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ASC Food Safety Training
Course Content
Start here
0/1
Welcome, and how this course works
01:15
Module 1: Food safety, quality and the culture we work in
0/9
Food safety, quality and the four hazards
00:50
The words you must be able to explain
Quality assurance is not quality control
Sort it: hazards and words
00:07:30
What happens when it goes wrong
Culture, and the five things that build it
Your organisation and how mature it is
Knowledge check 1
00:05:00
What would you do? Module 1
00:05:00
Module 2: Audits, customers and me
0/4
What an audit is, and who asks
The questions you may be asked
Say it to the auditor
00:07:30
Knowledge check 2
00:05:00
Module 3: My job every day, and speaking up
0/12
Me as a source of contamination
My workstation, task by task
Quality specifications: right as well as safe
My station: match and sort
00:07:30
Records that tell the truth
Allergens and changeovers
01:00
What I can do to build a positive culture
Speaking up, and the protection you have
01:00
Speak up: worries and truths
00:07:30
What it costs, and why the business needs you
What would you do? Module 3
00:05:00
Knowledge check 3
00:05:00
Module 4: The records I use
0/7
The records that reach you
The questionnaire and the near miss report
01:00
The floor walk and the monthly inspection
The near miss form and the floor walk
00:07:30
Knowledge check 4
00:05:00
Workplace observation (completed by your supervisor within 30 days)
Final assessment
00:15:00
Food Safety and Quality Culture for Food Handlers
Module 1: Food safety, quality and the culture we work in12 min

Food safety, quality and the four hazards

By the end of this lesson

Say what food safety is, what quality is, and name the four kinds of hazard at your own station.

Module objectives

By the end of Module 1 you will be able to:

  1. Say what food safety is, what quality is, and name the four kinds of hazard at your own station.
  2. Explain the twenty words used every day in a food business, in your own words.
  3. Tell the difference between QA and QC, and say which one you are doing.
  4. Describe what a food safety failure does to the consumer, the company and the people who work there.
  5. Explain what food safety and quality culture means and describe the five dimensions in your own words.
  6. Say which kind of organisation you work in, how it usually fails, and where your team sits on the maturity ladder.

Food safety

The food will not make anyone sick or hurt them. This is about harm to a person.

Food quality

The food is what the customer was promised: the right weight, colour, taste, label and shelf life.

Both matter. A pack with a metal fragment in it is a safety failure. A 500 g pack that weighs 470 g is a quality failure. Your job usually protects both at the same time.

The four kinds of hazard

The four kinds of hazard. Tap each step

1Biological

Germs. Salmonella on raw chicken. Listeria in chilled ready to eat food.

2Chemical

Poisons and cleaning agents. Sanitiser not rinsed off. Oil from a machine.

3Physical

Hard or sharp objects. Glass, metal, plastic, a staple, a plaster.

4Allergen

Safe for most people, dangerous for a few. Milk, peanut, egg, soya, wheat, sesame.

5Look four times

Once for each kind. Most people only look for the ones they can see.

Look four times

When you look at your own station, look four times, once for each kind. Most people only look for the ones they can see.

Hazard is not the same as risk

A glass jar on the line is a hazard. If it is handled over open product with no cover, the risk is high. If it is filled inside a closed guard, the risk is much lower. Risk is how likely the hazard is to reach the customer, and how bad it would be.

A cleaner leaves a spray bottle of sanitiser on the edge of the mixing table. Which hazard is that, and is the risk high or low?Tap to see the answer
It is a chemical hazard. The risk is high, because the table holds open product and a knocked bottle empties into it. The fix takes five seconds: the bottle goes back to its marked place.
On your next shift

  • Name the four hazards at your own station before your next shift ends.
  • Find one hazard in your area that has no control in front of it, and tell your supervisor.
Remember this

  • Food safety is about harm. Quality is about the promise.
  • Four hazards: biological, chemical, physical, allergen.
  • Hazard is the thing. Risk is how likely it is to reach the customer and how bad it would be.
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