Food Safety Level 2

Food Safety Level 2

• Learning Outcomes: The course aims to teach quality management systems for ingredients and components, identifying relevant EU regulatory, industrial, and retailer standards. It also covers the legal implications of non-conformance, the QC testing pathway in food manufacturing, and adhering to Food Hygiene standards Level 1 and Level 2.

Lecture 1 Learning Outcomes

• After Tonight's Lecture: Students will understand Food Safety Level 2 from the FSAI, including compliance requirements.

FSAI - Food Safety Level 2

• Level 2 Skills: Level 2 builds upon Level 1, requiring additional skills for food handlers working in a food business. Training duration depends on the risk level of the work environment (high or low risk) which determine the completion time (3-6 months for high-risk; 6-12 months for low-risk).

FSAI - Food Safety Level 2

• Food Safety Skills: The course includes demonstrating the following skills:
  • Food safety skills required at induction level (Stages I & II)
  • Understanding bacterial growth requirements
  • Using time-temperature controls on bacterial growth
  • Understanding foodborne illnesses and contributing factors
  • Implementing HACCP-based procedures
  • Implementing pest control in the workplace
  • Outlining legal food safety responsibilities

FSAI - Food Safety Level 2

• Workplace Hygiene: Employees must practice hygiene in receiving deliveries, food storage, preparation, cooking & cooling, transportation and transportation, maintaining clean conditions, and dealing with cross-contamination from allergens and recalls of food products.

FSAI - Food Safety Level 2

• Additional Workplace Hygiene:
  • Use of hygienic procedures for storing raw/in-process/processed and ancillary food items
  • Dealing with returns in a hygienic manner

(1) Demonstrate Induction Level Stage I and II Food Safety Skills

• Personal Hygiene: Maintain a high standard of personal hygiene.
• Uniform/Protective Clothing: Wear and maintain uniform/protective clothing hygienically.
• Hand-washing: Maintain a high standard of hand-washing.
• Unhygienic Practices: Refrain from unhygienic practices, and demonstrate safe food handling practices.
• Staff Facilities: Maintain staff facilities in a hygienic condition.
• Food Safety Signs: Obey food safety signs and keep work areas clean.
• Food Safety Responsibilities: Know legal responsibility for ensuring safe food for customers, follow Good Hygiene Practice (GHP) and report infectious illness.
• Food Safety Hazards: Recognize how food safety is impacted by chemical, physical, and biological hazards; understand cross-contamination and hygiene practices; distinguish between high- and low-risk activities

(1) Demonstrate Induction Level Stage I and II Food Safety Skills (continued)

• Workplace Practices: Where applicable to their job, record food temperatures, maintain appropriate food safety records, keep pests out of the food operation, dealing with unhygienic practices, and cooperating with enforcement officers.

(2) Outline the Requirements Necessary for Bacterial Growth

• Growth Factors: Understand how time, temperature, moisture, and food type influence bacterial growth.
• Types of Hazards: Bacterial hazards are classified into vegetative micro-organisms and spore-forming micro-organisms.

(2) Outline the Requirements Necessary for Bacterial Growth (continued)

• Vegetative Micro-organisms: Examples include Salmonella, E. coli, and Campylobacter.
• Growth Conditions: These organisms grow best in the range of 5°C to 63°C
• Vegetative Micro-organism Control: Cooking to 70°C for two minutes or equivalent kills them.
• Chilling: Chilling foods at 5°C or below prevents the growth of most vegetative bacteria.
• Hot Holding: Holding hot foods above 63°C prevents any growth

(2) Outline the Requirements Necessary for Bacterial Growth (continued)

• Spore-Forming Micro-organisms: These include Cl. perfringens and B. cereus.
• Food Poisoning Toxin Generation: To generate the toxin, their growth must be in the 20°C to 50°C range for extended periods.
• Spore-forming bacteria control: Cooking up to 70°C for two minutes or equivalent does not kill the spores.
• Contamination Prevention: Rapid chilling to 10°C in 2 hours (or 5°C in 3 hours) prevents spore growth.

(3) Use Time-Temperature Controls to Prevent and Control Bacteria Growth

• Time-Temperature Controls: Explain the need for time-temperature controls in food operations.
• Temperature Control Processes: Outline the time-temperature controls used in different work activities (e.g., transport, delivery, storage)
• Recording: Record times and temperatures during tasks.
• Equipment: Ensure temperature probes are clean before each use.
• Calibration: Maintain accurate calibration records of temperature probes, when necessary

(4) Describe Foodborne Illness

• Sources: Identify the main sources of food poisoning bacteria (food, water, air, soil)
• Symptoms: Describe the symptoms associated with foodborne illnesses (vomiting and diarrhea)
• Practices: Outline the practices that can give rise to foodborne illness

(5) Implement HACCP-Based Procedures

• Hazard Identification: Describe potential hazards specific to a particular work activity.
• Critical Control Points: Explain how critical control points are maintained.
• Procedures for Control & Monitoring: Implement control and monitoring procedures as directed by the supervisor.

(6) Apply Pest Control in the Workplace

• Importance: Outline the importance of pest control in food operations.
• Procedures: Adhere to procedures to prevent pest infestations
• Infestation Reporting: Report suspected or actual infestations.
• Pest Control Devices: Ensure insect electrocutors are continuously working, and maintain the areas around devices correctly (cleaning & disposing of traps)

(7) Outline Legal Food Safety Responsibilities

• Responsibility Summary: Summarize legal responsibilities of food handlers and proprietors for food operations.
• Employer Responsibility: Food business owners have the main responsibility for food safety.
• Employee Responsibility: Food operatives, when instructed, must wear provided P.P.E. (Personal Protective Equipment) and follow good hygiene practice, reporting infectious diseases.

(8) Hygienic Procedures in Receiving Deliveries

• Delivery Checks: Check deliveries against documentation and use hygienic checklists.
• Hazard Control: Control potential hazards during deliveries.
• Risk Mitigation: Take action if delivery personnel/vehicles/food pose a risk to food safety.
• Packaging: Follow procedures if food packaging (bags, glass, etc.) is broken.

(9) Food Safety During Storage

• Separate Storage: Store food and non-food items in separate areas.
• Storage and Temperature: Store food in correct storage areas, at appropriate temperatures, and within each product's shelf-life with the correct labelling
• Rotation: Ensure correct stock rotation, and correct procedures for storing rejected foods.

(10) Food Safety During Preparation

• Separate Areas: Handle raw and ready-to-eat foods in separate areas whenever possible.
• Cross-Contamination Avoidance: Avoid cross-contamination and adherent color-coding for preparation zones.
• Cleaning: Areas used for raw foods must be appropriately cleaned and disinfected before preparing ready-to-eat foods.
• Handling: Avoid over-handling foods.
• Hygiene: Use time-temperature controls to prevent bacterial growth, use recommended thawing methods and re-freezing is not possible, maintain the area hygiene.

(11) Food Safety During Cooking and Cooling

• Cross-Contamination Avoidance: Adhere to hygienic practices to avoid cross-contamination.
• Handling: Avoid over-handling food, and use potable water for cooking.
• Time-Temperature Monitoring: Use time-temperature controls for cooking, re-heating, and cooling of food to prevent bacterial growth.
• Food Handling: Keep food separate while preparing for these phases of cooking, cooling and reheating.

(12) Food Safety During Transportation

• Vehicle Cleaning: Clean delivery vehicles thoroughly between deliveries.
• Food Placement: Place food properly; keep raw, ready-to-eat, and non-food materials separate.
• Circulation: Ensure air circulates properly around food in refrigerated vehicles, and keep products below maximum load line.
• Time-Temperature Control: Use time-temperature controls to prevent bacterial growth during loading and transport.

(13) Applying Correct Cleaning Procedures

• Dirt vs. Bacteria: Differentiate between removing dirt and removing bacteria.
• Cleaning Chemicals: Select appropriate chemicals (detergent, disinfectant, sanitiser) for cleaning.
• Equipment & Surfaces: Maintain equipment and work surfaces in a clean condition, including using separate equipment for different areas to prevent contamination
• Cleaning in Place: Use appropriate cleaning in-place systems for equipment (tanks/pipe work).

(14) Prevention of Cross-Contamination

• Food Allergies: Describe food allergies and how they affect consumers.
• Procedures: Follow existing procedures for preventing cross-contamination from food allergens.

(15) Dealing With Recalled Food Products

• Procedure: Follow existing procedures when withdrawing or recalling non-conforming products.
• Storage: Store recalled products separately from other foods.

(16) Dealing with Food Safety Complaints

• Procedure: Follow pre-set procedures for responding to food safety complaints.
• Customer Handling: Deal with the customer.
• Reporting and Action: Report the incident to supervisor/manager, record the complaint, and describe corrective measures taken.

(17) Assisting Food Safety Auditors

• Auditing Support: Assist food safety auditors during internal audits within the food premises.

(18) Hygienic Display/Holding/Serving Procedures

• Temperature Control: Maintain appropriate temperatures for food items, using pre-heating or pre-chilling where necessary
• Equipment and Surfaces: Ensure that appropriate service equipment is available and kept clean.
• Storage: Separate raw and ready-to-eat foods kept for serving.
• Verification: Use time-temperature controls, maintain accurate records and report any equipment malfunction or potential food safety issue.

(19) Dealing with Returns

• Shelf Removal: Remove returned goods from shelves, if the product has exceeded the use-by/best-before date or is otherwise unsuitable for sale, and store in a separate delegated location
• Storage of Rejected: Store rejected food products in a designated area that is separate from other food items.

(20) Hygienic Procedures for Storing Food

• Raw/Processed Separation: Segregate raw and processed foods; reseal part-used packages.
• Storage Organization: Store in-progress and finished products separately from raw materials.

(21) Ancillary Items

• Packing and Wrapping: Store food packaging and wrapping materials appropriately.
• Separate Storage: Maintain a clean and sanitary storage area for non-food items.
• Equipment Handling: Use hygienic procedures for storing ancillary or additional equipment in a separate area from food products, and keeping that area clean and sanitized

(22) Applying Heat Treatment

• Process Impact: Outline how heat treatment impacts the safety of products in food production.
• Proper Application: Apply correct heat treatments to the food for the correct duration.
• Records: Record time and temperature data during the treatment process.

(23) Correct Labelling

• Importance: Explain the significance of labels in food products.
• Item Listing: Identify different labels required for food items.
• Traceability: Explain the role of batch codes in tracing products.
• Proper Use: Apply the appropriate and correct labels to the products.

(24) Sample Collection for Analysis

• Procedure: Follow the procedure for taking samples at appropriate intervals.
• Storage: Label and store collected samples.

(25) Raw, In-Process, or Processed Food Testing

• Equipment Calibration: Ensure measuring and testing equipment is calibrated correctly.
• Procedures: Follow given procedures during the food sampling and testing process.
• Recording Data: Record the results.
• Reporting: Inform supervisors if results are outside the acceptable range or indicate potential problems.

Test your knowledge on essential food safety principles and practices required for Level 2 certification. This quiz covers critical topics including temperature control, prevention of bacterial growth, and legal responsibilities in food safety. Ensure your understanding of how to reduce foodborne illnesses effectively.