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Foodsafe Level 1 Course Outline

GOALS AND OBJECTIVES

The goals of the FOODSAFE Level 1 course are to:

  • Train individuals to become responsible food handlers in the food industry by using safe food handling methods and food preparation techniques
  • Promote worker health and safety

The objectives are to:

  • Emphasize food safety in a fast-paced, growth industry
  • Encourage prevention of foodborne illness
  • Protect the public and workers from harm
  • Apply safe procedures for receiving, storing, preparing and presenting food
  • Reduce common errors in handling potentially hazardous foods
  • Create an awareness of the Top Six job hazards and techniques for reducing risk of injury and illness

UNITS OF STUDY

The units of study address the following topics:

  1. Introduction to FOODSAFE
  2. Food Service Illness and Injury
  3. Receiving and Storing Food
  4. Preparing Food
  5. Serving Food
  6. Cleaning
  7. Review and Examination

Unit 1 – INTRODUCTION TO FOODSAFE
Time: 0.75 hr

Major Topics

  1. Introduction
  2. Key Learning Points
    • Top Ten Improper Food Handling Practices
    • Top Six Job Hazards
    • Risks and Consequences
    • Responsibilities
    • Food Safety Plan
    • Video: Introduction to FOODSAFE
  3. Recap

Learning Outcomes
By the end of this unit, students will be able to:

  • Describe the benefits of the FOODSAFE program; the benefits to workers, employers and customers
  • Identify the Top Ten improper food handling practices causing foodborne illness
  • Identify the Top Six job hazards and risks to workers
  • Explain why it is important for food handlers to learn and follow safe food handling procedures
  • Describe the responsibilities of all staff in ensuring food safety and worker safety
  • Recognize the importance of a Food Safety Plan

Unit 2 – FOOD SERVICE ILLNESS AND INJURY
Time: 1.25 hrs

Major Topics

  1. Introduction
  2. Key Learning Points
    • Video: Microbiology
    • Microbiology
    • Cycle of Transmission
    • Methods of Transmission
    • Causes of Foodborne Illness
    • Breaking the Links
  3. Recap
  4. Quiz

Learning Outcomes
By the end of this unit, students will be able to:

  • Explain the difference between beneficial and disease-causing micro-organisms
  • Describe how harmful pathogens can cause illness to both customers and workers
  • Describe the conditions that promote bacterial growth
  • Describe the methods for controlling the transmission of pathogens
  • List the causes and sources of biological, chemical and physical foodborne illness

Unit 3 – RECEIVING AND STORING FOOD
Time: 1 hr

Major Topics

  1. Introduction
  2. Key Learning Points
    • Video: Receiving and Storing Food
    • Receiving and Storing Procedures
    • Food and Chemical Storage
    • Activities
    • Manual Handling and Safe Storage
  3. Recap
  4. Quiz

Learning Outcomes
By the end of this unit, students will be able to:

  • Identify the reasons for rejecting foods upon receiving
  • Practice safe procedures in the receiving and storing of foods
  • Describe the storage of different classes of foods and chemicals
  • Describe safe manual handling and safe storing techniques

Unit 4 – PREPARING FOOD
Time: 2 hrs

Major Topics

  1. Introduction
  2. Key Learning Points
    • Classification of Foods
    • Effects of Temperature
    • Effects of Time
    • Control Sources of Food Contamination
    • Activity
    • Tools and Equipment
    • Hot Materials and Surfaces
    • Video: Preparing Food
  3. Recap
  4. Quiz

Learning Outcomes
By the end of this unit, students will be able to:

  • List precautions when preparing potentially hazardous and less hazardous foods
  • Identify the effects of temperature and time for cooking, hot holding, freezing, thawing, reheating and cooling food
  • Identify the potential sources of contamination through contact with water, microbes, utensils and equipment during preparation
  • Apply methods for protecting food from contamination
  • Identify safety guidelines when using knives and operating equipment
  • Demonstrate appropriate techniques when working with hot materials and surfaces

Unit 5 – SERVING FOOD
Time: 1 hr

Major Topics

  1. Introduction
  2. Key Learning Points
    • Personal Habits and Hygiene
    • Activities
    • Video Segment (A)
    • Setting Tables
    • Serving Food
    • Food Protection and Transportation
    • Food Allergies and Foodborne Illness Complaints
    • When Not to Work
    • Video Segment (B)
  3. Recap
  4. Quiz

Learning Outcomes
By the end of this unit, students will be able to:

  • Describe personal hygiene in a food service establishment
  • Demonstrate sanitary practices in the serving and dispensing of food
  • Use effective sanitary practices when setting and clearing tables
  • Describe techniques for safe carrying and serving
  • Identify techniques to prevent slips and trips
  • Explain why illness, infection and injury are situations when not to work
  • Describe the procedures for handling food allergies
  • Identify the process for handling a foodborne illness complaint

Unit 6 – CLEANING
Time: 1 hr

Major Topics

  1. Introduction
  2. Key Learning Points
    • Clearing and Cleaning
    • Types of Dishwashing
    • Procedures for Proper Ware Washing
    • Video: Cleaning
    • Other Cleaning
  3. Recap
  4. Quiz

Learning Outcomes
By the end of this unit, students will be able to:

  • Apply effective sanitary procedures when clearing and cleaning tables
  • List correct temperatures and describe safe procedures for manual and mechanical ware washing
  • Describe correct test methods and concentrations for chemical sanitizers and disinfectants
  • Describe correct storage procedures for sanitized ware
  • Recognize chemical hazards and follow proper safe handling procedures
  • Safely sanitize "clean-in-place" equipment Identify safety practices to reduce risk of injury from biohazardous materials
  • Describe the precautions to be taken when discarding waste materials

Unit 7 – REVIEW AND EXAMINATION
Time: 1 hr

Major Topics

  1. Introduction
  2. Key Learning Points
    • Review
  3. Examination
  4. Recap

Unit Goals

  • Review the safe food handling methods and food preparation techniques
  • Review the Top Six job hazards and techniques for reducing risk of injury and illness
  • Prepare students for the examination