Australian and New Zealand Standards for Safe

Food Handling Procedures

Food Safety Training Module Creation

Project 2
STUDENT NAME: JAN EZEKIEL R. LIBRAMONTE
BATCH: CA4-Y1-2
TEACHER: MR. KIRBY DANGEL

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
Introduction to Food Safety safety measures must be implemented to prevent foodborne illnesses.

Food Safety Programs HACCP-FOOD SAFETY PLAN - MONITORING - VERIFICATION - WRITTEN PROCEDURES - 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
Safe Storage of Food bacterial growth. Freezing food at 0 degrees Fahrenheit or below can also extend its shelf life.

First is heating up. using this approach, food is cooked in boiling 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 oven they
are well done.
Safe Food Preparation Fourth is frying is a cooking technique that takes the moistures out of food by frying it in oil.
Techniques Fifth is steaming, food can be cooled via steaming, which is 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 sanitize.
Use and Disposal of Single- 3. Dirt: to remove dirt, all surfaces, including bench tops, walls, floors, ceilings, fans, and
Use Items heaters, must be regularly wiped.

Maintaining a Clean 1. Cross-contamination can be avoided by thoroughly cleaning utensils, equipment, and
Environment surface that come into touch with food.

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

1. Make sure to handle food properly: handling food correctly is essential to providing customers
with healthy and safety products.
2. Continue 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 critical it is to
report illness as soon as possible in order to stop the spread of infection.
This template was provided by e-Versity for the purpose of this project. All entries and content
Safely Disposing of Food are the responsibility of the student.

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

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 Topic Detailed Content/Information

Safely Disposing of Food

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
Introduction to Food Safety measures must be implemented to prevent foodborne illnesses.

Food Safety Programs HACCP-FOOD SAFETY PLAN - MONITORING - VERIFICATION - WRITTEN PROCEDURES - RECORDS

Goods need to be in a clean, durable and tight container in right temperature must be applied in
Safe Storage of Food different 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.

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 FOOD SAFETY TRAINING MODULE CREATION TEMPLATE

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

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 hygiene conditions are provided and maintained during supply.

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

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

... 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 appropriately 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.

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 FOOD SAFETY TRAINING MODULE CREATION TEMPLATE

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

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 D) below 5°C and 60°C
disappear? 20°C D) 70°C to 100°C

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

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

Important to keep perishable foods at or to prevent the A) 0°C to 5°C B) above 140° F or below B) above 140° F or below 40°F
growth of pathogens. 40°F C) 10°C to 20°C D) below 5°C and
60°C

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