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Perishable Food Management: Principles And Practice

Course Fee R799.00

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.

Themes:

  1. What is the Cold Chain?
  2. Why is Temperature Control So Important with Food?
  3. The Temperature Danger Zone
  4. Food Products Forming Part of the Cold Chain (“Perishable Foods”)
  5. Maintaining the Cold Chain throughout a Product’s Supply Chain
  6. Basics of Food Safety and Hygiene
  7. Storage and Display Requirements of Perishable Food Products
  8. Appropriate Packaging for Perishable Food Products
  9. Safe Disposal of Perishable Food Products.

Learning Outcomes: 

  1. Define what is meant by the term, ‘cold chain’, within a supply chain of perishable food products
  2. Explain why temperature control is so important with food products, based on the concept of the temperature danger zone  
  3. Know the basic types of refrigeration equipment and what type of foods are stored in each
  4. Monitor and maintain the correct operating temperatures of the basic types of refrigeration equipment  
  5. Understand how to maintain the cold chain throughout a product’s supply chain
  6. Know the basic principles of food safety to keep perishable food safe from spoilage and contamination
  7. Explain the importance of personal hygiene in food safety and to prevent contamination
  8. Understand the dangers of consuming spoiled and or contaminated food
  9. Know the five basic keys to safer food handling 
  10. Identify the three basic types of micro-organisms and explain how each of these attack and spoil food
  11. Explain what is meant by cross contamination; and how to prevent its impact on perishable foods
  12. Understand how micro-organisms grow and know what food and fuel they need for growth and survival
  13. Understand what is spoilage, and the main causes and types of spoilage
  14. Identify the physical qualities of food that can contribute to the microbial spoilage process
  15. Identify those perishable foods forming part of the cold chain and what their time and temperature storage limits are
  16. Explain the best practices for storage and display of perishable food products
  17. Identify and explain the methods and tools for packaging, labelling and price marking of perishable food products
  18. Identify and explain the appropriate methods and tools for wrapping and packaging perishable food products     
  19. Understand the importance of safe disposal of perishable food products
  20. Explain how to correctly remove spoiled perishable foods for disposal from the shopfloor
  21. Explain the correct procedure for recording and storing spoiled perishable food for disposal
  22. Explain the correct procedure for safely disposing of spoiled perishable food products
  23. 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!

In the 5 chapters of this course you'll be covering the following areas:

CHAPTER 1 The Cold Chain and The Need for Temperature Control of Food Products
CHAPTER 2 Basics of Food Safety and Personal Hygiene
CHAPTER 3 Micro-organisms: How They Grow, Attack and Spoil Food
CHAPTER 4 Perishable Food Products Forming Part of the Cold Chain
CHAPTER 5 Safe Disposal of Perishable Food Products
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Ras Smit

Educator

I am a registered education and training professional with more than fifteen years’ worth of experience as lecturer, facilitator, course designer, published author and registered assessor of nationally accredited qualifications, skills training programmes and curricula in marketing management, retail management and operations, customer relationship management, business management, and selling skills to corporate companies and educational institutions in the public and private sectors. In addition, I have more than ten years’ worth of direct experience as Sales and Marketing consultant in a number of industries; with a record of success, numerous successful projects and loyal clients. This direct experience of the business world has always been an essential part of my teaching and writing approach. In short – my mission is to make the course come alive for you! I hold a Master's degree in Marketing (M.Comm, UP) and a B-Tech degree in Adult Education (TUT), among other qualifications and certifications.
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Appreciation

Ezindu Anaba
06-12-2018

I must confess I really enjoyed this course, I have learnt so many things that will help me in my present job. And I know practicing it will help my department to go along way. Thank you for making this course available at the right time.

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