What this course is about?
Perishable Food Handling Principles and Practice will introduce students to the specialised area of perishable foods. This includes all fresh, chilled, frozen and hot foods within the retail environment. These food products all need to be stored, moved and hygienically handled within a specific temperature range, to ensure optimal product quality and safety of consumers. Students will then be introduced to the “cold chain”: what it is, how it works, and how it must be maintained at all times, to ensure fresh, frozen or chilled food quality and safety for consumers.
Students will also learn more about the basics of food safety and hygiene (which we all need to know!), how to properly store and display, package and safely dispose of perishable foods in the retail environment.
As always, the material is presented in a conversational, practical way, with enjoyable, stimulating activities throughout, which will bring this course to life for you!
Who should be doing this course?
This course was designed especially for students who have completed the Introduction to Merchandising course, and for people already working in a retail environment, or in the Fast Moving Consumer Goods (”FMCG”) industry, who want to gain a deep understanding of perishable food handling.
- What is the Cold Chain?
- Why is Temperature Control So Important with Food?
- The Temperature Danger Zone
- Food Products Forming Part of the Cold Chain (“Perishable Foods”)
- Maintaining the Cold Chain throughout a Product’s Supply Chain
- Basics of Food Safety and Hygiene
- Storage and Display Requirements of Perishable Food Products
- Appropriate Packaging for Perishable Food Products
- Safe Disposal of Perishable Food Products.
- Define what is meant by the term, ‘cold chain’, within a supply chain of perishable food products
- Explain why temperature control is so important with food products, based on the concept of the temperature danger zone
- Know the basic types of refrigeration equipment and what type of foods are stored in each
- Monitor and maintain the correct operating temperatures of the basic types of refrigeration equipment
- Understand how to maintain the cold chain throughout a product’s supply chain
- Know the basic principles of food safety to keep perishable food safe from spoilage and contamination
- Explain the importance of personal hygiene in food safety and to prevent contamination
- Understand the dangers of consuming spoiled and or contaminated food
- Know the five basic keys to safer food handling
- Identify the three basic types of micro-organisms and explain how each of these attack and spoil food
- Explain what is meant by cross contamination; and how to prevent its impact on perishable foods
- Understand how micro-organisms grow and know what food and fuel they need for growth and survival
- Understand what is spoilage, and the main causes and types of spoilage
- Identify the physical qualities of food that can contribute to the microbial spoilage process
- Identify those perishable foods forming part of the cold chain and what their time and temperature storage limits are
- Explain the best practices for storage and display of perishable food products
- Identify and explain the methods and tools for packaging, labelling and price marking of perishable food products
- Identify and explain the appropriate methods and tools for wrapping and packaging perishable food products
- Understand the importance of safe disposal of perishable food products
- Explain how to correctly remove spoiled perishable foods for disposal from the shopfloor
- Explain the correct procedure for recording and storing spoiled perishable food for disposal
- Explain the correct procedure for safely disposing of spoiled perishable food products
- Know the consequences of not adhering to safe and correct procedures for perishable food storage and disposal.
HOW YOUR COURSE MARK IS CALCULATED?
Your course is mark is calculated using the average mark obtained in each of the Chapter tests. In order to pass this course, you must obtain a final course mark of at least 50%. This means that even if you fail a few of the chapter tests, if your test marks in the other chapter tests are high enough you will still be able to pass the course. Good Luck!
Study at your own pace!
We’ve created our courses to suit your busy life! The duration of this course is based on a student guide where one 300 – 500 word article is read per day, and the assessment is done on a separate day after the relevant articles have been reviewed. But you can do the course in your own time and at your own pace. If you choose to do two readings per day, it will take you half of the estimated time, four readings per day means doing the course in a quarter of the time etc. We leave that decision up to you!