$35.00 Certificated Course
Care – Safe Food Handler
This course is a composite of my top level food safety training course (Safe and Suitable – Level 3) plus additional lessons covering topics specific to preparing and serving food to those that have vulnerabilities such as compromised immunity, chronically ill and the frail elderly.
So is really suited to the likes of an aged care residential home.
Meanings of Food Poisoning/Illnesses and Food Safety/Suitability
In this lesson you will learn some of the terms used in food safety and food illnesses and how they can occur plus also understand the differences between food safety and food suitability.
Food Safety Aims and Cost/Benefits
In this lesson we will focus on the aim of food safety and look at the benefits of good food safety as opposed to the costs of poor food safety.
Bugs and Food Illnesses
In this lesson you will learn about the different types of bugs and how they can grow in food to cause illness and food poisoning.
Stopping Food Illnesses
In this lesson you will learn about the food illness chain that creates food safety risks and how you can break that chain
Risk Based Measures
In this lesson you will learn what risk based measures are and how this system evolved thanks to NASA during their race to the moon!
Risk Management Practices
Health and Hygiene
In this lesson you will learn all about hygiene and how we can reduce the risk of us carrying dangerous bugs onto food and when we should not be handling food when we are sick ourselves.
Being “Fit for Purpose”
In this lesson you will learn how to ensure that the places we use to make food are suitable for the job and includes food equipment and water supply.
Cleaning and Sanitising
In this lesson you will learn how to clean premises and equipment effectively and efficiently.
Vermin, Pests and Pets.
In this lesson you will learn about the different types of pests and vermin that put your food at risk and also some information on things like ‘Cat Cafes’.
Sourcing and Receiving Food
In this lesson you will learn how and why you need to make sure that you control food supplies coming in and we will look at some different food types and their risks.
In this lesson we will go more fully into the different food risk types and include allergens and foods some people are intolerant to.
Packaging, Labelling and Wholesaling
In this lesson you will learn about packaging and labelling your food, how to determine shelf life (use by and best before dates) and also about wholesaling.
Safe Food Storage
In this lesson you will learn about the different types of storage from dry goods to frozen and the importance of temperature control for potentially hazardous foods.
Hazards and Cooking
In this lesson you will learn about avoiding food hazards when cooking, cooling and reheating food. Also find links to other specialist topics in the Simply Safe and Suitable template Food Control Plan.
Transporting, Catering and Customer Self-Service
In this lesson you will learn all about managing food safety risks when transporting food and off-site catering and markets. Also how to display food safely including where customers select the food themselves.
Special Considerations for Residential Care Homes
Texture Modified Foods, Supplements and Shakes
To make sure textured foods, nutritional supplements and
shakes are prepared and stored safely and do not become
contaminated by harmful bugs.
Fresh Produce (Fruit and Vegetables)
In a Care Home situation it is important to ensure hygienic handling and serving of fruit and
vegetables as these can transmit germs sufficiently to cause harm in vulnerable people.
Sanitising ready-to-eat fruit and vegetables is an important consideration.
Listeria and it’s Management
Listeria management is a critical issue in all food manufacturing processes that involve the production ready to eat potentially hazardous foods (eg delicatessen foods, raw fruits and vegetables, unpasteurised dairy products).
Where such foods are served to people with vulnerabilities you need to be extra vigilante to ensure such ready-to-eat foods are safe.
Bugs that Survive Cooking
There are some bad bugs that are able to form shells around themselves as a survival -mode
Because they may not be killed with cooking, when the food cools down they may multiply to sufficient numbers to cause illness.
Campylobacter gastroenteritis is one of the most common food-borne illnesses in the world including New Zealand
Raw meats are often source of infection (particularly chicken) so avoiding cross-contamination and cooking raw food safely is essential to avoid any incidence of this disease
In this lesson we are going to learn about one of the most common ‘tummy bug’ infections that can affect any institutional type place including Residential Care Homes
Although not strictly a food poisoning disease the way the virus is spread means that cross-infection involving food can be a significant cause of spreading the disease
Why Records are Essential
In this lesson you will learn how and why you need to keep records of your food safety practices. Keeping records is often misunderstood by food businesses but you will see how important they can be when you need them the most.
Complaints, When Things go Wrong and Recalls
In this lesson you will learn what to do when things go wrong or you have a customer complaint. Also learn about how to trace and recall food if you need to.
Safe Food Essentials
This is a revision lesson that covers all the main points you have learned when doing this course. You also may pick up something you missed!