- Description
- Students develop knowledge, skills and attitudes in the practice of food safety and sanitation as it pertains to the Food Regulation (Alberta Regulation 31/2006) of the Public Health Act.
- Prerequisite
- None
- Parameters
- Access to instruction from an individual who has specialized food safety training and who has successfully completed an approved Alberta Health food safety course. Notes: Students wishing to obtain a food safety course certificate provided under the Food Regulation (Alberta Regulation 31/2006) will do so through an Alberta Health Services approved food sanitation and hygiene training program. For more information about approved safety courses, see Food Safety Course Certificates Approved in Alberta. The content and outcomes of this course are conditional upon the requirements imposed by Alberta Health and are subject to change. Resource: Alberta Health Services Food Safety Package
Outcomes The student will:
1 describe programs and guidelines for regulating food safety in foodservice operations
1.1 describe the principles and components of food safety Quality Assurance/Quality Control (QAQC) programs, including:
1.1.1 sanitation checklists
1.1.2 temperature audit charts
1.1.3 hazard analysis critical control point (HACCP)
1.2 describe the role of the federal government in ensuring food safety, including:
1.2.1 Health Canada
1.2.2 Agriculture and Agri-Food Canada
1.2.3 Canadian Food Inspection Agency (CFIA)
1.3 describe the role of the provincial government in ensuring food safety, including:
1.3.1 food handling permits
1.3.2 public health inspectors
1.3.3 regular inspections of facilities
1.3.4 investigating complaints
2 describe key aspects of building construction and facility design for food establishments
2.1 explain design and material choices for building construction, including:
2.1.1 walls and ceilings
2.1.2 floors
2.1.3 plumbing
2.1.4 lighting
2.1.5 ventilation
2.1.6 dressing areas
2.1.7 washroom facilities
2.1.8 handwashing stations
2.1.9 janitorial services
2.1.10 garbage disposal
2.2 identify utilities that are of particular concern in relation to food safety, including:
2.2.1 water
2.2.2 electrical
2.2.3 sewage and waste disposal
2.3 explain facility layout concerns, including:
2.3.1 workflow
2.3.2 contamination prevention
2.3.3 access to cleaning equipment
3 identify safe food-handling practices necessary for the prevention of foodborne illness
3.1 identify safe food-handling practices that should be applied during the production and service of food, including:
3.1.1 temperature control in thawing, cooking, cooling and reheating foods
3.1.2 safe practices to prevent direct and indirect contamination of food
3.1.3 safe practices to prevent cross-contamination; e.g., food to food, people to food, equipment to food
3.2 identify safe food-handling practices that should be applied during the receiving and storage of food, including proper:
3.2.1 inspection protocol of food, meat stamps and tags
3.2.2 transport vehicle cleanliness
3.2.3 dry storage, freezer storage and refrigerator storage
3.2.4 air circulation
3.2.5 stock rotation procedures
3.2.6 storage times and conditions
3.2.7 cleaning of the storage facilities
3.3 describe the basic causes of food spoilage, including:
3.3.1 microbial, such as bacteria, molds and yeasts
3.3.2 chemical, such as enzymes, heat and oxidation
3.3.3 physical, such as damage, drying and pest infestation
3.4 identify methods by which food can be preserved, including:
3.4.1 application of low temperatures; e.g., refrigeration or freezing
3.4.2 use of high temperatures; e.g., pasteurization or sterilization
3.4.3 removal of oxygen; e.g., vacuum packaging
3.4.4 removal of moisture; e.g., sun drying, freeze drying, spray drying, smoke drying
3.4.5 changes in concentration of sugar, salt or acid; e.g., jams or jellies and dried beef
3.4.6 addition of chemicals; e.g., nitrites, sodium, benzoic acid, butylated hydroxylanisole (BHA), butylated hydroxytoluene (BHT)
3.4.7 irradiation through the use of ultraviolet light or gamma rays
4 identify methods of maintaining a sanitary work environment that are essential in ensuring food safety
4.1 explain the importance of personal hygiene and the guidelines food handlers must follow to prevent foodborne illness, including:
4.1.1 personal cleanliness
4.1.2 clothing and jewellery
4.1.3 general health
4.1.4 personal habits
4.2 describe the types of cleaning and sanitizing agents available for use in foodservice operations, including:
4.2.1 water and the effects of water hardness
4.2.2 types of detergents; e.g., soaps, solvent cleaners, acid detergents, abrasive cleaners
4.2.3 chemical sanitizers; e.g., chlorine, iodine, quaternary ammonium compounds
4.2.4 hot water sanitization
4.2.5 metal polishers
4.2.6 drain cleaners
4.3 describe the correct procedures for cleaning and sanitizing dishes, equipment and work surfaces, including:
4.3.1 removal of various forms of food deposits
4.3.2 manual and mechanical forms of cleaning and sanitizing
4.3.3 sanitation programs and cleaning schedules
4.4 describe the dangers of insect and rodent infestation and the most effective methods of pest control, including:
4.4.1 describe hazards associated with flying, crawling and stored-grain insects
4.4.2 describe the life cycle of insects, starting with egg, larva, pupa and adult stages, in order to prevent insect infestation
4.4.3 explain the safe use of rodenticides and insecticides to eradicate pests
4.4.4 describe the hazards associated with rodents (rats or mice), birds and bats
4.4.5 explain detection, prevention, control and destruction methods
5 describe the characteristics of micro-organisms and the control measures necessary for the prevention of foodborne illness
5.1 identify and describe factors that affect the growth of each of the five main types of micro- organisms, including:
5.1.1 bacteria
5.1.2 yeasts
5.1.3 molds
5.1.4 viruses
5.1.5 parasites
5.2 describe environmental factors that affect the growth of micro-organisms and how each type of micro-organism is transferred, including:
5.2.1 water
5.2.2 oxygen
5.2.3 temperature
5.2.4 time
5.2.5 pH
5.2.6 nutrients
5.2.7 inhibitors
5.3 identify and describe sources of foodborne illness and control measures for each of the four major hazardous areas in food handling, including:
5.3.1 natural toxins found in plants and animals
5.3.2 microbiological hazards; e.g., parasites, bacteria, viruses, yeasts, molds
5.3.3 chemical hazards; e.g., detergents, insecticides, fuels, paint chips, food additives
5.3.4 physical hazards; e.g., glass or metal fragments, nuts, bolts, nails, staples, pins
6 list strategies for providing a safe work environment for staff and guests of foodservice operations
6.1 describe the purpose and major components of the Workplace Hazardous Materials Information System (WHMIS) program
6.2 describe the types and causes of fires, methods of prevention, equipment available for fighting fires and the components of an employee fire safety program
6.3 describe some of the most common foodservice injuries, how to prevent injuries and procedures to follow in the event that an accident does occur
7 demonstrate basic competencies
7.1 demonstrate fundamental skills to:
7.1.1 communicate
7.1.2 manage information
7.1.3 use numbers
7.1.4 think and solve problems
7.2 demonstrate personal management skills to:
7.2.1 demonstrate positive attitudes and behaviours
7.2.2 be responsible
7.2.3 be adaptable
7.2.4 learn continuously
7.2.5 work safely
7.3 demonstrate teamwork skills to:
7.3.1 work with others
7.3.2 participate in projects and tasks
8 create a transitional strategy to accommodate personal changes and build personal values
8.1 identify short-term and long-term goals
8.2 identify steps to achieve goals
Program of Studies 2015. Source document, © Alberta Education.