Food Safety in Catering

Category:

Course Overview

The aim of this course is to provide learners with knowledge of the parameters of basic food safety practices as relevant to the catering industry. It provides learners with a range of food safety skills directly relevant to the catering and hospitality industry.

The learner will be able to fully understand food safety procedures and how to keep self clean and hygienic

Assessment criteria includes:

The learner can:

Define food poisoning
Define food hygiene
Outline hazard analysis critical control points (HACCP) practices and procedures
Identify key food safety records
This includes Covid Info
Describe the design features of protective clothing for food handlers
Identify bad habits and poor hygiene practices
Identify resources/facilities and procedures for hand washing
List the most important times to wash hands
https://www.internationalculinarystudio.com/ics-coa-food-safety-in-catering/

Mode of Learning

Online – Blended Learning

Program Outline

The learner can:

1 Understand food safety procedures

Assessment criteria

The learner can:
1.1 Define food poisoning
1.2 Define food hygiene
1.3 Outline hazard analysis critical control points (HACCP) practices and procedures
1.4 Identify key food safety records
1.5 State the key elements of a food safety policy
1.6 Identify reporting procedures
1.7 State the key requirements of food safety legislation.
The learner will:
2 Understand how to keep self clean and hygienic

Assessment criteria

The learner can:
2.1 Describe the design features of protective clothing for food handlers
2.2 Identify bad habits and poor hygiene practices
2.3 Identify resources/facilities and procedures for hand washing
2.4 List the most important times to wash hands
2.5 Describe the advantages and disadvantages of wearing gloves
2.6 List reportable illnesses and infections
2.7 Explain the term carriers
2.8 State the importance of being ‘fit for work’
2.9 Describe the features of plasters suitable for use by food handlers
2.10 State the bacteria associated with open wounds

Course videos

Start Dates

Any time

Course duration

Self-paced

Mode of learning

Online Blended

What do I need?

Time/ Tech/English skills

About Us

International Culinary Studio is the only blended online culinary educator in New Zealand accredited by the World Chefs’ Association, something we are very proud of. Based in Christchurch, New Zealand, we are committed to providing professional, excellent technology driven education which comprises of accredited courses as well as a range of industry specific, hobby and Junior Chef online culinary courses internationally.

Taught by industry leading chef educators, blended learning combines in-person teaching and online education, which is a transition away from the days when a teacher would stand up in front of a room and lecture for an hour. This is largely thanks to the rapid development of technology, which allows us to learn at a faster, broader rate. The blended learning approach is extremely flexible, meaning that hospitality students can study and work at the same time.

We work closely with our students to offer our unique career related programme which includes an industry externship, ensuring students gain the necessary skills to be confident in a commercial culinary environment.