Food Spoilage and Food Safety

Course description

This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employee’s role in keeping food safe is the most important skill to have when working with food.

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Learning Outcomes:

At the end of this Food Safety and Food Spoilage course, the participants will have the knowledge and skills to be able to:

• Identify potential food safety risks on the workplace
• Support a company food safety culture
• Understand basic microbiology, and food hazards
• Identify the importance of a food safety management systems
• Identify the causes of and factors involved in managing food spoilage and food safety
• Basic knowledge of allergens, food additives and nutrients, food processing aids, preservatives, shelf life information and product dating and labelling processes
• Monitoring and verification procedures and documentation
• Control of incoming products, cleaning and sorting contamination control, storage practices, time and temperature control, foods and ingredients to monitor
• Understand how production personnel can help to ensure food is unspoiled and safe

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Who Should Take This Course?

• Team Members & Leaders
• Front Line Workers
• New Hires
• Sanitation Team
• Production Personnel

*Become a member to receive 20% off

Course Outline & Major Topics

• Learning About Food Spoilage
  • What Is Food Spoilage?
  • Signs Of Food Spoilage
  • Causes Of Food Spoilage
  • Effects Of Food Spoilage
  • Why Prevent Food Spoilage?
• Why Prevent Food Spoilage? (Con’t)
  • Food Spoilage Prevention
  • Food Preservation
• Food Contamination and Foodborne Illness
  • Foodborne Illness
  • Foodborne Illness Symptoms
  • Foodborne Illness Statistics
  • Causes Of Food Contamination
  • Microorganisms and Pathogens
  • Sources of Pathogens
• Main Types of Microorganisms
  • General Characteristics of Microorganisms (Con’t)
  • A.T.T.O.M.
  • Physical Hazards
  • Chemical Hazards
  • Biological Hazards
• Pathogens and Bad Bugs
  • Listeria
  • Botulism
  • coli
  • Staph
  • Salmonella
• The Importance of a Food Safety Management System
  • The Food Safety Management System
  • The HACCP Process
  • Food Safety Culture
  • Building A Food Safety Culture
• Food Safety Regulations
  • What Are Food Safety Regulations?
  • The Canadian Food Inspection Agency (CFIA)
  • CFIA Food Safety Enhancement Program
  • Prerequisite Programs
  • Monitoring And Deviation Procedures For Pre-requisite Programs
  • Monitor Quality
  • Monitor Shelf Life
  • Dating Requirements
• Testing Procedures
  • Verification
  • Sanitation Testing
  • Temperature and time monitoring
  • Product grading and rating
  • Supplier Assessment
  • Hazard and risk assessment
  • Sampling
  • Sensory Assessment

*Receive a nationally recognized certificate for participation in this course