Podcast
Questions and Answers
What should be done if packaging is broken during food delivery?
What should be done if packaging is broken during food delivery?
What is a key reason for separating food and non-food items during storage?
What is a key reason for separating food and non-food items during storage?
Which procedure should be followed during the transportation of food?
Which procedure should be followed during the transportation of food?
How should food items be treated to avoid cross-contamination during preparation?
How should food items be treated to avoid cross-contamination during preparation?
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Which of the following is NOT a recommended method for ensuring food safety during cooking?
Which of the following is NOT a recommended method for ensuring food safety during cooking?
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What is a crucial step when cleaning delivery vehicles used for food transport?
What is a crucial step when cleaning delivery vehicles used for food transport?
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Which action should be taken if food is not covered during storage?
Which action should be taken if food is not covered during storage?
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What is the purpose of using a 'colour coding system' in a food preparation area?
What is the purpose of using a 'colour coding system' in a food preparation area?
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What should be done to prevent bacterial growth during food preparation?
What should be done to prevent bacterial growth during food preparation?
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Which cleaning action is essential when maintaining hygienic food operations?
Which cleaning action is essential when maintaining hygienic food operations?
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What is the correct first step in maintaining a clean food operation?
What is the correct first step in maintaining a clean food operation?
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Which of the following is crucial to prevent cross-contamination of food by allergens?
Which of the following is crucial to prevent cross-contamination of food by allergens?
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When dealing with recalled food products, what should be done with non-conforming items?
When dealing with recalled food products, what should be done with non-conforming items?
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What should be done when a food safety complaint is received?
What should be done when a food safety complaint is received?
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What cleaning method is specifically designed for tanks and pipe work?
What cleaning method is specifically designed for tanks and pipe work?
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Which of the following actions should be taken when handling recalled food products?
Which of the following actions should be taken when handling recalled food products?
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What is the minimum safe temperature for pre-heating food?
What is the minimum safe temperature for pre-heating food?
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Which step is NOT part of using hygienic procedures when serving food?
Which step is NOT part of using hygienic procedures when serving food?
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What is a legal responsibility of food handlers concerning food safety?
What is a legal responsibility of food handlers concerning food safety?
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Why is it important to assist food safety auditors effectively?
Why is it important to assist food safety auditors effectively?
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What is essential for maintaining hygienic delivery procedures?
What is essential for maintaining hygienic delivery procedures?
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What is the primary importance of pest control in food operations?
What is the primary importance of pest control in food operations?
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Which of the following practices is crucial for safe food storage?
Which of the following practices is crucial for safe food storage?
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To effectively deal with a food safety complaint, which action should be prioritized?
To effectively deal with a food safety complaint, which action should be prioritized?
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What is a recommended practice when dealing with food allergens?
What is a recommended practice when dealing with food allergens?
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Which type of microorganisms are classified as spore-forming?
Which type of microorganisms are classified as spore-forming?
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Which of the following is a method to prevent cross-contamination?
Which of the following is a method to prevent cross-contamination?
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When should food handlers record food temperatures?
When should food handlers record food temperatures?
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Study Notes
Food Safety Level 2
- This module covers quality management systems for ingredients and components.
- It identifies relevant EU regulatory, industrial, and retailer standards in the food industry.
- It defines the legal implications of non-conformance.
- It describes the QC testing pathway in food manufacturing.
- It covers food hygiene standards, including levels 1 and 2.
Learning Outcomes - Lecture 1
- After the lecture, students will be able to comply with Food Safety Level 2 from FSAI.
FSAI - Food Safety Level 2
- Level 2 builds upon previous stages with additional food safety skills.
- Training duration depends on high or low risk work environments (3-6 months vs 6-12 months).
- Level 2 involves 25 skills to be completed within defined timeframes.
FSAI - Food Safety Level 2
- Employees must demonstrate specific food safety skills.
- These include demonstrating food safety at induction levels, outlining bacterial growth requirements, and using time-temperature controls to prevent bacterial growth.
- They must also understand foodborne illness, implement HACCP procedures, and handle pest control.
- Employees should be familiar with their legal food safety responsibilities in different aspects of their work.
FSAI - Food Safety Level 2
- Hygienic procedures are necessary in various job aspects like receiving deliveries, ensuring food safety during storage, and preparation.
- These activities also include cooking, cooling, transportation, and maintaining a clean food operation.
- Other critical areas include handling cleaning procedures, dealing with allergens, dealing with recalled food, handling food safety complaints, and cooperating with safety auditors.
FSAI - Food Safety Level 2
- Hygienic procedures are important in dealing with returns, storing raw/in-process/processed food and ancillary items.
- Essential skills include applying correct heat treatment, correctly labelling food, and taking samples for lab analysis.
(1) Demonstrate Food Safety Skills
- Wear and maintain uniforms/protective clothing correctly.
- Maintain a high standard of handwashing.
- Follow personal hygiene standards including daily showering or bathing and brushing teeth twice a day.
- Hygiene practices should be upheld at all times during food operation, and avoid unhygienic practices. Maintaining staff facilities hygienically is important.
(1) Demonstrate Food Safety Skills
- Obey food safety signs, keep work areas clean.
- Understand their legal responsibility for ensuring safe food for customers. Wear appropriate PPE (Personal Protective Equipment) and follow good hygiene practices.
- Report infectious illnesses to management.
- Recognise food safety risks from chemical, physical and biological hazards, including cross-contamination.
- Understanding high and low-risk activities is crucial. Avoid unnecessary handling of food, utensils, and surfaces.
(1) Demonstrate Food Safety Skills
- Follow instructions about recording food temperatures, maintaining appropriate food safety records, and managing pest control.
- Pest control involves adhering to procedures that keep pests away from premises, reporting infestations to supervisors and managers and maintaining clean premises.
(2) Outline Requirements for Bacterial Growth
- The presentation explains how time, temperature, moisture, and food type influence bacterial growth.
- It lists two key categories of biological hazards: vegetative and spore-forming microorganisms.
Vegetative Micro-organism
- Specific examples of harmful bacteria causing food poisoning include Salmonella, E. coli, and Campylobacter, which thrive best in the 5°C to 63°C temperature range.
- Cooking or heating food to above 70°C for two minutes effectively eliminates vegetative bacteria.
- Properly chilling food to below 5°C inhibits their growth.
Spore Forming Micro-organisms
- Spores can survive high temperatures; they need a specific time and temperature control.
- The examples of spore-forming bacteria discussed are C. perfringens and B. cereus.
- Food contaminated with these bacteria must be carefully cooled to prevent further growth.
(3) Use Time-Temperature Controls
- This section emphasizes the need for time-temperature controls.
- These controls prevent bacterial growth at various stages of food handling, such as transportation, delivery, and storage.
- Recording times and temperatures ensures consistent compliance. Sanitizing equipment, and maintaining calibration records are also critical.
Other Controls on Bacterial Growth
- Oxygen removal (Vacuum Pack, Modified Atmosphere Packing (MAP)) inhibits bacterial growth.
- Using low moisture (Aw) levels (e.g., in dried soups or infant milk formula) restricts microbial growth.
- Lower pH (e.g., in pickled onions or mayonnaise) slows bacterial growth.
(4) Describe Foodborne Illness
- The session identifies food, water, air and soil as primary sources of food poisoning bacteria.
- It emphasises the symptoms associated with foodborne illnesses, including vomiting and diarrhoea.
- It outlines practices leading to foodborne illness.
(5) Implement HACCP Procedures
- Potential hazards specific to the workplace should be analyzed.
- This includes explaining how critical control points are maintained within the food business environment, following established control and monitoring procedures directed by supervisors.
- Corrective actions are necessary when critical limits are exceeded.
(6) Apply Pest Control
- The importance of pest control is highlighted.
- The presentation emphasizes adherence to pest control procedures and the procedure for reporting pests.
- Main pests often found—rats, mice, crawling insects, flying insects, birds, cats and dogs—are part of the information given.
(7) Outline Legal Responsibilities
- Food business owners have the main responsibility for food safety.
- Employees must adhere to personal protective equipment (PPE) for safeguarding food safety and follow good hygiene practices.
- Employees must report any infectious diseases immediately.
(8) Hygenic Procedures in Receiving Deliveries
- Delivery vehicles must be thoroughly cleaned following appropriate procedures before transport of delivery vehicles.
- Safe handling of goods is important—checking deliveries against documentation is mandatory.
- Control hazards associated with deliver and take appropriate actions.
- Maintaining the food packaging and keeping the delivery area clean are part of this process.
###(9) Ensure Food Safety During Storage
- Food and non-food items should be stored in separate areas
- The correct storage temperature and time limits should adhere to shelf life, cover up food, and label it for storage.
- Using correct stock rotation procedures and dealing with rejected food as well are required steps.
(10) Food Safety During Preparation
- Food handlers must handle raw and cooked food separately in different areas.
- Cleaning and avoiding cross-contamination are essential steps in food handling.
- Proper use of colour-coding systems (when in place), placement of utensils (avoiding contact with insect electrocutors) and sanitation are crucial.
(11) Food Safety During Cooking and Cooling
- Using correct procedures to avoid cross-contamination, using potable water for cooking, understanding time-temperature controls, correctly re-heating food, and storing cooked food away from raw food are key aspects of the process.
(12) Food Safety During Transportation
- Clean delivery vehicles. Use proper cleaning procedures.
- Placing raw, cooked and other food materials separately.
- Controlling time-temperature to prevent bacterial growth is required.
- Maintain proper refrigeration to keep product below maximum load.
(13) Apply Cleaning Procedures
- The importance of cleaning includes separating dirt removal from bacteria removal and using appropriate chemicals for cleaning.
- Appropriate cleaning equipment should be assigned to different areas, including toilet areas.
- Standard cleaning procedures—gross clean, detergent wash, rinse, and sanitisation—should be followed.
(14) Prevent Cross-Contamination
- Allergens and their impact on consumers must be understood.
- Employees are vital in implementing the existing procedures for preventing cross-contamination caused by food allergens.
(15) Dealing with Recalled Foods
- Protocols must be adhered to when dealing with non-conforming products or withdrawals/recalls. This includes storing non-conforming products separately from other food products.
(16) Effective Food Safety Complaints
- Food safety complaints should be systematically addressed, following established procedures to deal with customers, report incidents to supervisors/managers, and maintain food in designated areas..
- Complaints must be recorded, corrective actions taken, and investigations with enforcement officers must be followed for better food safety conditions and hygiene.
(17) Assist Food Safety Auditors
- Cooperating with audits is critical for internal evaluations within food facilities.
(18) Hygienic Procedures in Display and Service
- Properly preheating or chilling food items that are displayed or served is vital.
- Ensure adequate utensils and equipment at serving points, and properly separate raw food items from prepared ones, use time-temperature controls, and maintaining proper temperature records are all part of good food safety standards.
(19) Dealing with Returns
- Returns (food items that no longer meet consumption requirements/safety standards) must be removed from shelves and stored separately, following proper storage regulations.
(20) Hygienic Storage for Different Food Types
- Procedures for segregating raw, in-process, and processed foods.
- Resealing part-used packs properly.
- Keeping raw food and other food materials separate.
(21) Storing Ancillary Items
- Storing packaging and wrapping materials according to specific guidelines.
- Keeping cleaning and non-food storage areas clean and properly labeled. Maintaining the hygiene of ancillary items, including utensils, and protecting them from contamination are all part of proper storage procedure.
(22) Applying Required Heat Treatment
- Outline how heat treatment impacts food safety
- Apply correct heat treatment durations.
- Maintain temperature records during food processing and production.
(23) Correct Food Labelling
- Explain the importance of labelling and identifying various labels
- Emphasize the significance and correctness of product codes for traceability
- Correctly labelling food products at all stages is important.
(24) Taking Samples for Laboratory Analysis
- Follow established protocol for taking samples at accurate intervals for lab analysis. Samples must be correctly labelled and stored appropriately.
(25) Testing Food Items
- Ensure calibrated equipment and written protocols are followed for sampling and testing raw, in-process, and processed food items.
- Record results, note any deviations from standards and report potential problems with the food to superiors.
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