Study Guide

Objective

You know and identify the risks related to foodstuffs. You recognize the food safety risks and you know the appropriate working methods to guarantee food safety. You know the regulations related to preservability, storage, package markings and serving of foodstuffs. You show your awareness of the legislation concerning food safety. You can plan and implement self-monitoring according to the legislation.

Content

Which foodstuff regulations affect food safety and work in professional kitchens? Which are the risks related to handling, preparing, serving and selling foodstuffs? How are the risks managed? How are foodstuffs handled and stored in a safe way? What are the responsibilities of food professionals according to the legislation? What does a self-monitoring plan include and how is it implemented?

Evaluation scale

1-5

Assessment criteria, good (3)

Students can a. use professional terminology and concepts systematically. b. look for information in the key information sources of the field d. use the key models (in-house control) of the professional field. e. use the key models, methods and technics used in the field

Qualifications

No prerequisites