B.C.'s Energy College

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This 8-hour course will help students to prevent food-borne illness and to work safely.


Hours: 8 (Lecture Hours: 8)


Total Weeks: 1





Non-Course Prerequisites:






Course Content:
- Introduction to FOODSAFE
- Food Service Illness and Injury
- Receiving and Storing Food
- Preparing Food
- Serving Food

- Cleaning


Learning Outcomes:
- Describe the benefits of Foodsafe to customers, employers, and workers
- Identify the Top Ten improper food handling practices causing food borne illness
- Identify the top six job hazards and risks to workers
- Explain why it is important for foodhandlers to learn and follow safe food handling procedures
- Describe the responsibilities of all staff in ensuring food safety and worker safety
- Recognize the importance of a food safety plan
- Microbiology, the cycle of transmission, methods of transmission, causes of food borne illness and breaking the links
- Identify the reasons for rejecting foods upon receiving
- Practice safe procedures in the receiving and storage of foods
- Describe the storage of different classes of foods and chemicals
- Describe safe manual handling and safe storing techniques
- List precautions when preparing potentially hazardous and less hazardous foods
- Identify the effects of temperature ant time for cooking, hot holding, freezing ,thawing, reheating and cooling food.
- Identify the potential sources of contamination through contact with water, microbes, utensils and equipment during preparation.
- Apply methods for protecting food from contamination
- Identify safety guidelines when using knives and operating equipment
- Demonstrate appropriate techniques when working with hot materials and surfaces
- Describe personal hygiene in a food service establishment
- Demonstrate sanitary practices in the serving and dispensing of food
- Use effective sanitary practices when setting and clearing tables
- Describe techniques for safe carrying and serving
- Identify techniques to prevent slips and trips
- Explain why illness, infection and injury are situations when not to work
- Describe the procedures for handling food allergies
- Identify the process for handling a food-borne illness complaint
- Apply effective sanitary procedures when clearing and cleaning tables
- List correct temperatures and describe safe procedures for manual and mechanical ware washing
- Describe correct test methods and concentrations for chemical sanitizers and disinfectants
- Describe correct storage procedures for sanitized ware
- Recognize chemical hazards and follow proper safe handling procedures
- Safely sanitize "clean-in-place" equipment
- Identify safety practices to reduce the risk of injury from biohazardous materials

- Describe the precautions to be taken when discarding waste materials


Grading System: Pass/Fail


Passing Grade: 70%


Percentage of Individual Work: 100


Text Books:
Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.
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