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Food Safety
1. Introduction to Food Safety
a. Objective: Understand the importance of food safety.
b. Content: Brief overview of foodborne illnesses, potential risks associated with improper food handling, and the importance of following food safety guidelines.
2. Personal Hygiene
a. Objective: Teach proper personal hygiene practices.
b. Content:
c. Hand washing techniques (when and how to wash hands effectively).
i. Use of gloves and when to change them.
ii. Importance of not working with food when sick.
3. Safe Food Handling Procedures
a. Objective: Instruction on how to handle food safely.
b. Content:
c. Cross-contamination: what it is and how to prevent it.
i. Correct storage and handling of different types of food (raw vs. cooked, allergens).
ii. Proper use and calibration of thermometers for checking food temperatures.
4. Cleaning and Sanitizing
a. Objective: Ensure understanding of proper cleaning techniques.
b. Content:
i. How and when to clean kitchen tools and surfaces.
ii. Difference between cleaning and sanitizing.
iii. Proper use of cleaning and sanitizing chemicals.
5. Food Storage and Temperature Control
a. Objective: Highlight the importance of temperature control.
b. Content:
i. Safe temperatures for storing and serving food.
ii. Cooling and reheating foods properly.
iii. Managing hot and cold holding equipment.
6. Allergen Management
a. Objective: Awareness of food allergens and handling practices.
b. Content:
i. Common allergens.
ii. Cross-contact prevention.
iii. Communicating allergen information to consumers.
7. Emergency Procedures
a. Objective: Prepare for potential emergencies.
b. Content:
i. What to do in case of foodborne illness outbreak.
ii. Steps to report suspected food safety issues.
8. Practical Demonstration and Assessment
a. Objective: Apply knowledge in practical scenarios.
b. Content:
i. Live demonstration of techniques discussed.
ii. Practical exercises for participants to practice skills.
iii. Quiz or assessment to ensure understanding.
9. Closing and Certification
a. Objective: Wrap up training and provide certification.
b. Content:
c. Review of key points.
d. Distribution of food safety guidelines checklist.
e. Issue certificates to participants who pass the assessment.
10. Checklist for Participants
11. Before the Event:
12. Ensure all handlers have valid food hygiene certificates.
13. Distribute pre-training materials.
14. At the Event:
15. Provide necessary materials (gloves, sanitizers, thermometers).
16. Set up a check-in process to verify trained participants.
17. Post Event:
a. Gather feedback on the training session.
b. Discuss any food safety incidents and learn from them.
Food Safety Training Sign-In Sheet
Event Name:
__________________________
Date:
________________________________
Location:
_____________________________
Trainer(s):
____________________________
Please print your information clearly and sign to confirm your
attendance and understanding of the training provided.
Food Safe
Column 1
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Name (Print)
Signature
Contact Number
Email Address
Time
In
Time Out
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Trainer Comments:
Assumed Pre-training video have been watched
Participant Feedback:
Certification Acknowledgment:
All participants who have signed above have completed the required food safety training as per the guidelines provided during the session. Certificates of completion will be issued accordingly.
Trainer Signature: _____________________ Date: _______________
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