If you’re interested in a career in the food industry, then one of the courses you should add to your list is a course in food safety training. In a recent survey of food service managers, managers agreed that they were more likely to hire candidates with food service training or accreditation and fifty percent of the managers said they were willing to pay higher wages to staff who had food safety training. Food safety is often overlooked when you begin to plan your potential food related business, but it is vital if you want to ensure the quality of your food and the health of your clients. If you work in the food industry and would like to learn more about food safety training, then take a look at the HACCP Food Handlers course. This course contains over forty lectures that will teach you everything you need to know if your job includes handling or the preparation of food. It offers basic food safety lectures, and you will learn the meaning of HACCP. You will learn about the various pathogens and how they can affect your health. You will be given information on how bacteria grows and how to avoid bacterial hazards within your environment. This course is aimed at the food worker as well as home-maker and aims to keep your customers and family safe from food borne illnesses.
Why You Should Invest in Food Safety Training
Essentially anyone dealing with food on a regular basis should have some sort of food safety training. This includes waitresses, home-makers, mothers and those who work in the food industry in general.
According to the CDC, there are approximately seventy six million cases of food-borne illnesses each year and five thousand deaths can be attributed to these factors. It costs the US between twenty and forty billion dollars annually. These alarming statistics show that basic food safety awareness should form part of any good education system and that we should all be aware of food safety and food hazards. Food safety and food hazards include things like personal hygiene and food preparation.
Children should be taught proper hygiene from a young age and food safety is applicable to almost all walks of life. As a mother you know how important washing hands may be, but you may not be aware of the risks of storing raw chicken in your refrigerator for example. Simple steps in storing food safely can make the difference between a healthy family and one that runs the risks of various diseases.
Personal Hygiene in Food Safety Training
Personal hygiene is essential for employees working in the food industry. And personal hygiene does not only include ensuring you wash your hands and keep yourself neat and tidy. Working whilst ill can transfer bacteria and viruses to food which can then infect your customers or family. Improper clothing can carry the risk of bacterial infections.
Proper handwashing and hand washing techniques need to be taught to ensure that employees effectively remove pathogens, bacteria and viruses from their hands before they enter the premises or begin working with food. “No hands policies” and the institution of gloves and other protective clothing can also help to prevent the contamination of food. Disposable gloves, aprons and other protective head gear like hair nets or disposable caps can help to ensure that contamination of food is kept at a minimum.
It is also important to recognize employees who potentially could contaminate food due to illness and to remove those employees from an environment where food can be contaminated. Moving an employee with flu or other contagious diseases to an area where contamination cannot occur, can go a long way to ensuring food safety in a commercial or industrial environment. To implement a policy, food service managers need to be able to recognize the various biological hazards that affect food safety.
The HACCPCanada Food Safety Training course is a comprehensive course designed specifically for the foodservice industry manager and the course will help you implement food safety regulations and procedures within your organization.
Biological Hazards Associated with Food Safety
Biological hazards that affect food safety include pathogenic bacteria, viruses and parasites. A well informed food worker or food service manager should know the risks involved in each of these types of hazards and also know what measures need to be taken to avoid these hazards.
Three of the most common bacteria include the vibrio parahaemolyticus, salmonella and staphylococcus aureus. Vibrio parahaemolyticus occurs most frequently in raw or undercooked seafood and also occurs in ready to eat foods that may have been contaminated by raw seafood. Vibrio parahaemolyticus is a gram negative bacteria that causes gastrointestinal illness. It is most commonly found in raw oysters and the infection can be fatal under certain circumstances.
Salmonella occurs most frequently in raw or undercooked eggs and egg products and is also often found in undercooked or raw poultry. Salmonella is also a gram negative bacteria that causes food poisoning and in worst case scenarios may also be responsible for typhoid fever. Both food poisoning and typhoid fever can be fatal under certain circumstances.
Staphylococcus aureus can be found in ready to eat foods that have been stored at room temperature and that have been contaminated. It can cause skin infections, rashes, respiratory diseases and food poisoning.
To learn more about the biological hazards posed by foods, sign up for the HACCP Food Handlers course now. It contains an entire section on the various biological hazards that the food industry faces and also offers training on how to safely avoid these hazards through safe food handling and storage practices.
Food Safe Food Storage Practices
As you can see from the biological hazards mentioned above, it is important to know what foods can be responsible for contamination or the spread of diseases and also how to safely store these foods. Most cases of food poisoning, whether in a domestic or commercial setting, can be linked back to foods that were incorrectly stored.
The most important aspect regarding safe food storage include the temperature at which certain foods are stored, the way in which foods are stored and the means of storage.
Salmonella and the other bacteria responsible for food poisoning grow at between 5 degrees Celsius and 60 degrees Celsius – or between 41 degrees Fahrenheit and 140 degrees Fahrenheit – so it’s important to make sure that you store foods above or below these temperatures to avoid bacterial growth.
It’s also important to be able to recognize potential problem foods and to take special precautions in their storage. Foods like fish, seafood, poultry and eggs should be stored in airtight containers to avoid the possibility of them contaminating other foods within the area. There are also precautions you can take in cooking and preparing these foods to ensure a low risk of contamination.
Food Safe Food Preparation and Cooking Practices
Learning to cook food properly can also go a long way to ensuring that the food you make, serve and eat is safe. Knowing the different hazards and different ingredients will help you to determine what cooking practices are safe for particular ingredients. Seafood, chicken, eggs and various meats including pork, all have different risks and requirements where it comes to preparation and knowing the related risks can help you avoid them.
Meats like pork should be cooked to ensure the thickest part of the cut reaches at least 145 degrees to ensure safety. For some ideas on how to cook pork safely and how to create mouthwatering dishes using pork, read the Cooking Pork: Kitchen 101 blog. For great recipes and ideas for preparing chicken, you can refer to the Cooking Frozen Chicken: Last Minute Alternatives article or 7 Ways to Cook Chicken: Options for Every Taste
The HACCP Food Handlers course also contains various lectures on how to store foods, how to cook foods and how to cool cooked foods for later storage.
Implement Food Safety Procedures in Your Home or Business Today
You family’s health and wellbeing are of paramount importance to you and learning how to safely store, cook and reheat foods can help you to keep them safe. As a food service manager, your clients’ health and safety are also of paramount concern. It is therefore important to ensure that all of your employees know about food safety and have a minimum level of food safety training.
The HACCPCanada Food Safety Training course is a comprehensive course aimed at the food service industry manager. With over seventy lectures and eleven hours of content, this course is designed to help food safety managers recognize the relationship between HACCP and Food Safety. It offers tips and ideas on how to set up good manufacturing processes and how to identify and control hazards. It presents the principles of HACCP and offers ideas on how you can implement and maintain a HACCP system within your business. It also covers regulatory issues and the impact of those regulations on your business.