual

Delegates will receive a very comprehensive course manual.

This course is available exclusively on an In-House basis.