Food Law and Legislation
- Objective: To provide an understanding of the legal framework surrounding food safety in the UK and to explore the consequences of non-compliance through real-world case studies.
- Activities:
- Review case studies of past foodborne outbreaks, focusing on the source of contamination, the legal response, and the outcomes for the businesses involved.
- Group discussion on the implications of these cases for current food safety practices.
- Resources: Access to official reports on foodborne outbreaks from the Food Standards Agency (FSA) and relevant legal documentation.
Recognising and Responding to Food Poisoning
- Objective: To equip participants with the knowledge to identify symptoms of food poisoning and the appropriate immediate actions to take, including reporting mechanisms.
- Activities:
- Role-play scenarios where participants must identify symptoms and decide on immediate actions and reporting.
- Create a response plan template for suspected food poisoning incidents.
- Resources: Guidelines from the FSA on handling suspected food poisoning.
Implementing HACCP Plans
- Objective: To guide participants through the process of developing a Hazard Analysis and Critical Control Point (HACCP) plan tailored to various types of food businesses.
- Activities:
- Workshop session where groups work on creating a HACCP plan for a given food business scenario, identifying potential hazards, and determining CCPs.
- Presentation of group HACCP plans with feedback from the trainer.
- Resources: HACCP guidance documents and templates from the FSA.
Cleaning and Sanitation
- Objective: To demonstrate effective cleaning and sanitation techniques and the importance of establishing regular cleaning schedules.
- Activities:
- Hands-on training session where participants practise cleaning and sanitising different types of surfaces and equipment.
- Development of a cleaning schedule for a mock food business, including selection of appropriate cleaning agents and equipment.
- Resources: Best practice guidelines for cleaning in food premises from the FSA and Health and Safety Executive (HSE).
Pest Control
- Objective: To understand the principles of integrated pest management and apply them in setting up a pest control program.
- Activities:
- Identification exercise using images or samples of common pests in food premises.
- Group activity to develop an integrated pest management plan, including prevention, monitoring, and control strategies.
- Resources: Pest control guidance from the FSA and professional pest management associations.
Temperature Monitoring
- Objective: To practise the correct use of thermometers in monitoring food temperatures and implementing corrective actions when necessary.
- Activities:
- Practical exercises in taking accurate temperature readings of refrigerated, frozen, and cooked foods.
- Simulation of scenarios where participants must decide on corrective actions based on temperature readings.
- Resources: Temperature control advice and guidelines from the FSA.
These practical exercises and discussions are designed to reinforce the theoretical knowledge provided during the course, ensuring participants leave with both an understanding of food safety principles and the ability to apply them in real-world situations.