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WFTR 135 - FOODSAFE Level II
Course Details
Course Code:
WFTR 135

Calendar Description:
This course provides a high level of sanitation trainiing for workers in the food service industry. Topics include food poisoning such as e coli, salmonella, and botulism, food protection, facilities and equipment, house keeping and pest control as well as food safety planning. This course is most useful for those in management with senior food-handling positions within the food service industry. Certification no expiry date. Prerequisite: Food Safe Level I

Date First Offered:
2005-11-01

Hours:
Total Hours: 10
Lecture Hours: 10


Total Weeks:
1

This course is offered online:
No

Pre-Requisites:
Food Safe Level I

Non-Course Pre-Requisites:
None

Co-Requisites:
None

Rearticulation Submission:
No

Course Content:
Topics covered in this course are:

-Foodborne Illness Organisms
-Introduction
-Causes of foodborne illness
-Food service chemicals
-Food contamination
-Cross-contamination
-Sources of disease-causing microbes
-Effects of time and temperature on contamination
-Thermometers
-Recommended food temperatures
-Shelf life of prepared foods and leftovers
-Characteristics of foodborne illness
-Introduction to the Foodborne Illness Chart
-Other types of foodborne illness
-Handling a food poisoning complaint
-Customer Complaint Report Form

-Introduction to HACCP (Hazard Analysis Critical Control Point)
-Origins and characteristics of HACCP
-Beginning a HACCP System
-Why HACCP?
-HACCP terms
-HACCP steps
-HACCP Plan
-How HACCP challenges an operator
-Important considerations in setting up a HACCP system
-HACCP: Where do we start?

-Managing for Food Safety
-Introduction
-Group reference
-Employee Training record: Guidelines for Use
-Employee Training record
-Staff Training
-Planning a food safety training program
-Choosing training methods
-Principles of a successful food safety training program
-Evaluating your food safety training program
-Training Principles
-Planning a sanitation training program
-Food Safe Code of Practice
-Food Supplies
-Receiving Food and Supplies
-Food Protection
-Food Storage
-Food Preparation
-Food Display and Service
-Food Transportation
-Employee Training
-Employee Practices
-Equipment and Utensils
-Sanitation Facilities and Controls
-Construction and Maintenance of Physical Facilities
-Premises
-Inspection and Recording
-Self-monitoring

-Design and Maintenance
-Introduction
-Design and basic service requirements
-Water supply
-Sewage disposal
-Handwashing facilities
-Ventilation
-Lighting
-Refrigeration
-Garbage disposal
-Equipment maintenance
-Standards
-Sanitation
-Stoves
-Cutting boards
-Meat slicers
-Cooking and holding facilities
-Maintaining sanitary conditions
-Cleaning schedule
-Identification of a pest infestation
-Cockroaches
-Flies
-Other insect pests
-Rodents
-Sanitation and housekeeping practices for effective pest control
-Employing a pest control company


Learning Outcomes:
The objective of this course is to provide participants with an introduction to the Hazard Analysis Critical Control Point (HACCP) system; from which they will be able to set up a food service operation, that puts quality and safety in the forefront.


Grading System:
Pass/Fail

Passing Grade:
70%

Grading Weight:
Final Exam: 100 %


Course Offered in Other Programs:
Yes

Other Programs:
Cook Apprenticeship Technical Training Level Two

Text Books:

Required - BC Ministry of Advanced Education, Training, and Technology, Food Safe Level II (Advanced). Chapters Covered: All
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