Food Safety Standards (US, UK or AU)

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In general, food safety practices in the hospitality industry provide the same set of recommendations e.g. cooking meats at the right temperature to kill harmful pathogens, sanitizing food contact surfaces to lower the risk of contamination, etc.

Food Safety Standards (US, UK or AU) Lessons

Click through the microlessons below to preview this course. Each lesson is designed to deliver engaging and effective learning to your team in only minutes.

  1. Food Safety Standards in the US
  2. Food Safety Standards in the UK
  3. Food Safety Standards in Australia
  4. Quiz
  5. Sources

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Food Safety Standards (US, UK or AU) course excerpts

Food Safety Standards in the US

In this lesson, you will learn about the FDA Food Code and the five key public health interventions it expects from food service providers in the hospitality industry.
Food Safety Standards (US, UK or AU) Course - Lesson Excerpt

In general, food safety practices in the US hospitality industry provide the same set of recommendations. For example, cooking meats at the right temperature to kill harmful pathogens, sanitizing food contact surfaces to lower the risk of contamination, etc.

While food safety practices are clear cut, the specifics of food safety standards tend to vary for each state and locale.

For this reason, we will be focusing on the Food and Drug Administration's (FDA) Food Code 2017 since it is relevant and applicable to businesses in the US hospitality industry regardless of state and location. You can access the FDA Food Code 2017 in the Briefcase of this course.

Ready? Let's begin...

Food Safety Standards in the US A compliance guide for food safety in the hospitality industry

Which of the following are public health interventions required by the FDA's Food Code 2017? There can be more than one answer.

Let's delve deeper into each public health intervention, starting with...

Demonstration of Knowledge

Food Safety Standards in the US

An establishment's food safety manager must demonstrate their knowledge and competence to food safety inspectors by...

Food Safety Standards in the US

Responding correctly to the food inspector's inquiries related to safe food establishment operations;

Food Safety Standards in the US

having no violations with Food Code compliance for the current inspection; and

Food Safety Standards in the US

providing proof of certification as a food protection manager.

Food Safety Standards in the US

What are the responsibilities of a food safety manager? There can be more than one correct answer.

Employee Health Controls

Food Safety Standards in the US

Food employees are required to disclose the following information to their food safety manager, so that the latter can make the necessary adjustments to minimize the risk of food contamination...

Food Safety Standards in the US

If they currently have a health condition officially diagnosed by a doctor, which may result in the contamination of food with harmful pathogens.

Food Safety Standards in the US

If they have been diagnosed with Typhoid fever within the past 3 months and have not received antibiotic therapy as determined by a doctor.

Food Safety Standards in the US

If they have symptoms such as vomiting, diarrhea, jaundice, sore throat with fever, or if they have a lesion containing pus, unless it is covered by a dry, durable, tight-fitting bandage.

Food Safety Standards in the US

If they have been exposed to, or exposed to a suspected source of a confirmed disease outbreak involving Norovirus, E. Coli, Typhoid fever, or Hepatitis A.

Food Safety Standards in the US

Honest communication between the staff and the food safety manager is essential in complying with the FDA's food safety standards.

Food Safety Standards in the US

Controlling Hands as a Vehicle of Contamination

Food Safety Standards in the US

Your hands are one of the most effective vehicles for food contamination. For this reason, the Food Code requires the following safety measures to be taken...

Food Safety Standards in the US

Food employees are required to wash their hands with soap and warm water for at least 20 seconds before handling or preparing dishes.

Food Safety Standards in the US

With the exception of washing fruits and vegetables, food employees should not make bare-hand contact with ready-to-eat food. Utensils such as tongs, single-use gloves, deli tissue, spatulas, and other dispensing equipment should be used instead.

Food Safety Standards in the US

Food employees are only allowed bare-hand contact with ready-to-eat food if they are not serving a highly susceptible population e.g. pregnant customers, young children, adults over 60 years old, and if the establishment has obtained prior approval from a regulatory authority.

Food Safety Standards in the US

There must also be written documentation that show food employees acknowledge they have received training in good hand hygiene practices.

Food Safety Standards in the US

Time and Temperature Parameters for Controlling Pathogens

Food Safety Standards in the US

Harmful pathogens commonly found in food struggle to survive in very high or very low temperatures.

Food Safety Standards in the US

This is why the FDA Food Code includes recommended time and temperature parameters for cooking, storing, and holding food to discourage bacterial growth.

Food Safety Standards in the US

Consumer Advisory

Food Safety Standards in the US

If a customer orders an animal food that is meant to be served raw, undercooked, and/or unprocessed to get rid of possible harmful pathogens, staff must make sure to inform the customer of the added risk of foodborne illness and get their approval before serving the dish.

Food Safety Standards in the US

Food Safety Standards in the UK

In this lesson, you will learn about the food safety standards set by the UK's Food Standards Agency (FSA) and how their directives can help you run a safer establishment for your customers.
Food Safety Standards (US, UK or AU) Course - Lesson Excerpt

The Food Standards Agency (FSA) is the government-sanctioned body responsible for enforcing food safety regulations in England, Wales, and Northern Ireland.

The FSA provides guidance on topics such as: Managing Food Safety Procedures Hazard Analysis and Critical Control Points (HACCP) and Food Hygiene for your Business

This lesson employs a holistic approach to food safety standards in the UK based on the abovementioned FSA guidance material.

Let's get started!

Managing Food Safety Employing a HACCP System

Food Safety Standards in the UK

Analyzing your food preparation process, and identifying scenarios where food safety may be compromised.

Food Safety Standards in the UK

Identifying critical control points, sections in the food preparation process where control measures can be placed or improved to maintain food safety.

Food Safety Standards in the UK

Implementing standardized response actions to protect food against common and foreseeable safety issues.

Food Safety Standards in the UK

Ensuring that your set procedures are effective and consistently implemented.

Food Safety Standards in the UK

Keeping records as proof that your set procedures are effective.

Food Safety Standards in the UK

Select the HACCP steps There can be more than one answer.

Food Hygiene for your Business FSA Requirements and Recommendations

Food Safety Standards in the UK

Food hygiene is the cornerstone of any food establishment.

Food Safety Standards in the UK

While taste and quality may improve over time, food hygiene must be impeccable from the very beginning.

Food Safety Standards in the UK

There are several time and temperature combinations which eliminate harmful pathogens from food. 60°C (140°F) for 45 minutes 65°C (149°F) for 10 minutes 70°C (158°F) for 2 minutes 75°C (167°F) for 30 seconds 80°C (176°F) for 6 seconds Note: You can use a clean internal temperature probe to verify the temperature of food.

Chilling Food Refrigerating to slow bacterial growth

Food Safety Standards in the UK

The FSA's minimum fridge temperature requirement is 8°C (46.4°F), but they recommend setting the temperature to 5°C (41°F) for added security.

Food Safety Standards in the UK

Leaving food in room temperature for too long can encourage the growth of harmful bacteria.

Food Safety Standards in the UK

This is why foods with a use-by date, cooked dishes, and ready-to-eat foods must not be left standing in room temperature for more than 4 hours.

Food Safety Standards in the UK

Important Reminders: Cool cooked food so they can be put in the fridge ASAP. Minimize the time chilled foods spend out of the fridge if you are preparing them for cooking Check the fridge's temperature at regular intervals to ensure that it stays constant at 8°C (46.4°F) or lower.

Food Safety Standards in Australia

In this lesson, you will learn about Safe Food Australia's food safety standards, focusing on their requirement of having a HACCP-based food safety program.
Food Safety Standards (US, UK or AU) Course - Lesson Excerpt

Safe Food Australia recommends a HACCP-based approach to food safety programs.

Hazard Analysis Critical Control Points, often shortened to HACCP, is a flexible, systematic approach to food safety management.

No two HACCP plans are exactly the same since there are no fixed templates. Instead, HACCP-based food safety programs are based on five requirements.

In this lesson, you will learn about the five HACCP requirements and how they help create a food safety program that meets Safe Food Australia standards.

Ready? Let's begin.

Safe Food Australia: HACCP Food Safety Program Requirements

Food Safety Standards in Australia

HACCP Requirement #1 Identify and monitor foreseeable food safety hazards in all food handling operations of the business.

Food Safety Standards in Australia

Menu, staff size, and venue layout are variables that need to be considered when identifying and monitoring potential food safety hazards.

Food Safety Standards in Australia

Being aware of how these factors interact will help you identify and monitor potential hazards in your food handling process.

Food Safety Standards in Australia

Which statements contribute to identifying and monitoring potential food safety hazards? There can be more than one answer.

HACCP Requirement #2 Identify critical control points; these are parts of the process where control measures can be placed to prevent food safety hazards.

Food Safety Standards in Australia

Some examples of critical control points are...

Cooling cooked foods from 60°C (140°F) to 21°C (69.8°F) within 2 hours so it can be refrigerated.

Food Safety Standards in Australia

Never using the same set of plates and utensils for raw and cooked foods.

Food Safety Standards in Australia

Washing your hands with warm water and soap for at least 20 seconds before preparing any dish.

Food Safety Standards in Australia

Simply put, identifying critical control points means being aware of what you can do to eliminate or minimize food safety hazards for your customers.

HACCP Requirement #3 Provide standardized corrective actions when set control measures fail to prevent food safety hazards.

Food Safety Standards in Australia

Coming up with standard responses to common food safety hazards gives you consistent results, and helps improve accountability within your staff.

Food Safety Standards in Australia

Ensuring that staff members are adequately trained to execute the standard responses also means they can act faster to prevent a potential food safety incident.

Food Safety Standards in Australia

Most importantly, documenting your corrective responses is one of Safe Food Australia's requirements.

Food Safety Standards in Australia

HACCP Requirement #4 Provide a regular review schedule to ensure that the food safety program meets the needs of the food establishment.

Food Safety Standards in Australia

There are a number of good reasons to review your food safety program regularly. Let's take a look at some of them...

HACCP Requirement #5 Provide written documentation to prove that the food establishment's HACCP-based food safety program is effective and consistently implemented.

Food Safety Standards in Australia

Since third-party auditors aren't always present during operations, establishments must document the day-to-day implementation of their food safety program as proof.

Food Safety Standards in Australia

A simple log-sheet, whether physical or digital, can serve as a record of compliance with the food establishments documented food safety program.

Food Safety Standards in Australia

Quiz

How much do you remember from this course? Time to find out with a quiz!
Food Safety Standards (US, UK or AU) Course - Lesson Excerpt

What are the responsibilities of a food safety manager? There can be more than one answer.

Select the public health interventions required by the FDA's Food Code 2017. There can be more than one answer.

Select the HACCP steps There can be more than one answer.

Which statements contribute to identifying and monitoring potential food safety hazards? There can be more than one answer.

Food Safety Standards (US, UK or AU) Course Author

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