Food Safety

and 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) Marriott Corporate Pricing This leaflet contains reduced corporate rates for all Marriott properties; these rates can also be extended to co-managed brands, such as Ritz Carlton properties. International and local compliance TSI-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 (for example, learners in the United Arab Emirates). Further country and municipality-specific customisation is possible also, to ensure the greatest level of relevance and applicability for learners in any country where the materials are used. TSI Standards TSI 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 Safety
Level 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 Criteria The learner will: The learner can: 1. Understand how individuals can take 1.1 Outline the importance of food safety, personal responsibility for food safety safe food handling and behaviour. 1.2 Describe how to report food safety hazards. 2. Understand the importance of keeping 2.1 Explain the importance of personal him/herself clean and hygienic hygiene in food safety. 2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds. 3. Understand the importance of keeping the 3.1 Explain how to keep the work area and work areas clean and hygienic 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 4.1 State the sources and risks to food safety food safe 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.

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