Food Handlers (Distance learning program)
The course is designed as a vocational training program for people currently working in the food industry. The course follows the practical approach to demonstrate the application of good practice, hence satisfying most local authority requirements. It covers the legal obligations that all food manufacturers and handlers need to comply with to ensure that all products are provided safe and fit for consumption. Putting together the basic knowledge and management strategies, to ensure the highest possible standard of food safety.
The syllabus aims to test awareness of the principles of food safety and the hazards associated with handling and processing food for human consumption.
- Describe the causes of food contamination and the agents involved in food safety hazards.
- Define potential contamination during food processing and to discuss ways of control and treatment of contamination during storage and handling.
- Define risks imposed by the food handler and to increase awareness of the importance of personal hygiene to ensure safe food.
- Increase awareness of the food handler of the hazards associated with incorrect housekeeping practices and the
difficulties in hygiene maintenance. The hazards associated with Pests are also defined and corrective actions stated.
- To give an overview of the implementation of a Food Safety Management System, based on HACCP (Hazard
Analysis Critical Control Point) principles.
- Define the responsibilities towards food safety and the legal implications of any breach such responsibilities.
- Food Contamination
- Personal Hygiene
- Environmental Hygiene
- Hygienic design and Housekeeping
- Pest Control
- Hazard analysis and monitoring
- Legal Obligations and duties
WHO SHOULD APPLY?
It is aimed at persons in food and beverage establishments:
- All food handling staff. For the purpose of this course, a food handler is any person that comes in direct contact with foodstuffs for human consumption.
- Managers involved in food safety implementation as a refresher course prior to risk assessment. Candidates for the HACCP course that need basic knowledge in food safety.
During this course, the following items will be covered:
1. Food Contamination
· Biological Contamination Module 1
· Chemical Contamination Module 1
· Physical Contamination Module 1
· Process Contamination (additives/preservatives) Module 2
· Proper food storage and handling Module 2
2. Personal Hygiene Module 3
3. Environmental Hygiene Module 4
4. Hygienic design and Housekeeping Module 4
5. Pest Control Module 4
6. Hazard analysis and monitoring Module 5
7. Legal Obligations and duties Module 6
The course is structured in modules and with each module a pack will be sent consisting of the module material, model answers of the previous module questions. The pack will only be dispatched after receiving of the previous module answers. When completing the answers, please ensure that reference to the job identification is inputted to ensure validity. E.g., job number, production batch, and detect
This course is supplied in various languages.
HOW TO REGISTER
The distance learning based course is offered internationally, and operates twice a year. The first intake is on the Ist Jan and the 2nd intake is on the 1st July of each year All delegates, upon acceptance of registration, will be assigned to a mentor and a tutor. The mentor may be nominated by the applicant, but needs to be approved by the World Food Safety Organisation.
. The course can be followed from the place of work by all personnel irrespective of their disposition
- The course encourages internal dialogue hence enhancing the understanding of the subject.
- Cost effective way to achieve qualification.
- The course is flexible to fit with work.
THE ROLE OF THE MENTOR
It is strongly recommended that, for every student enrolled on the corresponding course, the company appoint a suitable person to be made specifically responsible to assist the student in his studies. This person is hereafter referred to as the mentor. The mentor should be indicated on the enrolment form in the space provided.
Failure to provide such support on site can lead to students losing interest in the course either because of study difficulties or because they judge that their employer attaches little importance to their studies.
The mentor should encourage the student to participate fully in the course. For each module, the mentor should discuss the subject matter with the student; particularly where the module covers subjects outside their normal practice experience. The mentor should also arrange for the student to spend time in the relevant area of the work place and/or speak to suitably qualified personnel on site. The answers the student s submits to their tutor should, of course, be entirely their own work.
Once the marked work has been returned to the students by the tutor, the mentor should discuss with then their answers and the tutor's comments. In this way, the mentor can help address any particular difficulties a student may have. In some instances, the mentor may wish to contact the tutor to discuss specific points.
Every student is allocated a tutor.. The student will be informed of their tutor and be supplied with the appropriate address labels when the module lessons are sent out. The student should send all answers to the allocated tutor, who will mark and return them. Students are encouraged to use reply by e-mail.
This certificate is valid for a period of 3 years from date of issue
WFSO members:160 Euro
Non-members 200 Euro