This is my open source for a Flexible version of the Unit Standard 167 Practice food safety methods in a food business - it will be a blended delivery of online (4-6 hours) and face to face (4 hours) competency based short course.The practical and theory assessments, I plan to join together, they both will be face to face and will show authenticity of learner.
A certificate of competency will then be awarded at the successful completion of theory and practical assessments.
The more involved unit 168 Demonstrate knowledge of food contamination hazards and control methods used in a food business, is situated in our Moodle platform (Level 3 Cookery) in house at Otago Polytechnic.
www.otagopolytechnic.ac.nz
The purpose of this course is to provide the learner with an understanding of the basic skills required to work in a commercial kitchen and compliant with current by-law.
The practical assessment involves preparing, presenting, cooling, storage and recording temperatures of all food items used in a given time frame while demonstrating and documenting all food safety and personal hygiene requirements under current and subsequent food safety legislation.
Final assessments could be either taken in conjunction with current classes or in the workplace by an suitably qualified assessor, and a programme satisfaction survey undertaken to evaluate success. I think it would also be of enormous value if an informal focus group, either a posting or elluminate session to gather more qualitative data.Particularly what worked well, what didn't and what needs to be changed. Feedback from my stakeholders will also be an important process to judge the success of this on line delivery.
Why is Food Safety so important and why is it compulsory?
Bacteria are microscopic (very, very small) living organisms. They are found everywhere. Some bacteria are useful (penicillin, cheese, yoghurt, alcohol, our daily bread) some are harmless and some are dangerous or pathogenic (toxin producing - toxins make us very sick) bacteria that cause illness in a number of different ways.
The New Zealand Food Safety Authority (NZFSA) have interesting facts about the different types of foodborne illness check out there site and learn how to avoid the most common bacteria.
http://www.foodsmart.govt.nz/food-safety/foodborne-illnesses/index.htm
You think your pie is safe to eat, check out this product recall ....http://www.foodsmart.govt.nz/elibrary/food-recall-marlows-pies.htm
