B.C.'s Energy College


Apply Now
WFTR 135 - FOODSAFE Level II

This course provides a high level of sanitation training 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

 

Hours: 10 (Lecture Hours: 10)

 

Total Weeks: 1

 

Prerequisites: Food Safe Level I

 

Non-Course Prerequisites:

None

 

Co-requisites:

None

 

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%

 

Percentage of Individual Work: 100

 

Text Books:
Textbooks are subject to change.  Please contact the bookstore at your local campus for current book lists.
Home   |   About NLC   |   Admissions   |   Programs   |   Services   |   Student Life   |   News & Events   |   Contact Us