The Essentials Food Safety Training - EFST

EIHS
2014
COURSE
OUTLINE
Essentials Food Safety Training
Emirates Institute
for Health & Safety
Tel.: +971 2 627 7767
Fax: +971 2 627 7667
Email: info@eihs.ae
Website: www.eihs.ae
As per the EFST Protocol Issued by ADCA Version 3, 2013
P.O. Box: 6723
Abu Dhabi, U.A.E.
Essentials Food Safety Training EFST

Introduction
This Qualification Specification document is designed to outline all you need to know about this
training program. The EFST program is the first mandatory training requirement issued by the Abu
Dhabi Food Control Authority (ADFCA), through the general provisions contained within Law No 2
(2005) and Regulation No 6 (2010). Also as an initiative that requires all food handlers to be trained in
food safety and qualified to international standards.
Qualification Overview
The aim of the program is to provide food handlers with the knowledge and understanding to ensure
that food is handled safely in food business throughout Abu Dhabi.
Entry Guidance
There are no prerequisites for this qualification.

It is advised that learners have a certain level in literacy or numeracy or equivalent as a good
command of the English language.
This qualification is approved for delivery to the age ranges 18 and above.
Qualification Structure
This qualification is made up of 5 mandatory units, the details of which are included at the end of this
document.
Class Size
The maximum number of trainees allowed per training class is 15 only
How the qualification is assessed
At the end of the training session, the trainee will be provided with hard copies of information
concerning the EFST Record of Attendance. They are subsequently required to successfully complete a
multiple-choice question at an Examination Centre in order to receive the EFST Certificate. Trainees
will be required to achieve a mark of 70% or above to pass the examination.
Further information regarding Examination Centre(s), contact details, location, booking procedures,
exam timetable, cost, I.D. and stationery requirements will be provided to the trainees by the training
provider.
Key Skills
This qualification provides the opportunity for learners to develop competence in key skills and
produce evidence towards attaining key skills. The qualification does not ensure key skills are met as
this would depend upon learners producing a portfolio of evidence and the mode of study adopted.
Tel.: (+971) 2 627-7767
Fax: (+971) 2 627-7667
E-mail: info@eihs.ae
P.O. Box: 6723 Abu Dhabi, U.A.E.
Course: Essentials Food Safety Training - EFST

Duration: 6 Hours
Sr.
No.
Learning Unit
Introduction to
Food Safety
Avoiding Cross
Contamination
Cooking
Cleaning
Chilling
Tel.: (+971) 2 627-7767

Fax: (+971) 2 627-7667
Learning Outcomes
Assessment Criteria
The learner will:
The learner can:
Candidates must understand the

importance of behaving responsibly
by being able to:
Explain the importance of food
safety and its benefits
Identify what might happen if
hazards are not controlled

concept of food hazards caused by
Cross contamination of food by
being able to:
State common causes of Cross
contamination and how to
control the cross contamination.
Learner can explain why food

hygiene is important
Learner can identify the sources

of cross contamination and
about control measures to
prevent the food safety hazards
Learner can identify the

required cooking temperature to
destroy the microbes and
conditions which may support
the microbial multiplication
during preparation. Candidate
can describe the hazards related
to microbial survival during
cooking process.
Learner can Identify the a

Area which require cleaning
and disinfection
Hazards related to poor
cleaning practice.

temperature and operational control
(ie; Visual inspection to verify the
colour change) to avoid the survival
or multiplication of microbial
hazards.
importance of effective cleaning and
disinfection in food premises and be
able to:
Know why food premises and
equipment must be clean
Identify the areas in a catering
operation that will require
disinfecting or sanitising
Describe hazards, control measures,
monitoring and associated with the
Cold storage, and serving of food
Learner can Identify poor control

over chilling practice and explain the
required corrective action to
prevent the hazards.

(EFST)
ESSENTIALS FOOD
SAFETY TRAINING
COURSE OBJECTIVES
The aim of this course is to provide training to all the food
handlers in the Emirate of Abu Dhabi as per the guideline
of ADFCA.
To provide candidates with sufficient knowledge to
understand about food safety, and how to apply this
knowledge to control hazards and prevent food poisoning
Emirates Institute for Health & Safety LLC

EIHS Abu Dhabi. UAE

(EFST)
Course Contents
Introduction to Food Safety
Avoiding Cross Contamination
Cooking
Cleaning
Chilling
Course Module -1
Introduction to Food Safety

EIHS Abu Dhabi. UAE

(EFST)
Why Food safety is Important?

Food safety is a public health priority; millions of
people fall ill every year and many die as a result of
eating unsafe food. Serious outbreaks of food borne
disease have been documented on every continent in
the past decade, and in many countries rates of
illnesses are increasing significantly.
Benefits of Food Hygiene
Good reputation
Satisfied Customers
Increased productivity
Legal compliance
Good working conditions
Reduced risk of food poisoning
Longer shelf life

Higher staff morale

EIHS Abu Dhabi. UAE

(EFST)
Poor Food Hygiene
Food complaints
Food poisoning
Loss of production
Loss of business
Fines and legal costs
Cost of civil action
High staff turn over
Food loss
Closure of business
You wont spot unsafe food by using your

senses
Sight
Smell
Taste

EIHS Abu Dhabi. UAE

(EFST)
HAZARDS
CONTAMINATIONS
Micro Biological
Physical
Chemical
Allergenic
CONTAMINATION
Contamination is when something
objectionable gets into food or onto food
surfaces or equipment. eg:
Bacteria or germs
Bacteria or germs
Physical
(Nut,botls,plastic
etc)
Cleaning chemicals

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(EFST)
Bacteria is living microorganism made of single cell, which is not visible

from naked eye. We need a microscope to see them
E.g.: Salmonella
(Found in animals, raw poultry and birds)
WHY BACTERIA DANGEROUS IN CONTAMINATION?
Because if you eat food contaminated with germs it can make you ill
The illness usually involves vomiting and diarrhoea and is known as food
poisoning
In order to grow and multiply

BACTERIA need:
Moisture
Warmth
Time
Food
Given the right food at the right temperature, bacteria

can double in numbers every 10 minutes
If you leave food in a warm room for an hour or so, you
can soon end up with enough bacteria to make you very ill

EIHS Abu Dhabi. UAE

(EFST)
Common
Foodborne Illnesses
Illness
Potential Sources
Salmonella
Campylobacter
Poultry
Meat
Eggs
Unpasteurized milk/dairy
products
Raw produce
Listeria
Raw milk
Soft cheese
Luncheon meats/hot
dogs
Raw produce
E. Coli
Raw/undercooked meat
Raw produce
Unpasteurized milk
13

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(EFST)
Food safety also involves killing

any harmful bacteria
The bacteria in food should be killed before we
eat it
How can we kill bacteria in food?
By heat processing such as pasteurizing or sterilizing
milk
By Cooking above 75C
Or by canning
** Use thermometer to monitor the food temperature
Physical Contamination
A physical hazard is any extraneous object or foreign
matter in a food item which may cause illness or injury to a
person consuming the product. Eg: bone chips, metal
flakes or fragments.
Control methods:
Raw material inspection and specification metal detectors, effective pest
control in the facility, preventative equipment maintenance and proper
sanitation procedures.

EIHS Abu Dhabi. UAE

(EFST)
Chemical contamination
Chemical Contamination:
Presence of unwanted substances(chemicals) that
make food unfit for consumption or use
Controls
No chemical storage with foods

Protect /Remove food during Pest Control or Cleaning
Label Chemicals
Store chemical in separate containers. Never store chemicals in
unmarked or food containers.
Staff training and Supervision.
Group exercise
Module 1:Introduction to Food safety

Group Discussion
1.Why should you practice good food hygiene?
2.What are the benefits of good food hygiene?
3.Poor food handling and inadequate food safety How it can
affect your job?

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(EFST)
Course Module -2
Cross Contamination
Cross Contamination
Transfer of harmful bacteria and viruses from a
contaminated surface to another surface
Types of cross contamination
Hand-to-food
Food-to-food
Equipment/food contact surface-to-food
Chemicals-to-food

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10

(EFST)
CROSS- CONTAMINATION
DIRECT
INDIRECT
EXAMPLES OF CROSS
CONTAMINATION !!!!!!!

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(EFST)
How to prevent cross

contamination?
VEHICLE
CONTROL
Hands/Gloves
Washing hands thoroughly. Proper use of gloves.
Chopping Boards
and Knives
Keeping separate chopping boards and knives for

different products. Sanitization of knives and
chopping boards.
Uniforms
Proper use & care of Uniform.
Equipments
Sanitizing equipments after every use and thorough

cleaning at the end of shift.
Storage in fridge
Separate storage for high risk and low risk foods.

Separate storage for different products.
Insects and Pests
By keeping kitchen and storage space neat and clean

.Regular proper pest control.

EIHS Abu Dhabi. UAE
12

(EFST)
PEST ALSO ACT AS THE REASON FOR CROSSCONTAMINATION

What are the common food pests?
Rodents (Rats & mice)

Insects (Flies, Moths, cockroaches & wasps)
Birds
Dogs
Cats.
WHAT CONDITIONS DO PESTS NEED TO SURVIVE?

Food , Moisture, Shelter / harborage -(breeding).Security
(undisturbed),Warmth.
WHY IS IT IMPORTANT TO CONTROL FOOD

PESTS?
Because they can result in:
Disease incl. food poisoning
Storing food properly- off the floor and

sealed to prevent the entry of
rodents/Insects
To implement an effective pest control
system
To provide adequate waste containers
To keep premises well maintained

EIHS Abu Dhabi. UAE
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(EFST)
PERSONAL HYGIENE
Practice personal Hygiene- Millions of people get sick

each year from eating foods that were contaminated by the
person who prepared the food
Anyone involved in a food business should have a high
standard of personal and general hygiene
BACTERIA HARBORAGE AREAS
The single most important thing to prevent foodborne illnesses

is hand washing.
WHEN TO WASH HANDS?
Wash your hands frequently, and especially always after using the
toilet, changing a diaper, or petting an animal, and before handling
food or eating food.

EIHS Abu Dhabi. UAE
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(EFST)
EFFECTIVE HANDWASHING
Wet hands under warm running water
Apply liquid soap to hands
Rub hands vigorously together under the running water, clean all parts
of hands especially the fingertips
Clean between fingers and around the wrist
Rinse hands thoroughly under running water
Dry hands completely using paper towel
Use paper towel to turn off tap and open door
Dispose of paper towel in a foot operated dust bin

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(EFST)
FOOD HANDLERSS HEALTH

People who work around open food while suffering from
certain infections (mainly from bacteria and viruses) can
contaminate the food or surfaces the food may come into
contact with. This can spread infection to other people through
the food.
Group exercise
Module2- Cross Contamination

Group Discussion-
Spot the Hazard Exercise for candidates to identify the

Potential sources of Cross Contamination and Encourage
them to find the control measures.

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(EFST)
1. Identify the food safety Hazard?

2. What is the Control measure?(i.e.; How we can prevent the hazard?)
..
1.Identify the food safety Hazard?

2. What is the Control measure?(ie; How we can prevent the
hazard?) ..

EIHS Abu Dhabi. UAE
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(EFST)

2. What is the Control measure?(ie; How we can prevent the hazard?)
..
1. Identify the food safety Hazard

..

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(EFST)
1. Identify the food safety hazard?

2. What is the Control measure? (i.e.; How we can prevent the
hazard?) ..
Course Module -3
COOKING

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(EFST)
Food which will require cooking before it is

consumed
Food which has been cooked/processed and is

ready to be consumed, or food which is to be
consumed without any cooking
Ready to eat food with high protein content and
support the bacterial growth.
E.g.: Cooked meat, Shell fish/Dairy produce
Always Sanitize fruit and

vegetables before you eat or use
them to cook.
This kill germs and removes dirt
and other particles.

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20

(EFST)
How would you know how long foods last?

All packaged food has a date mark.
A date mark:
tells us by when a food is safe to eat;
is in 2 formats:
use by or
best before
Use by dates are used for

perishable foods, e.g. cheese, milk
and bacon.
Best before dates are used for
less perishable foods, e.g. canned
baked beans, jar of jam and frozen
fish fingers.

EIHS Abu Dhabi. UAE
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(EFST)
Food Preparation
Good hygiene practice
Separate raw and ready to eat food
Do not allow food in danger zone
Ensure good clean &sanitize the utensils
Follow the right cooking temperature.
For cooking: 75C*,
For re heating:82C*
VISUAL CHECKS TO ENSURE SAFE

COOKING/REHEATING
Whole poultry pierce the thick thigh muscle, juices are free from blood
Pieces of poultry cut open flesh should be white not pink
Whole cuts of red meat surface should be brown not pink
Minced/boned/diced red meat thickest part should be brown not pink
Liquids such as soup should bubble throughout when stirred
Combination dishes food should be piping hot (steaming throughout)

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22

(EFST)
Re-heating food
Eating re-heated food is a common cause of food poisoning,
if the food does not get re heated in right temperature.
Liquid foods must bubble when stirred
Solid and composition food must be piping hot in the
centre
Temperature probes may be used in addition to visual
checks to verify safe practice
Re-heat food at 82C*

Never re-heat food more than once.
HOT HOLDING
Hot food must be stored above 63C
Stews/sauces/soups should be
stirred
Food should be protected/covered
Hot cupboards should be preheated
If a probe is not used food must be
piping hot (steaming) throughout

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(EFST)
Group exercise
Module-3 Cooking
Group Discussion
Spot the Hazard Exercise for candidates to

identify the Potential hazards during
cooking process.

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(EFST)

..
True or False
2. If something is cooked on the outside it
will definitely be cooked on the inside.
Answer: False - most forms of cooking involve heat penetrating the food from the
outside, so although the surface may be cooked the centre may not be.It is therefore
important to make sure that the food is thoroughly cooked all the way through
3. You should wash chicken and other

poultry before cooking.
Answer: False - research has shown that bacteria in water droplets can spread
easily, by splashing onto worktops, dishes and other foods. This makes food poisoning
more likely to occur.

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(EFST)
Choose the correct answer

4.What is the minimum temperature ground
beef should be cooked to in order to assure
safety?
55 Degree C
75 Degree C
50 Degree C
Course Module -4
CLEANING AND DISINFECTION

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(EFST)
Disinfectant: Reduce the bacteria to

safe level
Detergent: Remove grease, dirty
food particle
Sanitizer: Detergent & Disinfectant
combined
Cleaning-Six stages
Pre clean
Main clean
Rinse
Disinfect
Final rinse
Leave or air dry

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(EFST)
CLEANING OF HIGH RISK AREAS

To prevent cross contamination careful cleaning is essential.
Chemicals will only work effectively if they are used for the contact time
and correct dilution.
Appropriate cleaning methods should be followed, manufacturers have
tried and tested cleaning methods that work best for their products.
Plan cleaning schedule: Who, What, When, and How
kitchen Sanitization
What to Disinfect?
* Food contact surfaces
Food utensils/equipment
Chopping boards & knives
Preparation surface --- (adjacent to
wall)
Sinks
Refrigerators
Replace and/or disinfect dish clothes and

sponges on a daily basis
Millions of bacteria will spread through
dirty clothes (Cross contamination)

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(EFST)
Group exercise
Module-4 Cleaning
Group Discussion

cooking process.

hazard?) ..

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(EFST)

hazard?) ..

2. What is the Control measure?(i.e.; How we can prevent the hazard?)
..

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(EFST)
4. Choose the correct answer
Why are cleaning schedules important?

A.
It Establishes A Proper Cleaning

Routing For Equipment/Premises
B.
It Gives The Boss Something To Do

How often should waste be removed from a kitchen
area?
1.Once A Day
2.As Often As Is Possible
3.When A Bin Bag Is Full
4.When The Kitchen Porter Gets Round To It
5.After Each Service

EIHS Abu Dhabi. UAE
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(EFST)
Course Module -5
Chilling
Chiller -Freezer
Some foods need to be kept in the Chiller Freezer
to control the microbial growth. Keep PHF, High risk
food with a 'use by' date .
In Chiller: Bacterial multiplication slows
In Freezer: Bacteria stops growth and slows
chemical changes, such as enzymatic reactions .

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(EFST)
Raw meat and poultry

should be stored on the
bottom shelf of the
fridge to prevent crosscontamination
Keep food off the floor and away from walls

Practice first in first out system(FIFO Rule)
Dont Use the food in damaged/rusty containers
Follow the right temperature
Refrigerated foods 1oC -5oC .
Frozen foods- -18oC
Prevent Cross Contamination

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(EFST)
Cooling food: Cool using blast

chiller(One and half hours)
Thaw frozen food in thawing chiller.
Never thaw food items more than
once.
If I dont control the hazard

it likely that food poisoning
will result!!!

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(EFST)
Food poisoning is the result of eating micro

organisms or toxins in contaminated food.
Food poisoning can affect one person or it

can occur as an out break in a group of
people who all ate the same contaminated
food.
FOOD POISONING CHARACTERISTICS

Usually requires a large
number of food poisoning
organisms to cause illness
Incubations period
1 to 36 hrs
Durations
1 to 7 days

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(EFST)
Elderly people, babies and anyone who is ill or pregnant needs to be

extra careful about the food they eat.
For example, pregnant women or anyone with low resistance to

infection should avoid high risk foods such as unpasteurised soft
cheese.
SYMPTOMS OF FOOD POISONING

Abdominal pain /stomach cramps
Diarrhea
Vomiting
Nausea feeling sick
Fever
Dehydration
Collapse

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(EFST)
Group exercise
Module-5 Chilling
Group Discussion

cooking process.
What are the risks of cooling and storing food like this?
hazard?) ..

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(EFST)
What are the risks of thawing food like this?

hazard?) ..

What is the correct temperature that
frozen food should be kept at?
1.-10 Degree C
2. -5 Degree C
3.-18 Degree C
4. 10 Degree C

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(EFST)

Where should raw meat be stored in a
refrigerator?
On the top shelf
On the bottom shelf
In the middle.

Where should raw meat be stored in a
refrigerator?
On the top shelf
On the bottom shelf
In the middle.

EIHS Abu Dhabi. UAE
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(EFST)
May you leave here today and

forever remember how
important your understanding
and daily practices of Food
Hygiene contribute towards...
The customers
and to me

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40
Because for us
Your Health and Safety is our Mission
Tel.: (+971) 2 627-7767

Fax: (+971) 2 627-7667

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EIHS

Essentials Food Safety Training

As per the EFST Protocol Issued by ADCA Version 3, 2013

P.O. Box: 6723

Abu Dhabi, U.A.E.

Essentials Food Safety Training EFST

There are no prerequisites for this qualification.

The maximum number of trainees allowed per training class is 15 only

How the qualification is assessed

Course: Essentials Food Safety Training - EFST

Tel.: (+971) 2 627-7767

The learner will:

The learner can:

Candidates must understand the

Candidates must understand the

Learner can explain why food

Learner can identify the sources

Learner can identify the

Learner can Identify the a

Candidates must understand the

Learner can Identify poor control

Essentials Food Safety Training

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Introduction to Food Safety

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Why Food safety is Important?

Benefits of Food Hygiene

Reduced risk of food poisoning

Longer shelf life

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Poor Food Hygiene

You wont spot unsafe food by using your

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Bacteria is living microorganism made of single cell, which is not visible

In order to grow and multiply

Given the right food at the right temperature, bacteria

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Food safety also involves killing

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

No chemical storage with foods

Module 1:Introduction to Food safety

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

Emirates Institute for Health & Safety LLC

Essentials Food Safety Training

How to prevent cross

Washing hands thoroughly. Proper use of gloves.

Keeping separate chopping boards and knives for

Proper use & care of Uniform.

Sanitizing equipments after every use and thorough

Separate storage for high risk and low risk foods.

Insects and Pests