1-Day: 0900hr - 1730hr
2 Half-Days: 0900hr – 1245hr OR 1330hr – 1715hr

Time

Topic

0900 – 1000

1. State that food poisoning has increased dramatically over the past ten years and give reasons why;
2. State which groups of society are at particular risk from food poisoning;
3. State the costs associated with food poisoning and poor food hygiene, including key legal penalties;
4. State the benefits associated with good food hygiene;
5. State the symptoms of food poisoning;
6. List the main causes of food poisoning;

1000 – 1015

Workshop 1

1015 – 1030

Break

1030 – 1115

1. Explain what is meant by the terms “food hygiene”, “food poisoning”, “food-borne disease” and “contamination”;
2. Describe the symptoms of food poisoning;
3. State the causes of food poisoning;
4. List sources of bacteria which cause food poisoning and the ways in which bacteria are transferred to foods. (“bacteria” should at least include Salmonella, Clostridium perfringens, Staphylococcus aureus and E.Coli);
5. Define and give examples of high-risk and low-risk foods.
6. Explain what bacteria and other microorganisms are and where they are to be found;
7. Explain the process by which bacteria reproduce and the timescale of the process;
8. Describe the factors which influence the growth of micro-organisms;
9. State the difference between pathogenic and spoilage bacteria;

1115 – 1145

Workshops 2 and 3

1115 – 1215

1. Explain the role of temperature in the control of bacteria;
2. Explain the importance of correct handling preparation, cooling and processing of food;
3. Explain the importance of stock rotation in preventing food poisoning and spoilage;
4. State the main ways in which food is preserved;
5. Give examples of common food contaminants.

1215 – 1230

Workshop 4

1230 – 1330

Lunch Break

Time

Topic

1330 – 1345

Video Presentation

1345 – 1415

1. Explain the importance of personal hygiene in food handling;
2. Describe the sources of contamination from injuries, personal clothing or habits and how risks can be eliminated;
3. Explain the risks associated with food being handled by carriers of, or sufferers from, food poisoning or food-borne diseases;
4. Explain the importance and properties of protective clothing;
5. Describe the essential first aid equipment required for food premises.

1415 – 1430

1430 – 1500

1. Explain the difference between cleaning and sanitising;
2. Explain the importance of regular, systematic cleaning and sanitising procedures;
3. Give examples of acceptable methods of cleaning and sanitising.

1500 – 1515

Workshop 6

1515 – 1530

Break

1530 – 1600

1. Define the term “food pest”;
2. Describe the condition in which the following pests thrive;
3. Rodents
4. Birds
5. Insects
6. List the signs of infestation by food pests;
7. Describe acceptable methods of controlling pests in food premises;

1600 – 1615

Video Presentation

1615 – 1645

1. Explain the importance of food premises being suitably constructed, fitted out and equipped;
2. Describe the washing facilities which should be provided for food, equipment and food handlers;
3. Describe acceptable methods of disposing of waste from food premises;

1645 – 1715

1. Describe the powers which enforcement agencies have available to enforce the Legislation;
2. State in general terms the requirements of the Food Hygiene Legislation in relation to;
3. Food Safety programs
4. Food Hygiene practices, Food Transportation
5. The design and construction of food premises and equipment;
6. Singapore Point Demerit System
7. Singapore Grading System
8. Explain the circumstances in which food premises may be closed.

1715 – 1730

Question & Answer Session. Revision & Recap

1730 – 1830

EXAMINATION