The Essentials Food Safety Training - EFST

2014

Emirates Institute for Health & Safety Tel.: +971 2 627 7767 Fax: +971 2 627 7667 Email: [email protected] Website: www.eihs.ae P.O. Box: 6723 As per the EFST Protocol Issued by ADCA Version 3, 2013

Abu Dhabi, U.A.E.

Essentials Food Safety Training EFST Introduction This Qualification Specification document is designed to outline all you need to know about this training program. The EFST program is the first mandatory training requirement requirement issued by the Abu Abu Dhabi Food Control Authority (ADFCA), through the general provisions contained within Law No 2 (2005) and Regulation No 6 (2010). Also as an initiative that requires all food h andlers to be trained in food safety and qualified to international standards.

Qualification Overview The aim of the program is to provide food handlers with the knowledge and understanding to ensure that food is handled safely in food business business throughout Abu Dhabi.

Entry Guidance There are no prerequisites for this qualification. It is advised that learner learnerss have a certain certain level in literacy literacy or numeracy numeracy or equivalen equivalentt as a good command of the English language. This qualificat qualification ion is approved approved for delivery delivery to the age ranges ranges 18 and above.

Qualification Structure This qualification is made up of 5 mandatory units, the details of which are included at the end of this document.

Class Size The maximum number of trainees allowed per training class is 15 only

How the qualification is assessed At the end of the training session, the trainee will be provided with hard copies of information concerning the EFST Record of Attendance. They are subsequently required to successfully complete a multiple-choice question at an Examination Centre in order to receive the EFST Certificate. Certificate. Trainees will be required to achieve a mark of 70% or above to pass the examination. Further information regarding regarding Examination Centre(s), contact details, location, booking procedures, procedures, exam timetable, cost, I.D. and stationery requirements requirements will be provided to the trainees by the training provider.

Key Skills This qualification provides provides the opportunity for learners to develop competence competence in key skills skills and produce evidence towards attaining key skills. The qualification does not ensure key skills are met as this would depend upon learners producing a portfolio of evidence and the mode of study adopted.

Tel.: (+971) 2 627-7767 Fax: (+971) 2 627-7667 E-mail: [email protected]

Essentials Food Safety Training EFST Introduction This Qualification Specification document is designed to outline all you need to know about this training program. The EFST program is the first mandatory training requirement requirement issued by the Abu Abu Dhabi Food Control Authority (ADFCA), through the general provisions contained within Law No 2 (2005) and Regulation No 6 (2010). Also as an initiative that requires all food h andlers to be trained in food safety and qualified to international standards.

Qualification Overview The aim of the program is to provide food handlers with the knowledge and understanding to ensure that food is handled safely in food business business throughout Abu Dhabi.

Entry Guidance There are no prerequisites for this qualification. It is advised that learner learnerss have a certain certain level in literacy literacy or numeracy numeracy or equivalen equivalentt as a good command of the English language. This qualificat qualification ion is approved approved for delivery delivery to the age ranges ranges 18 and above.

Qualification Structure This qualification is made up of 5 mandatory units, the details of which are included at the end of this document.

Class Size The maximum number of trainees allowed per training class is 15 only

How the qualification is assessed At the end of the training session, the trainee will be provided with hard copies of information concerning the EFST Record of Attendance. They are subsequently required to successfully complete a multiple-choice question at an Examination Centre in order to receive the EFST Certificate. Certificate. Trainees will be required to achieve a mark of 70% or above to pass the examination. Further information regarding regarding Examination Centre(s), contact details, location, booking procedures, procedures, exam timetable, cost, I.D. and stationery requirements requirements will be provided to the trainees by the training provider.

Key Skills This qualification provides provides the opportunity for learners to develop competence competence in key skills skills and produce evidence towards attaining key skills. The qualification does not ensure key skills are met as this would depend upon learners producing a portfolio of evidence and the mode of study adopted.


Course: Essentials Essentials Food Safety Safety Training Training - EFST Duration: 6 Ho Hour urss Sr. No.

1

2

3

4

5

Learning Unit

Learning Outcomes

Assessment Criteria

The learner will:

The learner can:

Introduction to Food Safety

Candidates must understand the importance of behaving responsibly by being able to: Explain the importance of food • safety and its benefits Identify what might happen if • hazards are not controlled

Avoiding Cross Contamination

Candidates must understand the concept concept of food hazards hazards caused by Cross contamination of food by being able to: State common causes of Cross • contamination and how to control the cross contamination.

Cooking

Candidates must understand the temperature and operational control (ie; Visual inspection to verify the colour change) change) to avoid the survival survival or multiplica multiplication tion of microbial microbial hazards.

Cleaning

Candidates must understand the importance of effective cleaning and disinfection in food premises and be able to: Know why food premises and • equipment must be clean Identi Identify fy the areas areas in in a cate caterin ring g • operation operation that will require require disinfecting or sanitising

Chilling

Describe hazards, control measures, monitoring and associated with with the Cold storage storage,, and serving serving of food


•

Learner can explain why food hygiene is important

•

Learner can identify the sources of cross contamination and about control control measures measures to prevent the food safety hazards

•

Learner Learner can identify identify the required cooking temperature to destroy the the microbes microbes and conditions conditions which which may support support the microbial multiplication during preparation. Candidate can describe describe the hazards related related to microbial survival during cooking process.

•

Learner Learner can Identify Identify the a  Area which require cleaning and disinfection disinfection Hazards relate related d to poor poor  Hazards cleaning practice.

Learner can Identify poor control over chilling practice and explain the required corrective action to prevent the hazards.

Essentials Food Safety rainin! "EFS#

ESSENTIALS FOOD SAFETY TRAINING

COURSE OBJECTIVES he aim of this $ourse is to %roide tra trainin! to all the the food handlers in the the Emirate of Abu Dhabi as %er the the !uideline of ADFCA. ADFCA. o %roide $andidates 'ith suffi$ient (no'led!e to understand about food safety) and ho' to a%%ly this (no'le (no'led!e d!e to $ontro $ontroll ha*ard ha*ardss and %re %reent food food %oison %oisonin! in!


Course Contents

Introdu$tion to Food Safety Aoidin! Cross Contamination Coo(in! Cleanin! Chillin!

Course Module -1

Introdu$tion to Food Safety


-hy Food safety is Im%ortant Food safety is a public health priority; millions of people fall ill every year and many die as a result of eating unsafe food. Serious outbreaks of food borne disease have been documented on every continent in the past decade, and in many countries rates of illnesses are increasing significantly.

/enefits of Food Hy!iene • Good reputation • Satisfied Customers • Increased productivity • egal compliance • Good !orking conditions • "educed risk of food poisoning

• onger shelf life • #igher staff morale


oor Food Hy!iene • • • • • • • • •

Food complaints Food poisoning oss of production oss of business Fines and legal costs Cost of civil action #igh staff turn over Food loss Closure of business

You won’t spot unsafe food by using your senses

Sight

Smell

Taste


HA4A5DS C67A3I7AI67S 3i$ro /iolo!i$al hysi$al Chemi$al  Aller!eni$

C$%&'(I%'&I$% • Contamination is when something

objectionable gets into food or onto food surfaces or equipment. eg: Bacteria or germs

• Bacteria or germs Physical (Nut,botls,plastic etc)

Cleaning chemicals


• /a$teria is liin! mi$roor!anism made of sin!le $ell) 'hi$h is not isible from na(ed eye. -e need a mi$ros$o%e to see them • E.!.9 Salmonella • "Found in animals) ra' %oultry and birds# -H: /ACE5IA DA7;E56US I7 C67A3I7AI67 • )ecause if you eat food contaminated !ith germs it can make you ill • &he illness usually involves vomiting and diarrhoea and is kno!n as food poisoning

In order to grow and multiply BACTERIA need:

Moisture

Warmth

T ime

Food

•Given the right food at the right temperature !a"teria "an dou!le in num!er# every $% minute# •If you leave food in a warm room for an hour or #o you "an #oon end up with enough !a"teria to ma&e you very ill


Common Foodborne Illnesses Illness

Potential Sources

Salmonella Campylobacter

Poultry Meat Eggs Unpasteurized milk/dairy products Raw produce

Listeria

Raw milk Soft cheese Luncheon meats/hot dogs Raw produce

E. Coli

Raw/undercooked meat Raw produce Unpasteurized milk 13


Food safety also inoles (illin! any harmful ba$teria • &he bacteria in food should be killed before !e eat it • Ho' $an 'e (ill ba$teria in food • /y heat %ro$essin! su$h as %asteuri*in! or sterili*in! mil( • /y Coo(in! aboe <2*C • 6r by $annin! >> Use thermometer to monitor the food tem%erature

hysi$al Contamination A %hysi$al ha*ard is any e?traneous ob@e$t or forei!n matter in a food item 'hi$h may $ause illness or in@ury to a %erson $onsumin! the %rodu$t. E!9 bone $hi%s) metal fla(es or fra!ments.

Control methods9 •5a' material ins%e$tion and s%e$ifi$ation metal dete$tors) effe$tie %est $ontrol in the fa$ility) %reentatie eui%ment maintenan$e and %ro%er sanitation %ro$edures.


Chemi$al $ontamination Chemical Contamination: resen$e of un'anted substan$es"$hemi$als# that ma(e food unfit for $onsum%tion or use

Controls • • • • •

7o $hemi$al stora!e 'ith foods rote$t 5emoe food durin! est Control or Cleanin! Label Chemi$als Store $hemi$al in se%arate $ontainers. 7eer store $hemi$als in unmar(ed or food $ontainers. Staff trainin! and Su%erision.

;rou% e?er$ise

3odule 19Introdu$tion to Food safety ;rou% Dis$ussion 1.-hy should you %ra$ti$e !ood food hy!iene +.-hat are the benefits of !ood food hy!iene ,.oor food handlin! and inadeuate food safety –Ho' it $an affe$t your @ob


Course Module -2

Cross Contamination

Cross Contamination &ransfer of harmful bacteria and viruses from a contaminated surface to another surface y%es of $ross $ontamination  #and+to+food • Food+to+food • -uipmentfood contact surface+to+food • Chemicals+to+food


C56SS C67A3I7AI67

DI5EC

I7DI5EC

EGA3LES 6F C56SS C67A3I7AI67 


Ho' to %reent $ross $ontamination EHICLE

C6756L

Hands;loes

-ashin! hands thorou!hly. ro%er use of !loes.

Cho%%in! /oards and Jnies

Jee%in! se%arate $ho%%in! boards and (nies for different %rodu$ts. Saniti*ation of (nies and $ho%%in! boards.

Uniforms

ro%er use & $are of Uniform.

Eui%ments

Saniti*in! eui%ments after eery use and thorou!h $leanin! at the end of shift.

Stora!e in frid!e

Se%arate stora!e for hi!h ris( and lo' ris( foods. Se%arate stora!e for different %rodu$ts.

Inse$ts and ests

/y (ee%in! (it$hen and stora!e s%a$e neat and $lean .5e!ular %ro%er %est $ontrol.


ES ALS6 AC AS HE 5EAS67 F65 C56SS C67A3I7AI67 -hat are the $ommon food %ests •

5odents "5ats & mi$e#

•

Inse$ts "Flies) 3oths) $o$(roa$hes & 'as%s#

•

/irds

•

Do!s

•

Cats.

-HA C67DII67S D6 ESS 7EED 6 SU5IE Food ) 3oisture) Shelter  harbora!e "breedin!#.Se$urity "undisturbed#)-armth.

-H: IS I I365A7 6 C6756L F66D ESS /e$ause they $an result in9 • Disease in$l. food %oisonin!

• Storing food properly+ off the floor and sealed to prevent the entry of rodentsInsects • &o implement an effective pest control system • &o provide ade-uate !aste containers • &o keep premises !ell maintained


E5S67AL H:;IE7E

ra$ti$e %ersonal Hy!iene (illions of people get sick each year from eating foods that !ere contaminated by the person !ho prepared the food Anyone inoled in a food business should hae a hi!h standard of %ersonal and !eneral hy!iene

/ACE5IA HA5/65A;E A5EAS

he sin!le most im%ortant thin! to %reent foodborne illnesses is hand 'ashin!. -HE7 6 -ASH HA7DS /ash your hands fre-uently, and especially al!ays after using the toilet, changing a diaper, or petting an animal, and before handling food or eating food.


EFFECIE HA7D-ASHI7; • -et hands under 'arm runnin! 'ater • A%%ly liuid soa% to hands • 5ub hands i!orously to!ether under the runnin! 'ater) $lean all %arts of hands es%e$ially the fin!erti%s • Clean bet'een fin!ers and around the 'rist • 5inse hands thorou!hly under runnin! 'ater • Dry hands $om%letely usin! %a%er to'el • Use %a%er to'el to turn off ta% and o%en door • Dis%ose of %a%er to'el in a foot o%erated dust bin


F66D HA7DLE5SKS HEALH eo%le 'ho 'or( around o%en food 'hile sufferin! from $ertain infe$tions "mainly from ba$teria and iruses# $an $ontaminate the food or surfa$es the food may $ome into $onta$t 'ith. his $an s%read infe$tion to other %eo%le throu!h the food.

;rou% e?er$ise

3odule+ Cross Contamination ;rou% Dis$ussion

• S%ot the Ha*ard E?er$ise for $andidates to identify the otential sour$es of Cross Contamination and En$oura!e them to find the $ontrol measures.


1. Identify the food safety Ha*ard +. -hat is the Control measure"i.e.M Ho' 'e $an %reent the ha*ard# ..

1.Identify the food safety Hazard?………………………… 2. What is the Control measure?(ie; How we can prevent the hazard?) ……………………………..


1. Identify the food safety Ha*ard +. -hat is the Control measure"ieM Ho' 'e $an %reent the ha*ard# ..

1. Identify the food safety Ha*ard +. -hat is the Control measure"ieM Ho' 'e $an %reent the ha*ard# ..


1. Identify the food safety ha*ard +. -hat is the Control measure "i.e.M Ho' 'e $an %reent the ha*ard# ..

Course Module -3

C66JI7;


 Food which will require cooking before it is

consumed

 Food which has been cooked/processed and is

ready to be consumed, or food which is to be consumed without any cooking  Ready to eat food with high protein content and

support the bacterial growth. E.g.: Cooked meat, Shell fish/Dairy produce



Alway# 'aniti(e fruit and vegeta!le# !efore you eat or u#e them to "oo&)



Thi# &ill germ# and remove# dirt and other parti"le#)


Ho' 'ould you (no' ho' lon! foods last 'll packaged food has a date mar( .

' date mar( 0 • tells us by !hen a food is safe to eat; • is in 1 formats0 • Nuse byK or • Nbest beforeK

NUse byK dates are used for %erishable foods) e.!. $heese) mil( and ba$on. 2/est before3 dates are used for less %erishable foods) e.!. $anned ba(ed beans) @ar of @am and fro*en fish fin!ers.


Food re%aration 

;ood hy!iene %ra$ti$e



Se%arate ra' and ready to eat food



Do not allo' food in dan!er *one



Ensure !ood $lean &saniti*e the utensils



Follo' the ri!ht $oo(in! tem%erature. For $oo(in!9 <2OC>) For re heatin!9=+OC>

ISUAL CHECJS 6 E7SU5E SAFE C66JI7;5EHEAI7; • /hole poultry 4 pierce the thick thigh muscle, 5uices are free from blood • 6ieces of poultry 4 cut open flesh should be !hite not pink • /hole cuts of red meat 4 surface should be bro!n not pink • (incedboneddiced red meat 4 thickest part should be bro!n not pink • i-uids such as soup 4 should bubble throughout !hen stirred • Combination dishes 4 food should be 2piping hot3 7steaming throughout8


5eheatin! food 

Eatin! reheated food is a $ommon $ause of food %oisonin!) if the food does not !et re heated in ri!ht tem%erature .



Liuid foods must bubble 'hen stirred



Solid and $om%osition food must be %i%in! hot in the $entre



em%erature %robes may be used in addition to isual $he$(s to erify safe %ra$ti$e

• 5eheat food at =+OC>

*ever re+heat food more than on"e)

H6 H6LDI7; • Hot food must be stored aboe 8,OC • Ste'ssau$essou%s should be stirred • Food should be %rote$ted$oered • Hot $u%boards should be %reheated • If a %robe is not used food must be %i%in! hot "steamin!# throu!hout


;rou% e?er$ise

3odule, Coo(in! ;rou% Dis$ussion

• S%ot the Ha*ard E?er$ise for $andidates to identify the otential ha*ards durin! $oo(in! %ro$ess.


1. Identify the food safety Ha*ard +. -hat is the Control measure"ieM Ho' 'e $an %reent the ha*ard# ..

rue or False • +. If somethin! is $oo(ed on the outside it 'ill definitely be $oo(ed on the inside. • Ans'er9 False  most forms of $oo(in! inole heat penetrating the food from the outside, so although the surface may be cooked the centre may not be.It is therefore important to make sure that the food is thoroughly cooked all the !ay through

.

• ,. :ou should 'ash $hi$(en and other %oultry before $oo(in!. • Ans'er9 False  resear$h has sho'n that ba$teria in !ater droplets can spread easily, by splashing onto !orktops, dishes and other foods. &his makes food poisoning more likely to occur.


Choose the $orre$t ans'er • 9./hat is the minimum temperature ground beef should be cooked to in order to assure safety: • 
Course Module -4

CLEA7I7; A7D DISI7FECI67


• Disinfe$tant 9 5edu$e the ba$teria to safe leel • Deter!ent 9 5emoe !rease) dirty food %arti$le • Saniti*er9 Deter!ent & Disinfe$tant $ombined

Cleaning-Six stages re $lean 3ain $lean 5inse Disinfe$t Final rinse Leae or air dry


CLEA7I7; 6F HI;H 5ISJ A5EAS 

o %reent $ross $ontamination $areful $leanin! is essential.



Chemi$als 'ill only 'or( effe$tiely if they are used for the $onta$t time and $orre$t dilution.



A%%ro%riate $leanin! methods should be follo'ed) manufa$turers hae tried and tested $leanin! methods that 'or( best for their %rodu$ts.



lan $leanin! s$hedule9 -ho) -hat) -hen) and Ho'

kitchen Sanitization •-hat to Disinfe$t ? Food contact surfaces •Food utensilseui%ment •Cho%%in! boards & (nies •re%aration surfa$e  "ad@a$ent to 'all# •Sin(s •5efri!erators

•

5e%la$e andor disinfe$t dish $lothes and s%on!es on a daily basis

•

3illions of ba$teria 'ill s%read throu!h dirty $lothes "Cross $ontamination#


;rou% e?er$ise

3odule0 Cleanin! ;rou% Dis$ussion


1. Identify the food safety Ha*ard +. -hat is the Control measure "i.e.M Ho' 'e $an %reent the ha*ard# ..


1. Identify the food safety Ha*ard +. -hat is the Control measure "i.e.M Ho' 'e $an %reent the ha*ard# ..

1. Identify the food safety Ha*ard +. -hat is the Control measure"i.e.M Ho' 'e $an %reent the ha*ard# ..


0. Choose the $orre$t ans'er

-hy are $leanin! s$hedules im%ortant A.

It stablishes ' 6roper Cleaning "outing For -uipment6remises

/.

It Gives &he )oss Something &o
2. Choose the $orre$t ans'er Ho' often should 'aste be remoed from a (it$hen area @.$nce '

Course Module -5

Chillin!

Chiller Free*er Some foods need to be kept in the Chiller 4Freeer to control the microbial gro!th. Beep 6#F, #igh risk food !ith a Duse byD date . • In Chiller9 )acterial multiplication slo!s • In Free*er9 )acteria stops gro!th and slo!s chemical changes, such as enymatic reactions .


Raw meat and poultry #hould !e #tored on the !ottom #helf of the fridge to prevent "ro##+ "ontamination

• Jee% food off the floor and a'ay from 'alls • ra$ti$e first in first out system"FIF6 5ule# • DonKt Use the food in dama!edrusty $ontainers • Follo' the ri!ht tem%erature  5efri!erated

foods 1oC 2oC .

 Fro*en foods

1=oC

• reent Cross Contamination


• Cooling food: Cool using blast chiller(One and half hours) • Thaw frozen food in thawing chiller. Never thaw food items more than once.

If I don’t control the hazard it likely that food poisoning will result!!! ”

“


• Food poisoning is the result of eating micro organisms or toEins in contaminated food.

• Food poisoning can affect one person or it can occur as an out break in a group of people !ho all ate the same contaminated food.

F66D 6IS67I7; CHA5ACE5ISICS • sually re-uires a large number of food poisoning organisms to cause illness • Incubations period @ to A hrs •

lderly people, babies and anyone !ho is ill or pregnant needs to be eEtra careful about the food they eat.

For eEample, pregnant !omen or anyone !ith lo! resistance to infection should avoid high risk foods such as unpasteurised soft cheese.

S:363S 6F F66D 6IS67I7; • Abdominal %ain stoma$h $ram%s • Diarrhea • omitin! • 7ausea feelin! si$( • Feer • Dehydration • Colla%se


;rou% e?er$ise

3odule2 Chillin! ;rou% Dis$ussion


What are the risks of cooling and storing food like this? 1. Identify the food safety Ha*ard +. -hat is the Control measure "i.e.M Ho' 'e $an %reent the ha*ard# ..

The Essentials Food Safety Training - EFST

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