EXPRESSION OF INTEREST. Introduction to Food Safety and Hygiene MQF Level 1. Introductory Course in HACCP MQF Level 2

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1 EXPRESSION OF INTEREST Introduction to Food Safety and Hygiene MQF Level 1 Introductory Course in HACCP MQF Level 2 Aġenzija Żgħażagħ is issuing a Call for Expression of Interest for the provision of: 1. Introduction to Food Safety and Hygiene (MQF Level 1) 2. Introductory Course in HACCP (MQF Level 2) The training provider is expected to provide these courses during the year 2015/2016. Learning outcomes of these two courses are available as part of the terms of reference. Trainers are expected to be qualified persons recognised. Courses' participants are school leavers aged 16 to 21 who are following a full time vocational training programme aimed at achieving independent and employability skills. The Level 1 course is to be delivered about young people and the Level 2 course is to be delivered to 50 young people. The young people who will be following the Level 2 course have already completed the Level 1 course. The course will be delivered through one hour and a half hour weekly sessions for up to six weeks during this year. The expression of interest has to include quotations for the above mentioned courses and other details about the experience. More details on the requirements are available at request for interested parties. Expressions of interest are to be received by 17 August 2015 noon. For any queries please contact Ms Deborah Sant on between and or deborah.sant@gov.mt 1. Title of the module/unit: Introduction to Food Safety and Hygiene By law, everyone who handles food, in any way, must have relevant food safety and hygiene training. This course is legally compliant and promotes best practice, in order to keep people safe. The aim of this course is to enable food handlers to raise understanding and achieve

2 good standards of food hygiene. It provides more detailed knowledge and understanding of food production, processing, storage and transport of food to ensure moral and legal responsibilities with respect to the safe handling of food are adhered to. This course fulfils the legal requirements of the LN 178 of 2001 and the course content includes: 1. The importance of hygiene in the food industry. 2. Pathogenic organisms the potential to cause illness. 3. High and low risk foods. 4. Causes of food poisonings and how to avoid them. 5. Personal health and hygiene: importance; the need to report illness; no smoking. 6. Cross contamination: its causes and prevention. 7. Food storage: protection; temperature control; rotation. 8. Foreign bodies in food: types and prevention. 9. Cleaning and disinfection: materials used, methods, storage of detergents. 10. Waste disposal: storage and hygienic disposal. 11. Pests control: importance of control. 12. Legal requirements as per local legislation. 13. Any particular topic related to the delegates job. 14. Instruction on control and monitoring of critical points related to the delegates job. 15. Information on Animal By- Products including the respective EC legislation namely EC regulation 1774 of Specified Risk Material (SRM) a) Identification, storage and disposal of different categories of ABPs in accordance with the relative legislation; b) The criteria the containers used for storage of ABP must meet; c) Authorised collectors for the disposal of ABP; d) Keeping of records and consignment notes. 17. Description of existing Allergens, their effects on humans and the importance of the declaration of these allergens on food labels. Through the successful completion of this course, young people will be able to become licensed food handlers. The course is delivered by food handlers providers as approved by the Food Safety Commission. 2. Learning Outcomes: 2.1 Knowledge at the end of the module/unit the learner will have been exposed to the following: Give the food handler the basic knowledge of the food hygiene principles Understand the importance of hygiene in the food industry Learn the causes of food poisonings and how to avoid them. 2.2 Skills at the end of the module/unit the learner will have mastered the following skills: Applying knowledge and understanding

3 i. Know which are the high and low risk foods, pathogenic orgnasims, description of existing allergens, and information on animal by-products. ii. Know how to store food appropriately to ensure protection through temperature control and rotation. iii. Understand the different types of foreign bodies in food and how to use prevention. iv. Know about cleaning and disinfection: materials used, methods, storage of detergents. v. Know about waste disposal: storage and hygienic disposal. vi. Give instruction on control and monitoring of critical points related to the delegates job Communication skills i. Speak and understand the terminology used in food hygiene principles. ii. Take preventive steps to ensure the highest standards of food handling at the workplace. iii. Inform and take action where necessary to prevent the contamination of food Judgmental skills i. Identify the importance of personal health and food hygiene and when to report illness. ii. Know about the importance of pest control and when to take the necessary action. iii. Ensure food safety and abides with good practice in food handling Learning skills i. Understand the legal requirements in food handling. ii. Know about pathogenic organisms which are the potential to cause illness through the intake of food. iii. Know about how cross contamination is caused and how to prevent it. 2.3 Competences at the end of the module/unit the learner will have acquired the responsibility and autonomy to: Become a licenced food handler for the local industry as regulated by the National Authority Be able to perform duties in handling food at the workplace Be able to know more about food hygiene principles and how to avoid foodpoisoning Be able to keep the necessary records and consignment notes. 3. Hours of total learning for the module/unit Contact hours: Self-Study hours: Hands-on hours:

4 Assessment hours: 2 4. Total Number of ECTS/ECVET of the module/unit ECTS or ECVET 1 5. The module will be delivered through: discussions fieldwork hands-on lectures lessons placement practicum presentations project role-play seminar tutorials Other (please specify Please provide information regarding methods of delivery: Lectures will be delivered in small groups of up to 10 to 15 young people so to enable personal attention and the possibility for discussion and questions. The use of video presentations will be used to enable good communication and examples for the young people to learn. Young people are expected to take notes during the lectures to be able to revise the input that they are given during the lectures. They are also expected to researchthe subject and read on the topic to understand fully the learning outcomes mentioned above. 6. The module will be assessed through: assignment words clinical assessment clinical report dissertation words examination fieldwork logbook long essay words mentoring ongoing assessment oral examination oral exercises placement portfolio practical presentation project reflective diary report

5 research paper seminar paper thesis words transcription workbook workshop written exercises written test Other (please specify) Please provide information regarding methods of assessment: All participants will have to attend at least 80% of the course, participate actively and sit for a written test at the end of the course. The test will be carried out in a professional manner under strict supervision of the young people to ensure that the level expected has been reached. The test will consist of a set of questions in English which broadly cover the learning outcomes mentioned above and the requirements set by the Food Safety Commission to obtain a food handler s licence. 7. Reading list: Blanch Susan, Food Hygiene, (Hodder Education, 2003). 8. Minimum formal qualifications and experience required to deliver this module/unit: Qualified in Food Safety with experience in delivering Food Handling courses in accordance to statutory requirements. This course is delivered by a food handlers course provider which is approved by the Food Safety Commission. 1. Title of the module/unit: Introductory Course to HACCP Now more than ever all food management stakeholders are required to demonstrate their commitment to food safety and quality. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Young people who wish to work with catering establishments may choose this module which will help them learn more about Hazard Analysis Critical Control Point that are applied in such establishments. Catering establishments have to identify people who manage their Hazard Analysis Critical Control Point (HACCP) and this short course is in line with training that is provided for catering establishments. The aim of this module is for young people to be aware of the requirements of food hygiene legislation, in terms of Legal Notice 264 of 2002 which states that food handlers are to... ensure that any stage in the activities of a food business which is critical to ensuring food safety is identified and adequate procedures are identified,

6 implemented, maintained and reviewed on the basis of a system of HACCP... During this unit, young people will learn: - To identify control hazards; - To recognise the relationship between HACCP and and food safety; - To compile a HACCP plan; - To implement and maintain the HACCP plan. - To develop good practices to analyse hazards and take all necessary preventive action. This introductory course will be offered to Level 2 young people who have gained a Level 1 Certificate and followed the Introductory Course in Food and Safety Hygiene in Level 1 and obtained Licence B 2. Learning Outcomes: 2.1 Knowledge at the end of the module/unit the learner will have been exposed to the following: Understand Food Safety Hazards Applying HACCP to minimise food safety hazards Learn how to comply with legal standards in terms of HACCP. 2.2 Skills at the end of the module/unit the learner will have mastered the following skills: Applying knowledge and understanding i. Recognise the relationship between HACCP and food safety. ii. Identify and control hazards. iii. Compile a HACCP Plan. iv. Implement and maintain a HACCP plan. v. Keep appropriate records and document all procedures Communication skills i. Understand and able to explain the importance of HACCP applications. ii. Ability to work in team to achieve the requirements of HACCP Judgmental skills i. Assess food safety risks. ii. Implement controls for all risks identified. iii. Participate in food safety roles at the workplace. iv. Develop good manufacturing practices. v. Verify the necessary procedures Learning skills

7 i. Compile basic hazard analysis. ii. Document and monitor CCPs. iii. Develop a record keeping system 2.3 Competences at the end of the module/unit the learner will have acquired the responsibility and autonomy to: i. Work as part of a HACCP team. ii. Be responsible for HACCP implementations at the workplace. iii. Be eligible to participate in HACCP roles. iv. Use food legislation. 3. Hours of total learning for the module/unit Contact hours: Self-Study hours: Hands-on hours: Assessment hours: Total Number of ECTS/ECVET of the module/unit ECTS or ECVET 1 5. The module will be delivered through: discussions fieldwork hands-on lectures lessons placement practicum presentations project role-play seminar tutorials Other (please specify Please provide information regarding methods of delivery: 6. The module will be assessed through: assignment words clinical assessment clinical report dissertation words examination fieldwork logbook long essay words

8 mentoring ongoing assessment oral examination oral exercises placement portfolio practical presentation project reflective diary report research paper seminar paper thesis words transcription workbook workshop written exercises written test Other (please specify) Please provide information regarding methods of assessment: All participants will have to attend at least 80% of the course, participate actively and sit for a written test at the end of the course. The test will be carried out in a professional manner under strict supervision of the young people to ensure that the level expected has been reached. The test will consist of a set of questions in English which broadly cover the learning outcomes mentioned above. 7. Reading list: Stuart Fellows & Paul Stedman, Level 2 Food Safety Made Easy: An easy to understand guide for Food Handlers Covering Important Food Safety Principles, (Qualsafe Limited, 3 rd Edition, 2013). Sprenger Richard, The Food Safety Handbook: Level 2, (Highfield.co.uk Ltd., 24 th Revised Edition, 2007). Bryant David & Jolliffe Ned, CIEH Level 2 Award in Food Safety in Catering Trainers Notes, (Chadwick House Group Ltd., 2 nd Revised Edition, 2006). 8. Minimum formal qualifications and experience required to deliver this module/unit: The basic requirements to deliver successfully this course is a trainer with a first degree in Environmental Health or a similar related degree with documented proof of knowledge in: 1. EU and Local Food Legislation 2. Work experience directly related to Food Safety and Hygiene 3. Experience in Food Safety Management Systems (FSMS) 4. Experience in Auditing of Food Establishment with a FSMS in place.

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