Food Safety and Handling

Purpose:

To ensure safe food handling, prevent contamination, and control allergens, so that customers are protected from microbiological, chemical, and physical hazards.

This course covers Standard Operating Procedures (SOP) 1, 2, 6, 7 and 8.

Objectives:

• Implement procedures to segregate raw foods from ready-to-eat food and ensure proper cleaning of equipment to avoid contamination.
• Safely manage raw eggs, minced meat, fish, poultry, chip fat, and cooked foods to prevent foodborne illness.
• Make sure customers are informed about potential allergens in meals, and train staff to identify allergens and ingredients that could trigger food intolerances.