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LO1 Understand the agents that cause food-borne illness and the contamination of food
Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning

LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage
 agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres

LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature
control: delivery; storage; preparation; defrosting; cooking; cooling; reheating; service Storage: methods and types of storage; storage controls eg humidity, cleanliness, labelling, stock rotation, best before and use-by dates, cross-contamination Personal hygiene: legislation related to personal hygiene; protective clothing; crosscontamination; notification of illness; personal hygiene through training Cleaning and disinfection: definition of detergent, disinfectant, sanitiser, sterilant; storage and use of chemicals; Control of Substances Harmful to Health (COSHH) regulations; modes of action of cleaning materials; design, implementation and monitoring of cleaning schedules Pests: types of pests in food establishments; methods of entry; signs of infestation; control and monitoring; private contractors Design and construction of premise and equipment: systems approach to designing premises; importance of barrier control; legislation requirements; cleaning considerations Training: levels; methods; refresher; how to monitor the systems employed


LO4 Be able to construct control and food management systems Control
systems: supplier safety assurance; audit trails; risk assessment; good manufacturing practice; compliance and control records Food management systems: Hazard Analysis and Control of Critical Points (HACCP); system construction; implementation; process flow diagrams; monitoring and evaluation; staff training; Safe Food Better Business (SFBB) Legislation: Food Safety Act 1990; The Food Regulations 2006, Food Labelling Regulations 1996, Regulation (EC) No 852/2004 on the hygiene of foodstuffs; revised or replacement legislation where applicable Agencies: Food Standards Agency; Health Protection Agency; local Environmental Health departments; role of Environmental Health Practitioners (EHP)

Learning outcomes and assessment criteria
Learning outcomes

On successful completion of this unit a learner will:
 LO1 Understand the agents that cause food-borne illness and the contamination of food
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Assessment criteria for pass
The learner can:
1.1 discuss the controls required to prevent physical and chemical contamination of food
1.2 compare the characteristics of food poisoning and foodborne infections
1.3 discuss how food-borne illnesses can be controlled

LO2 Understand the processes that can effectively prevent food spoilage and preserve food quality
2.1 categorise the food-spoilage agents that affect food
 2.2 discuss methods of food preservation
2.3 evaluate the effectiveness of food preservation methods
LO3 Understand the importance of effective prevention systems in the control of food contamination

3.1 discuss the key steps in a temperature control system
3.2 summarise methods for the safe storage of food
3.3 evaluate the importance of personal hygiene in the control of food contamination
 3.4 evaluate cleaning and disinfection as a process supporting safe food production
3.5 assess the problems associated with pest control in food premises
3.6 justify the need for hygienic design and construction of food premises
3.7 justify the importance of training as a quality assurance mechanism
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LO4 Be able to construct control and food management systems

4.1 produce a food hazard risk assessment
4.2 complete a food safety control system
4.3 devise a food safety guide for legislation compliance



This unit provides and can be linked successfully to a wide range of units. For example:Unit 5: Food and Beverage Operations Management Unit 15: On-Licensed Trade Management Unit 22: Cellar and Bar Operations Management Unit 24: Brewing Science Unit 25: Menu Planning and Product Development Unit 26: Planning and Managing Food Production and Beverage Service Unit 29: Creative Patisserie. This unit also links to the following Management NVQ units:
 B2: Map the environment in which your organisation operates
 B8: Ensure compliance with legal, regulatory, ethical and social requirements
E5: Ensure your own action reduce risks to health and safety
 E6: Ensure health and safety requirements are met in your area of responsibility
 E7: Ensure an effective organisational approach to health and safety
 F12: Improve organisational performance.

Essential requirements

Regular access to the Food Standards Agency and the Health Protection Agency websites is essential for information, current trends, training resources and news items. Learners must make use of current news items related to food safety or food poisoning outbreaks as case-study materials. Learner access to a food production facility will be invaluable and will allow the application of theoretical aspects to a realistic situation. Case studies must be used to support this aspect of the unit. The provision of digital temperature probes, a food storage labelling system and copies of Safe Food Better Business would further enhance the learning experience.

Employer engagement and vocational contexts

Some council environmental health departments offer Continuing Professional Development (CPD) to tutors, including shadowing during site inspection visits. Environmental health practitioners may also offer a free service as guest speakers for particular aspects of this unit. Food safety affects all hospitality industries: hotels, restaurants, pubs, bars and nightclubs, contract food service providers, hospitality services, membership clubs and events. Opportunities to assess real food operations are invaluable. Local operators may allow site visits to enable learners to evaluate food production processes. Operators may also wish to demonstrate their own HACCP and control systems to learners. Industry experience for learners, related to food safety, must be explored with local operators, in particular large and multi-unit operations, for example in-flight catering companies or restaurant chains. Placements with local environmental health departments can help those learners who may wish to work in environmental health or progress to study the subject at degree level. Due to the need for legal compliance, this unit is seen as essential for those who are likely to have the management responsibility for the provision of food in hospitality industries.

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