TÉCNICO MANIPULADOR DE ALIMENTOS (FOOD HANDLER)

General objectives:

• Knowing the basic concepts about food safety.
• Mastering the properties of food and the factors that cause its modification due to the alteration or contamination of it.
• Acquiring good food handling practices at the professional and personal level.
• Obtaining the necessary knowledge to ensure the safety of food in each of the stages in the food chain.

Specific objectives:

• Knowing the types of toxin infections as well as their effects, modes of appearance and control, etc.
• Mastering the mechanisms of food preservation.
• Learning the measures to prevent food contamination.
• Becoming aware of the importance of taking preventive measures in the moment of food handling.
• Acquiring the general and specific rules of hygiene in the handling of foods.

Learning unit 1. Food security

• Introduction
• 1.Food and food chain
  • 1.1.Production
  • 1.2.Food industry
  • 1.3.Commercialisation or sale
  • 1.4.Consumers
• 2.Food security
• 3.The food handler
  • 3.1.Obligations of the food handler
  • 3.2.Personal hygiene requirements
  • 3.3.Training
  • 3.4.Training accreditation
• 4.History of food security
• 5.Impact of food security
  • 5.1.Consequences of inadequate hygienic practices
  • 5.2.Advantages of correct hygienic practices
• Key points

Learning unit 2. Alteration and contamination of food

• Introduction
• 1.Alteration of food
  • 1.1.Physical causes
  • 1.2.Chemical causes
  • 1.3.Biological causes
• 2.Contamination of food
  • 2.1.Foodborne diseases
  • 2.2.Most frequent causes of contamination
• 3.Chemical and physical contamination
• 4.Biological contamination
  • 4.1.Factors that favour the development of microorganisms
  • 4.2.Whic microorganisms cause toxic infections?
• 5.Food preservation
  • 5.1.Physical preservation methods
  • 5.2.Chemical preservation methods
  • 5.3.Other methods of preservation
• 6.Basic measures in prevention
• Key points

Learning unit 3. Correct practices of hygiene

• Introduction
• 1.Hygiene of the handler
  • 1.1.Bad hygienic habits
  • 1.2.Good hygienic habits
• 2.Hygiene of premises, facilities and equipment
  • 2.1.Cleaning and disinfection
  • 2.2.Where, when and with what to clean
  • 2.3.The responsibility for the cleaning and what to clean
  • 2.4.Material and equipment used in cleaning
  • 2.5.General cleaning recommendations
  • 2.6.Factors that may affect a defective cleaning and disinfection
• 3.Pest control: anti-rat and fumigation
  • 3.1.Anti-rat control
  • 3.2.Fumigation
• 4.Potable water control
  • 4.1.Characteristics of the installation
  • 4.2.Periodic checks
  • 4.3.Verification procedure
• 5.Waste control
  • 5.1.Good practices in waste management
  • 5.2.Food handling and the environment
• 6.Maintenance of facilities
• 7.Traceability and suppliers
  • 7.1.Raw materials and suppliers
• Key points

Learning unit 4. The self – control systems. The HACCP

• Introduction
• 1.General concepts
• 2.Structure of self-control systems
• 3.Legal requirements
• Key points