Food Safety Level 2- High-field
السلامة الغذائية المستوى الثاني - الهاي فييلد

4.1 Identify main risks to food safety from contamination and cross-contamination from microbial, chemical, physical, and allergenic hazards
o Meaning of terms contamination, cross-contamination, raw food to be cooked, high-risk food, low-risk food, and ready-to-eat raw food
o Types of microbiological contaminants (bacteria, virus, mold)
o Common sources, routes, and vehicles of microbiological contamination
o Recognition of main characteristics of food poisoning bacteria, factors influencing microbiological multiplication and survival (including spores and toxins), and consequences these may have for food safety and basic controls
o Examples of basic controls to prevent microbiological contamination, including keeping raw and ready to eat separate, use of correct equipment to prevent contamination (including color coding), reporting damaged equipment, including work surfaces
o Examples of common physical hazards within food preparation areas and basic controls
o Examples of common chemical hazards within food preparation areas and basic controls
o Identification of common allergenic foods and risks associated with allergenic hazards.
o Awareness of ways to prevent allergenic contamination during food production
4.2 Identify safe food handling and temperature control practices for delivery, storage, date marking, and stock rotation
o Basic contamination and temperature controls and checks to be made at delivery
o Importance of labeling
o Importance of stock rotation and date coding
o Importance of temperature control during storage, including correct temperatures and basic ways to achieve them
4.3 Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving, and transporting food
o Preparation:
− Separation of raw and ready to eat foods
− Dedicated equipment
− Not preparing too far in advance
o Cooking:
− Following recipes
− Cooking thoroughly
− Safe temperatures
− Preventing contamination
o Chilling:
− The need to cool quickly
− The need to prevent contamination
o Reheating:
− Meeting required temperature when reheating
− Only reheating once
o Holding:
− Preventing contamination
− No topping up
− Safe temperature for hot and cold holding and time allowable out of these temperatures
o Serving & transporting food:
− Avoiding contamination
− Clean equipment
− Suitable transportation and containers
− Importance of temperature control
4.4 Know how to deal with food spoilage including recognition and reporting
o Common signs of food spoilage
o The need to report spoiled food
o Separation of spoiled food