Chapter 1

Introduction

Chapter 2

Micro- organisms in food

1. Safe micro-organisms
2. Harmful micro organisms

Where are pathogens found?

• Raw food, such as meat, poultry and fish
• Unclean food preparation equipments, such as slices, can openers
• People touching there face, hairs or nose
• Insects such as cockroaches and flies
• Rodents such as mice and rats
• Polluted air, soil and water

Four types of Micro-organisms

• Bacteria
• Viruses
• Parasites
• Moulds

What do bacteria need to live and grow?

• Hazardous food
• Non- hazardous food
• Temperature
• Time

Chapter 3

Food contamination

3 types of food contamination

1. Biological contamination
2. Chemical contamination
3. Physical object contamination

How contamination happens

1. Food to food contamination
2. Equipment to food contamination
3. People to food contamination

Chapter 4

Food borne illness & allergies

Types of foodborne illness

1. Food borne infection
2. Food borne intoxication
3. Chemical intoxication

Common food allergens

1. Peanuts
2. Seafood
3. Mustard
4. Wheat
5. Milk and milk products
6. Tree nuts
7. Sesame seeds
8. Eggs
9. Soya products

Chapter 5

Wash, rinse & sanitize

1. Wash
2. Rinsing
3. Sanitizing

Two types of sanitizing

1. Heat sanitizing
2. Chemical sanitizing

Chapter 6

Flow of food

1. Receiving
2. Storage
3. Defrosting/thawing
4. Preparing
5. Cooking/reheating
6. Holding (hot & cold)
7. Cooling
8. Serving

Chapter 7

HACCP

Hazard analysis critical control point

Chapter 8

Taking care of a food premises

• Lighting
• Storage place
• Ventilation
• Wall & ceiling
• Floor covering
• Live animals
• Garbage and waste
• sewage

Chapter 9

Pest prevention

Common pest

• Cockroaches
• Files
• Rodents (mice & rats)