Professional Documents
Culture Documents
and HACCP
TSI Quality Services (TSI-QS) provides a range of food safety and HACCP training and revision materials for multiple levels of food safety and HACCP study, including the following: Food Safety Level 1 (Foundation) Food Safety Level 2 (Basic) Food Safety Level 3 (Intermediate) Food Safety Level 3 (Intermediate) - Special Menu-Safe HACCP Qualification Food Safety Level 4 (Advanced) HACCP Level 2 (Basic) HACCP Level 3 (Intermediate) HACCP Level 4 (Advanced) International and local compliance TSI-QS course contents and materials are based on the standards and learning outcome requirements of the United Kingdom Office of Qualifications and Examinations Regulation (Ofqual). Where appropriate, the learning outcomes have been internationalised for learners outside the UK. Further country and municipality-specific customisation is possible also, to ensure the greatest level of relevance and applicability for learners in any country where the materials are used. TSI Standards TSI provides the most effective food safety and HACCP training and materials available. The TSI team includes PhD-level experts in food safety, HACCP, microbiology, education, psychology and management; we are unmatched in terms of qualifications and experience. Furthermore, TSI invests significant time and resources into the development of innovative methods and tools for promoting, teaching and practicing food safety and HACCP.
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
Level 1
Level 1 is the foundation for anyone seeking to learn the principles of food safety. It introduces basic concepts to learners, and covers the following learning outcomes: Learning Outcome Assessment Criteria The learner will: The learner can: 1. Understand how individuals can take 1.1 Outline the importance of food safety, personal responsibility for food safety safe food handling and behaviour. 1.2 Describe how to report food safety hazards. 2. Understand the importance of keeping 2.1 Explain the importance of personal him/herself clean and hygienic hygiene in food safety. 2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds. 3. Understand the importance of keeping the 3.1 Explain how to keep the work area and work areas clean and hygienic equipment clean and tidy to include cleaning and disinfection methods, and waste disposal. 3.2 Outline the importance of pest control. 4. Understand the importance of keeping 4.1 State the sources and risks to food safety food safe from contamination and cross contamination. 4.2 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food. 4.3 Describe stock control procedures.
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
Level 1
Recommended materials to support the training of the TSI-QS Food Safety Level 1 are below:
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
Level 2 (Basic)
Level 2 food safety is aimed at those working as (or seeking work as) food handlers in any kind of food business. It covers key areas of risk and practical methods of control. It can be studied as entry level, or can build on Level 1. The course covers the following main learning outcomes: Learning Outcome Assessment Criteria The learner will: The learner can:
1. Understand how individuals can take personal responsibility for food safety 2. Understand the importance of keeping him/herself clean and hygienic 3. Understand the importance of keeping the work areas clean and hygienic 1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour. 1.2 Describe how to report food safety hazards. 1.3 Outline the legal responsibilities of food handlers and business operators. 2.1 Explain the importance of personal hygiene in food safety, including its role in reducing the risk of contamination. 2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds. 3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal. 3.2 State how work flow work surfaces and equipment can reduce contamination risks and aid cleaning. 3.3 Outline the importance of pest control. 4. Understand the importance of keeping food safe 4.1 State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards. 4.2 Explain how to deal with food spoilage including recognition, reporting and disposal. 4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food. 4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food. 4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation.
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
Level 2 (Basic)
Recommended materials to support the training of the TSI-QS Food Safety Level 2 are below:
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
Level 3
This course is aimed at those with more responsibilities with regards to food safety. It develops the knowledge and skills required for the supervision and communication of food safety requirements and practices. The course covers the following main learning outcomes: Learning Outcome The learner will:
1. Understand the role of the supervisor in ensuring compliance with food safety legislation 2. Understand the application and monitoring of good hygiene practice
3.1 Describe the importance to food safety of microbial, chemical, physical and allergenic hazards. 3.2 Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions. 3.3 Explain the requirements for monitoring and recording food safety procedures. 3.4 Describe methods for - and the importance of - evaluating food safety controls and procedures.
4.1 Explain the requirements for on-going training of staff. 4.2 Explain the importance of effective communication of food safety procedures.
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
Level 3
Recommended materials to support the training of the TSI-QS Food Safety Level 3 are below:
Food Safety
Level Three Intermediate
Course Reference and Revision Book
Professor Eunice Taylor
tsi
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
L3 (Menu-Safe)
This course is based on the Level 3 Food Safety course. It has been enhanced to include instruction in Menu-Safe and Menu-Safe Management. It therefore covers detailed training in the implementation and management of the Menu-Safe GHP and HACCP food safety management system. The course covers the following main learning outcomes: Learning Outcome The learner will:
1. Understand the role of the supervisor in ensuring compliance with food safety legislation 2. Understand the application and monitoring of good hygiene practice
3.1 Describe the importance to food safety of microbial, chemical, physical and allergenic hazards, and identify how these are controlled within MenuSafe GHP and HACCP. 3.2 Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions. 3.3 Explain the requirements for monitoring and recording food safety procedures, including the record keeping diary. 3.4 Describe methods for - and the importance of - evaluating food safety controls and procedures, including audit, review and validation.
4.1 Explain the requirements for on-going training of staff, including competency assessment and training records (e.g. the training passport). 4.2 Explain importance of effective communication of food safety procedures.
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
L3 (Menu-Safe)
Recommended materials to support the training of the TSI-QS Food Safety L3 (MS) are below:
L3
tsi
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
Level 4
This course is intended for manager-level candidates, who will be setting the requirements within their own organisations. The course covers both food safety and HACCP, and is based on the following main learning outcomes: Topic
Food Hazards Control Measures
Content
Biological Chemical Physical Premises, Facilities and Equipment GHP Supplier Safety Food Preservation Preliminary Procedures HACCP Principles HACCP in Food Service Management Training Culture
Learning Outcomes
Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business. Explain the requirements for temperature control within a specified food business. Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection, waste disposal and pest control. Explain procedures for the control of contamination and cross-contamination. Review controls for microbial, physical, chemical and allergenic hazards in a specified food business. Discuss methods for monitoring and recording food safety hazards. Determine the corrective actions required if food safety hazards are not controlled. Explain methods for verifying the effectiveness of food safety procedures. Describe how to implement adjustments to food safety management procedures and the circumstances which may require adjustments to be made. Outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities. Communicate food safety management information to staff, visitors & suppliers. State the need for, and benefits of, staff training and the maintenance of training records. Outline strategies for developing and maintaining a food safety culture within an organisation.
HACCP
Food Control
Explain food business operator and staff responsibilities with regard to food safety legislation. Analyse the requirements of food safety legislation and procedures for compliance and enforcement.
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
Food Safety
Level 4
Recommended materials to support the training of the TSI-QS Food Safety Level 4 are below:
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
HACCP
Level 2
This course is aimed at candidates who are seeking a foundation understanding of Hazard Analysis Critical Control Point (HACCP). Candidates will be taught the importance of a food safety management system based on the principles specified by the Codex Alimentarius Commission of the United Nations, and its application in food production, catering and / or retail operations. It will cover all the core elements of HACCP systems and the implementation thereof. The course covers the following main learning outcomes: Learning Outcome Assessment Criteria The learner will: The learner can:
1. Understand the importance of HACCP 2. Understand the preliminary processes for HACCP based procedures 3. Understand how to develop HACCP 1.1 Identify the role of HACCP and its pre-requisites (including GHP). 1.2 Summarise legislation relating to HACCP. 2.1 Explain the requirements of a HACCP team. 2.2 Describe the requirement for product descriptions and intended use. 2.3 Use flow diagrams to demonstrate processes. 3.1 Identify the requirements of hazard analysis. 3.2 Determine critical control points. 3.3 Establish critical limits. 4. Understand how to implement HACCP 5. Understand how to evaluate HACCP 4.1 Establish monitoring procedures. 4.2 Describe corrective actions. 5.1 Describe documentation and record keeping based requirements. 5.2 Outline validation, verification and review of procedures.
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
HACCP
Level 2
Recommended materials to support the training of the TSI-QS HACCP Level 2 are below:
tsi
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
HACCP
Level 3
This course is aimed at candidates who already have a good grasp of HACCP principles. It is designed for candidates who are seeking to design, implement and / or maintain a HACCP or HACCP-based food safety management system. Candidates should include employees within food operations who have responsibility for working with HACCP or HACCP-based food safety management systems, as well as trainers, regulators, consultants and any other individuals who will be working with HACCP. The course covers the following main learning outcomes: Learning Outcome Assessment Criteria The learner will: The learner can:
1. Understand the importance of HACCP 1.1 Outline the need for HACCP based food based food safety management procedures. 1.2 Describe the HACCP approach to food safety procedures. 1.3 Summarise legislation relating to HACCP. 2. Understand 2.1 Explain the requirements of a HACCP team. the preliminary 2.2 Outline the pre-requisites for HACCP. processes for HACCP 2.3 Describe food production processes including use of end product. based procedures 2.4 Use process flow diagrams in the development of HACCP based food safety management procedures. 3. Understand how to develop HACCP 3.1 Identify hazards and risks in the production based food safety management procedures process. 3.2 Determine critical control points. 3.3 Establish critical limits. 4. Understand how to implement HACCP 5. Understand how to evaluate HACCP 4.1 Establish and implement monitoring based food safety management procedures at critical control points. 4.2 Describe corrective actions. 5.1 Describe documentation and record keeping based procedures. 5.2 Outline the verification and review of procedures.
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
HACCP
Level 3
Recommended materials to support the training of the TSI-QS HACCP Level 3 are below:
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
HACCP
Level 4
This course is designed for candidates who already have a high level of HACCP understanding. It is aimed at learners who plan to manage the design, implementation and / or maintenance of a HACCP or HACCP-based food safety management system. Candidates should include supervisor / manager-level employees within food operations, as well as trainers, regulators, consultants and other individuals who will be working with HACCP. The course covers the following main learning outcomes: Topic
The importance of Food Safety Management and HACCP Developing a HACCP System
Detail
Food Borne Disease Pre-Requisites to HACCP History of HACCP and Benefits of the HACCP Approach HACCP Legislation The Preliminary Steps: Teams, Product Data, Intended Use, Flow Diagrams. The HACCP Principles: Hazard Analysis, CCPs, Critical Limits, Monitoring, Corrective Action, Verification, Documents & Records.
Review legislation relating to HACCP Analyse food production processes including use of end product Produce process flow diagrams Determine hazards and risks in the production process Determine critical control points, critical limits and corrective actions Discuss the verification and review of food safety management procedures Explain documentation and record keeping procedures Analyse the allocation of resources, roles and responsibilities Analyse the development requirements of the HACCP team Explain the importance of effective communication Determine staff training needs Explain the HACCP approach to food safety management procedures Discuss the verification and review of food safety management procedures
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE
HACCP
Level 4
Recommended materials to support the training of the TSI-QS HACCP Level 4 are below:
2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE