Course Outline

 
  • Introduction to food safety 
  • Understanding illness causing microorganisms (pathogens)
  • Food contamination – biological – chemical- physical
  • Water – Ice – Dry ice 
  • Alcohol and Responsibility
  • Food allergens 
  • Personal Hygiene Health
  • Flow of food for an aircraft: purchasing, receiving, storage, preparation, thawing, cooking, cooling, eating, core food temperatures and hot cold holding
  • Food Security 
  • How to deal with caterers and other food suppliers 
  • Chemicals, pest control and the correct way to clean and sanitize in a food galley