TSI FOOD SAFETY LEVEL 4
Who should attend?
This course is intended for supervisor and manager-level candidates.
Learning Outcomes
Food
Hazards
1. Define the term ‘food hazard’ with relevant examples.
2. Explain the main risks of biological, chemical, and physical food hazards.
3. Identify the types of biological and microbiological hazards in food.
4. Explain the main characteristics of the biological and microbiological hazards in food.
5. Display competence in differentiation between the two main types of foodborne illness (infections and intoxication).
6. Identify the main common allergens in food.
7. Explain the main characteristics of the chemical hazards in food and their main controls.
8. Identify the main sources of physical hazards and their main controls.
Control Measures
Premises, facilities and equipment:
1. Explain the main control measures related to premises.
2. Explain the main control measures related to facilities.
3. Explain the main control measures related to equipment.
Good hygiene practice (GHP):
1. Display competence in supervision of a safe handwashing procedure.
2. Demonstrate the management of safe handwashing during food production.
3. Explain the safe handling of food during storage and preparation.
4. Display competence in maintaining safe personal hygiene standards.
5. Display due diligence in the management of fitness for work policy.
6. Display competence in the organization of safe storage and display for high-risk foods.
7. Explain safe food storage and holding for all food items.
8. Explain effective management of cleaning practices.
9. Explain effective pest control and waste management practices.
Safe (Standard) operating procedures (SOPs):
1. Demonstrate competence in creating SOPs.
2. Explain effective on-the-job training of food handlers in the GHP activities they are involved in.
Safe supplier assurance program:
Explain the main components of a safe supplier assurance program.
Food preservation methods:
Explain the main food preservation types.
HACCP
1. Explain the main difference between GHP and HACCP.
2. Identify the 5 main preliminary steps.
3. Identify the 7 HACCP principles.
4. Demonstrate identifying significant hazards and controls in different food processes.
Managing food safety
Food Safety Culture:
1. Identify the main elements of food safety culture.
2. Explain what makes a good food safety culture.
Training and communication:
Identify the main benefits of food safety training and communication.
Food control:
Identify the main food safety legislation requirements.