CTSPlanner
Sign-in not configured
← Foods

FOD2150 Safe Food Handling

Intermediate · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students learn about food-borne illnesses and the importance of food safety and sanitation training for anyone handling food in personal, as well as commercial, applications.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.

Outcomes The student will:

  • 1 describe the relationships among foods, micro-organisms and food-borne illnesses

    • 1.1 relate the composition of foods to their potential for food-borne illnesses, considering:

      • 1.1.1 moisture content and pH

      • 1.1.2 foods with natural protective barriers

      • 1.1.3 normal micro-organisms associated with foods

    • 1.2 differentiate between enzymes and various micro-organisms, considering:

      • 1.2.1 their potential for causing food spoilage and/or food-borne illnesses

      • 1.2.2 the role played by some enzymes/micro-organisms; e.g., cheese

    • 1.3 describe growth and reproduction of micro-organisms, considering:

      • 1.3.1 hospitable environments

      • 1.3.2 effect of temperature (hot or cold)

      • 1.3.3 effect of pH

      • 1.3.4 presence/absence of oxygen

      • 1.3.5 chemicals

    • 1.4 differentiate between food infection and food intoxication

    • 1.5 identify significant micro-organisms responsible for food-borne illnesses, considering:

      • 1.5.1 sources of the micro-organisms

      • 1.5.2 symptoms of food-borne illnesses

  • 2 describe measures to prevent food contamination and to control the growth of micro-organisms in food

    • 2.1 demonstrate control of food contamination and growth of micro-organisms in food through the following measures:

      • 2.1.1 personal hygiene

      • 2.1.2 avoidance of cross-contamination

      • 2.1.3 temperature control

      • 2.1.4 pest and garbage control

      • 2.1.5 cleaning and sanitation of equipment and utensils

    • 2.2 identify procedures for receiving, handling and storage of food and equipment

  • 3 describe the role of regulatory agencies and safety programs in maintaining a safe and sanitary environment

    • 3.1 explain the importance of Workplace Hazardous Materials Information System (WHMIS)

    • 3.2 discuss the Public Health Act related to Food Regulation (section 43)

    • 3.3 identify potentially high-risk food preparation areas

    • 3.4 describe a program of quality controls and assurances through identification and monitoring of critical control points

    • 3.5 describe the role of the public health inspector, federal, provincial and local food regulations and other regulatory legislation

  • 4 demonstrate knowledge and skills in the planning, preparing and evaluating of a variety of foods

    • 4.1 prepare a minimum of three recipes

    • 4.2 demonstrate safe handling of food in a manner consistent with section 43 of the Public Health Act Food Regulation

  • 5 identify and demonstrate safe and sanitary practices

    • 5.1 maintain a clean, sanitary, safe work area

    • 5.2 apply universal precautions related to:

      • 5.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 5.2.2 hand-washing techniques

      • 5.2.3 infectious diseases

      • 5.2.4 blood-borne pathogens

      • 5.2.5 bacteria, viruses, molds

      • 5.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 5.3 use all materials, products and implements appropriately

    • 5.4 clean, sanitize and store materials, products and implements correctly

    • 5.5 dispose of waste materials in an environmentally safe manner

  • 6 demonstrate basic competencies

    • 6.1 demonstrate fundamental skills to:

      • 6.1.1 communicate

      • 6.1.2 manage information

      • 6.1.3 use numbers

      • 6.1.4 think and solve problems

    • 6.2 demonstrate personal management skills to:

      • 6.2.1 demonstrate positive attitudes and behaviours

      • 6.2.2 be responsible

      • 6.2.3 be adaptable

      • 6.2.4 learn continuously

      • 6.2.5 work safely

    • 6.3 demonstrate teamwork skills to:

      • 6.3.1 work with others

      • 6.3.2 participate in projects and tasks

  • 7 identify possible life roles related to the skills and content of this cluster

    • 7.1 recognize and then analyze the opportunities and barriers in the immediate environment

    • 7.2 identify potential resources to minimize barriers and maximize opportunities

Program of Studies 2010. Source document, © Alberta Education.