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Module 3: Food safety and quality assurance of food items
Module overview
Sample Lesson
Aim and Learning objectives
Sample Lesson
Module navigation guide
Sample Lesson
Unit 1: Regulations on distribution/provision
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Unit 1: Regulations on distribution/provision
12 Topics
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1 Quiz
Topic 1.1: What types of vehicles are used to transport food?
Topic 1.2: Food transportation
Topic 1.3: Food storage room
Topic 1.4: Food storage and dispensing
Topic 1.5: The temperature range for storing specific food groups
Topic 1.6: Food storage time
Topic 1.7: Procedures related to food quality control after delivery
Topic 1.8: Food quality assessment after delivery
Topic 1.9: Implications of breaking the cold chain
Topic 1.10: Who is responsible for improper transportation of food products?
Activities
Activities Unit 1
References
Unit 2: Visual and tactile, odour examination of foods upon arrival
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Unit 2: Visual and tactile, odour examination of foods upon arrival
5 Topics
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1 Quiz
Topic 2.1: Food quality markers
Topic 2.2: How to visually assess food quality
Topic 2.3: How to recognise spoiled food?
Activities
Activities Unit 2
References
Unit 3: Familiarity with Use by date and Best Before date
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Unit 3: Familiarity with Use by date and Best Before date
5 Topics
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1 Quiz
Topic 3.1: The difference between the Best Before and the Expiration date
Topic 3.2: How to correctly interpret dates on food packaging
Topic 3.3: How to deal with products whose Best Before date or Expiration date has passed
Activities
Activities Unit 3
References
Unit 4: Food safety during meal preparation
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Unit 4: Food safety during meal preparation
8 Topics
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1 Quiz
Topic 4.1: Introduction
Topic 4.2: What are the basic rules of hygiene during food preparation
Topic 4.3: How to avoid cross-contamination
Topic 4.4: How to store food in a safe manner
Topic 4.5: How to properly wash and disinfect kitchen utensils
Topic 4.6: Food Safety System
Activities
Activities Unit 4
References
Evaluation questionnaire
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Evaluation questionnaire
1 Quiz
Evaluation questionnaire for Module 3
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References
Module 3: Food safety and quality assurance of food items
Unit 4: Food safety during meal preparation
References
Korzeniewska-Ginter R., Czarniecka-Skubina E.: Przestrzeganie zasad higieny podczas przygotowywania posiłków w warunkach domowych. Probl Hig Epidemiol. 2011.
https://campaigns.efsa.europa.eu/EUChooseSafeFood/#/topic/pl/food-hygiene
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/http://swfis.ump.edu.pl/files/12_69_pp_2_2012_pdf_internet.pdf
https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-sanitizing-kitchen-tools-and-equipment.html
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.food.gov.uk/print/pdf/node/192
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