TSI Food Safety and HACCP Overview

Food Safetyand HACCP

TSI Quality Services (TSI-QS) provides a range of food safety and HACCP training and revision materials for multiple levels of food safety and HACCP study, including the following:• Food Safety Level 1 (Foundation)• Food Safety Level 2 (Basic)• Food Safety Level 3 (Intermediate)• Food Safety Level 3 (Intermediate) - Special Menu-Safe HACCP Qualification• Food Safety Level 4 (Advanced)• HACCP Level 2 (Basic)• HACCP Level 3 (Intermediate)• HACCP Level 4 (Advanced)

International and local complianceTSI-QS course contents and materials are based on the standards and learning outcome requirements of the United Kingdom Office of Qualifications and Examinations Regulation (Ofqual). Where appropriate, the learning outcomes have been internationalised for learners outside the UK. Further country and municipality-specific customisation is possible also, toensure the greatest level of relevance and applicability for learners in any country where the materials are used.

TSI StandardsTSI provides the most effective food safety and HACCP training and materials available. The TSI team includes PhD-level experts in food safety, HACCP, microbiology, education, psychology and management; we are unmatched in terms of qualifications and experience.

Furthermore, TSI invests significant time and resources into the development of innovative methods and tools for promoting, teaching and practicing food safety and HACCP.

© 2013 TSI Quality Services, 103 Aspect Tower, Executive Towers, Business Bay, PO Box 691999, Dubai, UAE

Food SafetyLevel 1

Level 1 is the foundation for anyone seeking to learn the principles of food safety. It introduces basic concepts to learners, and covers the following learning outcomes:

Learning Outcome Assessment CriteriaThe learner will: The learner can:1. Understand how individuals can take personal responsibility for food safety

1.1 Outline the importance of food safety, safe food handling and behaviour.

1.2 Describe how to report food safety hazards.

2. Understand the importance of keeping him/herself clean and hygienic

2.1 Explain the importance of personal hygiene in food safety.

2.2 Describe e�ective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds.

3. Understand the importance of keeping the work areas clean and hygienic

3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, and waste disposal.

3.2 Outline the importance of pest control.

4. Understand the importance of keeping food safe

4.1 State the sources and risks to food safety from contamination and cross contamination.

4.2 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food.

4.3 Describe stock control procedures.


“A completely new way to teach and learn about food safety”

This course has been designed to overcome the barriers of language and education in basic food safety training.

The materials include a video with all level 1 food safety messages presented in animated sequence. The video includes live-action footage filmed in kitchen environments, showing practical examples of food safety best practice.

The full video presentation is completely visual, with no words, which is the basis of this innovative new approach. Trainers are provided with a script to help guide delivery, including activity guidelines, Q & A sessions and more.

Food Safety Level 1 - Visual Version - Training Materials

Food SafetyLevel 1

The 80-page Visual Food Safety revision book provides essential food safety messages in visual format, with simple pictures and diagrams. The content corresponds to the video training materials.

Each concept is supported by a simple one-line message in 11 languages: Arabic, English, Urdu, Farsi, Malayalam, Hindi, Tamil, Bengali, Chinese, Tagalog and Russian.

Country-specific language versions can also be developed subject to the volume of orders made.

Food Safety Level 1 - Visual Version - Course Revision Book

Recommended materials to support the training of the TSI-QS Food Safety Level 1 are below:


Food SafetyLevel 2 (Basic)

Level 2 food safety is aimed at those working as (or seeking work as) food handlers in any kind of food business. It covers key areas of risk and practical methods of control. It can be studied as entry level, or can build on Level 1. The course covers the following main learning outcomes:

Learning Outcome Assessment CriteriaThe learner will: The learner can:1. Understand how individuals can take personal responsibility for food safety

1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour.

1.2 Describe how to report food safety hazards.

1.3 Outline the legal responsibilities of food handlers and business operators.

2. Understand the importance of keeping him/herself clean and hygienic

2.1 Explain the importance of personal hygiene in food safety, including its role in reducing the risk of contamination.

2.2 Describe e�ective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds.

3. Understand the importance of keeping the work areas clean and hygienic

3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal.

3.2 State how work �ow work surfaces and equipment can reduce contamination risks and aid cleaning.

3.3 Outline the importance of pest control.

4. Understand the importance of keeping food safe

4.1 State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.

4.2 Explain how to deal with food spoilage including recognition, reporting and disposal.

4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food.

4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food.

4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation.


Food SafetyLevel 2 (Basic)

This course is based on a traditional presentation style and includes Powerpoint presentations, activities and handout materials.

The materials are designed to ensure a high level of trainee interaction, achieved through games and activities.

These materials have been used in the commercial sector and on government-level programs and have enabled learning in candidates from a very broad range of cultures, learning backgrounds and abilities.

Food Safety Level 2 - Training Materials

This 28-page A5 full colour revision book provides an essential introduction to key food safety concepts. Written by a PhD-qualified expert in food safety, psychology and education (Dr Joanne Taylor), it is presented in a user-friendly manner.

Food Safety Level 2 - Course Revision Book

The Visual materials (course and book) shown for Level 1 Food Safety can also be applied to Level 2. The script provided to the trainer for Level 2 is more in-depth, and covers the additional level of complexity required for Level 2 learners.

Food Safety Level 2 - Visual Training Materials



Food SafetyLevel 3

This course is aimed at those with more responsibilities with regards to food safety. It develops the knowledge and skills required for the supervision and communication of food safety requirements and practices. The course covers the following main learning outcomes:

Learning Outcome Assessment CriteriaThe learner will: The learner can:1. Understand the role of the supervisor in ensuring compliance with food safety legislation

1.1 Summarise the importance of food safety management procedures.

1.2 Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.

1.3 Outline how the legislation is enforced.

2. Understand the application and monitoring of good hygiene practice

2.1 Explain the importance of - and methods for - temperature control.

2.2 Explain procedures to control contamination and cross-contamination.

2.3 Justify the importance of high standards of personal hygiene.

2.4 Explain procedures for cleaning, disinfection and waste disposal

2.5 Outline requirements relating to the design of food premises and equipment.

2.6 Describe the importance of - and methods for - pest control.

3. Understand how to implement food safety management procedures

3.1 Describe the importance to food safety of microbial, chemical, physical and allergenic hazards.

3.2 Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions.

3.3 Explain the requirements for monitoring and recording food safety procedures.

3.4 Describe methods for - and the importance of - evaluating food safety controls and procedures.

4. Understand the role of the supervisor in induction and sta� training

4.1 Explain the requirements for on-going training of sta�.

4.2 Explain the importance of e�ective communication of food safety procedures.


Food SafetyLevel 3

The level 3 materials contain extensive Powerpoint presentations, including live action video of food safety best practice, interactive revision quizzes and numerous other activities. In addition, trainers are provided with activity cards and handouts.

More advanced theories of hazards and controls are introduced, including bacteria profiles, and in-depth case studies of real-world outbreaks of food borne disease.

In certain activities, learners get the opportunity to take on the role of teacher, in preparation for their responsibilities back in their own workplace.

Food Safety Level 3 - Training Materials

This 74-page A5 full colour revision book provides a detailed guide to food safety for level 3 candidates.

It includes intermediate level details of food safety hazards and their controls, including profiles of the most common pathogenic micro-organisms.

It is written by PhD-qualified expert in food science and HACCP (Professor Eunice Taylor).

Food Safety Level 3 - Course Revision Book


Food SafetyLevel Three

Intermediate

Professor Eunice Taylor

L3

Course Reference and Revision Book

tsi


Food SafetyL3 (Menu-Safe)

This course is based on the Level 3 Food Safety course. It has been enhanced to include instruction in Menu-Safe and Menu-Safe Management. It therefore covers detailed training in the implementation and management of the Menu-Safe GHP and HACCP food safety management system. The course covers the following main learning outcomes:

Learning Outcome Assessment CriteriaThe learner will: The learner can:1. Understand the role of the supervisor in ensuring compliance with food safety legislation

1.1 Summarise the importance of food safety management procedures, with speci�c reference to the Menu-Safe GHP and HACCP SOPs.

1.2 Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.

1.3 Outline how the legislation is enforced.

2. Understand the application and monitoring of good hygiene practice

2.1 Explain the importance of - and methods for - temperature control.

2.2 Explain procedures to control contamination and cross-contamination.

2.3 Justify the importance of high standards of personal hygiene.

2.4 Explain procedures for cleaning, disinfection and waste disposal

2.5 Outline requirements relating to the design of food premises and equipment.

2.6 Describe the importance of - and methods for - pest control.

3. Understand how to implement food safety management procedures

3.1 Describe the importance to food safety of microbial, chemical, physical and allergenic hazards, and identify how these are controlled within Menu-Safe GHP and HACCP.

3.2 Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions.

3.3 Explain the requirements for monitoring and recording food safety procedures, including the record keeping diary.

3.4 Describe methods for - and the importance of - evaluating food safety controls and procedures, including audit, review and validation.

4. Understand the role of the supervisor in induction and sta� training

4.1 Explain the requirements for on-going training of sta�, including competency assessment and training records (e.g. the training passport).

4.2 Explain importance of e�ective communication of food safety procedures.


Food Safety

The level 3 materials are based on the standard Level 3 food safety materials, but have been enhanced with some basic HACCP content, plus extensive information on the Menu-Safe GHP and HACCP system and it’s implementation.

It enables candidates to gain an understanding of how to control food safety hazards in their operations, using the Menu-Safe system.

This course has been used extensively in multiple countries, including candidates from some of the world’s best known brands.

Food Safety L3 (Menu-Safe) - Training Materials

Food Safety L3 (Menu-Safe) - Course Revision Materials

L3 (Menu-Safe)

This 74-page A5 full colour revision book provides a detailed guide to food safety for level 3 candidates. This book is as shown for Level 3 Food Safety

Additionally, candidates can purchase the Menu-Safe GHP and HACCP food safety management system, with the following content:• One 4-page Menu-Safe HACCP Flowchart and Coversheet, • 17 4-page Menu-Safe HACCP Safe Operating Procedures (SOPs),• Six 2-page Menu-Safe GHP SOPs,• Five 2-page Menu-Safe Management SOPs,• The Menu-Safe Diary (four copies),• The Menu-Safe Implementation Guide,• The Menu-Safe Food Safety Passport (four copies),• HACCP validation records.

Recommended materials to support the training of the TSI-QS Food Safety L3 (MS) are below:

Food SafetyLevel Three

Intermediate

Professor Eunice Taylor

L3

Course Reference and Revision Book

tsi


This course is intended for manager-level candidates, who will be setting the requirements within their own organisations. The course covers both food safety and HACCP, and is based on the following main learning outcomes:

Topic Content Learning Outcomes Food Hazards

• Biological • Chemical• Physical

Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a speci�ed food business.

Control Measures

• Premises, Facilities and Equipment

• GHP• Supplier

Safety• Food

Preservation

Explain the requirements for temperature control within a speci�ed food business.

Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection, waste disposal and pest control.

Explain procedures for the control of contamination and cross-contamination.

Review controls for microbial, physical, chemical and allergenic hazards in a speci�ed food business.

HACCP • Preliminary Procedures

• HACCP Principles

• HACCP in Food Service

Discuss methods for monitoring and recording food safety hazards.

Determine the corrective actions required if food safety hazards are not controlled.

Explain methods for verifying the e�ectiveness of food safety procedures.

Describe how to implement adjustments to food safety management procedures and the circumstances which may require adjustments to be made.

Managing Food Safety

• Management• Training• Culture

Outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities.

Communicate food safety management information to sta�, visitors & suppliers.

State the need for, and bene�ts of, sta� training and the maintenance of training records.

Outline strategies for developing and maintaining a food safety culture within an organisation.

Food Control

LegislationInspection and Audit

Explain food business operator and sta� responsibilities with regard to food safety legislation.

Analyse the requirements of food safety legislation and procedures for compliance and enforcement.

Food SafetyLevel 4


The TSI Level 4 course combines advanced food safety and HACCP to ensure learners receive instruction in all areas relevant to the production, storage and service of safe food, whether in the manufacturing, distribution, retail or food service industry.

This course was launched in June 2012, so is the most advanced available. It was written by a team of internationally recognised experts, and includes up-to-date case studies, scientific developments and technological controls.

Whilst it is aimed at senior learners, this course retains TSI’s trademark level of interaction to maximise learner engagement and retention.

Food Safety and HACCP Level 4 - Training Materials


Food SafetyLevel 4


This 230-page A4 full colour revision book is the only internationally-relevant food safety and HACCP Level 4 text available, which features case studies from around the globe and up-to-date content as of June 2012. It contains:• extensive information on a complete range of food hazards, • a comprehensive guide to controls, • details on HACCP in farming, manufacturing and food service, • content on food safety culture, training and project management, • a section on international food law, audit and inspection.

The book is authored by 4 PhD-level experts in microbiology, HACCP, management and food law, and it has already been adopted as the recommended text for government-level food safety and HACCP programs.

HACCP Level 4 - Course Revision Book

This course is aimed at candidates who are seeking a foundation understanding of Hazard Analysis Critical Control Point (HACCP). Candidates will be taught the importance of a food safety management system based on the principles speci�ed by the Codex Alimentarius Commission of the United Nations, and its application in food production, catering and / or retail operations. It will cover all the core elements of HACCP systems and the implementation thereof.

The course covers the following main learning outcomes:

Learning Outcome Assessment CriteriaThe learner will: The learner can:1. Understand the importance of HACCP

1.1 Identify the role of HACCP and its pre-requisites (including GHP).

1.2 Summarise legislation relating to HACCP.

2. Understand the preliminary processes for HACCP based procedures

2.1 Explain the requirements of a HACCP team.

2.2 Describe the requirement for product descriptions and intended use.

2.3 Use �ow diagrams to demonstrate processes.

3. Understand how to develop HACCP

3.1 Identify the requirements of hazard analysis.

3.2 Determine critical control points.

3.3 Establish critical limits.

4. Understand how to implement HACCP

4.1 Establish monitoring procedures.

4.2 Describe corrective actions.

5. Understand how to evaluate HACCP

5.1 Describe documentation and record keeping based requirements.

5.2 Outline validation, veri�cation and review of procedures.

HACCPLevel 2


HACCPLevel 2


The materials include interactive activities, games and Q&A sessions. These are designed to ensure a high level of engagement for the candidates.

Note: It is recommended that potential candidates have a basic grounding in food safety prior to taking this course. For example, the TSI Level 2 Award in Food Safety.

HACCP Level 2 - Training Materials

This full colour revision book provides a complete foundation in HACCP principles.

It is presented as a workbook, with exercises throughout to assist with step-by-step learning.

This book is written by Dr Joanne Taylor, a PhD-quali�ed expert in food safety, psychology and education.

HACCP Level 2 - Course Revision BookHACCP

Made Easy

Dr Joanne Taylor

tsi

Recommended materials to support the training of the TSI-QS HACCP Level 2 are below:


This course is aimed at candidates who already have a good grasp of HACCP principles. It is designed for candidates who are seeking to design, implement and / or maintain a HACCP or HACCP-based food safety management system.

Candidates should include employees within food operations who have responsibility for working with HACCP or HACCP-based food safety management systems, as well as trainers, regulators, consultants and any other individuals who will be working with HACCP.


Learning Outcome Assessment CriteriaThe learner will: The learner can:1. Understand the importance of HACCP

1.1 Outline the need for HACCP based food based food safety management procedures.

1.2 Describe the HACCP approach to food safety procedures.

1.3 Summarise legislation relating to HACCP.

2. Understand the preliminary processes for HACCP based procedures

2.1 Explain the requirements of a HACCP team.

2.2 Outline the pre-requisites for HACCP.

2.3 Describe food production processes including use of end product.

2.4 Use process �ow diagrams in the development of HACCP based food safety management procedures.

3. Understand how to develop HACCP

3.1 Identify hazards and risks in the production based food safety management procedures process.

3.2 Determine critical control points.

3.3 Establish critical limits.

4. Understand how to implement HACCP

4.1 Establish and implement monitoring based food safety management procedures at critical control points.

4.2 Describe corrective actions.

5. Understand how to evaluate HACCP

5.1 Describe documentation and record keeping based procedures.

5.2 Outline the veri�cation and review of procedures.

HACCPLevel 3


HACCPLevel 3



Note: It is recommended that potential candidates have a basic grounding in food safety prior to taking this course. For example, the TSI Level 3 Award in Food Safety.


This 70-page full colour revision book provides a comprehensive guide to HACCP and the implementation thereof. It covers all principles, stages and steps of the HACCP process, and includes extensive case studies.

This book is written by Dr Joanne Taylor, a PhD-qualified expert in HACCP and education.




This course is designed for candidates who already have a high level of HACCP understanding. It is aimed at learners who plan to manage the design, implementation and / or maintenance of a HACCP or HACCP-based food safety management system. Candidates should include supervisor / manager-level employees within food operations, as well as trainers, regulators, consultants and other individuals who will be working with HACCP.


Topic Detail Assessment Criteria; the learner can:The importance of Food Safety Management and HACCP

Food Borne Disease

Pre-Requisites to HACCP Explain the pre-requisites for HACCP

History of HACCP and Bene�ts of the HACCP Approach

Explain the HACCP approach to food safety management procedures

HACCP Legislation Review legislation relating to HACCP

Developing a HACCP System

The Preliminary Steps: Teams, Product Data, Intended Use, Flow Diagrams.

Analyse food production processes including use of end product

Produce process �ow diagrams

The HACCP Principles: Hazard Analysis, CCPs, Critical Limits, Monitoring, Corrective Action, Veri�cation, Documents & Records.

Determine hazards and risks in the production process

Determine critical control points, critical limits and corrective actions

Discuss the veri�cation and review of food safety management procedures

Explain documentation and record keeping procedures

Managing a HACCP System

Resources and Requirements

Analyse the allocation of resources, roles and responsibilities

Analyse the development requirements of the HACCP team

Communication Explain the importance of e�ective communication

Training Determine sta� training needs

HACCP in SLDBs Explain the HACCP approach to food safety management procedures

Evaluating a HACCP System

Veri�cation and Validation in Detail

Discuss the veri�cation and review of food safety management procedures

HACCPLevel 4


HACCPLevel 4



There are also extensive case study activities providing examples of real-world HACCP implementation components and scenarios. These provide useful examples of HACCP in practice.




This 230-page A4 full colour revision book is the only internationally-relevant food safety and HACCP Level 4 text available, which features case studies from around the globe and up-to-date content as of June 2012. It contains:• extensive information on a complete range of food hazards, • a comprehensive guide to controls, • details on HACCP in farming, manufacturing and food service, • content on food safety culture, training and project management, • a section on international food law, audit and inspection.

The book is authored by 4 PhD-level experts in microbiology, HACCP, management and food law, and it has already been adopted as the recommended text for government-level food safety and HACCP programs.


TSI Food Safety and HACCP Overview

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