Australian and New Zealand Standards for Safe

Food Handling Procedures

Food Safety Training Module Creation

Project 2
STUDENT NAME: GERGIE L. SALON
BATCH: BSITM Y1- 2-2
TEACHER: MR. BONG ALINEA

eVersity
 FOOD SAFETY AUDIT TEMPLATE

1. Training Module Outline for 'Morning Delights' Training

Section/Topic Subtopics/Key Points

Food safety is a critical aspect of our daily lives that often goes overlooked. The importance of ensuring
that the food we consume is safe and free from harmful contaminants cannot be overstated. From farm to
table, there are numerous steps in the food production process where safety measures must be
Introduction to Food Safety
implemented to prevent foodborne illnesses.
HACCP - FOOD SAFETY PLAN - MONITORING - VERIFICATION - WRITTEN PROCEDURES -
Food Safety Programs
RECORDS
Maintaining the correct temperature. Perishable items such as meat, dairy products, and cooked foods
should be stored in the refrigerator at or below 40 degrees Fahrenheit to slow down bacterial growth.
Safe Storage of Food
Freezing food at 0 degrees Fahrenheit or below can also extend its shelf life.
First is heating up. using this approach, food is cooked inboiling water.

Second is grilling is a method that involves extremely high heat.

Third is roasting. using this technique, a variety of items are roasted at high heat in a oven they are well
done.

Fourth is frying is a cooking techniques that takes the moistures out of food by frying it in oil.
Safe Food Preparation
Techniques
Fifth is steaming. food can be cooled via steaming, which uss hot water that has evaporated.
1. Food waste : all leftover food must be disposed in the proper trash receptable as soon as possible.
2. Grease: for general surface cleaning, use hot water, detergents, and saniitize.
3. Dirt: to remove dirt, all sufaces, including bench tops, walls, floors, ceillings, fans, and heaters. must be
Use and Disposal of Single-
regularly wiped.
Use Items

Maintaining a Clean
1. Cross- contamination can be avoided by throughly celaning utensils, equipments, and sufaces that come
Environment into touch with food.

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 2. foodborne illness reduction: the risk of ffoodillibes infections, which can have serious health effects on
customers anf financial and legal ramifications for food outlets.
3. regulatory compliance: by lowering the microvial load on surfaces and equipments, sanitation,
increases the shelf of food safty laws.

1. Make sure to handle food properly: handling food correctlyis essential to providing customers with
healthy and safety products.
2. Cotinue to be hygienic and clean: food safety starts with keeping an environment clean.
3. Assure proper storage of food: food must be stored properly to stop hazardous bacteria from growing
and to extend the shelf life of products.
4. Make sure to manage allergens effectively: food allegeries are becoming more common, so companies
need to be careful about tracking down and informing customers.
5. Maintain employees health and hygiene: employees should understand how criticial it is to report
illiness as soon as possible in order to stop the spread of infection.
Safely Disposing of Food

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

FOOD SAFETY TRAINING MODULE CREATION TEMPLATE

2. Content for Each Outlined Topic

Topic Detailed Content/Information

Introduction to Food Safety

Food safety is a critical aspect of our daily lives that often goes overlooked. The importance of ensuring

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 that the food we consume is safe and free from harmful contaminants cannot be overstated. From farm to
table, there are numerous steps in the food production process where safety measures must be implemented
to prevent foodborne illnesses.
HACCP - FOOD SAFETY PLAN - MONITORING - VERIFICATION - WRITTEN PROCEDURES -
Food Safety Programs
RECORDS
Goods need to be in a clean, durable and tight container in right temperaturemust be apllied in different
Safe Storage of Food
kinds of foods
Safe Food Preparation
Elimination of bacteria
Techniques

Use and Disposal of Single-Use

Single used items must be disposed and not used twice.
Items

Maintaining a Clean
This helps maintain goods properly handled.
Environment

Safely Disposing of Food

Prohibits bacteria itself to compromise and contaminate the area.

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

FOOD SAFETY TRAINING MODULE CREATION TEMPLATE

3. Real-world Scenarios with Solutions for 'Morning Delights' Training

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 Scenario Description Proposed Solution

E.g., Customer finds a hair in their dish Review kitchen hygiene procedures, ensure all staff wear hairnets, and apologize to the customer.

... contamination of raw food make sure that hygience conditions are provided and maintained during supply

... contaminiaton of storing purchase foods from companies that apply HACPP system

... contamination resulting from personal wash hands before touching the food and before wearing gloves
hygine

... survival of pathogens make sure that the food is cooked well

... survival of bacteria reheat the food properly

... contamination by various sources wrap the foods appriately and prevent their direct or indirect raw foods.

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

FOOD SAFETY TRAINING MODULE CREATION TEMPLATE

4. Quiz with Correct Answers for 'Morning Delights' Training

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 Quiz Question Options (A, B, C, D) Correct Answer

E.g., What temperature range defines the 'temperature A) 0°C to 5°C B) 5°C to 60°C C) 10°C to 20°C D) 60°C to B) 5°C to 60°C
danger zone'? 100°C

... What temperature range will make pathogens A) 0°C to 5°C B) 5°C to 60°C C) 10°C to 20°C D) 70°C to D) 70°C to 100°C
disappear? 100°C

... Cooked food should not be left to sit in room A) 0°C to 5°C B) above 140° F or below 40°F C) 10°C to A) 0°C to 5°C
temperature for longer than two hours. these foods 20°C D) below 5°C and 60°C
should be cooled kept refrigerated, preferably at a
temperature under what temp?

... Microorganisms can reproduces very rapid at room A) 40°F (4.4°C) B) 5°C to 60°C C) 10°C to 20°C D) below D) below 5°C and 60°C
temperature. Temperature below? 5°C and 60°C

... important to keep perisable foods at__ or __ to A) 0°C to 5°C B) above 140° F or below 40°F C) 10°C to B) above 140° F or below 40°F
prevent the growth of patogens 20°C D) below 5°C and 60°C

... Perishable foods may become unsafe to eat if stored A) 40°F (4.4°C) B) 5°C to 60°C C) 10°C to 20°C D) 40°F A) 40°F (4.4°C)
at temperature above (4.4°C) or below, or frozen at 0°F (-17.7°C) or below

... most fresh fruits and vegetable must be kept at what A) 40°F (4.4°C) B) 5°C to 60°C C) 10°C to 20°C D) 40°F D) 40°F (4.4°C) or below, or frozen at 0°F (-17.7°C) or
temperature? (4.4°C) or below, or frozen at 0°F (-17.7°C) or below below

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

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