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Providing Safe Food

•Foodborne Illness

•​ How Food borne Illnesses Occur

•Keeping Food Safe

Forms of Contamination

•Biological, Chemical, and Physical Contaminants

•Deliberate Contamination of Food

•Responding to a Foodborne Illness Outbreak

•Food Allergens

The Safe Food Handler

•How Food Handlers Can Contaminate Food

•A Good Personal Hygiene Program

The Flow of Food: An Introduction

•Hazards in the Flow of Food

•Monitoring Time and Temperature

The Flow of Food: Purchasing, Receiving, and Storage

•General Purchasing and Receiving Principles

•Storage

The Flow of Food: Preparation

•Preparation

•Cooking Food

•Cooling and Reheating Food

The Flow of Food: Service

•Holding Food

•Serving Food

Food Safety Management Systems

•Food Safety Management Systems

Safe Facilities and Pest Management

•Interior requirements for a Safe Operation

•Emergencies that Affect the Facility

•Pest Management

Cleaning and Sanitizing

•Cleaning and Sanitizing

•Dishwashing

•Cleaning and Sanitizing in the Organization

Appendix

•Organisms That Cause Foodborne Illness

This Syllabus is strictly adhered to and there are no provisions for ‘practical experience.

I. Providing Safe Food including the ethical responsibility of operators to provide a safe product, how to produce
such a product, what can happen when sanitation is breached, common sense approach to maintaining good
sanitation, and the role of the NYS Board of Health in keeping the food supply safe, the FAT TOM concept.

II. Forms of Contamination including biological, chemical, and physical contaminants, how to prevent common
problems and outbreaks of foodborne illnesses, specific pathogens and their preferred growing environments, the
four phases of bacterial growth.

III. The Safe Foodhandler including effective training and protocols for staff to maintain good sanitation, the role of
personal hygiene in maintain safe food handling practices, making every day a "health inspection day".

IV. The Flow of Food
V. Food Prep and Service including the role of HACCP in the food safety arsenal, following potentially hazardous
foods through the operation from purchasing to post production reports.

VI. Food Safety Management

VII. The Safe Facility including modeling safe food handling practices, providing tools and training for safe food
handling, response to outbreaks of foodborne illness (perceived or real), discussion keeping the facility pest and
contaminant free including proactive tactics, how to read and use Material Safety Data Sheets.
VIII. Cleaning and sanitizing and National Certification test including the definitions of the terms clean versus
sanitary, different types of sanitizers including chlorides, and quaternary sanitizing agents and their uses,
sanitizing practices for major equipment, surfaces, service ware and hand tools.

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